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Unread 12-01-2008, 11:16 AM   #4
Divemaster
somebody shut me the fark up.
 
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Quote:
Originally Posted by Dr_KY View Post
I was thinking of doing the smoking in the pubs certafied kitchen and finishing off in a electric/gas one installed next to where that fridge is ( piping the exhaust outside) or adding a warmer cabinet there.
I like this plan....

Quote:
Originally Posted by Dr_KY View Post
I was thinking of doing the smoking in the pubs certafied kitchen and finishing off in a electric/gas one installed next to where that fridge is ( piping the exhaust outside) or adding a warmer cabinet there.
I think this sounds like a better idea than trying to keep up with more food to cook rather than warming it up. My guess is that you are going to be busy serving customers (we hope!) and trying to keep up with finishing off partially smoked items may be one more thing that you really don't need (or want) to worry about.
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Race Fast, Cook Slow, and Enjoy Life!
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