W
Wildcat
Guest
Ok, as promised I've got a lot of questions and will have more down the road so here goes.
First a little background. I'm retired, single and have lots of free time but I'm kind of tied down, Mom has early alzheimers and I live with her helping her out until it's time for something else what ever that is. So that keeps me close to home.
When I said I was a rookie I met a rookie to large smokers and comprtition BBQ, I'm no rookie to BBQ. Years ago I owned a small country store and one day my dad came over and we smoked some ribs on the grill outside the store for lunch. Everybody said something about it that day so we started out with a barrel grill/smoker and started selling pork shoulder, ribs and pork chrops. Before you knew it the BBQ took off and it carried the rest of the store for 9 years.
I've been thinking about a Lang 84 Deluxe for a couple years for two things, to use in competition and a road side BBQ set up. My cousin bought a large building just down the road and is putting several business inside it. I thought about setting up in the parking lot with the smoker and a couple tents, there are several set up in the area like that. I understand I need to go though the health dept for licenses and permits for this and plan to do it.
I'm now thinking of getting either a Lang 84 Deluxe of ever a Twin 84 Deluxe. The reason for the Twin is it's part of the show. Think about it, people driving down the road will see it because of it's size and shape of the twin barrels and see a little smoke wondering what the heck that is before seeing it's BBQ. That's caught their eye and their curosity will cause them to come in for a bite.
I've ever thought about getting a trailer set-up with a Lang smoker in the back. That will be better health dept wise but I don't know if you can use them in competition.
I'm serious about this and will be getting the smoker sometime in late Feb. I also have a wood supplier lined up and have 7 racks of hickory, white oak and apple wood drying out now with orders for more racks later this winter.
What does everybody think of this, is there a better way? I'm open to any and all ideas. Thanks.
BTW, I'm already thinking about more questions after I find out what others have to say.:smile:
First a little background. I'm retired, single and have lots of free time but I'm kind of tied down, Mom has early alzheimers and I live with her helping her out until it's time for something else what ever that is. So that keeps me close to home.
When I said I was a rookie I met a rookie to large smokers and comprtition BBQ, I'm no rookie to BBQ. Years ago I owned a small country store and one day my dad came over and we smoked some ribs on the grill outside the store for lunch. Everybody said something about it that day so we started out with a barrel grill/smoker and started selling pork shoulder, ribs and pork chrops. Before you knew it the BBQ took off and it carried the rest of the store for 9 years.
I've been thinking about a Lang 84 Deluxe for a couple years for two things, to use in competition and a road side BBQ set up. My cousin bought a large building just down the road and is putting several business inside it. I thought about setting up in the parking lot with the smoker and a couple tents, there are several set up in the area like that. I understand I need to go though the health dept for licenses and permits for this and plan to do it.
I'm now thinking of getting either a Lang 84 Deluxe of ever a Twin 84 Deluxe. The reason for the Twin is it's part of the show. Think about it, people driving down the road will see it because of it's size and shape of the twin barrels and see a little smoke wondering what the heck that is before seeing it's BBQ. That's caught their eye and their curosity will cause them to come in for a bite.
I've ever thought about getting a trailer set-up with a Lang smoker in the back. That will be better health dept wise but I don't know if you can use them in competition.
I'm serious about this and will be getting the smoker sometime in late Feb. I also have a wood supplier lined up and have 7 racks of hickory, white oak and apple wood drying out now with orders for more racks later this winter.
What does everybody think of this, is there a better way? I'm open to any and all ideas. Thanks.
BTW, I'm already thinking about more questions after I find out what others have to say.:smile:
