Originally Posted by Bigmista
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.
Gates BBQ, a KC legend, uses FEC's to cook their ribs. They have several restaurants all over the city and cook most of their ribs from a central location.
The FEC's are NSF certfied.
Pork Pullin Plowboys
(and Smoke on Wheels
Save a hog, ride a plowboy!
Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler