Smokers
Smokers Profit Story Example
3 oz. beef sandwich
| Selling Price | $1.52 |
| Less Meat Cost | - $.38 |
| Less Bun Cost | - $.12 |
| Less Sauce (2 oz.) Cost | - $.08 |
| Profit per Serving | $.94 |
| Multiply Servings per Day | x 25 |
| Profit per Day | $23.50 |
| Multiply Days Open Per Week | x 7 |
| Profit per Week | $164.50 |
| Multiply Weeks Open Per Month | x 4 |
| Profit per Month | $658.00 |
| Multiply Months Open Per Year | x 12 |
| Profit per Year | $7,896 |
Smokaroma
Bar-B-Q Boss - Serve succulent smoked ribs in about an hour
The Bar-B-Q Boss® uses pressure to add a delicious smoky flavor to all meats and many vegetables. This user-friendly unit operates under pressure and cooks meats that are not greasy, but are delicious, tender, and juicy. It will make a rib so tender that the meat will fall off the bone. It will make briskets that you can punch your finger through. Chickens and turkeys are so juicy the meat melts in your mouth. The moisture gives all meats longer holding power, up to 7 days in the refrigerator. The Bar-B-Q Boss cooks the fat calories out of the meat but leaves the natural juices in to give a fresh cooked, low carb product. It uses genuine wood to smoke under pressure right inside the kitchen. It does this without requiring a hood in many places (local codes prevail). No need to cook outdoors to get that old fashioned flavor. Pressure makes it fast and it can produce up to 600 pounds in 10 hours. Pressure causes the smoke to penetrate all through the meat and not just on the surface.
Smokers offer a combination of heat and pressure to produce meats that are tender, juicy and full of flavor. The unique cooking method reduces meat shrinkage, allowing you to offer customers great value without sacrificing your bottom line.
