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In Reply to: Re: New Restaurant Smoker Advice posted by Steve in Denver on December 26, 2010 at 22:22:46:
Folks are dead on on the HD issue.
Also, I would be very aware of the skill and labor required to tend and clean any smoker you consider. Food service worker turn-over is very high and your labor cost will be your second largest expense. How will you feel about your selection a year from now when you are on your third set of cooks?
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