$44,000 Smoker. Probably Sucks.

[SmokingUPnorth]

The link works for me...

Edit: Copy and paste this https://www.webstaurantstore.com/so...ailer-package-150-000-btu/986SP70018TKIT.html

B

It worked for me but I was saying I could only see one pic.

 

[BXMurphy]

It worked for me but I was saying I could only see one pic.

Yeah, I saw that. My bad; I mis-read it the first time around. Sorry.

Murph

 

[Dustin Dorsey]

You do put logs and splits into this thing. The gas helps in lighting and maintaining that "firebox". The rest goes into maintaining the temp automatically which frees up time for doing other aspects of the restaurant business. The rotisserie makes loading/unloading easy and helps product uniformity.

Maybe an old-time pit boss and offset can do better. But consistency is always a problem when your business model is based solely on employee expertise. To say nothing of scale-up and growing your business.

I realize I was being a bit of a jerk there. I live in Texas so there's no shortage of barbecue cooked in offsets. I've had very good food cooked in Bewley pits and other all wood fired rotisseriess like M&M smokers. They have thermostatic controls. I think I'd that route before going with gas-fired but I'm never in a million years opening a restaurant.