Smoking vs. Grilling for catering.
I've seen some experienced caterers on the forum sat that they're catering is almost 50% grillling and 50% smoking for clients. Curious to see if that's for most caterers on here or maybe some in a certain region of the country, say California. Like Santa Maria style tri-tip and chicken. I can see why people would want burgers, dogs and chicken for the less exspenive price vs. ribs and briskets. Just want to make sure I get the right setup if there lots of grilling in BBQ catering. It also would depend on your specific menu too, I just don't want to have to turn any potential clients away if I don't have the proper setup.
As always much thanks!
18.5" WSM, 22.5" Weber Kettle, Weber Smokey Joe