I've read some great info on the website and the forum.. but, since i don't have a local retailer to check the cookers out myself (in Oregon), I'd really like to get some input on those of you who've used these smokers for a bit, with various meats, etc.
Right now, I'm looking to source 3 smokers for a food truck/trailer (undecided about the truck or trailer at the moment) that my family is putting together. I'd like 3 smokers so we can smoke with 3 different woods chips (mesquite, hickory and applewood) at the same time, in prep for the following day. Main items being smoked are brisket, pork butt, pork ribs, sausages and meatloaf (yes, I said meatloaf
). I've run a large, outdoor rotating pit and a smallish Vermont Castings gas/chip smoker I used to tote around for family outings.. but, what I need is somewhere in the middle - decent capacity (4-6 briskets or 8-10 racks of ribs, etc), able to hold consistent temp, easy to clean and economical use of fuel (coal or lump).
So far, my plan so far is to buy three smokers, but they don't have to be identical as the applewood smoker wont carry the capacity of the mesquite, per se (applewood holding 3-4 meatloafs, pork rib roast for chops) and he mesquite holding brisket, sausages and ribs.
Any input you can provide on which smokers might do the best for specifics tasks would be greatly appreciated! Also, comments and experience on their use (cleaning, quality, etc.) and performance (consist. temp, draft, etc.) are greatly appreciated.
Thanks again and I'm really looking forward to bringing such a great American product into our business!