British BBQ Society Forums

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.

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

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.

BadBoyzofBBQ wrote: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.

tommo666 wrote: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.

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!

Toby wrote: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.

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