Norm Kopesky @ CBM
Newbie
- May 21, 2018
- 3
- 1
Good morning meat heads,
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
We are in the Appleton, Wisconsin area.
Looking forward to learning more on this forum, open to input as well. Hopefully I can figure out getting some photos uploaded.
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
We are in the Appleton, Wisconsin area.
Looking forward to learning more on this forum, open to input as well. Hopefully I can figure out getting some photos uploaded.
Norm
