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SloChild t1_j9pqnh0 wrote

Reply to comment by Emuc64_1 in What’s something you had to make becouse you couldn’t find it or was too expensive? by shinanigans2697

I built them, in addition to just having something to do to keep from going crazy during the lockdown, for their personal use. However, after the first batch of bacon and ham came out of the cold smoker, my brother-in-law expressed interest in the idea of making small batches for sale. I don't see why they couldn't produce as much as 10 or 15 kilos (22 to 33 lbs) per week, if they really wanted to. They could possibly run a small restaurant using the barbecue, but it's built-in rather than mobile.

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Emuc64_1 t1_j9ptq34 wrote

That's pretty cool all around. Who knows it's might be a good side-hustle for them.

Some BBQ/smoked meat places in the Southern US are only open 3 days a week, charge a premium, and still have lines out the door.

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