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  1. cheflusk420

    Disposal of water and grease from smokers

    currently using Myron Mixon water smokers. What is the best way to dispose of the grease water mixture when I clean out the smokers. Reached out to a few local bio dispel companies but they are concerned about the water content Any ideas thanks
  2. cheflusk420

    Hot hold Mac and cheese suggestions ?

    Looking for a more quality insured procedure for holding Mac and cheese for busier service times where it won’t dry out. Right now we are mixing it 3-5 orders at a time on sauté but can be difficult when busy. Found foil pans wrapped tends to absorb all the sauce. Thanks guys and gals
  3. cheflusk420

    Switched from foil to peach paper

    Finally switched over to peach paper for our briskets. Been doing them on tbt Myron Mixon till I hit about 160 then finishing them in our oven inside at 250 till done. Those were being wrapped in foil. Now that I have peach paper I realize it will take longer in the oven correct ? Any tips or...
  4. cheflusk420

    Hot holding pork belly burnt ends

    Anyone have any tips regarding hot holding of pork belly burnt ends for service. Is it better to heat up portions to order or how do I ensure the same tenderness throughout the day in an alto sham Thanks
  5. cheflusk420

    Best lump charcoal supplier ?

    Hey guys looking for leads on best places or websites to purchase large quantities of lump charcoal for delivery. Any suggestions are greatly appreciated thanks
  6. cheflusk420

    Reheating brisket for restaurant service

    Trying to tackle brisket and not spend so much time gauging the the timing to have it off the pit for service. I know franklins ships them all over the country and you simply reheat to an adequate temp and I could hold in hot box. Is there any tips or tricks anyone could possibly share. We just...
  7. cheflusk420

    Cinder block smoker for restaurant approval

    Has anyone encountered issues with local zoning or planning laws regarding homemade cinder block smokers. Mostly regarding it not being UL certified. Seems like some areas can get around it and others can’t. Was gonna build one but it doesn’t seem kosher because it’s not UL certified. Any ways...
  8. cheflusk420

    New block pit for restaurant use. Seeking input

    Just fired this up for the first time today. Looking for some ideas to get more heat and draw. Will have a more proper fitting door on the firebox and a better sealing lid. I realize it’s gonna require plenty of fuel to keep warm. Debating on whether to add a second chimney. I have 5 cinder...
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