Farmers Markets and a new smoker
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.)
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.