Hello all, Looking for just a basic idea and/or pitfalls that may be lurking in my future. We're starting up a BBQ catering operation, and have got an FEC 100 in my sites. We'll be doing a lot of picnic style (cooking at the clients site), as well as a drop off lunch menu that will include actually cooking in a commissary. Wondering how difficult it is setting up a fast eddy for kitchen use, especially if it will be taken in and out on a regular basis. I'm assuming that the black tube on the side of the unit is the smoke stack and will need to be vented up and out of the kitchen. Is just running the pit under a hood even an option? Any info/war stories are greatly appreciated.
Original Post