Hello, my name is Henry Bisson. I am a trained Chef opening a new restaurant in the Traverse City Michigan area. I am interested in providing my guests with meals based on smoke as the essence, not just bbq. I plan on being versatile with the smoke to create rounded dishes and options for guests. I am looking for a Little Red Smokehouse, used. Preferably the bigger RFS. I will am considering the Southern Pride SC-600 but am concerned about heating element and heat recovery.