Chef in Maine

Discussion in 'Roll Call' started by chefpatrick, Aug 14, 2016.

  1. chefpatrick

    chefpatrick Newbie

    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
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Hi Chef!

    [​IMG]  to SMF!

    Glad to have you aboard!

  3. lamar

    lamar Smoking Fanatic SMF Premier Member

    Welcome to the forum from Lamar in Bridgton.

    There is a large apple operation here in Bridgton that usually has a few crates of apple limbs sitting around. Name if it is Five Fields. Operator is Tom Gyger, 647-2425.
  4. [​IMG]   Good evening and welcome to the forum, from a much needed rainy night here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Pretty Cool  post some pics


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