Smoker & Grilling Wood Profits?

[ReggieT]

Hey Guys,
About to drop 3 mockernut/pignut hickory tree's and 1 huge pecan.
Modest estimate on the hickory is about 4-5 cords.
The pecan should yield about 3-4 cords.
In my region I'm hearing a lot about the the swing to "green" smoking wood as opposed to the traditional seasoned.
If I can unload this straight for the stump pre-sold would be great!
What has been you guys experience at selling to Bar-B-Joints/ Restaurants, what should I ask $$$, and is there anything else I should factor in?

Thanks
Reg

 

[zogger]

I would think double what normal bulk heating wood goes for. You might need to custom cut it per customer, size differences, plus take out the outside chunks with bark. I know just the other day I was looking at the cooking wood at big orange and it was high, ten bucks for a little bag that wasn't as large as a normal bundle.

 

[Guswhit]

My bil is a manager in a food chain(not to be named) with different types of restaurants nation wide. They have one in Chicago and one in Washington D.C with wood fired ovens. He has indicated to me that they burn 1-2 chords a week in each location in their wood fired ovens and they are being charged between $700-$850 a chord, but the wood is all hickory and oak, no bark, cut to 14" lengths, split to a small diameter and bagged in burlap bags, very clean. May seem like a lot of money, but seems very labor intensive to me and you have to have the supply to maintain the service, plus be on call as the restaurants are limited to storage space, not like you can take a semi load in every once in awhile. Good luck!

 

[svk]

I am hearing $5-600 a cord for true "cooking wood" aka primo species with no bark.

I *think* most restaurants have contracts though but it wouldn't hurt to check around locally. Otherwise bagged or bundled can make you a pile of money per cord too.

 

[beentown]

I cook comps and charities. Also used to run 12 restaurants.

"Green" is not something used often. Most want seasoned and are paying $300 a chord now.

I have been selling cherry and hickory specifically on any overage wood I get to other "smoker" guys. $80 a face. That is them picking it up.

This is what I feed...

 

[TedyOH]

Here's mine 48" Lang, love it.

 

[beentown]

Here is my buddies Lang. We cook together for certain fundraisers.



Guess not the best pic. Ben Lang was an innovator and great salesmen.

 

[TedyOH]

Yes he is, I started doing graduation parties, did a big one for a friend a few years ago and ended up with 6 parties the following few years, I was able to stuffed ten 13 lb briskets in mine, wish I would have saved up for the 60" trailer model like your friends, I have to load mine up and at 800 lbs not the easiest thing to do even with 2 people.

I agree with others, I'd buy the green wood, not at a premium, but it would sit for a few years for sure. Funny thing is I have a wood shed for my pit wood (cherry, apple and bitternut hickory) but not for my stove wood!

 

[Guswhit]

I cook comps and charities. Also used to run 12 restaurants.

"Green" is not something used often. Most want seasoned and are paying $300 a chord now.

I have been selling cherry and hickory specifically on any overage wood I get to other "smoker" guys. $80 a face. That is them picking it up.

This is what I feed...

View attachment 482016

View attachment 482017

Damn, that looks great! I wish you were closer when your cooking! I have a new tank and trailer to start making a new pit out of, just haven't had the time. I was in a partner deal on the last cooker, so you can imagine how that turned out.