I had a call from a cliente in Chile wanting a smoker for 10,000 kg per week of ribs and chorizo's.
Obviously I need to build an insulated room.
He wants to do hot and cold smoking, so am at the initial stage of planning it.
Any thoughts?
Obviously I need to build an insulated room.
He wants to do hot and cold smoking, so am at the initial stage of planning it.
Any thoughts?