So... A little background... I've been in the restaurant business 20+ years. I'm in Martinsville, VA and want to convert my bowling center cafe to a new full service lunch and dinner restaurant, focusing on BBQ. What kind of smoker do I want/need? I have a limited hood size that is full of equipment. I can build a shelter outside to smoke. I think it might be really cool for the people driving by to see all the smoke outside (I'm on a major thoroughfare). Propane would be easy, or I want charcoal, wood? What about the Alto Shaams and Southern Prides? I belive a restaurants food must be exceptional, not just good to be successful. PLEASE HELP ME!