Smokin-It User Forum!
General Discussions => Introductions => Topic started by: Jsamet on January 28, 2019, 02:09:50 PM
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Hello,
I'm new here but I've always wanted one of these smokers for my home but never bit. BUT, I'm starting a food truck and I'd like to know if anyone has any experience with the 4 or 5 series built into a truck (not a trailer). I mainly plan to use it in a commissary to begin with (any experiences with that would be helpful as well. So, has anyone used one these smokers inside a commercial kitchen space? I need to know about venting the smoke through the hood? I should be able to fit it right next to the stove under the hood. I definitely don't want to smoke up the place. And if anyone has any thoughts about going for the model 5 over the model 4, I'd like to hear it. I know that you can't cold smoke with the 5, so that's something to consider. I know I'm rambling but I'm excited to get going!
Thanks for any advice!
Jeff
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Welcome Jeff from SE Arizona. I don't recall seeing any posts regarding your question. Steve, the owner, might have some information regarding a mobile set-up depending upon who his commercial customers are and what they shared with him. Good luck and again, welcome!