What are the benefits and learning curve going to look like coming from a pellet smoker to this style of smoker? Which is more cost effective, and which is going to produce more smoke on the meat? We were considering a commercial pellet because I like the consistency of the heat and smoke without having to touch the pellets during a cook, or even worry about them. I also know by experience that during a cook with a pellet smoker, that you can keep a very consistent “clean smoke,” whereas this model that you have which is oven heated, concerns me in regards to having to watch the wood in the unit and putting new wood in without a fire, could cause a more cloudy, white “dirty smoke.” We would like to consider all options first before making a decision about your products. I was leaning towards the pellet but what I do like about this unit is the consistent-worry-free clean smoke, and what I like about this wood chunk-oven-smoker, is that it’s larger and might produce more smokey flavor on the meat. Please advise.
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I am starting a beef jerky business and want to smoke my beef jerky. Am I able to use one of your indoor smokers in a commercial kitchen?
Yes you definitely can
What are the benefits and learning curve going to look like coming from a pellet smoker to this style of smoker? Which is more cost effective, and which is going to produce more smoke on the meat? We were considering a commercial pellet because I like the consistency of the heat and smoke without having to touch the pellets during a cook, or even worry about them. I also know by experience that during a cook with a pellet smoker, that you can keep a very consistent “clean smoke,” whereas this model that you have which is oven heated, concerns me in regards to having to watch the wood in the unit and putting new wood in without a fire, could cause a more cloudy, white “dirty smoke.” We would like to consider all options first before making a decision about your products. I was leaning towards the pellet but what I do like about this unit is the consistent-worry-free clean smoke, and what I like about this wood chunk-oven-smoker, is that it’s larger and might produce more smokey flavor on the meat. Please advise.
$4k...Seriously!