New pub in Essex

[Boss Hog]

Hi guys been running a Hog Roast, Gourmet Burgers and BBQ ( hot and fast) business for a few years now, also been learning low n slow on my old brinkman at home. We have now taken a pub tenancy with the intention of specialising In real BBQ food. looking for a bit of advise on the best kit. Initially we will only be serving as one of daily specials or on special theme nights until we can build up a following (still got the pie and chips brigade to cater for) so looking for something easily manageable and not overly expensive. I am at present leaning towards either GMG Jim Bowie or a Bradley would appreciate thoughts ideas etc.

[BadBoyzofBBQ]

Hi good luck in your venture, I'm sure Ed from Bunch of Swines and Toby can give you some good advice.
Where is your Pub, is it Dog & partridge?
Love to come up sometime

ASH

[tommo666]

Hi,

The GMG and Bradley are totally different hardware. I have the Daniel Boone and it's a pellet grill that can cook low and slow. I use it as an oven to do Sunday Roasts, crank it up an chuck a pizza on or steak/burgers. It's very versatile. I don't know the Bradley so you would have to research that one.

[Boss Hog]

Hi good luck in your venture, I'm sure Ed from Bunch of Swines and Toby can give you some good advice.
Where is your Pub, is it Dog & partridge?
Love to come up sometime

ASH

Thanks Ash. you will be quite welcome when we get sorted.The Pub isn't the Dog and Partridge it is The Bell at Panfield.

[Boss Hog]

Hi,

The GMG and Bradley are totally different hardware. I have the Daniel Boone and it's a pellet grill that can cook low and slow. I use it as an oven to do Sunday Roasts, crank it up an chuck a pizza on or steak/burgers. It's very versatile. I don't know the Bradley so you would have to research that one.

Thanks for the insight Tommo must admit I am leaning towards the GMG at present think I would rather use pellets than Discs.

[Toby]

if you are just looking at low and slow there isnt much difference (apart form the price) i know quite a few people who put out great food on both. I am assuming you will already have a griddle on site etc and this is just to add a few items like pulled pork?

Also what sort of capacity are you looking for and i guess the question of budget has to be asked because there is a never ending spiral of possibilities!

I have been using pellets for years and still have a traeger and two FEC's however i am moving in a practical direction and going to oklahoma joe route of gas and a log!

[Boss Hog]

if you are just looking at low and slow there isnt much difference (apart form the price) i know quite a few people who put out great food on both. I am assuming you will already have a griddle on site etc and this is just to add a few items like pulled pork?

Also what sort of capacity are you looking for and i guess the question of budget has to be asked because there is a never ending spiral of possibilities!

I have been using pellets for years and still have a traeger and two FEC's however i am moving in a practical direction and going to oklahoma joe route of gas and a log!

Thanks for the reply Toby. Yes I already have a few griddles Gas & Charcoal will also be looking to probably buy either a pro Q or a webber in the near future to perfect the art. But for commercial purposes I am trying to keep costs to a minimum to start and will gradually re-invest into better equipment as we get established. It could be a case of buy 1 then buy a second one or if it really takes off could go the whole hog and buy something like the large commercial Cookshack/ Fast Eddy's type.

[tommo666]

If you go the GMG route you can buy the front shelf kit. Repurpose it and get exta space.