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GrillsGoneWild
02-19-2013, 03:53 PM
What smokers are good to place into a Food Truck? Do most BBQ Food Truck smoke their meat somewhere and just place in warmers in their truck to sell that day or do they smoke all day?

FLAQUE
02-19-2013, 11:45 PM
I've seen quite a few different smokers on food trucks, stickburners, gas and electric. It all depends on personal preference. I think most food trucks smoke on the meat on the truck, better quality that way and nothing sells BBQ better than the smell of smoke!

BigBellyBBQ
02-20-2013, 09:50 AM
Southern Pride 700

themidniteryder
02-20-2013, 11:49 AM
Part of it depends on what your health dept will allow. I think Big Belly is right, a SP just seems to fit the bill for a truck.

Pyle's BBQ
02-20-2013, 03:20 PM
I've been eyeing a J&R Mfg Little Red Smokehouse. I'll posts link later. This is a completely wood fired oven/smoker. The problem is, it weighs 2200#. :(

Motley Q
02-20-2013, 04:59 PM
A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.

smokeitupbbq
02-21-2013, 01:56 AM
Please serve your meat this way, so I know where to never eat BBQ from.



A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.

Motley Q
02-21-2013, 10:59 AM
@smokethis

Ever eaten ribs at chilis, fridays, longhorn, roadhouse, o'charleys, applebees, ruby tuesday, etc??

Then you've eaten ribs prepared this way.:loco::loco:

surprissssse, surprisssse

BigBellyBBQ
02-21-2013, 11:13 AM
A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.
be sure to boil them to get tender, the motley way..

BigBellyBBQ
02-21-2013, 11:17 AM
yes, bryan is correct on the weight, our sp 500 weighs about 1,400..the 700 about 1,800....Donies sp 350 about 1,100 and I am guesing ole hickory is the same..However a great rotisierie, wood / propane fired and produces great real BBQ...Use as a holding oven, prep oven etc..other ovens are good also, just have to figure what fits your set up and talk to owners and visit before buying..

BigBellyBBQ
02-21-2013, 11:21 AM
What smokers are good to place into a Food Truck? Do most BBQ Food Truck smoke their meat somewhere and just place in warmers in their truck to sell that day or do they smoke all day?
also remember the smoke and pulling the meat out of the smoker is part of the show..

BB-Kuhn
02-21-2013, 12:23 PM
A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.



BullS*$# - I highly doubt that most members here wouldn't be able to tell after the first bite or two.

BB-Kuhn
02-21-2013, 12:24 PM
@smokethis

Ever eaten ribs at chilis, fridays, longhorn, roadhouse, o'charleys, applebees, ruby tuesday, etc??

Then you've eaten ribs prepared this way.:loco::loco:

surprissssse, surprisssse




Those are all terrible. Your point has not been made.

Iso
02-21-2013, 01:17 PM
Check with your local Health District/Department BEFORE you purchase the smoker. We have a HD in this state that will not ever approve a tow behind smoker for any mobile food vendor in their County.

C Rocke
02-21-2013, 01:37 PM
What smokers are good to place into a Food Truck? Do most BBQ Food Truck smoke their meat somewhere and just place in warmers in their truck to sell that day or do they smoke all day?


We have 2 trucks out here in LA and Orange County - Happy to share what we know. PM me with a phone number and I will give you a call. Best of luck!

landarc
02-21-2013, 01:55 PM
Although I have seen plenty of BBQ trucks that have no smokers, that all the meat is commissary cooked, there have been some that used Southern Prides, the gas option is a huge plus for many vendors. I am seeing a few of the Extreme Trailers of late, that have Backwoods, Spicewines or other cabinet type cookers showing up. These are very cool rigs and the cookers are hard to beat.

In my area, it has been a long time since I saw anyone with a food truck and a offset type or pull behind cooker, I suspect this is more about convenience and ease of operation than any legal requirement.

Motley Q
02-21-2013, 02:51 PM
The restaurants I mentioned cook ribs no different than a million mothers do every day.

In the oven.

It doesn't make it right nor did I say they were good, but thats what they do.

If you don't like me explaining how some restaurants cook their ribs.....

Then don't tell us how you cook yours......

Bamabuzzard
02-21-2013, 03:36 PM
Probably most on this site has eaten ribs prepared this way but not know it.

^^^^Here's where you got in trouble. I would venture to say that everybody on this board can tell the difference between ribs cooked in an oven with liquid smoke and ribs cooked in a smoker over wood/charcoal.

Motley Q
02-21-2013, 04:21 PM
^^^^Here's where you got in trouble. I would venture to say that everybody on this board can tell the difference between ribs cooked in an oven with liquid smoke and ribs cooked in a smoker over wood/charcoal.

I never mentioned how ribs should taste, how they should be cooked, anything about wood or charcoal or endorsed restaurants methods of cooking ribs.

I only told how they are cooked in many restaurants.

If anyone doesn't like it, bite me.

And don't tell us how you cook yours.

:violin:

Bamabuzzard
02-21-2013, 04:31 PM
I never mentioned how ribs should taste, how they should be cooked, anything about wood or charcoal or endorsed restaurants methods of cooking ribs.

I only told how they are cooked in many restaurants.

If anyone doesn't like it, bite me.

And don't tell us how you cook yours.

:violin:

Again, telling "us" how restaurants cook them wasn't the issue. Most people know that. The fact that YOU SAID not knowing the difference is another story. If people couldn't tell the difference then a lot of folks are wasting their time and money don't you think? :wacko:

Motley Q
02-21-2013, 05:05 PM
Most ppl on this site haven't got a clue how restaurants prepare their menu. They have never been in a restaurant kitchen.

Just like the original poster to this topic who thought most BBQ trucks smoked their ribs in a truck

You can tell all the posters on this site who said they love Tony Romas ribs.....

Or the hundreds who walk into a TV BBQ Pitmasters restaurant near me

they are eating oven baked liquid smoked ribs.

BTW the next time you eat pasta in a high volumn restaurant, enjoy it cuz it's been cooked a day or 3 before. You can also enjoy the warm rolls and butter that have been on a previous diners table along with the salad from a big bowl who everyone puts their hands into. Yum. The list goes on and on.

And, thats from a "good" restaurant.

But.....you already knew that.

Hcs
02-21-2013, 06:48 PM
@smokethis

Ever eaten ribs at chilis, fridays, longhorn, roadhouse, o'charleys, applebees, ruby tuesday, etc??

Then you've eaten ribs prepared this way.:loco::loco:

surprissssse, surprisssse

As I do restaurant refrigeration, those chains you speak of in this area get most of there food pre cooked and frozen and then thaw them when needed and only warm up on the grill. I am also starting to see
more microwave use than grill use in chain restaurants.

Kenny Rogers
02-21-2013, 11:35 PM
Check out the pitmaker site... they have some pretty nice trailers outfitted with several cooker styles!
Take a look at Ernest Servantes new pit that he bought with his winnings from Chopped!

Zenbbqmaster
03-02-2013, 11:01 AM
Here is a food truck operating in Alaska with a Pitmaker BBQ Vault!

http://www.wheelgoodfood.com/

bobaftt
03-05-2013, 12:37 PM
@smokethis

Ever eaten ribs at chilis, fridays, longhorn, roadhouse, o'charleys, applebees, ruby tuesday, etc??

Then you've eaten ribs prepared this way.:loco::loco:

surprissssse, surprisssse

Those ribs are fine for what they are. Mass produced garbage. I would be able to tell in an instant and that would be my only trip to your crappy restaurant.

Motley Q
03-05-2013, 12:42 PM
[QUOTE=bobaftt;2394657]Those ribs are fine for what they are. Mass produced garbage. I would be able to tell in an instant and that would be my only trip to your crappy restaurant.[/Q



That's ok.... those restaurants do fine without you walking in the door.

The next time you're in pigeon forge.......don't order the ribs at Tony Romas....but you already knew that.

Blah blah

Motley Q
03-05-2013, 01:13 PM
Here is a food truck operating in Alaska with a Pitmaker BBQ Vault!

http://www.wheelgoodfood.com/

Might be, but they only use that big thing for 2 items

chicken and tofu.

Bamabuzzard
03-05-2013, 02:41 PM
[QUOTE=bobaftt;2394657]Those ribs are fine for what they are. Mass produced garbage. I would be able to tell in an instant and that would be my only trip to your crappy restaurant.[/Q



That's ok.... those restaurants do fine without you walking in the door.

The next time you're in pigeon forge.......don't order the ribs at Tony Romas....but you already knew that.

Blah blah

Most restaurants like Applebee's, Chili's, etc. can make it with offering ribs because they don't hang their hat on them. It's not their "cash cow". But you won't see their ribs carrying the joint, I can tell you that. But that's okay. The average person who goes to places like that to get their rib/bbq fix has never eaten anything else. That's all they know. And again, that's okay.

Funny you mentioned Tony Romas. They DO push their ribs as their "show hog" of the menu. What they hang their hat on so to speak. The one in our city was doing great until places like the Country Tavern and Silver Smoke House starting popping up. Then they shut their doors. Slowly but surely those who went to Tony Romas to get their BBQ fix started venturing out into places that did it a different way and liked it better. They could tell the difference and Tony Roma's going out of business proved that.

SirPorkaLot
03-05-2013, 03:37 PM
A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.

That may be the most inaccurate post I have seen on here..and that includes most of mine. :doh:


Motley..I hate to tell you, but most of the folks on this site WOULD know better.
There is not even a close comparison to meat cooked with liquid smoke and the real deal.


Next.


To the OP:

It is a mixture between what the HD will allow, what your audience is, and what you can afford.

Southern Pride units work well for trucks, but are gas fired cookers with minimal smoke.
Most HDs want NSF certification which narrows your choices substantially.

If you can get your HD to accept a non-NSF unit (a lot have), then your choices open up tremendously.

Motley Q
03-06-2013, 09:32 AM
Tell that to the millions of ppl who eat ribs prepared that way everyday

Put em on the grill to finish and booyah


Hate to tell ya porky but I know of at least 2 TV BBQ Pitmasters who do ribs that way in their restaurants.


Never heard a compaint about the taste.

Doesn't make it right........just a fact.

HBMTN
03-06-2013, 12:59 PM
Guess I'm the odd ball. I cook everything fresh for both concessions and catering. Yes this means up most of the night even when I do get to lay my head down it's barely considered resting. When I sell concessions I pull my trailer to my spot and my Lang 84 by making two trips early 7am on Saturday mornings after cooking most of the night. We will usually sell from 11am-3pm as late as 5 or 6pm. Then I pull my Lang home and go back Sunday morning and get my concessions trailer.

I would not recommend this as it is exhausting. I can do it as much as 3 nights in a row and then I am dead but usually only 1 night. One day I would like to upgrade to a 24ft trailer and a Southern Pride but that will require going full time to even think about paying for it.

SirPorkaLot
03-06-2013, 02:21 PM
Tell that to the millions of ppl who eat ribs prepared that way everyday

Put em on the grill to finish and booyah


Hate to tell ya porky but I know of at least 2 TV BBQ Pitmasters who do ribs that way in their restaurants.


Never heard a compaint about the taste.

Doesn't make it right........just a fact.

"Porky" cute. :doh:


I wouldn't go around bragging about BBQ restaurant or TV BBQ Pitmasters food in their restaurants. :tape:

At least not where people can see. :roll:


If your gold standard is what you eat at Dickeys, Sonny's or Tony Romas, then we really have nothing to discuss anyways. :shock:

Bamabuzzard
03-06-2013, 03:42 PM
"Porky" cute. :doh:


I wouldn't go around bragging about BBQ restaurant or TV BBQ Pitmasters food in their restaurants. :tape:

At least not where people can see. :roll:


If your gold standard is what you eat at Dickeys, Sonny's or Tony Romas, then we really have nothing to discuss anyways. :shock:

I got to give him credit though. He's hell bent on telling us we CANNOT tell the difference. No matter if we really can. I know I can. I've eaten at Tony Roma's, Applebee's and Chili's and there was an obvious taste difference. I'm not saying their stuff was "awful". If it was "awful" it wouldn't sell. But if I'm using a criteria of smoke flavor, texture, and tenderness. I can usually tell you real quick if something was truly Q'd or not.

We used to have a "Smokey Bones" here in Shreveport that stayed open less than a year and a half. The first time I went I had their rib plate I notice the texture and just the overall flavor didn't seem like anything I'd ever eaten that I knew was pulled out of a smoker. So I asked the waiter if these were smoked in a smoker in the back or not. He asked me why I asked. I told him I do a lot of Q'n and something didn't taste right. Not meaning it tasted "bad" but just different. He said they didn't actually smoke them their but were shipped frozen and already prepped they just tossed them on the grill. He never said if they were actually smoked or not. But either way. I was right about them not being smoked there. So I could tell some form of difference.

bobaftt
03-11-2013, 02:46 PM
Tell that to the millions of ppl who eat ribs prepared that way everyday

Put em on the grill to finish and booyah


Hate to tell ya porky but I know of at least 2 TV BBQ Pitmasters who do ribs that way in their restaurants.


Never heard a compaint about the taste.

Doesn't make it right........just a fact.

I don't know if you are being intentionally dense or not? No one is debating whether or not you can get crappy non bbq ribs from a chain restaurant or even from a so called bbq joint. What we are saying is that we can tell the difference and wouldn't eat ribs there. Have I had applebees ribs before? Sure. Did I expect the same result that I get with 6 hours in the backyard? Nope.

BigBellyBBQ
03-12-2013, 04:57 AM
the bottom line of advice in my oppinion, is what type of food quaility do YOU want to prepare, put your name on it and sell to the cash buyer. If some nit-wit thinks you can outsmart the customer, let him do it, while you are seeing your lines get bigger. Yes, I have been out-sold by the bigger vendors who bring in thier ribs pre-smoked and so be it...at the end of the day I KNOW that what was sold was real and not just a misconception or deception. Be true to your self and your customers and it will work out..real bbq sometimes does not mean bigger profit, but if you stay real then so will your customers...they can tell..

Bamabuzzard
03-12-2013, 08:40 AM
the bottom line of advice in my oppinion, is what type of food quaility do YOU want to prepare, put your name on it and sell to the cash buyer. If some nit-wit thinks you can outsmart the customer, let him do it, while you are seeing your lines get bigger. Yes, I have been out-sold by the bigger vendors who bring in thier ribs pre-smoked and so be it...at the end of the day I KNOW that what was sold was real and not just a misconception or deception. Be true to your self and your customers and it will work out..real bbq sometimes does not mean bigger profit, but if you stay real then so will your customers...they can tell..

Amen brother!

deguerre
03-12-2013, 09:03 AM
Man. Where are the Help or NO Help nipples? There have been quite a few very Non Helpful posts in this thread. (Some good replies to those too though...)

luke duke
03-12-2013, 02:27 PM
the bottom line of advice in my oppinion, is what type of food quaility do YOU want to prepare, put your name on it and sell to the cash buyer. If some nit-wit thinks you can outsmart the customer, let him do it, while you are seeing your lines get bigger. Yes, I have been out-sold by the bigger vendors who bring in thier ribs pre-smoked and so be it...at the end of the day I KNOW that what was sold was real and not just a misconception or deception. Be true to your self and your customers and it will work out..real bbq sometimes does not mean bigger profit, but if you stay real then so will your customers...they can tell..

So FECs and Southern Prides are keeping it "real"?

Bamabuzzard
03-12-2013, 02:47 PM
So FECs and Southern Prides are keeping it "real"?

I think what he's saying is stay true to what you believe in and don't take shortcuts that impact "your" standard of quality.

SmokinJohn
03-19-2013, 03:08 PM
We have 2 trucks out here in LA and Orange County - Happy to share what we know. PM me with a phone number and I will give you a call. Best of luck!

And may I say that I liked the pulled pork and mac and cheese!! Mrs. SJ and I almost wolfed it down in the parking lot of your store on Tustin Ave.

gtr
03-19-2013, 03:29 PM
We have 2 trucks out here in LA and Orange County - Happy to share what we know. PM me with a phone number and I will give you a call. Best of luck!

You gotta come up by Universal! Ain't no good BBQ trucks here. There's a park across from gate 2 and we get 4-9 trucks a day there. Tuesdays aren't good though - Kogi dominates that day no matter who's there. There's a woman at Universal who sends an e-mail blast and has a blog (http://universalfoodtrucks.blogspot.com/) about the trucks there. She'll notify 100's of folks that you're coming.

CharredApron
03-26-2013, 10:56 AM
this is my buddy's rig in south Florida. We are required to be screened in around the cook area.

Bigmista
03-26-2013, 11:25 AM
@smokethis

Ever eaten ribs at chilis, fridays, longhorn, roadhouse, o'charleys, applebees, ruby tuesday, etc??

Then you've eaten ribs prepared this way.:loco::loco:

surprissssse, surprisssse

I've never eaten ribs at any of those places. If it ain't a bbq joint, I don't order bbq.