Beach_Glass_Lounge
Active member
- Messages
- 27
- Grill(s) owned
- BFG
- RT-1250
If guys can win contests with pellet smokers then I think a restaurant can get off the ground with them too.. That eliminates the nuance of the flame.. Unfortunately my approach won’t be nearly as romantic.. It’s more of a business strategy.. Delegation of ALL work is the goal so as to obtain scale. Yes I know how this comes across but that is the position I’m in. Thanks 1,000,000 for the note!My brother owns a wildly successful BBQ restaurant. He started with a lot of restaurant experience and a great backyard cook. Now he is a pitmaster. The thing is he works 110 hours a week at least. Crazy hours to get the meat on. The pit needs a constant flame, even holidays so he is the one to do it. I guess my advice is just to read that again and see if it appeals to you. If so, I wish you nothing but success. My brother seems to love it so it can be done. Follow your dreams.