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Unread 03-28-2009, 11:31 AM   #1
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Join Date: 08-02-07
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Default Smoker Preferences for Catering

I have been cooking on the large reverse flow for a while. Even some on the drum for catering/vending. The reverse flow is getting to be a PIA when I have so much going on. It's more of a "kick back and relax" sort of cooker.
I noticed many use the Southern Pride smokers, but every place I have been to, the food is marginal at best. I need to go a larger, more efficient smoker. But I WON'T sacrifice quality while doing so.

What would you do in my situation?
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

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