You have two issues you need to consider when it comes to smokers. One is the need to have something that will take care of itself for the long cooks overnight. That gives you options like pellet cookers and Old Hickory CTO etc. The other thing to consider is cooking on-site for the quicker meats. There you can have stick burners like the Tucker and the other offsets. Ideally, you can cook at your 'commercial' kitchen all the meats and then finish on-site with your stick burner for the eye candy. For commercial kitchens check out local churches and fraternal lodges to use their facility in exchange for doing some cooks for them. We do 3 feed the hungry cooks for a local church and they let us use their commercial kitchen.
|
