Відео

I recommend either hiring someone to help you with a top down layout or do it yourself. There are free programs that you can download and then you can place the equipment in your space, determine layout and how things will fit. Also, it's amazing how much I get done in my 12X16 space. Being smaller forces me to be more efficient with everything from stock to shelving to layout.

Thank you! Cheers!

Yes.

My catering is straight “barbecue catering“. I only serve smoked meats and sides to go along with it. Because I am a one-man show I am pretty creative with what I serve. I do have a small induction plate that I use for things I need to cook or bring to a boil, such as barbecue sauces, brines and other items. Also, I don’t do “location catering“, all of my catering foods are prepared at my kitchen, and then either picked up by the customer or delivered to their party.

To purchase the baffle plate I did: bit.ly/chargrillerbaffleplate To purchase baffle plate for your smoker: bit.ly/baffleplatebybrand

Glad it was helpful, that is why I do it!!

Thanks! I am getting a larger smoker, as well as the fact that I added a lean to. I will do an update video soon.

First, get with your local health department for your local guidelines (in US usually county or city health dept). When i did only my rubs and seasonings, I was under "cottage law" and did not need inspections. Some of the rules were only selling at farmer's markets, sales under 25K a year and stuff like that. If you add anything that would be considered potentially harmful (meat, milk, etc) you'll need a license.

Yes, it is residential. In our city you can have a business like this within parameters (nothing real stringent, just number of customers per day, etc. which is not a problem for me). I would think you can do so in an R1. Personally, I LOVE having my barn 20 steps from my back patio, being able to benefit in many ways from that and it saves money. I would do everything I can to do it on your property. You should be able to convert a shed like that, you'll just need to make sure you follow code with your electric, plumbing (water/sewer or well/septic), surfaces and more. I've seen some videos on UA-cam with people doing exactly that.

There is an old saying..."It has been said that the best time to plant a tree was thirty years ago, the second best time is today." Don't put off your dreams!

Same. Same exact thing with my husband and I.

Same 😅🙏🏼 Best of luck

Small is OK. Just having a space is nice. Best wishes in the New Year!

I wish I had some business for you, but that’s not what I do. I might recommend connecting with equipment suppliers on UA-cam. Cheers!

1/4" drill bit, I think a 1.5" bolt.

Here is a link to my blog where I explain everything I did, what it cost and what it looks like. www.jacksblend.com/how-to-build-an-awesome-smoker-shed/

OK, anythings in particular you would like to see?

OK

No it wasn't it was fine....smh

It does. Very even.

I totally get that...I love using it for home purpose also. A 3 compartment sink is the bomb! DO IT!!

Glad I could help!

You're welcome 😊

Thanks for the kudos and yes, all good points. I use an insurance company called FLIP (Food Liability Insurance Program). After doing a bit of research and talking to my agent and a couple others, their price/coverage ratio is really good. They have various coverage options, so you can pick and choose what fits you. I have no employees, but work comp on anyone working in a kitchen (knives, fire, all that good stuff) will be higher than if you simply have a person helping serve. Keep that in mind with Work Comp (they are called NOC codes and they vary based on industry and role within a specific business). And then, the tax man...yes, yes, for me I have had the same one for 30 years who understands and works well with past businesses, and my mantra - "I'll pay my fair share, but not one dime more". If it's a grey area, it's mine (and yes, I have been audited and came out 100% clean).

I'll answer a couple here as best I can: Is it expensive...? Fortunately I have experience in design and layout, so I did it myself. Then my father was a builder, so that helps. Also, I have contacts in the trades and friends, so that can save also (did some work myself, some with help and some I let the pros handle it). Double the price? No, but more to be sure. Maybe 25%-50% more. If it is new, stand alone, could be significantly more. Metal barn? Sure. Metal barn guys with kitchen experience? Rare. 2 different skill sets. Be wary of a barn builder who says, "Oh yea, I can build you a kitchen." Floorplan and layout in the restaurant world was one of my expertise areas. Very important. Little farm with nothing? Absolutely can be done. But, starting from scratch will be pricey. You'll need a lot of professional help to pull it off. Well and Septic, barn builder, kitchen experience, researching local codes for uses and rentals...etc., etc. I would start by going on forums and FB groups where people discuss this very thing. Also, find a local place or two (maybe a city away) and ask them if you can visit, tour, ask questions, etc. Most people will help, unless you plan to directly compete. Here are a few links: pos.toasttab.com/blog/on-the-line/commercial-kitchen-requirements-in-florida ccmedia.fdacs.gov/content/download/64038/file/food_establishment_minimum_construction_standards.PDF www.fdacs.gov/Business-Services/Food/Food-Establishments/Retail-Food-Establishment-Permit farmersmarkettoolkit.org/food-safety/kitchens www.myfloridalicense.com/dbpr/HR/forms/documents/5030_037.pdf edis.ifas.ufl.edu/publication/FS400 Hope that helps!

Well, I did it and for me it was doable. Good luck!!

That's awesome. If you have any more questions, post them. If I can help I will or can maybe direct you to where you can find the answer.

I know that creating a licensed kitchen in your home may (most likely will) require complete separation from the rest of the home. Whether that is cost effective and desirable is your call. Get your local health dept. involved in that question asap. As for cost, depends on a lot of details. I know that for me, having it a separate space is the only way. Also it makes “work” a little bit more separate from home.

Glad it was helpful!

Cool idea, but not feasible for me...

Thanks! You also...

You are welcome!

Last Saturday I did an event at my local Ace Hardware to promote my line of rubs/seasonings they sell. I "smoked" 25 lbs. of pork country ribs using 3 different recipes to sampel customers (I used hardwood charcoal and some chunks of wood). That amount of meat filled every square inch of the grill surface and the inside shelf...probably a total of over 1100 square inches. My thermometer never read over 200, but I think it worked well and smoked the meat in what I would consider "normal" time if I was at 225ish. Possibly airflow kept the thermometer from reading correctly, or I had it in the wrong spot. That was a lot of meat to put in that smoker and I know that the energy transfer from the coals to the meat was huge. Also, I normally don't use my CharGriller as my smoker (my "real" smoker is a Lang), but it is portable and for a cheap price, gives pretty good performance. NOW, on to your comment...this is my opinion, not science. I would think the temperature should be about the same, whether using or not using the baffle. Possibly, the only thing I could think is that airflow would be reduced moving through the unit, thus keeping the temp down. But, I had to open the ash/firebox shelf a little anyway to add more air to the fire with the amount of meat I had and it being a cold morning (thin metal, my Lang is 1/4" steel and sealed much better). Also, seeing that the baffle does not go completely across, but has an opening on the stack side, I think airflow should be the same with or without. Thoughts??

The original building of the barn on 2020 ran just over $25K. At that time, I had no idea I would turn it into a kitchen. I did run electric to it with plenty of plugs, good lighting and more. Total cost for turning it into a kitchen (including floor epoxy, walls, running water/sewer from house, concrete work, and all equipment) ran just over $35K. I saved some money by doing some of the work myself, but had a higher plumbing cost because of running the water/sewer. I had to have an excavator come, dig up a 3'X8' cement area and dig a 5' trench about 30 feet long, plumber had to run water/sewer, cement guys cut out a 2'X6' section in the barn and then replace it after plumbing was installed and replace the other 3"'X8' area. The plumber's bill was definitely the lion's share of the investment.

This is ingenious, is there a method similar to this, that could eliminate the need for a direct water/sewer line connection? For instance, having a generator for electricity, and a water source similar to how RV’s are run. Curious as to what the overhead costs may project out to be. Thanks for sharing how you brought your idea to life!

@@haroldmitchell7456 I know you can do well and septic, you'd just need inspection approval from your county. I don't know whether you could do it with a "water source" like a XX gallon container and then a XX gallon waste container. My gut says no for a fixed location. I think a generator could work. I mean, someone with solar or wind power and battery storage should be able to, right??

My Jamaican Jerk rub is getting more and more traction. I get feedback from customers that it is their favorite of all my offerings. Thanks again for the help...and when you need more here is the link - www.jacksblend.com/store/. Shoot me an email and I can get you a code for another free bottle 😉

Wow, thank you so much for saying that! That was my hope. I know I've had so much help over the years in my business and I love being able to share with others to help them. I hope everything goes great!!

I did a bit of research. There's a UA-cam video that may help you (ua-cam.com/video/YptzWcSIXTc/v-deo.html) where they take the ash pan, flip it upside down, leave a 1/2" gap between firebox side wall and ash pan and a bunch of people said it works great. Some even drill holes to assist with heat dispersion. Hope that helps!

I'm definitely a fan...for a small investment it is a game changer.

Yes, I do… I just took a video last week when my son was helping me. I should have it up next week and posted.

Here is a link to the new video - ua-cam.com/video/ZHEaKHCKqr8/v-deo.html

Depending on the product you are making and how you are going to sell, you'll need to get with one of 2 entities to start: City or county health dept. or State Dept. of Ag. What I produce is split into 3 categories (make and sell rubs and seasonings, direct sales of smoked meats, and catering), so I come under both. The way it was determined for me (you should only have one that inspects) was based the category that produces the most revenue (I am under Dept. of Ag., but it could change in the future). They are there to help and have entire programs designed to assist. I will be posting a video in the near future showing the finished kitchen.

It was!! If you make it, let others know what your results were and if you add any changes.

Thanks for the comment. Glad it works in various makes and models. Anyone else with a different unit, but the same product?

I knew Rusty had good taste...HA! Taste...get it? (sorry, it was funny in my mind)

Yes, it doesn't change the temperature that the smoker gets to, it spreads the temperature out evenly across the whole surface of the grill.

@@jacksblendrubsandseasoningsawesome, is the a specific baffle for this grill? I have the exact same one, or are they universal

@@JJ-gr7th Yes, the one I got was for the specific Char Griller model that I have. You can find a number of varieties for differing brands and various models on the bbqsmokermods.com website.

Nice! Glad to hear confirmation from others.

Thanks for the comment. I will do the biscuit test, as well as smoke some meat on it and post videos on both. I should have it up in the next week or two.

Hey Gerimy, here's a link to my test results on the baffle plate - ua-cam.com/video/KK4clczFZMY/v-deo.html

@@jacksblendrubsandseasonings Thanks so much Jack!

I did not...I completely forgot about the biscuit test. I think maybe I should give that a try...

Did the biscuit (and thermometers) test...ua-cam.com/video/KK4clczFZMY/v-deo.html

Thanks, I appreciate it!