Under-financed amateurs should stay out of the restaurant business, particularly BBQ which is more science than art. Who would go to a sushi restaurant proclaiming its chef graduated from a 3-day course?
Hot holding in the smoker is deadly to food quality and far too many do it. The best BBQ operators in the South all use the "C-Vap" holding cabinet by Winston Industries to maintain heat and moisture. It pays for itself with consistent products and satisfied customers.
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