Originally Posted by gtr
Looking forward to hearing about yer journey!
Don't know if you've worked in restaurants before, so in case you haven't I'll just say be ready to bust yer arse!
What kind smoker are you gonna use for the place?
Yes, I have worked in the restaurant industry. I currently bartend. I understand how much work this is going to be.
I own a Good-One Trailboss
. It is an older model that has 5 racks.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro