I figured I would turn to the pro's for this.
This has been a year long, or more, process. We are opening a smokehouse/brewpub.
My question to the group. If you had, say, 30k to design a custom built smoker, what would it be/look like?
We will run a deli from the smokehouse. Figure 150-200 seats or so. Smokehouse will be outside, but attached. Likely a large indoor fire pit to finish meat and grill other types. I am trying to figure a way to do a cold smoke and hot smoke smokehouse, combined in one, even if separated by a panel or something. Conveyor to move the meat around. Also, eventually, curing house made sausages/hams.
Let your imagination run wild. There is no wrong answer!