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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