AZ Barbeque.com

Large Restaurant Smoker

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Higgybaby

  • Karma: 0
I'm looking for a buyer for my smoker.  I bought it to open up a restaurant.  I fell out of love and money to own a restaurant.  Therefore, I need to sell this big boy so I can get a smoker that I can have fun at the competitions with.

It's a Model 700 Oyler from J&R Manufacturing in Mesquite, TX.  You can see it's specs at jrmanufacturing.com/oyler2b.html

It will smoke:

1000 lbs  Roasts
216 slabs  Backribs
144 slabs  Spareribs
324 halves  Chicken

I'm asking $13,000.  Free delivery if you're in, or close to Arizona.  There will be a reasonable charge for longer distances.

Pictures will be posted soon.
#1 - August 28, 2006, 04:51:37 am
« Last Edit: August 28, 2006, 04:55:04 am by higgybaby »
Jay C Higgins Jr.

Griln4u

  • Karma: 0
Now thats a smoker...I would never have to unload the truck again as it looks like a drive thru model... I have someone that may be interested and will pass along this email... was it ever put into service?
#2 - August 28, 2006, 09:32:09 pm

Higgybaby

  • Karma: 0
It was never put into service.  I've had it at my home for about 11 months testing meat recipes.  I've only used hickory wood in it.  I pressure washed it with water only so I could take a few shots of it and show that the interior and the racks were all stainless steel.  That didn't work to well so I smoke some more briskets in it.  ;D ;D ;D

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#3 - August 29, 2006, 12:23:59 am
« Last Edit: August 29, 2006, 12:35:06 am by higgybaby »
Jay C Higgins Jr.

Mike (AZBarbeque)

  • Karma: 91
Nice Smoker...Hopefully you get that thing sold quick, I'm sure there are some people out there from some of the BBQ Resturants that could use this bad Boy...  That Brisket looks very lonely in there by itself. ;D
#4 - August 29, 2006, 09:42:39 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Higgybaby

  • Karma: 0
After reviewing the pictures, YES he is so lonely.  But he'll have friends soon.  I just sold the smoker to a guy in Loudonville, New York!!!  ;D ;D ;D

Thanks for letting me share this on your site.  See you in Taylor.

By the way, how much are you asking for those sweet 70 Series Diamond Plate smokers I saw you showing?
#5 - August 29, 2006, 10:41:20 am
« Last Edit: August 29, 2006, 10:44:51 am by higgybaby »
Jay C Higgins Jr.

Mike (AZBarbeque)

  • Karma: 91
Congrats on selling it, that's great news.... A bit far to deliver, but I'm sure it will be a great road trip.

Come by at Taylor and check out our rig, I will show you the options and the different pricing for it and hopefully we can get you in one.  They really are fantastic units.

If you want the pricing sooner than that, just send me an e-mail to Sales@AZBarbeque.com and I will get it out to you.  ;)
#6 - August 29, 2006, 11:32:42 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

bearbonez

  • Karma: 9
 I am jealous. Not close to being ready to start the process of opening up a bbq joint YET. I have done my research and that is THE commercial smoker to have. 14 hour unattended burns and 100% stick burner. I hate to see deals like that go flying by. Grats and the sale. That will make someone very happy.
#7 - August 31, 2006, 05:46:58 pm
David "Bear" Nunley

BBQCZAR

  • Karma: -8
I have been doing ALOT of reasearch myself on opening up a BBQ restaraunt.I have even found some financial backers that love the idea.Alot of places in Texas,KC,N.C.. and others use open type pits or use large smokers outside next to restaraunt or inside the restaraunt.I have seen some great places in Texas and none use commercial smokers like this.I am note sure yet which way I will go,there are several ways to do it that keeps cost down and actually would improve the flavor and tenderness of the meat.
#8 - September 01, 2006, 09:13:21 am
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