I want to buy a smoker for my restaurant here in Northwest Indiana. I've have done plenty of research and have narrowed it down to "Bradley or Masterbuilt" smokers, I am leaning towards the Bradley. But concerning the Bradley I am extremely confused. Not sure and not knowing if the imperfection I'm reading about will make any significant difference in the quality and the tenderness of the finished cooked product. That would be the temperature swing I keep reading about, when I think I've almost made up my mind it keeps popping up, it's all over the internet. It would certianly benefit Bradley to alleviate this temperature problem, they would likely then sell tons more of these digital smokers.
My dilemma is this; "I'm a restaurant owner, I presently cook with a stone oven, gas grill, gas griddle, deep fat fryer and broiler. I've been cooking the barbeque on the grill and some in the stone oven. But I know a smoker could really pump up the flavor. My dilemma is that I need the extra space of the Digital six rack smoker, but I don't want to sacrifice space for quality, as I understand it there is no temperature swing problem with the original Bradley smoker which is, by the way, the smaller 4 rack.
I really need the six rack, but I reasoned if I did decide to go with the 4 rack for better food quality, should the demand for smoked products increase resulting from its use, I could always buy another one just like it. Only my kitchen is getting really crowded, I just can't spare the space.
What I need to know is if there is indeed any difference in food quality between the two?
Also, are there any issues a restaurant owner should be concerned about in using these smokers period?
I'll come out and be real honest with you; "I want the most tender, the most juicy, the most flavorful briskett, barbeque, meats, poltry, etc., that I can get, not only that, the ability to do this has to be consistant, it is a must. It can't come out good one time and not so good the next because of smoker inconsistancies, my competition is just waiting for me to mess up, not to mention I just try very hard to please my customers with dishes that excite their palets.
Any help or advice would be extremely appreciated. Thank you.