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In Reply to: Commercial smoker for restaurant posted by Light My Fire BBQ on June 20, 2013 at 14:08:39:
I have an Old Hickory SSE and love it.
It's been running for 5 years. It's a gas/wood burner. When you are doing lots of meat every night the gas is nice to have. We run ours 7x24. We load our brisket and pork every night at 7.30 and take it tomorrow AM. We are pushing about 3,000 pounds of pork and 1,200 pounds of brisket through it every week (in season). Everything that can break can be replaced at a Graingers store.
just my 2 cents.
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