Vending question: smoker type

Hey gents, here's the question: cabinet style like a Spicewine large with four or five racks, that I have to load/unload from a utility trailer? Or an offset, Meadowcreek TS 250 with third rack that is on its own trailer already? I would be doing a local farmers market, I would have a self contained/sufficient four bay sink as well. If I got the Spicewine that would also be loaded/unloaded from a utility trailer vs. sitting right on the same trailer on the TS 250 here are some links to visualize:

http://meadowcreekbbq.com/sinks/index.php.


http://lancaster.craigslist.org/grd/3163988296.html Utility trailer: ride with a large Spicewine, the 4 bay sink push around from the first link, and possibly a small offset.

Offset pros: offset means all wood cooking and oak, cherry, and apple are plentiful and reasonably priced ($100 to $150 a cord or free if I can find it and cut it myself). All wood cooking is going to equal a better overall product and customer experience. Cheaper to heat. Wow factor of large offset. Option of 200 lb whole hog for catering on the side. Easier setup/tear down. Easier to park and store. Built in holding cabinet above firebox providing constant heat source.

Offset cons: more expensive per cooking square inch. More time and attention paid to cooker and dialing in temp. Less efficient in cold weather/more susceptible to temp changes due to weather. Larger footprint at point of sale could mean increased site costs. Heavier pull for my van (could rule it out entirely).

Spicewine pros: cheaper per square inch. More compact foot print. Insulated and efficient. Less fussing around with temp management. More cooking space (up to 4,250 sq inches if using five racks for ribs only). Could store in my garage out of weather. Proven winner (Bigmista anyone?) Could set up in a smaller site. Possibly easier to pull on a utility trailer.

Spicewine cons: no whole hog option. Charcoal as primary heat source (increased cooking costs). More work to load/unload/setup. Nice looking cooker, but not the "wow" factor of an offset. No built in area for holding meats that are done cooking, out of danger zone.

The basic plan for now is starting small at one farmers market, one day a week seasonally. If I get the offset I can also do whole hog. Would be selling untrimmed spares, pulled pork by the pound and in Sammie's, and brisket by the pound and in Sammie's. Sides would be chips, coleslaw, and cans of soda. Would butcher paper wrap or styrofoam takeout boxes. To go the above route would mean out of pocket expenses of a few large plus a $10,000 small business loan. Goal would be to be debt free in two years.

I know I can cook. I know I can make profit. I know there is a local market for this food. I would not sacrifice margins for quality. I'm full time in as steady a job as can be had with ability to work around my full time schedule. No one else is putting out que like I can. I've already priced out cert. costs and should have an insurance quote tomorrow. With gear I'm planning on buying I'll make nice with my HD guy. Sorry for such a long post, input on cookers and anything else is appreciated.

Thanks.

Just looked into towing capacity of my 2000 Toyota Sienna, Trailer would come in well under capacity with Meadow Creek cooker and sink setup on one trailer so that ? has been answered.

I believe so, also already found out that the 4 bay sink made by Meadowcreek does not come with an NSF sticker but HD guys around here will pass them. I think the same would apply to cookers. You can get an NSF certified 4 bay sink from them for an extra $1,200. Sounds like a dang racket to me on the part of the state.

Ok, so I just learned this: NSF stands for the National Science Foundation, an independent, federally funded organization. Essentially if it meets their STRICT guidelines then it will pass virtually any state or local guidelines for food service. Not essential but can't hurt. However, if a stupid sticker makes a four bay sink cost $1200 more, it sounds like a racket.

I stand corrected lol, thanks for the info. On a side note: question remains. Offset or cabinet style cooker for vending?

FlCracker said:

You could also mount the sink,spicewine maybe a water tank w/pump on a small trailer = no unloading

Click to expand...

Sink system has 11 gallon fresh, 15 gray, and pump system all enclosed in the unit. I like the idea of permanently mounting a spicewine on the trailer though.

FlCracker said:

I used to vend roadside with a southern yankee cabin trailer w/ 6ft rotis then changed smoker to a spicewine med(got it from Smokin Cracker).Woodburner worked great good product,had to watch alot.Spicewine,no babysetting,good broduct,low charcoal consumption(lower with Jimmy's maze),you can cook the night before then use it as a holding cabinet.I have cooked on many diferent types of cookers,from a open grill to a soutern pride,they all can produce good product,but, you need something that is easy to tend while busy vending.

Click to expand...

I appreciate the input, my wife or kids would be helping to run sales so Tending the put is ok with me

Thanks for all the advice and input gents. I've decided, for now, that I'll move forward with plans to purchase a Meadowcreek TS 250 with optional third rack.

Keys at this time are: cheap to fuel, traditional all wood smoked BBQ, built in warming cabinet to keep cooked food out of the danger zone, Wow factor of pulling meat right off of badarse smoker to chop and serve, and finally locally made so customizing will be a breeze.

Now the long wait while I formulate a business plan, secure financing, take food safe classes and get certified, incorporated, and insured...all before I bring a cooker like this home. Thanks again guys!