I bought a restaurant about 8 months ago. Outside, behind the building, is a very nicely built brick and mortar meat smoking facility. I don't know the exact dimensions, but it's pretty big. It's a mostly brick structure with a flue at one end and a firebox at the other. The middle section has grates, and a cast iron lid. So, just picture a big rectangular brick box. The flue is on one end and the cast iron firebox at the other. The meat is cooked in the middle on the grates. It has dampers,etc.
I assume the meat cooks by the flue drawing the heat and smoke across the meat in the center section. This thing was built probably 50 years ago but has hardly been used.and is very sound. The outter building burned a few years ago, and just collapsed around it. The brick structure was completely unharmed other than being blackened. The previous owner cleaned it up and rebuilt a building around it with a concession area in the front.
I am on a quest to become the best BBQer in my area and I'd like to use this facility. The problem is, I don't have a clue where to start. Can anyone help point me in the right direction? A restaurant customer told me to buy a modern electric smoker and just put it out there and build a fire so people think I'm actually smoking it with the real fire in my brick outfit. That just doesn't seem right to me, plus, I think this would take a skill and a smoker would be just turn it on and forget it until it's done.
Anyone willing to help?