New BBQ restaurant in the works

[Norm Kopesky @ CBM]

Good morning Wisconsin,
My brother and I are spooling up for a restaurant space, we have farted around making central Texas style bbq for a couple years now and thought we would give it a go.
We are currently running (1) 500 gallon homemade offset stick burner and (1) 1000 gallon homemade offset stick burner. You can watch the process / frustration as we struggle to get our smokers approved as food safe. Follow us on Facebook @czechbrothersmeat
Looking forward to learning more on this forum,
Norm

 

[SmokinAl]

There are plenty of guys on here from Wis.
I'm sure they will want to check out your new adventure!
Al