Hi all! I'm new in the meat smoking business and would really appreciate some suggestions when choosing the correct smoker for my needs. I will be supplying a store with a new smoked meat product line consisting of Pulled Pork, Beef Brisket, Chicken, Hams, Turkey, Bacon, Ribs, Pork Loin, and eventually Sausage and Brats for carry out and onsite catering, vacuum packed in store purchase and for the daily menu. As you can tell, this is quite an endeavor for a beginner like myself! As I'm looking into different smoker options, I've considered a reverse flow smoker with gas burners in the fire box for temperature control, a strictly wood reverse flow smoker, or a southern pride smoker. For on-site catering events I don't necessarily like the southern pride just because of the look of the thing (i know that's lame) but it does add to the environment. Also obviously the cost of the southern pride is tough to get my arms around right from the start here, but it does seem like a very consistent and user friendly setup. I would appreciate any suggestions you might have! Thanks in advance!