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Startign a BBQ Restaurant (looking for Advice
December 2, 2010
5:53 pm
Forum Posts: 1
Member Since:
October 31, 2010

I have a question for you guys that have started their own BBQ Restaurant. Wanted to know how did you go about the set up of your kitchen. As far as smokers,grill, steam tables etc. How exactly are you guys holding the smoked meats for service, is it in a steam table or just some place warm. Are you guys using lump charcoal, or wood chunks, or both. I live here in san diego(from Oklahoma) and the only place that is killing it on BBQ is (Phil's BBQ). I recently seen his set,but he doesn't have the traditional smoker. He has a grill(an entire section of his kitchen is just one long grill) that is fueled by wood, but its more grilling then smoking. If anyone can help, or direct me to a site that can Thanks

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December 3, 2010
8:33 am
Forum Posts: 125
Member Since:
June 24, 2008

I don't have a restaurant, but I know a few friends who have opened them. Some cook off site, and some cook on site. Old hickory pit, or Southern Pride, seems to be the popular way to go to cook, and the ones I know buy upright holding cabinets (Alto-Sham's), or save a little money by using a Cookshak electric smoker to hold the meat.


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