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In Reply to: Commercial smoker recommendations posted by john on May 02, 2012 at 02:35:13:
there is no doubt that the unit is reliable. just make sure you ventilate it properly. Eddie or anyone at the plant can help you there. i used 4 100s at one point and they did fine. i would think that with what you are saying you are going to serve, the 120 might be a bit small. the 300 is one option. i now use a FEC 500. with the 120 you will be able to do 8 pork butts at one time. if they are 8# each, you will end up with about 35# of pork to sell. you do the math, that gives you 70 1/2# meals or a few more 4oz sandwiches. calculate in that you can do 10 slabs or ribs per shelf or 40 at a time you might need a bigger cooker. further, if you don't cook in pans you will be cleaning the thing till the cows come home.
my recommendation, bigger cooker or more 120s. good luck, sounds like you have a great location.
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