Dear Dr. BBQ:
We are thinking to open in North Carolina a BBQ restaurant seating 250-300 people. We will like to avoid serving the NC vinegar style BBQ, and we are gearing toward the wet style BBQ like some places in Memphis. We have restaurant experience but we are BBQ green. Can we suggest a commercial gas smoker to fit our needs? Thank you.
There are two big players in the gas commercial BBQ pit business and they are Southern Pride and Ole Hickory Pits. I’ve never owned one of these but by all indications both companies make a fine product and offer good service. I would also consider the wood pellet-fired commercial cookers made by Cookshack/Fast Eddy. They’re NSF and UL approved and burn 100% wood. I don’t think you can go wrong with any of these. Good luck with your new venture.