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Unread 02-15-2010, 06:30 PM   #6
FatBellyBBQ
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Join Date: 01-02-09
Location: Georgetown, MA
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I do what Ford does, I cook for a few days ahead and properly cool and reheat on site. I have a mobile vending truck that is approved for use and vent the smoke from my cookshack out the roof from an exhaust hood.

For electrical, I either plug in on site if available or I have a HUGE deep cycle battery and powerful invertor that can run all my equipment for hours.

Good luck, you will love it.
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Kevin:--Cookshack 150, 22.5 WSM, Mobile vending truck, Red Thermopen
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