Brisket_Bliss
MemberGot rid of the matchlight.
Hi All,
We're looking to startup a smokehouse in Edmonton, Alberta and was hoping to get some advice from the group on the following,
1. Smoker - we're still split on whether to use an offset smoker (250 or 500 gallon) or go down the pellet/electric path, is there a significant enough difference in taste/quality to justify the additional labor/cost?
2. Food truck vs Restaurant - the second debate is whether to start off the venture using a food truck/trailer and then later on grow it into a restaurant, or just start off with a restaurant right off the bat?
3. Starting quantity - The initial meat quantities per day that we have in mind are the following,
10 Brisket (approx 50 lbs of final product)
20 Beef Racks
10 Chickens
Does this sound reasonable?
4. Firewood - We've heard that firewood may be an issue in Alberta, we've found a few suppliers but wanted to see what everyone's experience has been with this?
Thanks in advance for all the help!
We're looking to startup a smokehouse in Edmonton, Alberta and was hoping to get some advice from the group on the following,
1. Smoker - we're still split on whether to use an offset smoker (250 or 500 gallon) or go down the pellet/electric path, is there a significant enough difference in taste/quality to justify the additional labor/cost?
2. Food truck vs Restaurant - the second debate is whether to start off the venture using a food truck/trailer and then later on grow it into a restaurant, or just start off with a restaurant right off the bat?
3. Starting quantity - The initial meat quantities per day that we have in mind are the following,
10 Brisket (approx 50 lbs of final product)
20 Beef Racks
10 Chickens
Does this sound reasonable?
4. Firewood - We've heard that firewood may be an issue in Alberta, we've found a few suppliers but wanted to see what everyone's experience has been with this?
Thanks in advance for all the help!