Hello everyone, I am still fairly new to SMF but have thoroughly enjoyed reading a lot of the information. I have been in the restaurant business for 17 years and we have been fortunate to operate a successful Seafood, Steak and Pasta concept here in Virginia. We are going to be opening another location soon which will be a very traditional BBQ joint. I am a little conflicted on the best smoker to purchase for the restaurant. I have budgeted up to $3,000 for either a used or new smoker. I need to find that happy medium of price point, consistency, ease of use and most importantly something that will produce a great product. Thank you in advance for your help.