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View Full Version : is this a good deal???


Jacked UP BBQ
03-05-2009, 03:09 PM
Just going to get this tomorrow, I got the guy down to 500 bucks. Its natural gas, and needs to be converted. How hard is it to convert to propane?

5 bay steam table - all stainless steel with a shelf and lighting over top and a under shelf.

Bbq Bubba
03-05-2009, 03:35 PM
Looks like a great deal to me.

Marsha
03-05-2009, 03:56 PM
I've been looking for something similar. That's a good deal, IMO!

Bbq Bubba
03-05-2009, 03:57 PM
I've been looking for something similar. That's a good deal, IMO!

Similar to what, is there a pic there?

TOPS BBQ
03-05-2009, 04:17 PM
Similar to what, is there a pic there?

Thank you! I thought I was losing my mind. Pics please.

Spydermike72
03-05-2009, 04:25 PM
What Tops said!!

Marsha
03-05-2009, 04:44 PM
I didn't need to see a pic cuz I knew what he was talking about. ;)

smokinit
03-05-2009, 05:22 PM
Not hard to convert but make sure there is a kit to do so not all can be done. very good deal mine new was $1200 for a 4bay

Jacked UP BBQ
03-05-2009, 07:09 PM
http://newjersey.craigslist.org/bfs/1061645693.html

here is the link for the craigslist ad.

smokinit
03-05-2009, 07:15 PM
See if you can get a model number and maker and then see if you can get a conversion kit for it.

Brian in So Cal
03-05-2009, 07:49 PM
Nice score!! I can tell by the description that dude is from New Jersy!!:mrgreen:

Norcoredneck
03-05-2009, 08:29 PM
What would you be using it for?

Jacked UP BBQ
03-05-2009, 09:45 PM
What would you be using it for?

Vending at festivals. holding pulled pork, brisket, and hot sides to scoop out by myself and employees onto plates and sandwiches. It will never be touched by the public.

Jacked UP BBQ
03-05-2009, 09:45 PM
Nice score!! I can tell by the description that dude is from New Jersy!!:mrgreen:

You aint lying!!!:razz:

Jacked UP BBQ
03-06-2009, 10:03 AM
Now his damn phone is off. What the FU$&

Michael in PA
03-06-2009, 04:17 PM
That's a big piece of equipment to lug to festivals. We use Camp Chef stoves and spillage pans. Easier to handle and less expensive.

How's your June gig coming??

Jacked UP BBQ
03-07-2009, 01:07 PM
That's a big piece of equipment to lug to festivals. We use Camp Chef stoves and spillage pans. Easier to handle and less expensive.

How's your June gig coming??

June gig is coming, I haven't really put anything together for it yet. But I will keep you updated. Thanks

Michael in PA
03-07-2009, 10:57 PM
To elaborate - we have 5 camp Chef stoves which gives us 15 wells. I suspect the 5 well table won't be much help for yur June thingy. But then, I don't know what your experience has been with high-volume vending.

Jacked UP BBQ
03-08-2009, 08:44 PM
I was in the restaurant business for a while doing high end weddings and catering events. I have never vending BBQ, but I am pretty confident about it. I was going to use the well at the June event to keep the pulled pork and brisket hot for serving. It will only be used for keeping the food hot. I thougt it would work pretty well, you can keep a lot of pork in a 4 inch hotel pan. For larger events this year I am going to keep it simple and good. Any advice would be great and appreciated.

Brian in So Cal
03-08-2009, 08:55 PM
Did the guys phone ever start working again?

Jacked UP BBQ
03-08-2009, 09:34 PM
Not the last time I called, A bit annoying. I will ring him off the hook tomorrow.

Michael in PA
03-10-2009, 09:34 PM
Well, I'm not sure if you would consider it advice, but I can give you an example of how we have handled high-volume vending events. We have five lines approaching our counters. Each line is served by a team of an order taker/cashier and a sandwich maker. Each cashier has a cashbox and a cooler full of drinks. Each sandwich maker has three wells in front of him with pork, brisket, burnt endz, home made sausage and pulled chicken. One person works the cooker and breaks down meat. The five service teams are supported by 3 runners supplying meat, drinks and rolls as needed as well as refilling sauce bottles and napkins. We have pushed out 2,400 sammies in 4 hours. Target is 6 ounces but they drift high. That translates to about 900 lbs pork, 500 lbs brisket and about 400 lbs of the other stuff combined.

We also usually put three butts in a 4 inch pan. Sometimes four if they are small. I hope you find this helpful.

Jacked UP BBQ
03-10-2009, 10:05 PM
Very helpful, I just about have the same set up. I am the grill man and heat man keeping the line full. I have two to three people working the line knocking the food out. Depending on the crowd I plan on three to five lines and two to three food runners. Thanks for confirming my idea could work.