I will be opening a pub serving wood-fired grill fare and classic smokehouse meats in a few months. It's a project I've been working slowly on the back burner the past few years and it's finally come time to turn up the heat. I'm thinking, a wood-fired grill AND smokehouse will be too much for one time ... MEP, fire preparation and maintenance, and just too big of a menu than I would like to work with. Also, being that we're smoking with a wood-fired, stick-burner smoker that requires manual attention, I don't know if I want to be smoking for 12 hours every day of the week.
I'm trying to think of ways to have both wood-fired grill items and smoked items, but at separate times.
Wood-fired grill for lunch, Smokehouse for dinner (meats will not be ready until about 5:30 pm anyway after resting)
The con of this is that I can't have steaks for dinner, and not many people eat steaks for lunch (in my market anyway).
Alternate days (odd days grill, even days smoke)
This is easy to remember for a usual customer but I don't like that the leftover MEP from Wednesday will have an entire day of being in the fridge before being used again on Friday.
Grill earlier in the week, smoke later in the week (Tue, Wed, Thur: Grill) + (Fri, Sat, Sun: Smoke)
I would rather smoke on weekends because it lessens the chance of having waste. Since smoked meats need to be cooked way ahead of service, I figured there's more of a chance of everything selling out on weekends.
Smoking earlier in the week (Tue, Wed, Thu) and grilling AND smoking (Fri, Sat, Sun) but with a limited grill menu.
Ideas, comments, suggestions greatly appreciated.