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!"
If you really care about this place, you'll show some respect for it.
Team Whosoever Q
If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.