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Unread 08-25-2009, 12:45 PM   #9
tony76248
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Join Date: 09-10-06
Location: Fort Worth, TX
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Regardless of where you set up, you gotta serve up good food. If the food is good, you will get a reputation and business will grow. I think one thing to know is that if the place accross the street gets a good crowd, there are possible customers. But if it is too hot or too cold or raining, then the business will probably suffer due to folks having to be in the elements. Another thing to remember is that some folks like to do a sit down thing for lunch and not eat in their car or leaning up against a tree.

As far as the smokers go.... Forget the WSM's. They will not handle the capacity that you need. I mean if you want to cook enough food to make a living that is....

I wish you luck in whatever you choose to do. I would probably start with some catering first and see if you can hack cooking and cleaning all day. What is you day job anyway?
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"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
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