Greetings fellow SMF members - My wife and I have decided to buy a restaurant. We have never been in the food business, but love food and we both really love smoked meat! We plan to take ownership of the place April 1, 2015. It will be called "Granite Planet". Now my objective is to learn how to smoke large amounts of meat, as the restaurant does lots of catering and banquets. I'm sure I'll learn a lot from you experts, and want to THANK YOU in advance. Our plan is to first get a good smaller smoker and get the hang of it. Any recommendations? Thanks.