Pete's Meat
Knows what a fatty is.
I've been looking into getting a food truck/trailer to expand on some catering I've been doing recently and possibly turn it into something a little more full time, and to use for the couple of competitions I do a year.
I've seen the trailers with space to mount a smoker on the back, and I was wondering if any of you guys had any set ups like that, and if that was your primary cooker or if that smoker was the equivalent of having the "show smoker" out in front of the restaurant, when it came to catering/vending. I know in a competition it would get used. But is it worth taking up space on the trailer?
I've seen the trailers with space to mount a smoker on the back, and I was wondering if any of you guys had any set ups like that, and if that was your primary cooker or if that smoker was the equivalent of having the "show smoker" out in front of the restaurant, when it came to catering/vending. I know in a competition it would get used. But is it worth taking up space on the trailer?