Commercial BBQ Smokers has launched the Blackwood BBQ Co Buddy series of low and slow hickory smokers for commercial use.
The unit is a load and leave smoker, and is said to be easy to operate to create smoked ribs, pork and brisket.
Crafted from steel for durability and manufactured in the UK, the Buddy features include a wood-burning smoke box, and a fully automatic thermostatic control with digital 24 hour countdown timer. The wood burning firebox is designed to impart an authentic smoked flavour and the fan assisted oven should ensures an even, deep cook.
Available in three models, the Buddy series is suitable for bars, pubs and restaurants looking to dish up flavoured meats. The Buddy 24 is a six shelf hickory commercial smoker with a 24 rib and 24 whole chicken, six brisket or 12 pork butts capacity.
The Buddy 48 includes 12 shelves which can hold up to 48 racks of ribs, 48 whole chickens or 12 briskets, while the EL-250 is an electric self-basting rotisserie smoker suited to medium to large restaurants thanks to its bigger 250lb capacity able to smoke 60 racks of rib or 60 whole chickens.
To operate the smoker, a user should fill the smoke box with hickory wood chips, load the meats into the smoker, and set time and temperature. The meat should be checked an hour before the cook period is due to expire, when the baste should be added.
For those new to smoking, Commercial BBQ Smokers has an in-house training kitchen where it offers free training and menu development together with a full accessories packages including rubs, sauces and oak, hickory, apple, cherry, whisky oak and beech wood chips.
Colin Guest of Commercial BBQ Smokers, added: “The Blackwood BBQ Co range is made in the UK, designed to be supremely easy to use, cost-effective and robust. It’s the first ever commercial smoker made in the UK and carries a full 12 months parts and labour warranty
“With three models, there’s something for every size and style of venue, from smaller bars, pubs and restaurants right up to bigger establishments. BBQ and smoking has become extremely popular and with our Buddy series, we can help those bars and restaurants looking to maximise profits do just that while pleasing diners.
“The low and slow cooking method gives succulent tender meat, maintaining moisture and reducing shrinkage while also making the cheaper cuts such as brisket, pork butt and ribs mouth-wateringly delicious – especially when prepared with one of our flavourful rubs.”