So I just acquired a commercial double door stainless refrigerator and I want some opinions on the best way to go about this thing! This is a link to the exact fridge I've stumbled across. https://www.hotelrestaurantsupply.c...ign=products&gclid=CIHGifqps88CFYgmhgodAl8B1g I'm thinking just simple fire box on the bottom and stacks up top. But that being said I have two barrel smokers and that's all I've used. I run a very small, for now, catering business. I do a lot of pulled pork and chicken so I need a big space. I've had to say no to a few gigs just because I didnt have the space. I think this will change that hugely! I want to do bars up top for hanging meat and then just a bunch of shelves in there.