Pa_BBQ
is one Smokin' Farker
We want to finally venture out with our business, we have been licensed for a while now but have been busy with my photography business so have only done some small jobs.
We want to vend at a burger festival in May and trying to plan out how we can cool volume burgers.
I have the Meadow Creek TS120, a reverse flow offset that by all means is not ideal for this, but I wonder if its doable.
I really want to use wood or lump to get a different flavor than all the other vendors who are using propane. However at an event like this where there is likely to be lines, this may not be the best idea.
I also have a Large and XL BGE, a couple WSMs and a Meadow Creek BBQ 26S
If you were doing an event like this would you use what I have assuming there is the possibility of selling 1000 burgers over a weekend or would you get something made more for the task?
If there is something that is made for this kind of job, would love to hear some ideas.
We want to vend at a burger festival in May and trying to plan out how we can cool volume burgers.
I have the Meadow Creek TS120, a reverse flow offset that by all means is not ideal for this, but I wonder if its doable.
I really want to use wood or lump to get a different flavor than all the other vendors who are using propane. However at an event like this where there is likely to be lines, this may not be the best idea.
I also have a Large and XL BGE, a couple WSMs and a Meadow Creek BBQ 26S
If you were doing an event like this would you use what I have assuming there is the possibility of selling 1000 burgers over a weekend or would you get something made more for the task?
If there is something that is made for this kind of job, would love to hear some ideas.