Nov 11, 2020
If we had to identify just one way the pandemic has hit us all, we'd guess it's the warping of our sense of time.
Days and weeks run together, months lurch onward, and we find the holidays just around the corner. Back in the spring, we heard of OAK'D Handcrafted BBQ, a planned barbecue restaurant coming to Dallas. The best-laid plans were often foiled by COVID-19, and OAK'D was no exception; the planned summer opening date kept sliding further down the calendar.
Combined with our lack of temporal awareness (do you even quarantine if you don't ask Alexa what day it is once a week?), we'd lost track of OAK'D, until news came that the restaurant would finally open the first week of November. The official first day was Nov. 6, and shortly thereafter, we grabbed our masks and headed over for a look.
Like all J&R ovens, this large capacity pit is wood-fired. However, it comes equipped with an electric oven heating element as a standard feature. This feature reduces wood consumption and allows the chef to craft the flavor of the meat to his exact preference.
By using safe, clean electrical energy to assist the wood fire, this oven can produce authentic barbecue without the “gassy taste” associated with competitors’ gas-and-wood fired ovens. Up to 600 pounds per load of briskets, pork butts, tri-tips can be cooked at one time. Even cooking is also assured with the unique, high velocity convection air system. No rotation of the meat is required.
Fire starting is easy with the built in stack fan providing draft and the combustion air fan providing oxygen. However, live coals last over 72 hours in the refractory lined firebox so most customers start a fire from scratch only once. After that, they just scoop out some ashes daily and add fresh wood. The coals and the pit do the rest to ignite the newly added wood. Loading and unloading are easy with the large doors and slide out racks. After loading, just set the thermostat and relax. The air control system will precisely maintain your selected temperature while you sleep.
Safe, clean electrical energy reduces wood consumption if you choose, thereby eliminating the hazard, foul taste, and odor of gas with its sulfurous components (mercaptans).
The Smoke-Master is incredibly efficient due to the unique temperature control design and heavy insulation. It cooks up to 600 pounds of meat yet requires less than 17 square feet of floor space!
Just turn the evacuation switch and our damper and fan system goes into action to induce fresh air into the pit and exhaust the smoke out through the stack and not into your kitchen.
Set the cooking time and the initial cooking temperature. After the timer counts down, the pit temperature automatically resets to 145 degrees (holding temperature).
Removable racks and rack slides. The oven floor slopes to a large drain reservoir, which can be easily drained through a remote valve. Stainless steel interior.
Can be vented directly with six inch Class A stack or placed under a Type I exhaust hood. Follow all local codes.
|250||47.5"W X 51.25"D X 77.5"H||7-32" X 39"||208V/18.3A|
|600 LBS||161 SLABS||70 SLABS*||310 HALVES|
*2.5 and down