Onsite training is available for commercial customers. I know you have wonderful chefs but everyone will have questions about best practices and procedures. Perhaps a trailer pit is a new addition to your operation and you want to avoid potential pitfalls so your new operation starts off with more smoothly. Some methods you have to see it to believe it. Maybe you have new chefs who need a day or two of walk through training.

Ask about pricing for my time for the trip. Customer also covers travel expenses. 210-548-3116

Common topics for training include:
1. Cleaning schedule
2. proper fire building/clean burning smoke
3. Cooking schedule and temperatures for wrapping
4. Increasing efficiency
5. Preventing temperature spikes/ How to run the pit consistently
6. Add log timing
7. Reducing employee hours