first time to post Q-VIEW

[yankee2cajn]

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Attachment 9434Hello,
Well Tomorrow I hope I will be a proud father of a rotisserie. I decided to do a late nite smoking on my "first born" Percy Guidry Pit. Our Restaurant has grown over the last 6 weeks and I am smoking about 24-30 butts a week and often run out. Here are some pics of the current smoke tonite, and pictures of my rotisserie and my other 3 smoking chambers; 2 for sausage (250-300 lb capacity each, and one for Jerkey and Tasso (125 - 150 lb capacity). Have a great evening

Greg

 

[ronp]

Welcome. I am intersteted to follow your progress as I may open a joint in UTAH. any info you can give would appreciated.

 

[waysideranch]

Good luck Greg.

 

[bbqgoddess]

Wow looks great Greg, welcome...can't wait to see the rotisserie!

 

[seaham358]

Welcome to SMF... any way to get bigger pics posted? My tired eyes can't see detail in those little ones..
Thats alot of meat your smoking!!!