02-08-2012, 12:45 PM
My teamate and I are seriously considering vending a street fair in October. We were planning on staying away from BBQ and going with grilled items for sandwiches, etc. We have been toying with the notion of using charcoal (beacuse he loves deposited carbon on his food and I like the marketing aspect), but in looking at the logisitics of keeping charcoal onsite as well as continually ensuring we have two or three chimneys going in a tight family fair setting has me wondering if we're not being a little naieve for our first fair gig. This fair is genrally well attended with the potential for thousands of customers which would keep us pretty busy cooking and serving. Has anyone attempted this with charcoal before? How much did you need for three three days worth of cooking? Even if you just have some general advice we could benefit from I'd appreciate it.