I had a similar situation last year. The booth next to ours was selling frozen brisket from Sam's. I had our smoker going all day. People walked past them. Something about the smell of real BBQ smoking.
...toss in some onions on the fire to get the smell and you should be ok.
Throwing onions on the coals???
What does that do?
Never even heard of it.
OP - WOW. I sure hope you put the hurt on em and made some money and he got to try your 'Q and see what real 'Q is about.
I cook everything on site when I'm vending, but I do keep a fire rolling with smoke flowing whether I'm cooking something or hot holding in the pit...let's em know I'm legit
I was having a conversation with a guy today that will be vending at a local festival next weekend that I will be vending at. He asked me what I was going to be selling so I told him Pulled Pork and brisket. He says with a straight face I'm doing bbq also. I said that awsome what kind of smoker are you using? he says, I don't have a smoker I am putting it in a crock pot and adding my seasoning that makes it taste like it was cooked out doors!:tsk: :crazy:
Needless to say I had to get away from him before I laughed at him.
REALLY!!!
Come on MAN!!
He's a lazy fraud. There's a lot of that going around nowadays. The last time I ate at a catered BBQ event I threw the plate in the trash. I couldn't eat the slop. Poorly electric cooker cooked "BBQ" with zero smoke very poorly and only slightly reheated with propane on site, canned beans, Costco cookies, and Giant food cole slaw. It was an abomination.
There should be a law against that stuff.
I would like to see how to cook a couple hundred pounds of butts in crock pots!
we also smoke everything fresh on site.
How is timing managed when doing butts and brisket on site? I've got plans in the making right now and that is going to be my model/plan. My HnF brisket and pork take around 10 hours just to be ready to serve. Are you cooking hotter? (I'm in the 300 degree range for HnF). Thanks.