- Jan 5, 2020
- 171
- 190
Super stoked I got my new smoker for the restaurant hooked up today.
Wish I would’ve taken more pics but I was too excited to put it together and make sure it works.
Just made a dry rub and BBQ sauce. I plan on seasoning it first thing in the morning then smoking a few butts during the day. Saturday’s special will be pulled (chopped)pork pizza.
I have to say, I haven’t used it yet but I’m super impressed with its quality. I had been looking at cookshacks, southern prides, and smoking Tex. The Smokin-it smokers are half the price. It’s hard to find indoor commercial smokers on a budget. I dont own a smokehouse so I didn’t need a huge one, just enough to do smoked specials. The 3.5 is the smaller of the large models. It’s almost the exact size as a deep fryer so it looks great in the kitchen. I’ll be updating with more pics in the morning. I think I’m even going to do a review video. Anybody have any tips for these? Any info would be great. I’ll keep you guys posted
Wish I would’ve taken more pics but I was too excited to put it together and make sure it works.
Just made a dry rub and BBQ sauce. I plan on seasoning it first thing in the morning then smoking a few butts during the day. Saturday’s special will be pulled (chopped)pork pizza.
I have to say, I haven’t used it yet but I’m super impressed with its quality. I had been looking at cookshacks, southern prides, and smoking Tex. The Smokin-it smokers are half the price. It’s hard to find indoor commercial smokers on a budget. I dont own a smokehouse so I didn’t need a huge one, just enough to do smoked specials. The 3.5 is the smaller of the large models. It’s almost the exact size as a deep fryer so it looks great in the kitchen. I’ll be updating with more pics in the morning. I think I’m even going to do a review video. Anybody have any tips for these? Any info would be great. I’ll keep you guys posted