I am in the market for a new smoker for the restaurant. I don't need anything big like a Southern Pride, but would like something that the staff could start and put meat on when I am not there. I am now seriously considering a pellet smoker. They seem to be the easiest for anyone to use. Now I am looking at getting two Yoder YS640. That would give me the same cooking area as their YS1320, but for about $1000 less. It would also allow me to cook at different temps. I had been looking at cabinet smokers, but that would require me teaching them how to control temp and right now I don't have time.
Team: Pyle's BBQ; 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