Originally Posted by HeSmellsLikeSmoke
The space we have here is 10' x 10'.
Originally Posted by Bigmista
10X20 is the minimum here for food vendors. Different for famrers and artisans. Talk to your market manager for details. There is no way to do 10x10 unless you show up with your meat already cooked.
I agree, food handling and serving has to be under your tent (10x10) so you'd have no room for a smoker.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013