P RO GRAM G UID E
SMOKY ROA D S
PROGRAM OVERVIEW Smoky Roads is a complete self-contained traveling kit: • The SMOKER, of course! The Northern Smoker Deluxe Model, which includes a double-rack barrel and a double-door rib box for rib/side dish smoking and hot holding. Plus a built-in storage box for wood, charcoal and cooking supplies. • The wood necessary to smoke your meats for service Monday– Thursday ($50 per day) • Custom logo 15x10” pop-up tent • 3 custom logo 6’ table covers with tables • Custom logo barrel cooler for beverages • Chalkboard sign board to display your menu • Hand-selected, on-brand smallwares
The program is designed to run Monday–Thursday, featuring a pre-set, culinary-vetted menu complete with recipes and product specifications. It maximizes use of the smoker with a focus on efficient smoke times and streamlined service, complemented by thoughtfully paired sides and bottled beverages (Pure Leaf Teas and Smartwater) to deliver a complete meal.
Ease the burden on you and your team • A skilled Smoke Chef can elevate execution and consistency; it is recommended to utilize a CulinArt chef with experience in the smoker program Contact your Culinary Director to discuss chef fees; fees will vary based on needs and scope
Supporting marketing assets • Advanced marketing poster and digital ads, where applicable, to build hype • Poster and digital ads for display the week of your SMOKY ROADS event • Editable POS signs for display at set up Contact the marketing department to discuss additional marketing opportunities or requests.
Each account is responsible to provide: • All food and beverage, paper products and service staff • All food preparation and smoking • Each account should set their own a la carte and combo pricing based on the account’s structure; premium pricing is highly recommended
P ROG RAM OVE RVIE W
Northern Smokers: The Deluxe northernsmokers.com/store/p15/The_Deluxe.html
ON T HE ROA D AGA IN:
TRANSPORTING THE SMOKER Friday is a travel day for our smoker—it gets cleaned and back on the road to the next account. Typically the smoker will be delivered to your location by the close of business Friday so it is on-site and ready to start smoking Sunday night in preparation for Monday service. For questions or bookings, contact your Culinary Director.
SMOKY ROA D S
PREPARATION Prepping ahead of time will enable you and your team to execute a seamless event. Outdoor service is preferred, including portable POS station for retail service. Forecast participation numbers for ordering and production.
Refer to planograms for setup. Indoor café service should be staged at the Chef’s Table concept and served by a team member.
Outdoor smoker setup and safety guidelines Choosing the right location • • • •
Place the smoker outdoors ONLY–never in garages, sheds, porches or under overhangs Set it on a flat, level, non-flammable surface (concrete is ideal) Keep at least 10 feet of clearance from buildings, fences, vehicles or any combustible materials Ensure good airflow around the smoker
Monitoring weather conditions • Avoid high winds, which can tip over smokers or push flames and embers where they shouldn’t go • Keep the lid closed as much as possible to prevent flare-ups from gusts
Inspect the smoker before use • Ensure all vents, seals and latches function properly • Check for rust holes or gaps that could release sparks • Drain Pipe: Locate the drain pipe underneath the smoker and place an empty and clean #10 can (for easy disposal) under it to catch residual fat and juices. • Position: Make sure that the opposite side of the smoking chamber is slightly lower to ensure proper runoff of excess liquids to the drain pipe.
P RE PARATI O N
4 – 6 WEEKS P RI O R TO EV EN T Contact Culinary Director to schedule delivery of smoker and chef (if needed)
• Plan menu (including beverages) • Smallwares • Pricing/POS system logistics
Provide menu with pricing to marketing department
1 WEEK PRI OR TO EVENT Place orders: • Meats/rubs/sauces • Grocery ingredients • Beverages • Disposables Once meats are received, thaw any frozen product via refrigeration
• Print menus/recipes • Assign teams production and service
2–3 DAYS PRI OR TO EV ENT Prepare: • Sauces • Pickled condiments • Rubs
Order FRESH produce
Schedule production ONE (1) DAY prior: • Salads • Vegetables • Brines • Sides
Fuel safety (charcoal, wood, propane) • Use only approved fuels—never construction lumber or treated wood • Store charcoal in a cool, dry place away from ignition sources • Use a chimney starter rather than lighter fluid, which is toxic
Fire prevention and equipment (keep within arm’s reach) • Fire extinguisher (class B or multipurpose ABC) • Bucket of sand (great for smothering charcoal fires) • Water spray bottle (for flare - NOT FOR GREASE FIRES)
Smallwares and PPE • • • • • •
ABC, Utility Tongs Heavy Duty 16” Mercer, Hell’s Handle Turner, 16” L Mercer Carving Fork, 10½” Genesis, CFS Brands Sat-T-Grip Cutting Board 24”x ½”x 18” - Red and Green Tucker Steam/Fryer Glove 14”L (Medium/Large) Tucker QuickKlean Bib Apron 36”
Visit the Singer portal to purchase your PPE singerequipment.com
SMOKY ROA D S
SMOKER IGNITION AND OPERATION Follow these manufacturer instructions for ignition. Keep your face and hands away from the
SAFETY FIRST
opening during lighting. NEVER use gasoline, kerosene or other accelerants.
Setting up Open the smoker chimney and the firebox vents. In the firebox, place an abundant layer of charcoal on the middle rack. If using Prime 6 charcoal, break logs into 3 pieces and fill one or two of the chimney starter ¾ from the top. Start by lighting one or two full chimneys of charcoal. Place the chimney starter directly on top of grates of a gas burning stove with an open flame on high heat. Allow the charcoal to develop an even ash (10–15 minutes).
Controlling the temperature Once the charcoal is in the firebox, open the smoker’s chimney vent fully. Use the firebox vents to manage the airflow and reach your target temperature of 150°F. Do not go over, as temperature will continue to rise.
Adding logs When you are close to the desired temperature, add two fire logs and close the firebox vents to about 3/4 closed. This stabilizes the heat and ensures the logs burn cleanly for better flavor.
Managing the cook Maintain a ratio of 70% charcoal to 30% fire logs for most sessions. Charcoal provides consistent heat, while the fire logs provide the smoke flavor. For long cooks (10–12 hours), you may need to add more charcoal midway through.
During the cook • • • •
Use heat-resistant gloves and long-handled tools Keep vents open enough to prevent smoke from backing up Thermometers: use two—one for the smoker’s air temp and one for the meat’s internal temp Safe Handling: you must bring meat from 40°F to 140°F internal temperature within 4 hours to prevent bacterial growth • Stacking Rules: if smoking different proteins at once, place chicken at the bottom to prevent raw juices from dripping onto other items
S MOKER IG N IT IO N A N D O P E RAT I O N
THE DELUX E S MO K E R
Wood is placed into the firebox
Keeping it hot: Charcoal, wood and wood chips are available locally or through Baldor Foods and Prime 6.
BEST PRACT I C ES •
Keep the smoker firebox air vents closed as much as possible to maintain temperature.
•
Before adding any product, check the smoke quality; it should be light in color and barely visible. Clean smoke is essential for good flavor.
•
Continue to use the firebox and chimney vents to fine-tune the heat and smoke levels throughout the process.
•
If smoker time is limited for larger and longer cooking cuts of meat, smoke items for at least 2–3 hours, remove, place in roasting pans, cover and finish in the oven.
•
Average cost for charcoal and wood fuel per 8 hour cook is $30.00.
After cooking is complete • Let coal burn out completely with vents closed • Dispose of ashes only after they are fully cooled, ideally after 24 hours • Store ashes in a metal container
Wood selection • Use charcoal as a starter for the wood • Meats (Beef/Pork): select strong woods like hickory or mesquite • Poultry: opt for fruitwoods such as apple, cherry or maple
Engineered for performance—Prime 6 burns hotter, lasts longer and can cut fuel costs by up to 60%. Delivering consistent, high-efficiency results with less waste, it’s a smarter, more sustainable choice for your operation. Visit their website to learn more! Charcoal and Wood at Prime 6 prime-six.com
SMOKY ROA D S
FUNDAMENTALS OF SMOKING Time, temperature and technique create flavor.
Dry and wet brining is a culinary technique used to season, tenderize and hydrate protein— especially lean meats like chicken, turkey and fish—before cooking. By exposing the meat to salt, you change its physical structure, allowing it to retain significantly more moisture during high-heat or long smoking processes.
Brining and rub guidelines Rinsing and drying Always rinse your meat (especially if wet-brined). Pat it completely dry before cooking to ensure proper browning and to avoid “salt scabbing”.
Adding sugar and aromatics While salt is the “engine”, adding sugar helps with browning (caramelization), while herbs and spices add depth of flavor.
Managing temperature safety Always brine in the refrigerator at or below 40°F to prevent bacterial growth.
Avoiding pre-brined meat Do not brine “enhanced” or kosher meats from the grocery store–they are already treated with salt and will become inedible.
Air drying After wet brining and rinsing, air-dry your protein until it’s tacky to the touch. This helps the smoke to adhere more effectively.
FUNDAMENTA LS O F SM O K I NG
P ROT E I N
PREPARATI O N
METHOD
Dry rub 12–24+ hours
SMOK ER T EMP
I NT ERNAL T EMP
C OOK TI M E
200°F–225°F
150°F–165°F
4–10 hours
(approximate)
Spritz or mop BEEF AND PORK
Pieces: Brine 1–4 hours Whole: Brine 4–8 hours CHICKEN
Overnight for dry brine Brine 30–60 minutess
FISH
175°F–225°F
Lightly season with rub
Season with olive oil, salt and pepper
150°F–200°F
225°F–250°F
Breast: 165°F Thigh: 175°F
130°F–145°F
2–4 hours
4–10 hours
30–45 minutes
VEGETABLES
Getting your rest: Always allow meat to rest for at least 15 minutes after smoking so juices can reabsorb
Smoking process Low and slow Most smoking is done between 200°F and 225°F. This allows tenderizing of the meat without drying it out.
Adding logs When you are close to the desired temperature, add two fire logs and close the firebox vents to about 3/4 closed. This stabilizes the heat and ensures the logs burn cleanly for better flavor.
Spritzing vs. Mopping Spritzing meats with a light mixture of chicken or beef stock and apple cider vinegar helps keep the surface moist without adding extra color. This is typically done during the latter half of the smoking process. Mopping, on the other hand, uses a heavier, vinegar-based sauce that adds both tangy flavor and color. It’s most commonly used for cuts like pork butt, ribs and brisket.
SMOKY ROA D S
MENU GUIDELINES Curated with ease of service in mind.
Make the most of your smoke: Don’t waste that smoke while you have it! Consider smoking vegetables and other items to serve in your dining locations in the coming weeks (some items can be frozen for a month).
Additional offerings daily Minimum 2 proteins plate or sandwich style Minimum 2 sides one (1) hot side, one (1) salad House-made BBQ sauces minimum two (2) varieties House-made pickles/salsas minimum one to two (1–2) varieties Optional • •
Vegetarian entrée Beverage bundle for retail service
Pickup station guidelines House-made BBQ sauces 16 oz or 32 oz squeeze bottles Hot sauce 1 ea (Cholula, Tabasco, etc.) Pickles/salsa in 17 oz glass food jars* Dispensers and disposables (for outdoor service) available through Singer Supplies. • • • • •
Napkins with dispenser Individually wrapped cutlery kit including napkin, knife, fork, spoon 2 oz souffle cup with lid Carry-out containers with hinged lid sizes 6”x6” and 8”x8” clear plastic or fiber Inline SafeTFresh 12 oz parfait cup with flat lid
M E N U G U ID EL IN ES
M O NDAY
TUES DAY
WEDNESDAY
T HU RSDAY
Chicken Wings
Plate/Sandwich Black Rub Beef Brisket
Half Chicken Plate
St. Louis Ribs Plate
Plate/Sandwich Burnt Ends of Beef
Plate/Sandwich/Taco Pulled Chicken
Creamy Mac n’ Cheese
Street Corn Pasta Salad
Plate/Sandwich Turkey Breast
Pulled Pork
Broccoli Slaw
Grilled Street Corn
BBQ Baked Beans
Creamy Coleslaw
House-made Cucumber Pickles
House-made Cucumber Pickles
Pickled Watermelon Rinds
Pickled Watermelon Rinds
Three Bean Salad
Tomato-Avocado Sofrito Salad
House-made Cucumber Pickles
Watermelon Pico de Gallo
Pickled Watermelon Rinds
Pickled Watermelon Rinds
SAU C ES Sweet and Tangy BBQ Sauce Coffee Chili BBQ Sauce Golden Mustard BBQ Sauce Sample menu above: All menus, including sides, sauces and rubs, can be found in Webtrition
Salsas and sweets: supplemental offerings Summer salsa and jams Spice up your menus with these seasonal favorite condiments: • Avocado and Pineapple Salsa #20527.1 • Fresh Peach Salsa #100975.1
Sweet treats Stage as grab n’ go utilizing the Quik Pik program 12 oz parfait cup. • Tres Leches Cake, Strawberries and Whipped Cream Parfait #150185 • Classic Chocolate Ice Box Cake Parfait #181610.1 • Lemon Raspberry “Cup Cake” Parfait #113758 • S’mores “Cup Cake” Parfait #113741 • Banana Pudding #176608.2 Visit Webtrition to plan your menu at webtrition.com
SMOKY ROA D S
M AR KE T I N G A consistent look, and an elevated experience.
Camelback Displays • Logo Tent 15'x10' • Table Covers 6' • Barrel Cooler Displays2GO • A-Frame Menu Display 22"x28" Contact the marketing department for purchase.
Visit Camelback Displays here
M ARKETIN G
Advanced Marketing To build hype before the event Posters, flyers and digital ads (where applicable)
Menu poster Displayed at the event Posters, flyers and digital ads (where applicable)
D ROAH S OW Our smoker is on the go!
Slow-smoked specialties, backyard BBQ classics and chef-inspired creations that bring the flavors of the open road straight to your plate!
COMI
NG S
OON
YOUR LOCA
TO
TION
Road Show flyer
Editable menu sign
Smoky Roads marketing materials on MyCompass
SMOKY ROA D S
DIS PL AY
DIS PLAY
STAT I O N PL AN O G R AM
Hot Box
Smoker
Cups
Cutting Board
Bread
Barrel Cooler
Napkins
Napkins
Condiments Chafer
Utensils
Chafer
Plates
Salad
Salad
House-made pickles and BBQ sauces
Contact your Culinary Director with specific questions regarding station setup and display
CULINART GROUP | 6 INTERNATIONAL DRIVE | RYE BROOK, NY 10573 CULINARTGROUP.COM Revised 07.21.2026