MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
 
Thread Tools
Old 02-19-2013, 03:53 PM   #1
GrillsGoneWild
is one Smokin' Farker
 
Join Date: 08-30-10
Location: Rockwall, TX
Default BBQ Food Truck questions

What smokers are good to place into a Food Truck? Do most BBQ Food Truck smoke their meat somewhere and just place in warmers in their truck to sell that day or do they smoke all day?
__________________
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9
GrillsGoneWild is offline   Reply With Quote




Old 02-19-2013, 11:45 PM   #2
FLAQUE
Full Fledged Farker
 
FLAQUE's Avatar
 
Join Date: 06-09-12
Location: Cary, NC
Name/Nickname : Jason
Default

I've seen quite a few different smokers on food trucks, stickburners, gas and electric. It all depends on personal preference. I think most food trucks smoke on the meat on the truck, better quality that way and nothing sells BBQ better than the smell of smoke!
__________________
Char-Griller Akorn Kamado,18.5" WSM, UDS
FLAQUE is offline   Reply With Quote


Old 02-20-2013, 09:50 AM   #3
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

Southern Pride 700
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote


Old 02-20-2013, 11:49 AM   #4
themidniteryder
Knows what a fatty is.
 
Join Date: 12-30-12
Location: Nuevo, Ca.
Default

Part of it depends on what your health dept will allow. I think Big Belly is right, a SP just seems to fit the bill for a truck.
__________________
Dedicated Stick Burner, Pitmaster @ All About The Q, facebook.com/itsallabouttheq KCBS CBJ
themidniteryder is offline   Reply With Quote


Old 02-20-2013, 03:20 PM   #5
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Default BBQ Food Truck questions

I've been eyeing a J&R Mfg Little Red Smokehouse. I'll posts link later. This is a completely wood fired oven/smoker. The problem is, it weighs 2200#. :(
__________________
Bryan,
Team: Pyle's BBQ

Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Old 02-20-2013, 04:59 PM   #6
Motley Q
On the road to being a farker
 
Join Date: 08-18-12
Location: marietta Ga
Default

A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.
Motley Q is offline   Reply With Quote


Old 02-21-2013, 01:56 AM   #7
smokeitupbbq
Is lookin for wood to cook with.

 
Join Date: 09-01-12
Location: Jacksonville, FL
Default

Please serve your meat this way, so I know where to never eat BBQ from.



Quote:
Originally Posted by Motley Q View Post
A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.
__________________
[B][FONT="Impact"][COLOR="Red"][SIZE="3"]Smoke It Up Barbecue[/SIZE][/COLOR][/FONT][/B]
[COLOR="Wheat"][B][COLOR="Orange"]Dry Rubbed Wood Smoked - Cherry, Pecan, Hickory[/COLOR][/B][/COLOR]
[B][COLOR="Black"]A Mobile Catering Kitchen - 84"Lang Smoker Cooker[/COLOR][/B]
[B][COLOR="Gray"]Pitmaster - Kelham Stephenson.
Public Vending, Private Catering & Events.[/COLOR][/B]
[FONT="Impact"][COLOR="Red"]www.smokeitupbbqkitchen.com[/COLOR][/FONT]
[B][COLOR="Black"]720-431-4945[/COLOR][/B]
smokeitupbbq is offline   Reply With Quote


Old 02-21-2013, 10:59 AM   #8
Motley Q
On the road to being a farker
 
Join Date: 08-18-12
Location: marietta Ga
Default

@smokethis

Ever eaten ribs at chilis, fridays, longhorn, roadhouse, o'charleys, applebees, ruby tuesday, etc??

Then you've eaten ribs prepared this way.

surprissssse, surprisssse
Motley Q is offline   Reply With Quote


Old 02-21-2013, 11:13 AM   #9
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

Quote:
Originally Posted by Motley Q View Post
A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.
be sure to boil them to get tender, the motley way..
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote


Thanks from: --->
Old 02-21-2013, 11:17 AM   #10
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

yes, bryan is correct on the weight, our sp 500 weighs about 1,400..the 700 about 1,800....Donies sp 350 about 1,100 and I am guesing ole hickory is the same..However a great rotisierie, wood / propane fired and produces great real BBQ...Use as a holding oven, prep oven etc..other ovens are good also, just have to figure what fits your set up and talk to owners and visit before buying..
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote


Old 02-21-2013, 11:21 AM   #11
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

Quote:
Originally Posted by GrillsGoneWild View Post
What smokers are good to place into a Food Truck? Do most BBQ Food Truck smoke their meat somewhere and just place in warmers in their truck to sell that day or do they smoke all day?
also remember the smoke and pulling the meat out of the smoker is part of the show..
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]

Last edited by BigBellyBBQ; 01-18-2014 at 10:55 AM..
BigBellyBBQ is offline   Reply With Quote


Old 02-21-2013, 12:23 PM   #12
BB-Kuhn
Take a breath!
 
BB-Kuhn's Avatar
 
Join Date: 12-27-12
Location: Warrenville, IL
Default

Quote:
Originally Posted by Motley Q View Post
A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.


BullS*$# - I highly doubt that most members here wouldn't be able to tell after the first bite or two.
__________________
Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold
BB-Kuhn is offline   Reply With Quote


Old 02-21-2013, 12:24 PM   #13
BB-Kuhn
Take a breath!
 
BB-Kuhn's Avatar
 
Join Date: 12-27-12
Location: Warrenville, IL
Default

Quote:
Originally Posted by Motley Q View Post
@smokethis

Ever eaten ribs at chilis, fridays, longhorn, roadhouse, o'charleys, applebees, ruby tuesday, etc??

Then you've eaten ribs prepared this way.

surprissssse, surprisssse



Those are all terrible. Your point has not been made.
__________________
Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold
BB-Kuhn is offline   Reply With Quote


Old 02-21-2013, 01:17 PM   #14
Iso
Knows what a fatty is.
 
Iso's Avatar
 
Join Date: 02-07-12
Location: Monroe, WA
Default

Check with your local Health District/Department BEFORE you purchase the smoker. We have a HD in this state that will not ever approve a tow behind smoker for any mobile food vendor in their County.
__________________
Bryan Lipscy - Dead Man BBQ - Washington State Spring BBQ Championship - April 26 & 27, 2014
Iso is offline   Reply With Quote


Old 02-21-2013, 01:37 PM   #15
C Rocke
is One Chatty Farker
 
C Rocke's Avatar
 
Join Date: 01-29-07
Location: Fountain Hills, AZ
Default

Quote:
Originally Posted by GrillsGoneWild View Post
What smokers are good to place into a Food Truck? Do most BBQ Food Truck smoke their meat somewhere and just place in warmers in their truck to sell that day or do they smoke all day?

We have 2 trucks out here in LA and Orange County - Happy to share what we know. PM me with a phone number and I will give you a call. Best of luck!
__________________
Just me, the Wife, and the Dogs
C Rocke is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:51 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts