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View Full Version : I have 5k to spend


Jacked UP BBQ
04-07-2009, 10:42 AM
I have 5k budget to spend on a new cooker for vending and catering. What is my best bet for the money. PLease help, I am having a hell of a time making a decision.

chad
04-07-2009, 11:04 AM
Bro, you've got a tough call to make.:-D

$5K will get you a variety of cookers, but a lot depends on how much volume you need as well as how you want to cook.

I got my Kingfisher rotisserie stick-burner for under $5K delivered to FL. You can also get a FEC100 for under $5K. The large Spicewine falls into that category.

If you need mobility with a cooker on its own trailer or axle, well things get more problematic.

Check out Spice's site for an idea or two.

Also look at http://www.kck.com/kingfisher_kookers_specials for Kingfisher cookers - Bob treated me right when I ordered mine.

Also look at http://brittsbarbecue.com/html/jack_s_old_south_cookers.html for additional ideas.

The Lang cookers give a lot of volume and portability.

Most fabricators can put any of their cookers on an axle or trailer.

Jacked UP BBQ
04-07-2009, 12:40 PM
Thanks for the info

CrazyChef
04-07-2009, 01:14 PM
If I had that to spend, I'd go with a used J&R Manufacturing Oyler 700. They're a little hard to find, but they're out there.

jbrink01
04-07-2009, 01:28 PM
I started with a OK Joes (Horizon) 36" that I bought for $5700.00. Wanna buy it?

getyourrubonbbq
04-07-2009, 02:01 PM
Check out the Diamond Plate Pits. Easy to operate and tow like a dream http://www.extremebbqtrailers.com/smokersfat40.html

Jacked UP BBQ
04-07-2009, 02:20 PM
Man, now I am really confused. Thanks for all the info. I now have to make a decision. Anymore input would be great. Thanks

chad
04-07-2009, 02:37 PM
Man, now I am really confused. Thanks for all the info. I now have to make a decision. Anymore input would be great. Thanks

Dude! You thought it would be EASY? :eek:

1. Determine what you will spend. That's easy - $5K :-D
2. How much cooker do you need? Not so easy but figure out how much you will cook on 90% of your biggest sessions.
3. Wood, charcoal, pellets?
4. Do you need a trailer/axle?
5. Sit in a chair and whine a bit!:rolleyes:

All the cookers mentioned and plenty that aren't will get the job done for you. My only regret with my Kingfisher is I didn't buy the bigger 6 shelf rotisserie model. My 4-shelf has taken care of the 90% (#2 on the list) and I've cooked pulled pork for 400 folks on my cooker.

Now, that being said, I'd kill for an FEC500 or Jack's Old South Shoulder or pig cooker. The FEC for volume (I happen to love rotisserie shelves) and pellet convenience, the JOS for volume and INSULATION. Of course, you pay for these features. I live and cook mostly in FL so my single skin cooker has been ok, but there have been times I would have killed for an insulated cooker.:shock:

So, keep looking and kicking the tires. Nothing beats a trip to a cook off, or a dealer/fabricator. Check out your local area - you might be amazed at some of the work being done in your own back yard! My next rig will probably come from a guy in Lakeland that I met at one of my first cook offs.

The Pigman
04-07-2009, 02:58 PM
It is easy Lang 84 long neck

Bbq Bubba
04-07-2009, 04:09 PM
It is easy Lang 84 long neck

I would love to agree with that Roger but not as much space as 1 would think.

We had a Lang 60 last year....way to small for even medium size events.

Got the Lang 84 now and i can see were still gonna be short on space for larger parties.

IMO, it all comes down to what size crowds you'll be cooking for and the most important factor....ease of use.

You do NOT want to be running a cooker when you should be serving food.
Set it and forget it that serves quality product is what your after.

Good luck bro, if i had the funds, i have NO clue what i would get either. :roll:

big brother smoke
04-07-2009, 04:24 PM
I am dead set on a stick burner! When catering you should have people doing setup and people doing the cooking (YMMV). We try to keep stations seperate. For large parties or weddings, I rarely get to cook, I call on Country and also Mista for this. I am too busy doing other chit such as chatting with the client, supervising various stations, tablescapes, etc.

Of course this is my opinion time and time again, I just think stickburners offer the client something special versus an oven that receives pellets :twisted:

This thread also touches on the subject: http://www.bbq-brethren.com/forum/showthread.php?t=59117

Disclaimer: YMMV:biggrin:

frankenswine
04-07-2009, 04:32 PM
Dude! You thought it would be EASY? :eek:

1. Determine what you will spend. That's easy - $5K :-D
2. How much cooker do you need? Not so easy but figure out how much you will cook on 90% of your biggest sessions.
3. Wood, charcoal, pellets?
4. Do you need a trailer/axle?
5. Sit in a chair and whine a bit!:rolleyes:

All the cookers mentioned and plenty that aren't will get the job done for you. My only regret with my Kingfisher is I didn't buy the bigger 6 shelf rotisserie model. My 4-shelf has taken care of the 90% (#2 on the list) and I've cooked pulled pork for 400 folks on my cooker.

Now, that being said, I'd kill for an FEC500 or Jack's Old South Shoulder or pig cooker. The FEC for volume (I happen to love rotisserie shelves) and pellet convenience, the JOS for volume and INSULATION. Of course, you pay for these features. I live and cook mostly in FL so my single skin cooker has been ok, but there have been times I would have killed for an insulated cooker.:shock:

So, keep looking and kicking the tires. Nothing beats a trip to a cook off, or a dealer/fabricator. Check out your local area - you might be amazed at some of the work being done in your own back yard! My next rig will probably come from a guy in Lakeland that I met at one of my first cook offs.


I have to agree with Chad. I love my Kingfisher. I have the 6 rack rotisserie and have never had to fill it. Only downside is tending fire while trying to get everything else ready for a gig.

Bbq Bubba
04-07-2009, 04:34 PM
I am dead set on a stick burner! When catering you should have people doing setup and people doing the cooking (YMMV). We try to keep stations seperate. For large parties or weddings, I rarely get to cook, I call on Country and also Mista for this. I am too busy doing other chit such as chatting with the client, hanging out with the pretty waitresses, playing Mafia wars and knocking over the cash bar.

Disclaimer: YMMV:biggrin:

Ya, i guess you do have it easier than most of us. :twisted:

big brother smoke
04-07-2009, 04:39 PM
Ya, i guess you do have it easier than most of us. :twisted:

Farker:biggrin:

chad
04-07-2009, 04:44 PM
Considerations on stick-burners:
1. Have access to plenty of seasoned wood.
2. Be willing to stay up and tend the beast
3. Make sure it has the capacity you need
4. Refer to #1.

I have a stick-burner. I have catered with it and done parties with it. But, there are times a trailer mounted pellet pooper or other cooker requiring less TLC would have been most appreciated.

big brother smoke
04-07-2009, 04:48 PM
Considerations on stick-burners:
1. Have access to plenty of seasoned wood.
2. Be willing to stay up and tend the beast
3. Make sure it has the capacity you need
4. Refer to #1.

I have a stick-burner. I have catered with it and done parties with it. But, there are times a trailer mounted pellet pooper or other cooker requiring less TLC would have been most appreciated.


Quite true! Your points are hard to argue. 75% of my gigs are going to require ribs, salmon, chix or trip-tip. I rarely get request for brisket and pulled pork!

chad
04-07-2009, 04:54 PM
Quite true! Your points are hard to argue. 75% of my gigs are going to require ribs, salmon, chix or trip-tip. I rarely get request for brisket and pulled pork!

Yep. Menu makes a difference.

Bbq Bubba
04-07-2009, 05:46 PM
I have a stick-burner. I have catered with it and done parties with it. But, there are times a trailer mounted pellet pooper or other cooker requiring less TLC would have been most appreciated.

Thats all i'm saying, i LOVE cooking on a stick burner but for large scale catering and vending, simplicity would be more cost effective!

Quite true! Your points are hard to argue. 75% of my gigs are going to require ribs, salmon, chix or trip-tip. I rarely get request for brisket and pulled pork!

You are a lil more high end than us BBQ snobs. Yet i have learned so much from you BB!

HoDeDo
04-07-2009, 05:58 PM
Dave nailed it...
if capacity is an issue, it is hard to beat a Kingfisher... with the additional racks, they hold a ton of food, and are mobile. They are also a rotisserie, which helps via self basting,etc. they turn out great food.

The FEC's are the utmost in "set it and forget it" -- they will cook, and then hold. And they cook the same - all the time - cold/hot, rain/snow.... rock solid. I can leave in the morning after putting a load of butts in at 200 - come home from work and pull them out, cooked to perfection. It will not hold as much, but requires less tending, so you might still get more cooked in the same amount of time...

You can get an FEC for almost 2K less than your limit... so you should be able to set it up on a trailer however you like for under 5K (if you need the trailer.)

Dave gave you a link to Bob at KCK.com. He's got Kingfishers, FECs, Southern styles, etc. He might also have some ideas for you - if you tell him the specifics of what you are doing. He knows all the cookers inside and out. He also typically gives Brethren a nice discount. I believe it is 15% currently.

smokinit
04-07-2009, 06:04 PM
This thread seems mighty familiar.:biggrin:

HoDeDo
04-07-2009, 07:47 PM
This thread seems mighty familiar.:biggrin:

yea, we need to sticky one of these that has the most varied info in it... seems alot of people buying pits lately. :):rolleyes:

Jeff Hughes
04-07-2009, 08:57 PM
The DPP Fat 70 has a ton of real estate per dollar. It can also be set up as a massive direct grill. It is a really flexible unit, which is important for catering...

Jacked UP BBQ
04-08-2009, 08:19 AM
I think I may stick with a spicewine. I love the product they put out and they are very easy to tend to. I have a medium and will probably get a custom made. I spoke with Jay last night and I am suppose to go over the details today. I will let you know what we come up with. Thanks everyone.

TWISTED PIG
04-09-2009, 06:51 AM
My thought is, if you are thinking of doing this all the time you will want somthing like an Ole' Hickory or Sothern Pride, unless you are doing compititions, if that is the case you CAN"T use those. The best part of those is you set it befor bed, wake up, & its done ! I do onsite cooking, so I use something with a little flare, I built a Lang clone 84 D. Folks that are paying you WANT to see you tend a fire, & do a little sweat'n. Thats why I charge a little more .... they get the show.

FatBoyz
04-09-2009, 11:46 AM
for 5k i know where you can get a fe 750 this is not a joke

ique
04-09-2009, 12:01 PM
If for catering... I would definitely be looking for something that is set and forget. I don't want to be babysitting my stickburner for every catering job I land. Ole Hickory CTO would be a good choice for that price... can fit about 30 butts.

Jeff Hughes
04-09-2009, 12:04 PM
for 5k i know where you can get a fe 750 this is not a joke

That's a great deal, those things are monsters...

Smokin Mike
04-09-2009, 07:37 PM
for 5k i know where you can get a fe 750 this is not a joke

I would buy that in a heartbeat, and give you a grand for it,,,,,

heck I'll pay that for a 500!

no joke

BigBellyBBQ
04-15-2009, 08:57 PM
here is the inside of mine, great for parties as fill size steam trays fit inside..

TN_BBQ
04-16-2009, 03:29 PM
If for catering... I would definitely be looking for something that is set and forget. I don't want to be babysitting my stickburner for every catering job I land. Ole Hickory CTO would be a good choice for that price... can fit about 30 butts.

No doubt. You got enough to worry about when it comes to running a catering business. Your time is much better spent doing something else than tending a fire.

River City Smokehouse
04-16-2009, 03:37 PM
I'd pick up 2 used FEC 100s. That oughta getcha.

Cabntmkr1
04-21-2009, 12:15 PM
I am dead set on a stick burner! When catering you should have people doing setup and people doing the cooking (YMMV). We try to keep stations seperate. For large parties or weddings, I rarely get to cook, I call on Country and also Mista for this. I am too busy doing other chit such as chatting with the client, supervising various stations, tablescapes, etc.

Of course this is my opinion time and time again, I just think stickburners offer the client something special versus an oven that receives pellets :twisted:

This thread also touches on the subject: http://www.bbq-brethren.com/forum/showthread.php?t=59117

Disclaimer: YMMV:biggrin:
Although I haven't done the catering thing yet, I am in agreement with BBS about the stick-burner. What a show it puts on...
That smell (Lynyrd Skynyrd mod) wafting through the air makes people anticipate good things... :-D

Norcoredneck
04-21-2009, 08:57 PM
Go for the DP Fat-40 in for sale section.

http://www.bbq-brethren.com/forum/showpost.php?p=907480&postcount=1

71-South
04-21-2009, 11:46 PM
My thought is, if you are thinking of doing this all the time you will want somthing like an Ole' Hickory or Sothern Pride, unless you are doing compititions, if that is the case you CAN"T use those. The best part of those is you set it befor bed, wake up, & its done ! I do onsite cooking, so I use something with a little flare, I built a Lang clone 84 D. Folks that are paying you WANT to see you tend a fire, & do a little sweat'n. Thats why I charge a little more .... they get the show.

Have Spicewine build a firebox on the side and run the chimney up the back so the smoke pours out the top of the smoker. The smoke from the firebox wouldn't have chit to do w/ your cook, but the customers would get their show.

You could even use the stuff that the Vatican uses in their fireplace when they elect a Pope and change your smoke color when you wanted to.