Originally Posted by Motley Q
A restaurant trick...
No smoking necessary.
Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.
Finish on a grill if they have one.
Probably most on this site has eaten ribs prepared this way but not know it.
That may be the most inaccurate post I have seen on here..and that includes most of mine.
Motley..I hate to tell you, but most of the folks on this site WOULD know better.
There is not even a close comparison to meat cooked with liquid smoke and the real deal.
To the OP:
It is a mixture between what the HD will allow, what your audience is, and what you can afford.
Southern Pride units work well for trucks, but are gas fired cookers with minimal smoke.
Most HDs want NSF certification which narrows your choices substantially.
If you can get your HD to accept a non-NSF unit (a lot have), then your choices open up tremendously.