- Aug 14, 2016
- 1
- 10
I'm an experienced executive chef who has used in the past vertical electric smokers and Bubba grills 250R with rib box. currently i am running a fine dining restaurant in rangeley, maine that has a rankin-deluxe wood assisted propane charbroiler. I have been harvesting my own wild apple wood from my property from pruning unkempt trees but my supply is running low. i'm joining the forum in hopes of finding a supplier for the right sized wood in either apple, cherry, or sugar maple to give all of our grilled items a kiss of smoke. i also have built a hot smoker and a cold smoker here on the restaurant premises which we use for daily for everything from smoked seafood to salsa