for all the welcomeThanks to everyone for the smokey welcome.... Yeah, been eating one sort of bbq or another from around the world for most of my life - whole pig in Philippines, spare ribs in Thailand, beef and pork bbq in Korea, venison in California, etc. etc. and loving each and every time I get to do so.
Also, thanks to everyone for the input on whether to go natural or buy a professional grade - i actually think we are going to get a professional grade (or 2) to ensure quality and consistency, but at the same time we want a smaller one to do some "experimenting". This could be used to feed the bar and offer guests some free food in exchange for their reactions. And it allows us to open and close to increase the amazing smell of smoking food.
Yes, NY laws are tough - but not that bad, they allow smokers and open flame cooking here, you just have to have fire suppression and ventilation. Both of which cost money - :) (doesn't everything?)
So thanks and I hope to share some recipes, pics and even video VERY soon.
Oh - I think we have a name, please DO provide feedback if you want - the name, right now, is: