Hi I am a newbie to this forum and to smoking (not to grilling), hence the following question. I am looking at the possibility of opening a restaurant (BBQ and smokehouse). I plan to start by smoking pork butts, ribs, chicken and some sausages. The rest of the menu will be grilled per order……I guess my biggest concern regarding the operation is the cooking time for the pork butt and the ribs…..Should they be pre-cooked and stored overnight for the next day (reads lunch)? Or should the cooking process be done every morning (ouch!! ) so that the food is ready for the servings (lunch and dinner)? Do you have any recommendations??? I have worked in restaurants before and know that they are hard work (5 am to prep shifts). However, I never worked in a smokehouse (sounds like an around the clock operation). Since cooking times are so long especially for the pork butts and ribs. It seems like it would be logical to start lunch the afternoon before and dinner in the morning of servings. Please correct me if I am wrong.