Wow! I just went to the NKBA meeting about outdoor kitchens at Kimball Distributing. To suit the theme, they served smoked pulled pork barbecue. Again, wow! The pork was smoked for 11-1/2 hours at approx 120 degrees in the Viking gravity feed charcoal smoker.
I guess I just didn’t realize things like this existed for residential use. Between smokers and grills and outdoor warming drawers, I’m psyched to design an outdoor kitchen! Though I’m still not convinced there’s a huge demand here in Utah. Plus the price tag of $ 3,700+ just for the smoker won’t help. A girl can dream though, right?