Hi ALL,
New novice here to both domestic and commercial smoking but have been given the opportunity to work a kitchen in a bar/brewery. I think smoking, especially ribs is the way to go.
I have the luxury of starting small scale and growing at my own pace. With that in mind I'm desperately after some advice on smoking units.
I've been looking at the Bradley's at around £500 mark to begin with, (although I am worried about the pellet cost) and either adding to that after timed running two at once, or replacing for a bigger more purpose built commercial unit.
Any direction from you guys would be invaluable and really appreciated.
NB. There is a substantial extraction unit already in place, so I'm assuming it's just a matter of rigging the smoker up to that?
Please help. How should I approach this?
Thanks in advance