Making the jump and gettin smokie

[Exit13]

Hey all, I recently signed up and have been going through the info on here. Very cool! I recently left a Exec Chef job because the opportunity for me to learn about commercial BBQ has arisen. I'm here in New England on the coast so obviously seafood is going to be a very important aspect-the owner also is more than willing to let me do non-seafood items as well. The place has a SP 500 in it and what looks like an older cold smoking unit that I haven't gotten a chance to look at yet too well. The place seats about 200 plus in season and 150 in the shoulder months. I have 27 years in the restaurant business and once owned my own for awhile. It's been something I have always been interested in it and never been able to fully go after until this popped up so I want to go after it and throw down! The commute is better too. Only 20 minutes instead of 50. We are opening soon so I will post up pics and all that jazz as I go along.