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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 01-13-2009, 09:40 AM   #1
Jacked UP BBQ
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Default 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
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Unread 01-13-2009, 09:51 AM   #2
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Here's one just a few hours away.

http://www.bbq-brethren.com/forum/sh...ad.php?t=54945
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Unread 01-13-2009, 11:44 AM   #3
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If you didn't already buy Smokin's pit, your crazy!
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Unread 01-13-2009, 01:10 PM   #4
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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!!!!!!!
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Unread 01-13-2009, 01:24 PM   #5
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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.
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Unread 01-13-2009, 01:40 PM   #6
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What size do you suggest?
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Unread 01-13-2009, 01:44 PM   #7
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What size do you suggest?
this size
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Unread 01-13-2009, 01:47 PM   #8
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thats way to serious for this clown!
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Unread 01-13-2009, 01:57 PM   #9
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Quote:
Originally Posted by tony76248 View Post
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.
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Unread 01-13-2009, 02:14 PM   #10
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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.
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"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!
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Unread 01-13-2009, 02:50 PM   #11
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thanks guys
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Fec 750
Fec 100
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Unread 01-13-2009, 02:51 PM   #12
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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.
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Unread 01-13-2009, 05:17 PM   #13
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Quote:
Originally Posted by Sledneck View Post
I want that one with a 3 compartment sink on the side.
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Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
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Unread 01-13-2009, 05:21 PM   #14
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Quote:
Originally Posted by Bigdog View Post
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.
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 01-13-2009, 06:14 PM   #15
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Quote:
Originally Posted by Bigmista View Post
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.
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