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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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08-19-2009, 11:22 AM | #46 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Tony, I might disagree with you on a few points. I own a Lang for catering and my firebox is not rusty and I do not have a blazing fire going in it either to keep it going. It is all in fire managment and upkeep. If you treat your Lang like a cast iron skillet it will be beautiful for years to come (I have an older model, so I cant speak on the newer model). While we will be using the 84 for comps this year, I agree, that is a bit of overkill for a comp. I myself prefer a Backwoods for Comps, but that is my preference.
As for catering, I guess it is all up to the pitmaster and what they are comfortable with. We have to add a log about every 1-1.5 hours or so, that is not too much for me....
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
08-19-2009, 09:00 PM | #47 |
Knows what a fatty is.
Join Date: 09-08-08
Location: Ottawa, Ontario, Canada
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I am looking at an ABS myself when I start up and 5 bags seems to be a bit on a overnight cook. Currently I am a pellet head and have limited experience with charcoal cookers so I may be way off but read a post of a guy using 40 pounds of coal in a Spicewine and it lasted 50 hours at 225.
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08-20-2009, 05:22 AM | #48 | |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Money is a huge factor for us at the moment and this build has been the best thing I could have created to do catering. Now to get some seriously deep smoke you would have to use more smoke wood but again over here on the island smoke/BBQ is relatively new so it takes less to get the job done. Put on a show/ grab attenion? Yup Stevenson's rocket anyone? We have had three people working out of it at one time on ocassions with great sucess...
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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08-20-2009, 06:11 AM | #49 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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That is pure and unadulterated blasphemy.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
08-20-2009, 08:37 AM | #50 | |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Quote:
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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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08-20-2009, 08:58 AM | #51 | |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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I never said they wouldn't work in the catering business. But ask yourself, what offset smoker would you rather have if cost was not an option (staying under $8k-$10k) and the Lang probably would not be at the top of your list, possibly not even on the first page. Tell you what, give me your top 10 offset smoker list. The pitmaster is definitely part of the equation, I just know that if I don't have to dicker with the pit I can put my full concentration into the customer service. That is the part of the job that brings in the additional jobs.
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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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08-20-2009, 09:09 AM | #52 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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People "upgrade" when they start doing jobs of 300+ on a consistent basis. Moreover, BBQ catering does not mean overnight cooks day in and day out! Fire management in a stickburner is critical and as I said earlier. If you are consistently catering to the masses, you are paying someone to add a log to the fire anyway. This is my fourth season of catering with my fabricated stickburner. My only regret is that I did not shell out the extra bucks for a Klose. 50% of catering is grilling more or less YMMV! For exapmle, this is a sweet "stick burning" catering rig.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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08-20-2009, 09:31 AM | #53 | |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Quote:
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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08-20-2009, 11:52 AM | #54 |
Found some matches.
Join Date: 08-18-09
Location: Perris, CA
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This is a great thread! Thanks for all of the advice and opinions.
Tom the Grill Guy |
08-21-2009, 07:21 AM | #55 |
Knows what a fatty is.
Join Date: 09-08-08
Location: Ottawa, Ontario, Canada
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This is very valuable information and good to know before I start up. I think here is Canada where true BBQ is still new to most people a drill is important until until you get taste buds trained.
Do others agree about how much a grill is used? |
08-21-2009, 07:35 AM | #56 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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i agree. it's 50/50 for me too.
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Blues_n_Cues BBQ Concessions & Catering |
08-21-2009, 09:49 AM | #57 |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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Depending on the job/event, we carry a Santa Maria grill, and sometimes our big gasser grill. We use the Spicewine because it is so flexible for what we do - BBQ, oven, hot box - And have a system that works. That's really what it's about, a system that works for your situation, with some flexibility to handle the jobs you want to take.
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Just me, the Wife, and the Dogs |
08-21-2009, 01:35 PM | #58 |
Knows what a fatty is.
Join Date: 09-08-08
Location: Ottawa, Ontario, Canada
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08-21-2009, 01:52 PM | #59 |
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
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Go ask BigMista that question
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Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool! |
08-21-2009, 02:01 PM | #60 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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