Originally Posted by Bbq Bubba
Gravity feed in a restaurant is prolly going to be a no-no.
NSF cert comes to mind but who wants to serve bbq cooked over charcoal???
How is BBQ cooked over hardwood charcoal with wood chunks added different than BBQ cooked over hardwood in an off-set? Actually, I can control the smoke flavor better this way, and also not watch my pit all night long. I just don't see a difference?