Hi all, been lurking here a bit and wanted to chime in. I run a little bar & grill up here in Seattle and have been using a GOSM big block propane smoker for the last few years to do various specials. I am currently in process of opening a small spot that will focus on a few sandwiches, couple of salads and side all based on smoked meats. We will also feature daily entree special ie ribs, whole smoked chickens etc. any way we plan on installing a cookshack smoker and I am looking at the sm 260 or fec 120. Problem is I'm not sure i can fit the fec under the hood and still have space for the the rest of the equipment I need. Wondering what wisdom those here might have regarding the move from propane smoker to electric & or pellet and what I expect will be a bit of a learning cure. Anyway love the forum and have gained much insight so far. Thanks in advance for the knowledge.
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