Originally Posted by BBQChamp
I really thank all of you for your support. I have been barbecuing for about 8 years. Now I'm just trying to make the transition from using a charcoal pit to a wood smoker. I don't really don't know how to keep a constant temp for a long period of time. I'm figuring it shouldn't be that hard to learn. With a little help from my smoking meat family.
God bless ya for chasing the dream. And from reading the copy'd thread, you're not totally new to BBQ. But in the opening thread you also said you "didn't even know how to light a firebox".
That scares me for you. But I admire you for wanting to do this. I'm going with the assumption that you're more of an entrepenuer than a BBQ lover and you see a need for this type of resturant in your area. Just beware. BBQ is one of those foods (like pizza) that in my mind, that people will instantly notice if it's not good, or just average. That doesn't fly. Especially in the south. That's not to say this isn't possible...but not likely probable. I don't want to put cold water on your dream, but I'd rather hurt your feelings that have you piss away your life savings on an unreal idea.
However, following Les' thread, if you choose to do this, my advice is to find an experienced resturant BBQ person to run your kitchen. As the mastermind of this resturant, it's likely you're more suited for a front of house position where you can be in the limelight and shmoozing with the customers.
Good luck in whatever you do. Be sure to let us know what you do.