|Banner advertisements by bbqads.com|
In Reply to: Re: Hiring a Pitmaster for BBQ Restaurant in Tulsa, OK posted by Tiffany on January 21, 2011 at 18:52:30:
Tiffany, I think your list of smokers would include what the local health department will allow, not so much what your pit-master would like. There might be a difference of opinion there. My initial guess is a Southern Pride, an Ole' Hickory, or a Fast Eddy would be the first three choices for a commercial operation. The next item would be fuel sources and what storage capabilities your location has and how easy your fuels are to be resupplied. Pellets are easy storage and consistent in results, as logs and stick wood have other consistency issues, depending on moisture content, availability and weather related storage.
The success of your operation is dependent on a couple of things:
1. Consistent quality of product, day in and day out.
2. The ability of the staff to duplicate what they turn out and serve day in and day out. It has to be great every day.
Your pit-master cannot be there 24 hours a day. The pit you choose has to be able to provide the consistent quality, with the smallest effort of oversight. The rules of your pit-master have to be easily conveyed to the other kitchen staff, which includes the prep operations of meats, the timing of bbq meat cooks vs serving fresh bbq to customers. Holding and storage are different stories.
The BBQ Forum Home Page