Jacked UP BBQ
Babbling Farker
I have 5k budget to spend on a new cooker for vending and catering. What is my best bet for the money. PLease help, I am having a hell of a time making a decision.
Man, now I am really confused. Thanks for all the info. I now have to make a decision. Anymore input would be great. Thanks
It is easy Lang 84 long neck
Dude! You thought it would be EASY?
1. Determine what you will spend. That's easy - $5K :-D
2. How much cooker do you need? Not so easy but figure out how much you will cook on 90% of your biggest sessions.
3. Wood, charcoal, pellets?
4. Do you need a trailer/axle?
5. Sit in a chair and whine a bit!
All the cookers mentioned and plenty that aren't will get the job done for you. My only regret with my Kingfisher is I didn't buy the bigger 6 shelf rotisserie model. My 4-shelf has taken care of the 90% (#2 on the list) and I've cooked pulled pork for 400 folks on my cooker.
Now, that being said, I'd kill for an FEC500 or Jack's Old South Shoulder or pig cooker. The FEC for volume (I happen to love rotisserie shelves) and pellet convenience, the JOS for volume and INSULATION. Of course, you pay for these features. I live and cook mostly in FL so my single skin cooker has been ok, but there have been times I would have killed for an insulated cooker.:shock:
So, keep looking and kicking the tires. Nothing beats a trip to a cook off, or a dealer/fabricator. Check out your local area - you might be amazed at some of the work being done in your own back yard! My next rig will probably come from a guy in Lakeland that I met at one of my first cook offs.
I am dead set on a stick burner! When catering you should have people doing setup and people doing the cooking (YMMV). We try to keep stations seperate. For large parties or weddings, I rarely get to cook, I call on Country and also Mista for this. I am too busy doing other chit such as chatting with the client, hanging out with the pretty waitresses, playing Mafia wars and knocking over the cash bar.
Disclaimer: YMMV:biggrin:
Ya, i guess you do have it easier than most of us. :twisted:
Considerations on stick-burners:
1. Have access to plenty of seasoned wood.
2. Be willing to stay up and tend the beast
3. Make sure it has the capacity you need
4. Refer to #1.
I have a stick-burner. I have catered with it and done parties with it. But, there are times a trailer mounted pellet pooper or other cooker requiring less TLC would have been most appreciated.
Quite true! Your points are hard to argue. 75% of my gigs are going to require ribs, salmon, chix or trip-tip. I rarely get request for brisket and pulled pork!
I have a stick-burner. I have catered with it and done parties with it. But, there are times a trailer mounted pellet pooper or other cooker requiring less TLC would have been most appreciated.
Quite true! Your points are hard to argue. 75% of my gigs are going to require ribs, salmon, chix or trip-tip. I rarely get request for brisket and pulled pork!