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I am setting up a restaurant in the U.K. specializing in smoked meats - ribs, chicken, pulled pork, beef and am trying to select the best smoker for the opperation (several hundred meals at peak times). I was thinking about a Fast Eddie FEC120 but thought I would run it by you guys first. Space is a bit tight and I can probably only have the one oven. Is this wood powered oven reliable enough to be left on at night unattended? Do they break down much? Would an electric/ wood type be better?
I don't want to buy the wrong kit so any tips are very welcome!
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