Cooker for vending

Jacked UP BBQ · 01-13-2009, 09:40 AM

I was able to score some pretty large events this year for vending. I need a new cooker to get me through them. I currently have a med spicewine and that is not going to cut it for the masses I will have to serve.

Please give your advise on the best in your opinion to use.

Anyone have one for sale?????

Thanks

timzcardz · 01-13-2009, 09:51 AM

Here's one just a few hours away.

http://www.bbq-brethren.com/forum/sh...ad.php?t=54945

Bbq Bubba · 01-13-2009, 11:44 AM

If you didn't already buy Smokin's pit, your crazy!

Jacked UP BBQ · 01-13-2009, 01:10 PM

Quote:

Originally Posted by Bbq Bubba

If you didn't already buy Smokin's pit, your crazy!

I want it but he has a verbal agreement with someone good through tonight, if not its MINE!!!!!!!

tony76248 · 01-13-2009, 01:24 PM

The Lang is a not a wise choice for vending. Sort of a fuel hog. Plus you have to deal with regulating temps. My suggestion would be to sell the medium spicewine and buy a larger one. Catering is a business and you need to have more of a set it and forget it mentality.

Jacked UP BBQ · 01-13-2009, 01:40 PM

What size do you suggest?

Sledneck · 01-13-2009, 01:44 PM

Quote:

Originally Posted by OC PIG ASSASSINS

What size do you suggest?

this size

Jacked UP BBQ · 01-13-2009, 01:47 PM

Quote:

Originally Posted by Sledneck

this size

thats way to serious for this clown!

Bigdog · 01-13-2009, 01:57 PM

Quote:

Originally Posted by tony76248

The Lang is a not a wise choice for vending. Sort of a fuel hog. Plus you have to deal with regulating temps. My suggestion would be to sell the medium spicewine and buy a larger one. Catering is a business and you need to have more of a set it and forget it mentality.

I respectfully disagree with you Tony. This Lang has the warmer box to keep food warm that is ready to be served. And wouldn't the stoker help keep temps steady. Finally, I know some Bros. that have Langs. and they are not such a fuel hog and do keep very even temps.

But I do agree that a Spicewine is a much more efficient cooker.

tony76248 · 01-13-2009, 02:14 PM

As far as the size goes, I would determine that by the types of food you cook. If you are cooking a lot of ribs you are gonna need a bigger cooker than if you do pork butts. I have seen the Large Spicewine and I believe that cooker would do you right for just about any catering event.

As far as the Lang goes, I was speaking on a level of efficiency and productivity not passion. I would go insulated for the shear thought of not having to play with the smoker, in catering you have enough of a job to do without babysitting a fire. Notice the rusted out firebox, that comes from building bigarse fires just to get the temps up to a point where they will not require attention. Call them like I see them didn't mean to dish the Lang just meant to say there are more efficient offset smokers out there.

Jacked UP BBQ · 01-13-2009, 02:50 PM

thanks guys

Bigdog · 01-13-2009, 02:51 PM

You do bring up some good points Tony. I think that it is fair to say that each cooker has its advantages and disadvantages. The thing I like best about this Lang is that is has a variety of heat locations, or hot/cold spots. This would be good if you need to hurry up cooking something or for just keeping something else warm. Correct me if I am wrong but this is not the case with the Spicewine. Even temps are a hallmark.

Bigmista · 01-13-2009, 05:17 PM

Quote:

Originally Posted by Sledneck

this size

I want that one with a 3 compartment sink on the side.

Bigmista · 01-13-2009, 05:21 PM

Quote:

Originally Posted by Bigdog

Correct me if I am wrong but this is not the case with the Spicewine. Even temps are a hallmark.

Correction (in my case at least) The top shelf of the Spicewine runs 5-10 degrees hotter than the others. I tend to finish my ribs and chicken there.

Bigdog · 01-13-2009, 06:14 PM

Quote:

Originally Posted by Bigmista

Correction (in my case at least) The top shelf of the Spicewine runs 5-10 degrees hotter than the others. I tend to finish my ribs and chicken there.

Thanks BM.

01-13-2009, 09:40 AM	#1
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Cooker for vending I was able to score some pretty large events this year for vending. I need a new cooker to get me through them. I currently have a med spicewine and that is not going to cut it for the masses I will have to serve. Please give your advise on the best in your opinion to use. Anyone have one for sale????? Thanks __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

01-13-2009, 09:51 AM	#2
timzcardz is Blowin Smoke! Join Date: 07-22-05 Location: Long Island, NY Downloads: 0 Uploads: 0	Here's one just a few hours away. http://www.bbq-brethren.com/forum/sh...ad.php?t=54945 __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ Weber Smokey Mountain x 2 Weber Genesis Silver x 2 Weber One Touch Gold Weber Smokey Joe Weber Performer Bottle of Absolut Bottle of Beer Everything Ripken "Cards and Que. One tastes of cardboard, the other sweet blue." ©

01-13-2009, 11:44 AM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	If you didn't already buy Smokin's pit, your crazy! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

01-13-2009, 01:24 PM	#5
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	The Lang is a not a wise choice for vending. Sort of a fuel hog. Plus you have to deal with regulating temps. My suggestion would be to sell the medium spicewine and buy a larger one. Catering is a business and you need to have more of a set it and forget it mentality. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

01-13-2009, 01:40 PM	#6
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	What size do you suggest? __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

01-13-2009, 02:14 PM	#10
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	As far as the size goes, I would determine that by the types of food you cook. If you are cooking a lot of ribs you are gonna need a bigger cooker than if you do pork butts. I have seen the Large Spicewine and I believe that cooker would do you right for just about any catering event. As far as the Lang goes, I was speaking on a level of efficiency and productivity not passion. I would go insulated for the shear thought of not having to play with the smoker, in catering you have enough of a job to do without babysitting a fire. Notice the rusted out firebox, that comes from building bigarse fires just to get the temps up to a point where they will not require attention. Call them like I see them didn't mean to dish the Lang just meant to say there are more efficient offset smokers out there. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

01-13-2009, 02:50 PM	#11
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	thanks guys __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

01-13-2009, 02:51 PM	#12
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	You do bring up some good points Tony. I think that it is fair to say that each cooker has its advantages and disadvantages. The thing I like best about this Lang is that is has a variety of heat locations, or hot/cold spots. This would be good if you need to hurry up cooking something or for just keeping something else warm. Correct me if I am wrong but this is not the case with the Spicewine. Even temps are a hallmark. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

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