Hi,
My name is James, I am a Miami native and have been smoking for a short time. I am the Sous Chef at one of Miami's top catering companies. We started a pop-up brunch restaurant a few months ago where everything is made from scratch. Started dry curing bacon for brunch and had such great reviews that I am looking into a small commercial bacon operation.
Started smoking with my fathers Brinkmann offset, quickly realized the design issues and built a vertical cabinet.
This forum is a wealth of information and I am excited to be a part of it.
Thank,
James
My name is James, I am a Miami native and have been smoking for a short time. I am the Sous Chef at one of Miami's top catering companies. We started a pop-up brunch restaurant a few months ago where everything is made from scratch. Started dry curing bacon for brunch and had such great reviews that I am looking into a small commercial bacon operation.
Started smoking with my fathers Brinkmann offset, quickly realized the design issues and built a vertical cabinet.
This forum is a wealth of information and I am excited to be a part of it.
Thank,
James