Hi Folks,
If this question has already been addressed, apologies i will do a more thorough search of existing threads.
I'm in the process of launching a catering business, and the final piece of the jigsaw is the cooker(s).
I have a pellet burner and a PBC at home, both of which deliver great results without being as labour intensive as a stick burner. The PBC offers great quality and reasonable cook times, and a uniqueness that would stand out from the crowd.
Any views on how practical running multiple PBC's is in reality ,and what kind of yield can reasonably be expected from a single PBC for Pork, Brisket, Lamb Shoulder, Turkey, Ribs, Chuck etc.
I will ask Noah the same question, but it seems sensible to ask the experts
Best Regards
Nick.
