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4 Best Smoker Setup for Catering

The best smoker setup for catering must be in proportion to the quantity of available area as well as the result required. Take into account the size, type of fuel, as well as features of a smoker setup prior to purchasing one for your catering business.

Picking the correct smoker is akin to selecting the best musician or band. There are various variations and characteristics to choose from, and the choice of which configuration to buy is impacted by your specific circumstances in addition to the efficiency of the smokers themselves.

Because iconic barbecue is customarily seared in a smoker or homemade pit, rather than on a grill, every barbecue business worth its salt requires a commercial smoker. Smoking vegetables, meat, and other items can add a richness of flavor and a handcrafted twist to them.

Choosing the right smoker for your catering business is critical since the smoker you select will have an immediate influence on everyday food preparation as well as the taste and quality of the food smoked.

Top Smoker Setup for Catering

  1. Offset smoker

Offset smokers are popular among contests and food fairs, in addition to food suppliers that have ample cooking space. They are distinguished by their sizable grilling compartment (frequently barrel-shaped) as well as offset fireboxes, in which the fuel is stuffed and fired.

Grilling with an offset smoker necessitates keeping the fuel in the fuel box and then adjusting the flow of air from the fuel box to the food preparation area to keep the temperature stable. Offset smokers are well known for their capacity to impart a rich wood and smoke flavor to foods, but they necessitate a dexterous hand and a great deal of focus.

  1. Vertical smoker

Vertical (or upright) smokers are a common pick for indoor food preparation. They are available in single- and double-door designs, with varying setups in terms of rack count, adjusting possibilities, and overall potential.

Upright smokers are prominent in food preparation areas since they use vertical space, but there are additionally short vertical smokers on the market that are perfect for compact food preparation areas. Aside from that, note that these compact ones cannot contain a lot of smoked foods at once.

Upright smokers are low-maintenance as well as simple to use, while many of them have electronic buttons that enable you to program times as well as temperatures in preparation, which makes them perfect for overnight or all-day smoking.

  1. Rotisserie smokers

Rotisserie smokers, as the title suggests, are designed to smoke foods as they spin. Commercial rotisserie smokers utilize pellets to marinade the meat, and several of them are easily accessible and easy to transport.

Small rotisserie smokers start at roughly $700, but large smokers can cost more than $20,000. However, large rotisserie smokers can contain up to 500 pounds of pork or 80 whole chickens at the same time, making the asking price comprehensible.

  1. Compact smokers

Aside from freestanding smokers, several base-style smokers are intended to be placed beneath commercial charbroilers.

Compact smokers are inexpensive, simple to assemble, and convenient to use. Base-style smokers have room for wood shavings (for flavoring), and because they’re normally electric, they can be utilized in indoor food places. The size of this smoker setup is however a disadvantage.

Factors to Consider When Choosing the Best Smoker Setup for Catering

  1. Location of the smoker

When looking for a commercial smoker, the very first point to consider is where it will be used. Several smokers are designed for fixed use only, whereas others can be towed on a trailer and shifted as needed.

  • Outdoor: Numerous standard smokers are designed for outdoor usage and include vents or chimneys for ventilation. The volume, setup, and ease of handling of commercial outdoor smokers range widely.
  • Indoors: Outdoor smokers aren’t permitted in densely packed (or fire-prone) regions of the country. The only alternative is an indoor commercial smoker. Indoor smokers are typically installed by a professional.
  1. Types of fuel

In addition to deciding between an indoor as well as an outdoor model, you now must consider the advantages and disadvantages of various fuel types.

  • Charcoal: Charcoal could be bought in lumps or briquettes. Sawdust, coal, starch, sodium nitrate, as well as other additives are common in low-cost charcoal briquettes. These briquettes are widely known since they are inexpensive and burn consistently. Lump charcoal, on the contrary hand, is generally manufactured from raw wood chunks. Lump charcoal emits less debris than charcoal briquettes as well as lights and scorches faster.
  • Wood: Wood is a widely known smoking material since it imparts the rich, smokiness that most individuals relate to smoked foods. Nevertheless, since wood is costly and difficult to maintain, it is frequently utilized as a fuel top-up, incorporated mainly for flavor rather than for cooking power.
  • Pellets Wood: pellets have grown in popularity as a fuel source for commercial smokers. They provide wood-fired flavor with less volatility as well as require much less hands-on focus. Wood pellets are available in a variety of aromas, and wood pellet smokers are one of the most user-friendly smokers (and the quickest to heat).
  • Electricity: Numerous indoor smokers rely on electricity as their main source of energy. Electric smokers are the most cost-effective and low-maintenance smoker choice for commercial setups. Electric smokers are simple to clean, and several high-quality electric smokers enable the chef to add shavings or wood pellets solely for flavoring.
  • Gas: The convenience of use is a massive benefit of gas. Gas is simple to use and does not start producing a cloud of smoke like wood or charcoal.


When picking the most suitable commercial smoker for your business, take into account the fuel type, placement, and magnitude. Choosing the right smoker for your restaurant is critical since the smoker you pick will have an immediate effect on everyday food preparation as well as the taste and quality of the food smoked.