I have a roadside stand that's open 4 days a week. I cook pork buts and beef every night in my FE-100 at my home (approved, licensed and inspected commissary). I put the ribs on the cooker at 5am. At around 8 I remove the butts and beef to the Cambro and bring the ribs to be finished on my Lang at the site. at 9 I put the chicken on the Lang at 10 the hot dogs. Beans are heated in the Lang warmer.
I live about 10 minutes from my spot so most days I go up around 7 to light the Lang and start to set up the stand. Everyone comments on the smell but I cant smell it.
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