Hello BBQ'ers
Newbie here, My wife & I are about to take over her families BBQ restaurant.
I have been working for them for the past 5 years. We use the old PIT with hickory wood. I can cook 6 pork shoulders & 9 slabs at one time.
I have to start cooking at 4:30am everyday.
I just recieved the "cookshack" catalog.
I am wondering if this would be a good thing for us to change too.
Im tired of these early mornings, finding wood & PIT FIRES!! This idea of leaving my product in there till its done sounds GOOD to me.
Any comments would be appreciated!
Thanx
ThePitMan
Terry
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