View Full Version : Setting up at catering gig?

05-27-2011, 11:19 PM
For those who set up at a catering or other job and serving brisket or pulled pork that takes hours to cook, how do you handle this.

I have ready how its not safe at all to tow a trailer mounted smoker that is hot, so how do you go from area food has been cooking for hours to even location to finish the cook.

I have been to reception where surely they were not there the night before cooking the butts, and do not believe they got them done that early in the day that quick.

Bbq Bubba
05-28-2011, 01:05 PM
Pre cook, re-heat on site. :thumb:

big brother smoke
05-28-2011, 03:52 PM
Hot and Fast here 300+

RICK Allen
05-29-2011, 11:25 AM
Why on a trailor mounted rig would it be unsafe to tow a hot rig I do it all the time you just have to make sure your firebox door can't open , That happened to me and thank god it was raining out or we would of had an excellant grass fire for about 2 miles of the median:icon_blush:

05-29-2011, 03:45 PM