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Rodney Scott's BBQ

The project’s challenge was to transform an existing Thai restaurant to a whole-hog BBQ restaurant for a James Beard award-winning chef on an incredibly tight site. Working with the client, his food service consultant, and smoker fabricator, we developed an efficient four-smoker smokehouse plan, allowing for proper ventilation and successful operations while highlighting the smokehouse to enhance the guest experience.

The Faces Behind the Design

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