Prior to choosing a type of smoker, you will need to figure out where the unit will be located. Which smoker is best for your restaurant will depend upon your location's space, the portability you need, what barbecue style and menu items you'd like to offer, and the fuel type you desire.
Commercial indoor smokers are a great solution for operators who do not have the outdoor space to accommodate an outdoor smoker, but would still like to offer smoked meats on their menu. Indoor smokers come in a variety of sizes and interior configurations to accommodate your kitchen space and are typically smaller than outdoor smokers.
Outdoor smokers are thought of as the more traditional type of smoker and are great for choosing if you have a large outdoor space and are looking to have a menu specializing in smoked and barbecued foods. They feature vents or chimneys for ventilation purposes and come in a variety of sizes, fuel types, and level of controls.
Once you have decided on where your smoker will be located, you can then narrow down which type of smoker is best for your needs. Some smokers feature digital and programmable controls for easier, more precise cooking while other smokers require more oversight throughout the cooking process and are considered to be the most authentic way to smoke meats.
A cook and hold smoker oven can cook, roast, smoke, and hold your food until it’s ready to be served. Many come with a wood chip container or an accessory kit to hold wood chips, which will help meat obtain the smoky, savory flavor that is a staple of barbecue.
A smoker grill comes with a slide out tray for charcoal or wood chips as well as easy-to-read thermometers to monitor the temperature of your grill.
Offset grills are one of the most traditional and authentic ways to smoke meat. They feature a firebox to hold the fuel, which is connected to a larger barrel where the cooking takes place. The firebox feeds smoke into the cooking chamber to give it that rich, authentic smoky flavor and crisp barbecued bark.
Pellet grills are one of the most versatile and easy-to-use smokers to cook with. They feature an easy-to-use digital control panel that allows you to set timers, monitor internal temperatures, and measure the temperature of meat with incredible precision. When choosing between a pellet grill and a vertical pellet smoker, a pellet grill is best for when you'd like to grill and sear with the same unit.
A vertical pellet smoker is designed to have food sit directly above the fuel source and have the chimney directly above the food. This allows for smoke to evenly distribute around the meat for an incredible, smoky flavor. When choosing between a vertical pellet smoker or a pellet grill, a vertical pellet smoker is best for when you desire low and slow smoking and a richer, smokier taste.
Indoor smokehouses are large, gas-powered units that utilize vertical space to maximize on capacity without taking up too much space in your kitchen. The units include skewers so that ribs, whole chickens, and tenderloin can be easily suspended for optimal cooking.
Proprietary to R & V works, express smokers feature a sealed pressure and vacuumed chamber that is coupled with a patented hydration regulator to smoke meats in a fraction of the time that conventional smokers require.
Indoor pig roasters are large enough to cook whole pigs or several racks of meat at one time, which makes them perfect for high-volume establishments. They are designed with two permimeter burns that spread heat throughout the roaster for even cooking and a crispy crust.
A smoke gun is a handheld smoker tool that produces cold smoke to bring a smoky flavor to more delicate foods, such as cheese, chocolates, ice cream, and even cocktails.
Combination ovens deliver many benefits to a commercial kitchen, including their ability to smoke, roast, steam, sous vide, braise, bake, rethermalize, and oven fry foods all in one unit, allowing you to save on the space and cost of a dedicated smoker for your kitchen. A combination oven uses three methods of cooking: convection, steam, and a combination of steam and convection. Like smoker ovens, many combi ovens can be used with a compatible smoker box that can hold wood chips to give meats an authentic smoky flavor.
There are six fuel types that are used in commercial smoking: wood, charcoal, wood pellets, electricity, natural gas, and propane. Wood and charcoal are the most popular and traditional fuel types used for smoking meats.
Available in either wood chips or wood logs, wood creates the maillard reaction to give meat that authentic, crispy bark and savory, smoky flavor.
Available in either hardwood lump charcoal or briquettes, charcoal is made by burning wood until it carbonizes. This allows it to burn at low or really high temperatures and produce a flavorful smoke.
Speficially designed for use with pellet grills, wood pellets are made from 100% hardwoods that are compressed to have a low moisture content.
Electric smokers use electricity to heat an element that is located underneath a wood chip tray. While many electric smokers have a high upfront cost, they are energy efficient, easy to use, and are versatile to use, which can save on costs in the long run.
Natural gas smokers are hooked up to a natural gas line, so they have a constant fuel source unlike propane smokers. To achieve a smoky flavor, wood chips must be added to a tray that typically sits above the heating element.
Liquid propane smokers are a convenient, portable option for outdoor and off-site smoking. To achieve a smoky flavor, wood chips must be added to a tray that typically sits above the heating element.
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