I have been lurking in the back ground for a while. I have a full service restaurant now and am looking to convert to a BBQ focused menu, I have been doing Q on a personal level for many years but I need advice on which commercial smoker I will need to get for the restaurant. We have most of the equipment already except for the smoker and holding cabinets. I have been doing smoked wings and pulled pork in the restaurant on a propane (wood chip) smoker and now looking for suggestions on what commercial smoker to purchase for a restaurant and bar that seats 200 people open 7 days a week. The budget is fairly low but still looking for suggestions.