Reviving old meat market smokehouse for restaurant
-
- Newbie
- Posts: 3
- Joined: Fri Mar 15, 2013 11:00
- Location: Bellingham, WA
Reviving old meat market smokehouse for restaurant
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
Greensmoke
Although not identical, there is one setup similar here. It's in a butcher shop. There's is built in the same fasion, manonry, a big row of steel double doors probably 20 feet long. The interior would be similar diamentions except they are all connected if I remember correctly. What I mean is you could walk in one door and out another. The one thing that is different is it doesn't have the fire on a lower floor. This setup has large steel fire boxes on the floor. If I remember correctly there was a gas pipe burner in the back as well. This could have been used as a log starter or to regulate the heat.
Very cool idea to revive the old setup!
Mike
Although not identical, there is one setup similar here. It's in a butcher shop. There's is built in the same fasion, manonry, a big row of steel double doors probably 20 feet long. The interior would be similar diamentions except they are all connected if I remember correctly. What I mean is you could walk in one door and out another. The one thing that is different is it doesn't have the fire on a lower floor. This setup has large steel fire boxes on the floor. If I remember correctly there was a gas pipe burner in the back as well. This could have been used as a log starter or to regulate the heat.
Very cool idea to revive the old setup!
Mike
-
- Newbie
- Posts: 3
- Joined: Fri Mar 15, 2013 11:00
- Location: Bellingham, WA
Kinda sorta have to treat it as a batch process smoker I should think. Not much room to shift things around. What manner of structure is in there for hanging. If you are rather lean you could fit racks along each side and have hanging space above and still be able to work in there.
Ross- tightwad home cook
-
- Newbie
- Posts: 3
- Joined: Fri Mar 15, 2013 11:00
- Location: Bellingham, WA