re: Smoked pork shoulder question

Quick google search shows this page which lists some places that use Yoder.

LINK

I wouldn’t think it was as common for restaurants to use them since electrics are probably cheaper for wood use and provide more meat space for the $. If you got cooks there anyway doing work, might as well go with fire and get the quality.

Someone who doesn’t do it often and is making meat in their backyard is far more likely to turn great meat on a pellet vs a stick. It’s just easier, most people aren’t professional smokers, the average person would do far better on a pellet.