Originally Posted by Cliff H.
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.
Gas is for fakes.
I cook on an Oyler. All Hickory wood fire. Runs 24-7.