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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 08-21-2009, 03:42 PM   #61
NotleyQue
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Quote:
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Go ask BigMista that question

Now that is funny.
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Unread 08-21-2009, 03:55 PM   #62
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Bob should have some data on Spicewine temps too.
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Unread 08-21-2009, 04:26 PM   #63
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Bob should have some data on Spicewine temps too.
You too went there!

I think Poobah has some data also
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Unread 08-21-2009, 05:22 PM   #64
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Open flame does not count...
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Unread 08-21-2009, 05:32 PM   #65
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Now that is funny.
I appear to have stumbled into and inside joke that I am not aware of.
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Unread 08-21-2009, 07:42 PM   #66
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Yes, you are definitely some kind of show Neil is one of those rare exceptions. He could be cooking on a shopping cart and people are excited about it. Some are just born with the gift of gab.
I think it has more to do with name!
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Unread 10-18-2010, 02:24 PM   #67
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I know this is an old thread but does anyone have any further comments?
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Unread 10-18-2010, 03:19 PM   #68
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I know this is an old thread but does anyone have any further comments?
Ya, if you own a Spicewine do not leave the door unlatched while sleeping through an overnight cook.
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Unread 10-18-2010, 07:39 PM   #69
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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.
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Unread 10-29-2010, 08:00 PM   #70
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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?
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Unread 10-29-2010, 09:46 PM   #71
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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.
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Unread 10-29-2010, 10:30 PM   #72
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Quote:
Originally Posted by Dr_KY View Post
Ya, if you own a Spicewine do not leave the door unlatched while sleeping through an overnight cook.



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
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Unread 10-30-2010, 08:08 AM   #73
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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.
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Unread 10-30-2010, 10:27 PM   #74
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Quote:
Originally Posted by TheMidnightSmoker View Post
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?

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.
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Unread 10-31-2010, 01:47 AM   #75
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Quote:
Originally Posted by TheMidnightSmoker View Post
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?
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.
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