which one should i buy?

[DavidNorcross]

I am going to have to agree with Panhead John here...

[bbqLuv]

Panhead John are you saying: zilch, zip, nada, diddly-squat, bupkis, naught, and nil?

[Panhead John]

I’m gonna sit this one out. Not near enough info. from a "trial member" and a "thank you for responding" ?

[STEbbq]

Two other links that may prove useful. I hope you can provide us with more information so we can help more.

https://pitmaster.amazingribs.com/forum/the-pitcast/virtual-happy-hour-internet-webinars/1075908-thursday-sept-2-happy-hour-the-good-the-bad-the-ugly-of-running-a-bbq-restaurant

https://pitmaster.amazingribs.com/forum/bbq-restaurant-roundup/misc-or-multiple-locations/968572-pit-recommendations-for-a-restaurant

[bbqLuv]

No reply

[randy56]

did not catch that.

[RonB]

Here's a thread by someone who opened a restaurant and took us along for the ride:

https://pitmaster.amazingribs.com/forum/bbq-restaurant-roundup/louisiana/229448-the-adventure-continues-welcome-to-paulsribshackbarbecue-com

[nodar_dzotsenidze]

Yikes, yeah if you're opening a commercial enterprise, you gotta get something large and durable, easy to clean and maintain... I can't give you much advice on that, sadly. But being new here, I'll make the suggestion that more info would be very helpful. There are lots of folks here with VAST amounts of experience, but they'll need to know more about what you want before being able to help alot.

First, as above - what are you cooking? Are you talking ribs, brisket, steaks, chicken quarters and sausages, etc., or what?

Second, what kind of fuel source are you looking at using? Gas, charcoal, wood - even pellets?

Thirdly, are you truly talking about grilling? Like hot sear on a steak, or low and slow, large volume so you can rotate meat on and off all day?

How large is your restaurant, and how many people do you think you will be serving? What kind of outdoor space do you have to work with? Where are you at? Do you have city/county/etc fire codes to worry about?

Although now that I have put in some time into my reply, I looked back up and saw the name, the "trial member" and no location, no nothing - I wonder if I've just wasted my time.

Good luck.

thank you for responding and giving advice

[DogFaced PonySoldier]

Yikes, yeah if you're opening a commercial enterprise, you gotta get something large and durable, easy to clean and maintain... I can't give you much advice on that, sadly. But being new here, I'll make the suggestion that more info would be very helpful. There are lots of folks here with VAST amounts of experience, but they'll need to know more about what you want before being able to help alot.

First, as above - what are you cooking? Are you talking ribs, brisket, steaks, chicken quarters and sausages, etc., or what?

Second, what kind of fuel source are you looking at using? Gas, charcoal, wood - even pellets?

Thirdly, are you truly talking about grilling? Like hot sear on a steak, or low and slow, large volume so you can rotate meat on and off all day?

How large is your restaurant, and how many people do you think you will be serving? What kind of outdoor space do you have to work with? Where are you at? Do you have city/county/etc fire codes to worry about?

Although now that I have put in some time into my reply, I looked back up and saw the name, the "trial member" and no location, no nothing - I wonder if I've just wasted my time.

Good luck.

[randy56]

First question is what are you cooking? Ribs? brats, brisket, hamburgers, different types of grills are best suited than others for smoking, or just grilling.

[nodar_dzotsenidze]

i'm opening a restaurant and i want to use outdoor grill, Which one would you recommend