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In Reply to: Re: Commercial smoker opinions please! posted by bad to the bone on February 23, 2011 at 17:11:54:
We have an OH in the restaurant, can't be beat. Key is cost of pellets and electricity vs/ logs and propane. I can't imagine that the food could possible come out more consistent with something other than an OH or SP. Pellets get wet, augers get jammed. Not bad for competition or catering but a restaurant will have this on 24/7. Ab Oyler is another option for the restaurant but not on a trailer.
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