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Unread 08-30-2013, 03:27 PM   #1
Is lookin for wood to cook with.
Join Date: 08-28-13
Location: Hamilton, New Zealand
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Question Food truck/trailer. Handling hot coals

Hi there, I'm thinking about building a bbq business out of a concession trailer to offer the good people of New Zealand low and slow bbq straight from the smoker and over the coals. Outside of complying with local fire/health department regulations, when it is time to pack up and move on, what are the practical steps you can take to putting out the fire in your smoker/pit/grill while out and about at an event or kerb side. And what do you do with the ash, left over charcoal?
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