my new rib joint should be open in 3 weeks.had to work with what i have. it was an existing restaurant with a small kitchen. i got 2-48" charbroilers, a fec120 for short smoking times, a sm260 for long cooking meats like brisket and pork butt. next will be a smokin trailer for more smokin room. i already have a large client base for catering. just hope i don't get too overwhelmed. before i get the trailer.we can seat 72 inside and by the summer we will be able to seat another 50 on the patio. oh yea this is downtown sacramento and will allow me to put my charbroiler in front of the store. wish me luck
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