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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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Old 08-30-2013, 03:27 PM   #1
Is lookin for wood to cook with.
Join Date: 08-28-13
Location: Hamilton, New Zealand
Question Food truck/trailer. Handling hot coals

Hi there, I'm thinking about building a bbq business out of a concession trailer to offer the good people of New Zealand low and slow bbq straight from the smoker and over the coals. Outside of complying with local fire/health department regulations, when it is time to pack up and move on, what are the practical steps you can take to putting out the fire in your smoker/pit/grill while out and about at an event or kerb side. And what do you do with the ash, left over charcoal?
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Old 08-30-2013, 08:43 PM   #2
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Join Date: 06-26-09
Location: sAn leAnDRo, CA

The problem with coals, is that short of drowning them, they can relight. I would consider storing them in a tightly sealed steel container. And I would think having that steel container outside of your vehicle is a good idea. To be honest, I have never done a vend or cook, there I had to take the coals with me.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Old 08-31-2013, 09:05 PM   #3
Pyle's BBQ
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Join Date: 10-25-06
Location: Madrid, IA

Most smokers on mobile kitchens are outside on a porch. The smoker that you would have inside are electric, gas or pellet smoker. If you want to have the safest way to go get a pellet smoker.
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Old 09-01-2013, 12:48 AM   #4
Is lookin for wood to cook with.
Join Date: 08-28-13
Location: Hamilton, New Zealand

I've seen a couple backwoods inside enclosed trailers during my google trawling with chimneys up through the roof or under extractors. But I do agree it looks a lot safer working from a deck or ramp, even for lighting starter chimneys.
In New Zealand we don't really have a daily food truck scene and do not operate out of commissaries. So I'd like to include everything I need for prep and cooking on board the trailer to avoid the high price of renting or establishing an offsite registered kitchen. And I want to stay true to the charcoal experience of cooking - but safety and practicality first!
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