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Non-Cattle Specific Topics
Recipes & Cooking
smokers
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<blockquote data-quote="slick4591" data-source="post: 1297463" data-attributes="member: 16503"><p>In '03 I bought an existing BBQ restaurant and it had a large electric Cook Shack in it. I thought it would be the first thing to go and replaced with a wood smoker. Turned out I was wrong. This smoker cooks consistently, which is needed in the commercial business. I'm able to adjust from light smoke, medium or heavy and the only thing I have to worry about during the cooking process is if the electricity goes off. Not having to check it at 3 am is another plus.</p></blockquote><p></p>
[QUOTE="slick4591, post: 1297463, member: 16503"] In '03 I bought an existing BBQ restaurant and it had a large electric Cook Shack in it. I thought it would be the first thing to go and replaced with a wood smoker. Turned out I was wrong. This smoker cooks consistently, which is needed in the commercial business. I'm able to adjust from light smoke, medium or heavy and the only thing I have to worry about during the cooking process is if the electricity goes off. Not having to check it at 3 am is another plus. [/QUOTE]
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