Hi All,
My names Dee.
im very new to bbq and slow n low cooking.
Experience indirect cooking with a Weber grill 18â€.
Had great results with Beef ribs, chicken wings and homemade sausages.
During this quarantine time, I’ve been trying to improve with each bbq and learning what tools r needed and buying them.
I now have an inspiration to open a pit in South East Asia soon, so super inspired to be here and hope to improve my bbq skills to get to my vision.
Any input in regards to opening a small 50 seats to medium100 seat size restaurant, would be most appreciated.
I was thinking about using gravity fed units, but not sure yet.
im thinking about getting a masterbuilt 560 to practice on, what do you guys and gals think.
Anywhos, wishing you and your families good health!
My names Dee.
im very new to bbq and slow n low cooking.
Experience indirect cooking with a Weber grill 18â€.
Had great results with Beef ribs, chicken wings and homemade sausages.
During this quarantine time, I’ve been trying to improve with each bbq and learning what tools r needed and buying them.
I now have an inspiration to open a pit in South East Asia soon, so super inspired to be here and hope to improve my bbq skills to get to my vision.
Any input in regards to opening a small 50 seats to medium100 seat size restaurant, would be most appreciated.
I was thinking about using gravity fed units, but not sure yet.
im thinking about getting a masterbuilt 560 to practice on, what do you guys and gals think.
Anywhos, wishing you and your families good health!
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