Reviving old meat market smokehouse for restaurant
Posted: Fri Mar 15, 2013 11:56
Hello All!
This is my first post but I have used the forum to find answers before so thank you. I actually won a cooking competition (i was definitely the dark horse) with the knowledge gained from the Marianski's books, site and forum.
Anyway, I'm a professional chef looking to add a restaurant/food service to my brothers existing tavern. The building was built as a meat market/processor in 1905 and then added onto in the 1930's and 1960's closing in 1972 due to supermarkets rise.
The pictures below are one of two side by side chambers built later in the buildings life 1930-60's. There's an original chamber on the other side of the building but you can see light through the bricks so I think this would be the best to use. The internal dimensions are 4'x6'x~20' with the firebox access on the first floor.
Does anyone have experience running a smokehouse this size?
My concept is going to based on wood fired cuisine with bbq and specialty rotisserie items (i.e. porchetta, goat). I really think I could be successful using this smokehouse for salmon and bacon. Two things that sell well on menus and here.
Have a look and let me know what your thinking.
Cheers,
Mike
This is my first post but I have used the forum to find answers before so thank you. I actually won a cooking competition (i was definitely the dark horse) with the knowledge gained from the Marianski's books, site and forum.
Anyway, I'm a professional chef looking to add a restaurant/food service to my brothers existing tavern. The building was built as a meat market/processor in 1905 and then added onto in the 1930's and 1960's closing in 1972 due to supermarkets rise.
The pictures below are one of two side by side chambers built later in the buildings life 1930-60's. There's an original chamber on the other side of the building but you can see light through the bricks so I think this would be the best to use. The internal dimensions are 4'x6'x~20' with the firebox access on the first floor.
Does anyone have experience running a smokehouse this size?
My concept is going to based on wood fired cuisine with bbq and specialty rotisserie items (i.e. porchetta, goat). I really think I could be successful using this smokehouse for salmon and bacon. Two things that sell well on menus and here.
Have a look and let me know what your thinking.
Cheers,
Mike