- Jul 23, 2014
- 11
- 10
My biggest trouble at the moment would be establishing a production system. There are a lot of technical details that I need to hash out. Intuitively, as well as supported with comments from this site, going the traditional backyard style of smoking would be really labor intensive and incur a lot of cost. At the moment I'm thinking the best thing may be to treat it like I do when catering for events, smoke the product, store it and have it heated when it's needed to be served. I could really use some insight in this area.
I'm sort of thinking out loud here...
I'm sort of thinking out loud here...
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