Up until now, all my ventures with smoking have been day events: cook, and sell off what you have. Now, I'm getting ready to start up a brick and mortar, and have a couple questions:

Although I would absolutely prefer to serve daily prepared fresh out of the smoker, we all know that's pretty difficult. So, for back up, how do you re therm frozen product? Sous vide? Any other methods working for you out there?

B&M will have around 40 seats plus take out. Have an SM260 and an FEC120. Menu includes all BBQ proteins, typical sides, plus craft burgers. Looking initially at around 35 hours open/week, probably opening up longer hours during higher traffic months (May-Oct).
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Unfortunately, I think most or all of the professional cooks here have left over the past few years. It's sad. There used to be quite a lively discussion among comp cooks and restaurant cooks here. Maybe a few still lurking, active or retired, but I get the impression it is mostly us home cooks left. I wonder if CS thinks that is good or bad?

I can't help you much on the sides, but heavy proteins like briskets and pork butts can be foil wrapped when done, put down into a cooler and covered/wrapped in a old blanket and pillows.  I've kept heavy meats hot for 10 hours that way with minimal temp loss.  It's best to hold meats for at least a couple hours, it makes them better.

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