I worked at a place that used the wood fired grill.
No, it is NOT a smoker for sure. If only... *sigh*
We used mesquite charcoal. It was hot as hell.
It was like standing in front of an open oven.
It definitely imparted flavor though. Even when we were just "marking and sending to the oven" busy.
We have access to local alder, which will flame up and give a better "show" for the customers,
but I guess you then have to deal with the extra creosote (or so I've read). And the mesquite charcoal is cheaper.
The birds that were on the rotisserie when we showed up (and watched them cook) didn't flare up.
I wonder if it's just a fire management issue, the heat source coming from the bottom versus the side.
They will NOT be cooked to order: cooks birds, cool, remove backbone/halve, reheat on grill.
The oven just didn't do it for me because if I had the grill, I would have little use for the oven. I'm a grill guy, I guess.
If I had only the oven to use, I could be an oven guy, but if I had both... I would just use the coals for everything.
Anyhow, it's way off in the future.
I'll bump later when/if anything actually happens. Being pessimistic about it.
Feel free to cross your fingers for me, and thanks for the replies; gives me something to think about...