View Single Post
Old 09-05-2011, 05:50 PM   #1
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
Default dumb question about festival vending

I am vending for my first festival in October and after talking with the health inspector I know all food needs to prepped on site. The question I have is how do you manage to cook low and slow on site and still have food to serve day 1?
Weber Smokey Mountain "C" Club
bobaftt is offline   Reply With Quote