Do you drag your smoker to your Commercial Kitchen?
I am just starting my “Official” catering business and I need to know how you caterers do it. Specifically, how do you do your pick- up or drop-off catering? My local health Department requires that I use a Commercial Kitchen/Commissary. I am sure yours probably does to and I am guessing most of you do not own one but rent space in one. So when you are cooking Que for a customer to pick-up do you actually drag your smoker to the Commercial Kitchen or are you only doing the prep work there and smoking the meat somewhere else?
The Midnight Smoker BBQ