hi there all,
i'm from michigan and new to the food business. bought into this business a year ago and have a southern pride 500 mobile smoker and a 27 foot mobile food kitchen. the kitchen is more of a drain and i think i should be maximizing on the use of the smoker.
i can certainly use your help in guiding me to the profitable utilization of this magnificent smoker. i've been doing pulled pork and beef briskets. these products are quite time consuming to make and i don't feel that selling our sandwiches at $6 or $7 each from the trailer is the best way to go.
recently i was encouraged by a friend to begin selling smoked turkeys and other roasts for the thanksgiving and christmas holidays.
i'm open for whatever advice you may have for me.