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Roll Call

post #1 of 3
Thread Starter 

Hello, my name is Henry Bisson.  I am a trained Chef opening a new restaurant in the Traverse City Michigan area.  I am interested in providing my guests with meals based on smoke as the essence, not just bbq.  I plan on being versatile with the smoke to create rounded dishes and options for guests.  I am looking for a Little Red Smokehouse, used. Preferably the bigger RFS.  I will am considering the Southern Pride SC-600 but am concerned about heating element  and heat recovery.

post #2 of 3

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #3 of 3

texas.gif  Good evening and welcome to the forum, from a cloudy and warm day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

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