Catering Rig. What do I need

[jbrink01]

Originally Posted by CivilWarBBQ

I agree 100%, especially here in the South where BBQ = black iron.

That's why when we vend, we usually pre-cook in a Southern Pride a day in advance and sleep all night. Then we speed chill and transport butts in coolers on ice. On site, we pop them into a stick burner to heat to serving temp.

Plenty of smoke show for the public, minimal waste for us as we only re-heat as much as we need to handle demand.

I agree 100%, but i'm lazy. Our 500 is on an HD approved trailer. Our offset makes meeting HD a PITA. I would argue that a pellet pit has better yield than a gas pit..;-)