I am at the point where when I build my 'dream home', it is going to have an outdoor kitchen with a commercial wash station. Seriously - superheated water with a large scale dishwasher like I used to use at the steakhouses I worked at, and a large spray down area with the ability to spray all this s*** off with high pressure and not get disgusting nor gunk up my yard.
Or so I tell myself.
God, the gunk and cleanup is a PITA.
What do you guys with large offsets and such do? Do you take your offset to a car wash and wash it out? Do they frown upon that? Maybe a semi truck wash station?
I had a friend who loaned his bid offset to a church group. They returned it all steamed out and super clean. His only comment was it would take him a year to get it seasoned again.
realdocBBQ He claimed he could taste a difference between a brisket that had been cooked in it when it was black and grungy inside as opposed to when it was clean. He much preferred the taste of the former. I have to admit I burn my kamados out twice a year. They can get pretty “seasoned” in between burnouts. I brush the grates after they are hot on each cook and yes they are black and very non-stick. They are certainly sterile by the time I put food on them
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I roll my offset to the edge of the concrete and drop the end with the grease drain into the grass, so it slopes that way, and hose it out into the grass. Usually I put foil down in the bottom and poke a hole in the foil so that grease drains into a galvanized bucket, and I can just pull the foil up. But when there is stuff not on the foil, or it's after just been a while, the hose is the answer, for me anyway.
If its not warm weather, I'll then drop a couple chimneys of lit charcoal in the fire box to dry the offset back out, before covering it again. That said, my cover got old and fell apart, and the offset is living uncovered right now...
I wouldn't mind an outdoor sink and prep area, but don't see needing a dishwasher. Too much of the stuff I use around the grills is big pans that don't really fit a dishwasher well - Drip ' N Griddle, half sheet pans, wooden cutting boards, etc. And if we are eating outside, we usually serve with disposable plates. The regular plates can go back the house to run through the dishwasher in the kitchen.
I'm talking a large commercial dishwasher. I can't describe it, but I've seen 'em in restaurants and churches. You slide a rack into it, pull the metal box down, it splashes around for 3 minutes, then you slide the rack out the far side and slide a new rack in. It's a nice process, and it fits half sheet pans, etc.
Pot and pan washers are designed with tall doors that provide enough clearance for the cookware you can’t fit in a standard dishwasher. Items like full size sheet pans fit safely inside a pot and pan washer, saving you time on labor. Instead of scrub
None really look like what you are talking about. My only forays into commercial and church kitchens the dishwasher was my two hands in a big commercial sink, with drying on a built in area to the side of the sink. Sometimes we had one sink for washing, another for rinsing, and a third for sanitizing with a bleach solution, before setting it to air dry.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I use a hot water car wash. The owner knows! I wash the bay down when I'm done too. I have an outdoor sink with small hot water heater attached. I am going to set it up this spring for cleanup.
I would think a car wash makes the most sense for this 250-gallon offset. I just don't want them P.O.'d at me for running grease and gunk down their drains. I'm not sure if it's an issue or not.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Get spotless pots and pans every time with this Champion PP-12 pass through pot and pan washer! This washer is made of heavy-duty stainless steel that resists corrosion and extends the life of the dishwasher. Its pass through design allows for simple and convenient loading and unloading. Customized tables (sold separately) can be added on either side of the washer, allowing you to load and unload from both sides to fit your area. Plus, the external rinse hose and spray gun makes it easy to clear food debris off of dishes inside the unit prior to washing. This washer features an ample 12 pan capacity, so you can get many of your items washed at once. Plus, it washes with 120 gallons per minute economical workflow. The quick wash cycle makes it perfect for use in restaurants, hotels, cafeterias, or hospitals. This washer uses 2.8 gallons per cycle for excellent cleaning. It also features a 12 kW electric booster heater to ensure that it reaches the proper temperature quickly and your items are cleaned as quickly as they need to be. In addition, the 7.55 hp pump motor ensures proper water flow during the rinse cycle. This machine requires a 208V, 3 phase electrical connection for operation. Overall Dimensions: Width: 39" Depth: 38 1/4" Height: 81 1/2"
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
I know exactly what you are talking about. Every restaurant I ever worked in had one. Not sure how large you are planning for your outdoor kitchen to be, or if it will be under roof, but a washer like that would take up a ton of space where you could have cookers. It would also require you to tie into sewer. Mo money.
That is EXACTLY what I used to use and EXACTLY what I would like to see. I think I could come up with an 'occasional-use' solution that wasn't $30-80k, but hey - with the outdoor kitchen I'm planning once I hit this $1,2B lotto win, it ain't no thang.
Believe or not, I actually have a line on one... it is in a church kitchen in a building donated to the city. I don't know how I could manage to convince the city to sell it to me, but as it is highly unlikely for the future to EVER be used in a large capacity again, I can't imagine why they would want to keep it??
Or, hit the auctions when restaurants close their doors and scoop one up at the expense of some poor soul's misfortune.
I'm actually interested in one myself, an older one like the ones I posted. They are built like tanks and can still be serviced plus they are way cheaper than newer ones.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
realdocBBQ before you buy one of these, make sure you can power it. All of the modern ones appear to use 208V 3 phase power. Not sure about the vintage Hobart. You can't get 3 phase power at a residence in the US to my knowledge. We had 480V 3 phase power, and a step down transformer for 208V 3 phase power in one building at my last employer, and it was only there because the building used to be an auto body shop. It worked out for me as I was designing equipment that needed to run 3 phase, and I had the electricians run it to my lab.
3 phase power is likely used by these so they can rapidly heat the water to 180F for that final rinse cycle, as well as to power the motors and pumps.
Yeah I saw that 3-phase requirement. I wasn't aware you couldn't get it in a residence - but I know you can in a barn/shop, lots of places around here have it - in fact, it is a YUGE selling point for people looking to put in weed farms, or so I'm told. Maybe you can't get NEW 3-phase power? I dunno. Anyways... it definitely is something to think about. The main point is, I want/need a big, clear, wide open wash station with PLENTY of hot water. If I need a dedicated tank or heater - so be it.
realdocBBQ the fact is, 3 phase power is not run into most residential neighborhoods in the US, at all. It may be at the main road, but often, the 3 phase power stops at the nearest substation to where you live, and they feed single phase power to the surrounding neighborhoods. It's really only common in commercial and industrial areas. Maybe in a rural setting you can get a 3 phase transformer dropped from the main power lines, since those tend to be on highways where power runs.
The big cities likely run 3 phase power everywhere, as they will need it for the HVAC systems and for more efficient power distribution in the large buildings. But the typical suburban neighborhood it won't even be an option.
I thought you were talking the inside of the smoker.
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