Hey guys. I'm a head chef at a restaurant in upstate NY just got a great smoker trailer. Let me know if you have any tips on a set up like this! I've done brisket pork chicken and salmon and a smoked veggie soup. So far everyone that's ordered has loved it and we sell out quick just did ribs for Father's Day! I have access to any kind of meat you can imagine so if you have any cool ideas on what I should do next let me know!