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I am considering opening up a BBQ restaurant that will serve an average of 77 people (peak would be 100 people) during dinner. I have been looking into a lot of different smokers but am unsure because of my lack of experience with the differen types. I am considering pits by Klose (wood/coal), a Cookshack (electric/pellet), and Backwoods (coal).
I'm leaning towards the Klose for the following reasons:
1) I've never used electric or pellets but my understanding is they don't produce the nice thick bark on a brisket so I want a wood / coal smoker.
2) I worry about maintainence and Klose seems the most low tech.
3) My understanding is that because of the heat conductive quality of a Klose, fuel cost are close to or the same as pellet or electric smokers.
4) They can maintain a constant temperature easily.
I worry about the Klose though because,
1) my cooks are "skilled" pit masters and I don't know how long it will take to get a good product - the electric or pellets seem very easy (press the button and walk away)
2) cleaning seems to be very time consuming
Can anyone comment on my reasoning or they smokers?
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