Maybe I need to find someone locally with a 300 or larger and ask them to let me cook some product in it and see if I like it.
How do the FEC's work in a restaurant setting where they are running everyday for 20+ hours/day?
The reason I ask is that in restaurants and catering kitchens in California (at least in Long Beach) smokers need to be NSF certified even if they are outside.
Wait! Bigmista wrote a cookbook?
Then burn the entire ram on the altar. It is a burnt offering
to the LORD, a pleasing aroma, a food offering presented to the LORD.
God loves BBQ!
Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.