I love coming here and looking at the BBQ pron, and also reading about the folks in the business and starting businesses. I thought I would share pictures of my setup for critique as I am planning what I need to be doing over the winter to improve my set-up.
Have been running since May. All sorts of issues that we have slowly been knocking out, with the refrigeration issue to be addressed this offseason (front display cases not getting cool enough when temp is 90+ outside).
That being said, can I be an official MOINKballer if I make mine in an oven?
I know my branding also needs some work. I just did my first "roadside" vending a week ago, and just started on Facebook earlier in the week. Any thoughts/suggestions would be totally appreciated.