i'm opening a restaurant and i want to use outdoor grill, Which one would you recommend
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which one should i buy?
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Club Member
- Dec 2015
- 3544
- Northeastern Oklahoma
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Traeger BBQ124 (in storage)
Yoder YS480
No gas grill anymore
Weber kettle Premium 22"
Blackstone 36" griddle
Camp Chef Smoke Vault 24 propane smoker
Super 55 drum smoker from Smokerbuilder.com
"The Duk" Ugly Duckling self-built 80-gallon insulated firebox backyard offset smoker
"Big Bertha" 320-gallon trailer mounted offset smoker (also self-built)
"The Bronco" 26x48 110-gallon trailer mounted offset smoker (currently for sale!)
Numerous electronic thermometers from Thermapro, Thermoworks and Fireboard.
Personal firearms, home theater, home computing/networking, car audio enthusiast. Smoker building.
Yikes, yeah if you're opening a commercial enterprise, you gotta get something large and durable, easy to clean and maintain... I can't give you much advice on that, sadly. But being new here, I'll make the suggestion that more info would be very helpful. There are lots of folks here with VAST amounts of experience, but they'll need to know more about what you want before being able to help alot.
First, as above - what are you cooking? Are you talking ribs, brisket, steaks, chicken quarters and sausages, etc., or what?
Second, what kind of fuel source are you looking at using? Gas, charcoal, wood - even pellets?
Thirdly, are you truly talking about grilling? Like hot sear on a steak, or low and slow, large volume so you can rotate meat on and off all day?
How large is your restaurant, and how many people do you think you will be serving? What kind of outdoor space do you have to work with? Where are you at? Do you have city/county/etc fire codes to worry about?
Although now that I have put in some time into my reply, I looked back up and saw the name, the "trial member" and no location, no nothing - I wonder if I've just wasted my time.
Good luck.
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Originally posted by tRidiot View PostYikes, yeah if you're opening a commercial enterprise, you gotta get something large and durable, easy to clean and maintain... I can't give you much advice on that, sadly. But being new here, I'll make the suggestion that more info would be very helpful. There are lots of folks here with VAST amounts of experience, but they'll need to know more about what you want before being able to help alot.
First, as above - what are you cooking? Are you talking ribs, brisket, steaks, chicken quarters and sausages, etc., or what?
Second, what kind of fuel source are you looking at using? Gas, charcoal, wood - even pellets?
Thirdly, are you truly talking about grilling? Like hot sear on a steak, or low and slow, large volume so you can rotate meat on and off all day?
How large is your restaurant, and how many people do you think you will be serving? What kind of outdoor space do you have to work with? Where are you at? Do you have city/county/etc fire codes to worry about?
Although now that I have put in some time into my reply, I looked back up and saw the name, the "trial member" and no location, no nothing - I wonder if I've just wasted my time.
Good luck.
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Club Member
- Apr 2016
- 19094
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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Club Member
- Mar 2020
- 4837
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Two other links that may prove useful. I hope you can provide us with more information so we can help more.
Episode 13 - "The Good, The Bad, & The Ugly Of Running A BBQ Restaurant" - September 2, 2021
There’s a restaurant in southern Sweden that wants to get in on the bbq action. They have asked me to train their chefs (3-4 guys) so they can get started. I’m happy to do that, but to me the job is also restaurant consultation and logistics challenge. What do I mean by that? Well, they need help figuring out what to serve,
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Club Member
- Aug 2020
- 7181
- Houston, Texas
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SnS Kettle Grill
SnS Insert For the Kettle
SNS Rotisserie Kit
Vortex
Pit Boss Ultimate 2 Burner Griddle
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
I’m gonna sit this one out. Not near enough info. from a "trial member" and a "thank you for responding" ?
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