Originally Posted by woodpelletsmoker
Different meat needs different temp & time, and has different flavor.
One smoker for one kind of meat is better than a big smoker for all meats.
Even I use 10 pieces of UDS, it is taken care by automatic temperature controller. and the controller can be wireless remote controlled. I need only to put 10 pieces of display unit beside me.
If temp. reaches to target, or if time reaches to target, the controller will call me. Or if something goes wrong, the controller will remind of me.
Regarding certification, MANY smokers are made in China.
It will not be a problem.
My purpose is to have such partnership with hundreds or thousands of small scale BBQ restaurants in States.
At beginning I can send 200 pieces of UDS by a container. I need to find 20 restaurants. It is worth of applying for certificate if needed.
I will build the UDS by 304 food class stainless steel 100%. I do not find reason failing certificated.
question, have you cooked 200 pounds of butts, 150 pounds of brisket, 30 racks of ribs for dinner on a Saturday night? Then have all your sides to match?
Also of note, some townships are not allowing new smoke / bbq resturaunts with out smoke eaters!
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..