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-   -   Farmers Markets and a new smoker (http://www.bbq-brethren.com/forum/showthread.php?t=158827)

Smoke House Moe 04-16-2013 06:23 PM

Farmers Markets and a new smoker
 
Hi guys.

First off, another thanks to all the guys continually answering questions to all of us in the catering area from toe-dippers to blind-jumpers. You have played almost as much a role as the caterer who has been personally mentoring me.
This is my first "legal" year vending/catering. I have been accepted for a Saturday and Sunday farmers market. We are cooking about 10 weekends at each. One is in a upper-class area, the other a blue collar area.

Just wanted any thoughts and dialogue from the more experienced guys about the markets.

Also I am looking for a smoker upgrade. Thinking my WSM's would look pretty amateurish, although they are fantastic cookers.

The finalists are:
the Stump's XL Baby
The Pitmaker BBQ Safe on cart
Spice wine small or med
Lang 36" hybrid deluxe (are these reverse flow.)

Thanks

kurtsara 04-16-2013 07:53 PM

Quote:

Originally Posted by Smoke House Moe (Post 2450303)
Hi guys.

First off, another thanks to all the guys continually answering questions to all of us in the catering area from toe-dippers to blind-jumpers. You have played almost as much a role as the caterer who has been personally mentoring me.
This is my first "legal" year vending/catering. I have been accepted for a Saturday and Sunday farmers market. We are cooking about 10 weekends at each. One is in a upper-class area, the other a blue collar area.

Just wanted any thoughts and dialogue from the more experienced guys about the markets.

Also I am looking for a smoker upgrade. Thinking my WSM's would look pretty amateurish, although they are fantastic cookers.

The finalists are:
the Stump's XL Baby
The Pitmaker BBQ Safe on cart
Spice wine small or med
Lang 36" hybrid deluxe (are these reverse flow.)

Thanks


You are in Minnesota, don't you need NSF?

Smoke House Moe 04-16-2013 08:05 PM

Not for the Hennepin County itinerant license, which covers the market. If I were in Minneapolis or St. Paul I would.

Bbq Bubba 04-16-2013 09:08 PM

I honestly think any of those units will be too small for what your trying to do. Think Lang 60 MINIMUM or your just going to be looking for another unit shortly down the road.

Untraceable 04-17-2013 02:28 PM

Why not support your local builder and get a Backyard Bomber MJH. more room than a backwoods competitor at half the price. plus you wouldnt need shipping.

smokinit 04-17-2013 02:36 PM

Also you need to think about lead times to get what you want.

Goddahavit 04-17-2013 02:38 PM

I don't know what volume your thinking of, or if your doing sides, but pans take alot of room and kill airflow. go big as you can.

I cooked 100 lbs of pork this weekend, that wasnt any trouble in my stretch, but the 6 pans of mc and cheese, 6 pans of ziti, 5 pand vegies, 4 pans of meatballs, 5 pans of potatoes, 4 pans of shepards pie, all took alot of room and time to cook.

That was to feed 200. and it filled the stretch and a backwoods gater.

pbj 04-17-2013 02:46 PM

I can't speak to catering BBQ, but I have been selling roasted coffee and coffee by the cup at the Hopkins Farmer's market for the last 6 years. We average about 1500 people per day. Unfortunately Hopkins won't allow us to prepare food. I average 150-200 cups of coffee and 15-20 lbs. per day. I don't know how that would relate to BBQ, but I thought the numbers might help.
What markets are you doing? I would like to visit your booth some time.
Curly

Smoke House Moe 04-17-2013 05:47 PM

Great info again. Thanks.

PBJ, we are at the Mound market and the Golden Valley market. Simply Smoked Catering.

Say hi

Smoke House Moe 04-22-2013 07:55 AM

My two final smokers are the Pitmaker Vault trailer, or an FEC 100 with an enclosed trailer to transport it.
I also will need a generator for the FEC.

Your thoguhts?


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