NCG Electric Smoker Program

Program Details

NCG has created several resources for you to launch a pit smoking program in your co-op.

Benefits

• Pit smoke programming offers the co-op a point of distinction
• Offers customers a great infusion of flavor with high-quality meats prepared in the best way
• Adds a new flare to the heat and eat category in your grab and go
• Drives sales cross-departmental, between deli and meat
• Taps into one of the hottest industry trends

How It Works

1. Ensure you have suitable space to place an electric smoker. Venting is required which can be accomplished in several ways:
   • The smoker can be placed under a class 2 hood
   • The smoker can be direct vented by suspending a 4” diameter pipe at least 3” above the vent hole on top of the smoker that runs outdoors or to an existing hood
   • The unit can be vented with a smokeless hood that mounts directly on top of the smoker
2. Purchase the equipment. Look for an electric smoker that can accommodate a capacity of 200 lbs. of heavy cuts per load. This will be adequate for deli use
3. Review the Deli Playbook Smoker Program step-by-step guide for complete instructions on how to successfully smoke meats, poultry, fish and seafood and other miscellaneous items
4. Print the Deli Smoker Poster and post near your smoker for easy reference
5. Plan your program
   • Develop a menu plan and identify what products you plan to smoke
   • Source the products to ensure availability
   • Source the flavored wood chips
   • Identify portion sizes and cost your menu items
   • Assign a PLU and enter product into scales
   • Run a test batch and create a production schedule
   • Identify packaging for your program
   • Plan your merchandising and or menu boards
6. Work with marketing to create a promotional strategy for your new program
7. Launch your program