Smoker Preferences for Catering
- Thread starter txschutte
- Start date
C Rocke
is Blowin Smoke!
Open flame does not count...
BubbaBones
Knows what a fatty is.
I appear to have stumbled into and inside joke that I am not aware of.
Neil
Quintessential Chatty Farker
Dr_KY
Quintessential Chatty Farker
Ya, :cop: if you own a Spicewine do not leave the door unlatched while sleeping through an overnight cook. :fear:
B
Buster Dog BBQ
Guest
One thing about catering with an FEC...you may have to provide your own power. We just dropped off a catering this week at a park with no power. The same people we did this for last year asked to have it done on site. I would have had to take the generators with me this time. Just one more thing. But having said that I love my FEC.
TheMidnightSmoker
Knows what a fatty is.
Perfect timing reading this thread. I have been doing small drop off catering gigs using just my Jumbo BDS but next season I want to step it up and do medium to large size on-site gigs. I have kicked around all kinds of cookers from the Spicewine trailer to the Lang 84. I have likes and dislikes about each one. I need a cooker I can keep in my garage so it will be safe and sound. My issue with the Lang is that Wood is not as available here in Northern California as it is in most of your areas. Clean-up might be a bit of a hassle also. My issue with the Spicewine is that I am a traditionalist and I can’t get past the thought that it looks more like an oven then a smoker. Don’t get me wrong, there are many things I like about each of these cookers and I would be happy with either one I’m sure.
So let me throw another cooker into the mix. I am seriously looking at the Meadow Creek Pig Roaster trailer. It burns charcoal that is laid flat cross the bottom so the heat should be pretty well balanced. With the second rack the capacity is very good, and it cooks all meats, not just whole hogs. It has a full length drip pan that directs the dripping out of the cooker and it looks more traditional then the cabinet cookers. I have read reviews stating it easy to keep a steady temp and the burn time is long. With the upgraded extra doors and smoke stacks I think it would help with the “Show” aspect of the event. Any opinions?
So let me throw another cooker into the mix. I am seriously looking at the Meadow Creek Pig Roaster trailer. It burns charcoal that is laid flat cross the bottom so the heat should be pretty well balanced. With the second rack the capacity is very good, and it cooks all meats, not just whole hogs. It has a full length drip pan that directs the dripping out of the cooker and it looks more traditional then the cabinet cookers. I have read reviews stating it easy to keep a steady temp and the burn time is long. With the upgraded extra doors and smoke stacks I think it would help with the “Show” aspect of the event. Any opinions?
Capn Kev
is one Smokin' Farker
I am currently using an FEC-100 for catering, and will be buying another in the Spring. They are called a "smoker oven" and they work exactly as they are titled. I can cook pizzas, do a prime rib, cook lasagna, etc. I love 'em. It's like having a wood fired oven that runs within 5 degrees of the digital temp setting you program in. ...plus, I can cook all night and get valuable sleep knowing that it's going to do what it is supposed to. FECs all the way. :thumb:
:becky::becky::becky:
Stickburners, nothing has changed
However, if I was doing briskies and pulled pork on most gigs, I may consider an oven type smoker. I am doing these meats 10% of the time. Tri-tip and chicken rule in my zone of the earth and helps get the bills paid. I like to smoke my tri-tips and grill my chicken.
With respect to customer service, we deliver every time, despite burning sticks; get a crew :thumb:
Dr_KY
Quintessential Chatty Farker
I still gotta go with a rig that smokes, grills and has a hot holding area.
First thing on site is my cooker, she get's fired up and the smoking begins. We then start setting everything up for the event and chill. After the smoking is done it get's placed in the hot holding where the beans are cooking then the grilling begins. The heat get's ramped up and the second drum of charcoal is lit. Now we begin to slice the joints and either return to the hot holding of chafing dishes. the beans are set out next then everything that was grilling hits the table and service begins.
First thing on site is my cooker, she get's fired up and the smoking begins. We then start setting everything up for the event and chill. After the smoking is done it get's placed in the hot holding where the beans are cooking then the grilling begins. The heat get's ramped up and the second drum of charcoal is lit. Now we begin to slice the joints and either return to the hot holding of chafing dishes. the beans are set out next then everything that was grilling hits the table and service begins.
P
PorkQPine
Guest
http://tonysfirewoodinc.com/ The have wood all year and plenty of it, I have been using them for years. Oak, Cherry, Almond, Pear. They always have oak and almond in stock. The other woods come and go so I always call once a month and check what they have coming in.
Tinybud
Take a breath!
My main cooker for catering is my meadow creek caterer's delight, it is their pr-60 and bbq 42, the PR is the gas unit, with a custom made offset firebox that runs the full lenght of the pig roaster, allow me to use gas for my heat, and then burning wood in the firebox for the smoke, with the second tier grate, custom made griddle for the bbq 42, we do everything from traditional bbq, to full breakfast, grilled chicken, baked goods, you name it, we can pretty much cook it on this one rig, I've done parties up to 300 ppl with just this one rig. just my two cents.
42BBQ
is Blowin Smoke!
Speaking of timing, first off eventually going to get into catering just not yet. I JUST TALKED to a local guy here in Lancaster City, PA who runs a small, urban, Que joint and also caters. Heck of a nice guy, Dan the Man BBQ. Cooks EVERYTHING on a Meadowcreek PR72 that will run on propane or charcoal due a conversion pan. Has a second tier rack, stopped by the other night while working and he was showing me his pit. He uses a combo of charcoal and wood and absolutely loves the pit. He said once you use a Meadowcreek you won't want to use anything else. I'm sure he would be willing to talk to you, check phone listings for Dan the Man BBQ in Lancaster, PA. Good luck.
JD McGee
somebody shut me the fark up.
I've been struggling with the same question for a few months now. I have decided to go with the new "Extreme Smoker" from James Stephens (Extreme BBQ Trailers)...having met James recently at the Jack and given the opportunity to view some plans and build pics I am very impressed with what I have seen so far. One or two of his smokers and a Santa Maria Grill on a trailer is how I plan to roll for catering gigs.
Hey James...is it done yet? :twisted:
Hey James...is it done yet? :twisted:
fireman_pete
Full Fledged Farker
Our every day smoker for catering is an FEC100.
Recently picked up a Meadowcreek PR60, and really like it too.
I got the Meadowcreek for larger jobs where the FEC could not cook all the meat. With the second tier rack, I can get almost 40 butts or 20 briskets on the Meadowcreek.
Take a little getting used to (remember I have been cooking on an FEC100 for the past year) but once I got the hang of it, it cooks great.
Mine loves to cook around 250-275 which is perfect for me!
Pete
Recently picked up a Meadowcreek PR60, and really like it too.
I got the Meadowcreek for larger jobs where the FEC could not cook all the meat. With the second tier rack, I can get almost 40 butts or 20 briskets on the Meadowcreek.
Take a little getting used to (remember I have been cooking on an FEC100 for the past year) but once I got the hang of it, it cooks great.
Mine loves to cook around 250-275 which is perfect for me!
Pete
42BBQ
is Blowin Smoke!
JD,
Happy for you Brother, those trailers are amazing. Would love to see pics and get a ball park cost when you get it. Looking at dropping a considerable sum in a few years to enter the market. Good luck
JD McGee
somebody shut me the fark up.
I agree...his trailers ARE amazing...I would absoultely love one...but for now I'm just starting off with one his new Extreme Smokers. I plan to use it for catering and perhaps competition next season.
My wife and I would like to ease in to more catering and less day job over the next few years...if all goes well James will be building a custom Extreme Trailer for us in the near future...:thumb:
