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Unread 10-17-2012, 07:51 AM   #5
Cliff H.
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Join Date: 03-03-07
Location: Jonesboro Arkansas
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It seems that everyone uses gas these days.

I'm thinking that if a BBQ biz hung sign out front that said they cooked over wood then they could corner the market in any town.

In a restaurant setting I have really only seen either gas fired units, brick pits which require tending through the night and a occasional corner joint with an offset which also requires tending.

I'm wondering if there is restaurant size smoker that operates like a UDS.

Seems like Big Bob Gibson uses some form of offset brick pit. I would like to see those specs.
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