Tennessee Jed
Well-known member
- Joined
- Feb 2, 2010
- Location
- Knoxvill...
We have a catering business that will eventually evolve into a restaurant. Checked on a building for lease and the landlord insisted that we put a smoker out by the road so everyone can smell/see that we're cooking bbq. Obviously I'm NOT going to cook on a roadside pit when I have OHP CTOs, but I see the "prop" cookers boiling smoke in front of bbq restaurants all the time. My question is how do they keep them smoking all day without feeding logs in every hour? Or is that exactly what they do... feed them every hour?