What too do need advice !

Cookshack sells two smokers which would probably suit your needs. Consider the SM160 or the FEC100. The SM160 uses wood chunks where the FEC100 uses pellets. Either unit will produce fantastic BBQ with ease of use, and both have the smoke and hold feature.

Of the two, the SM160 produces a heavier smoke profile as you can increase the amount of wood (within safe limits) that would match the flavor of your Brinkman stickburner. That said, there are way to increase smoke flavor using the FEC100. One advantage of the FEC100 is the faster heat recovery it offers if you plan to be in & out of the smoker a lot during business hours.

You can't go wrong with either unit.

I'm not sure which direction to take in advising you.

If you're using a brinkman now and want to go professional, I think that's a HUGE leap. Being in business, Max can help, really involves a lot more.

I moved this to the Pros forum, so have a read in this area for a lot of help.

Question for picking a smoker.

How much (capacity) and how much (Price).

You can go with the electric cookshack, or a FEC (pellet) or a stick burner or any number.

Key will be those two questions.

Give us an answer about that and we can point you the right place.

One more question. Where are you located? You're going to have to tell us about the competition and flavors. If it's North Carolina, Texas, Montana or Maine. There are some options, but you need to make what people want to buy.

Russ

Thanks MaxQue I have looked at SM160 and also like what the pellet has to offer.

SmokinOkie
I also appreciate your reply. I live in NE Arkansas about 60 mile from Memphis. Ar has lots of Bar BQ in the state. In fact there are 4 places in my area that serve Q. All are different none is as good as mine ( IMO LOL)

I believe there is a market here for a walk up type bar bq. Get it and go so I'm doing some checking seeing what the local codes are for this type. I'm In the early stages just trying to get all the info I can.

( Note ) I don't care for the Carolina type Q at all had some last year up around Columbia SC and it was terrible. Sign on interstate said it was worlds greatest BQ I didn't finish my plate.

Texas Q is good never had any Montana or Maine BQ.

Also on flavors usually have Hot, Mild and KC sweet type. Myself I like tasting the meat with very little sauce. I do like a vinegar based hot but none have that around here. Some of the places here over sauce that kills the flavor of the meant IMO.

We just lost a chain Bar BQ place here about a month ago name was Whole Hog. There meat was ok but sides were terrible and was in a very bad location. The rest of the four places are personal owned sit down and eat. Nothing to get excited about.

Thanks again for ya'lls replies.

Hog,

We'll help any way we can. Good luck.

Russ