Propane Smokers vs. Electric Smokers: A Practical Guide for Food Service Operations

Commercial smokers are becoming a staple in Canadian kitchens as chefs seek more control over flavour, production, and costs. Whether you’re serving smoked brisket or sausage made in-house, your smoker influences both cooking efficiency and food quality.  Finding the right setup is about more than just taste; it’s about performance and reliability across every service. […]

Why Canadian Restaurants Are Upgrading Their Meat Smokers

Canadian restaurants are taking a closer look at commercial meat smokers, and for good reason.  Smoked meat is an iconic Canadian food that’s often shaved over hot poutine or pressed into a juicy burger. As competition grows, many kitchens are bringing smoking in-house to develop signature flavours and maintain steady quality across their menus.  The […]

A Broaster® and a Smoker Walk Into a Bar

When you live in a Northern climate, it’s safe to say that anything above zero feels like spring. And, when the weather gets warmer, you do what most Canadians and restauranteurs do: you start looking for a chance to open that patio! With patio season fast approaching, it’s only natural that your clients start craving the familiar […]