- May 21, 2018
- 3
- 1
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
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
