Originally Posted by Smoke House Moe
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.)
You are in Minnesota, don't you need NSF?