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I have been wanting to start up a small commercial smokehouse. I have been looking at a bunch of different smoker designs. My questions for the experts:
What style of smokers are the most efficient? I live in Up north and know it will need to be insulated.
What size would be adequate to run 100-200 pounds a week. I would like to make it large enough without going too big (if that can happen)
Meats I'm planning on doing mostly sausage, bacon, cheeses and probably salmon. Have pulled pork and ribs on the mind also. Not sure on the details of how to move the product. Thinking of a mobile trailer.
I'm sure I will have more questions.
Thanks for the info.
Jason