British BBQ Society Forums

Firstly, I apologise if this is the wrong place to post this - I've read the rules and don't think this is against them but please feel free to remove if it is!
I run pubs and have always cold smoked salmon, cheese etc in house. I've wanted to install a hot smoker for ages but, as the pubs are tied, didn't have the access to craft beer which I think is really important to complement BBQ. I've finally negotiated a release on our tie on bottles and am ready to take the next step.
I have 2 issues.
1 - The right choice of smoker:
I wondered if anyone could give an opinion on the cookshack range, or if there are better options out there
2 - Chefs
While I'm a keen amateur myself, I'm certainly not an expert capable of training my current chefs to pull this off to the level I want to achieve. I also think the chef needs to be incredibly passionate about this type of cooking or it simply wont work. Does anyone know of the best way to advertise in this fairly niche area?
Many thanks in advance
Ed

Salamander wrote:I wondered if anyone could give an opinion on the cookshack range, or if there are better options out there

Personally, i'm not a huge fan of the cookshack range. The FEC's don't give much smoke taste and where they run on pellets they're expensive to run also. I know that a few people that originally bought some of the larger FEC300's are looking to more away from them.

I've been cooking on an Ole Hickory for the last couple of weekends and i was impressed with how well they cooked on gas and wood. This will defiantly be one of the next smokers that i will buy.

Salamander wrote:2 - Chefs
While I'm a keen amateur myself, I'm certainly not an expert capable of training my current chefs to pull this off to the level I want to achieve. I also think the chef needs to be incredibly passionate about this type of cooking or it simply wont work. Does anyone know of the best way to advertise in this fairly niche area?

There isn't really a yellow pages for good Pitmasters especially with restaurant experience. I'd be happy to have a chat to talk you through this a bit more if you wanted to.

Perhaps speak to some of the UK top 5 winners at competitions and see if you can hire one for some tuition. It does take some knowledge & practice, but it is not rocket science.

Toby brought Harry Soo from the USA last year to give a master class. Lots of fun and learned loads. I don't think he is coming this year, but maybe next?

There isn't really a yellow pages for good Pitmasters especially with restaurant experience. I'd be happy to have a chat to talk you through this a bit more if you wanted to.

Hi Ed.
Would love some advice if you have the time - what's the best way to get in touch?
Best
Ed

Salamander wrote:Hi Ed.
Would love some advice if you have the time - what's the best way to get in touch?
Best
Ed

either send me a pm or email me (you'll find it on my website)

If you want a hands on feel of the Ole Hickorys I will be at the restaurant show in earls court with a CTO, CTO-DW and a BP.

Toby wrote:If you want a hands on feel of the Ole Hickorys I will be at the restaurant show in earls court with a CTO, CTO-DW and a BP.

Definitely - do you have a stand number yet?

Salamander wrote:While I'm a keen amateur myself, I'm certainly not an expert capable of training my current chefs to pull this off to the level I want to achieve. I also think the chef needs to be incredibly passionate about this type of cooking or it simply wont work. Does anyone know of the best way to advertise in this fairly niche area?
Many thanks in advance
Ed

Why don't you try a course with www.SmokeyJos.co.uk ?

Salamander wrote:

Toby wrote:If you want a hands on feel of the Ole Hickorys I will be at the restaurant show in earls court with a CTO, CTO-DW and a BP.

Definitely - do you have a stand number yet?

Yes, stand number F39.