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Old 09-24-2013, 11:57 AM   #17
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

even if it was approved by the health dept I am trying to think of how a restaruant would rely on up to 10 UDS's to supply it's smoker needs.

I would think that would take a lot of work and some skill to run, a more professional smoker setup would be the way to go I would think.
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
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