Jacked UP BBQ
Babbling Farker
I have 5k budget to spend on a new cooker for vending and catering. What is my best bet for the money. PLease help, I am having a hell of a time making a decision.
I have 5k to spend
- Thread starter Jacked UP BBQ
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chad
somebody shut me the fark up.
Bro, you've got a tough call to make.:-D
$5K will get you a variety of cookers, but a lot depends on how much volume you need as well as how you want to cook.
I got my Kingfisher rotisserie stick-burner for under $5K delivered to FL. You can also get a FEC100 for under $5K. The large Spicewine falls into that category.
If you need mobility with a cooker on its own trailer or axle, well things get more problematic.
Check out Spice's site for an idea or two.
Also look at http://www.kck.com/kingfisher_kookers_specials for Kingfisher cookers - Bob treated me right when I ordered mine.
Also look at http://brittsbarbecue.com/html/jack_s_old_south_cookers.html for additional ideas.
The Lang cookers give a lot of volume and portability.
Most fabricators can put any of their cookers on an axle or trailer.
$5K will get you a variety of cookers, but a lot depends on how much volume you need as well as how you want to cook.
I got my Kingfisher rotisserie stick-burner for under $5K delivered to FL. You can also get a FEC100 for under $5K. The large Spicewine falls into that category.
If you need mobility with a cooker on its own trailer or axle, well things get more problematic.
Check out Spice's site for an idea or two.
Also look at http://www.kck.com/kingfisher_kookers_specials for Kingfisher cookers - Bob treated me right when I ordered mine.
Also look at http://brittsbarbecue.com/html/jack_s_old_south_cookers.html for additional ideas.
The Lang cookers give a lot of volume and portability.
Most fabricators can put any of their cookers on an axle or trailer.
Jacked UP BBQ
Babbling Farker
Thanks for the info
CrazyChef
Knows what a fatty is.
If I had that to spend, I'd go with a used J&R Manufacturing Oyler 700. They're a little hard to find, but they're out there.
jbrink01
is One Chatty Farker
I started with a OK Joes (Horizon) 36" that I bought for $5700.00. Wanna buy it?
getyourrubonbbq
Full Fledged Farker
Check out the Diamond Plate Pits. Easy to operate and tow like a dream http://www.extremebbqtrailers.com/smokersfat40.html
Jacked UP BBQ
Babbling Farker
Man, now I am really confused. Thanks for all the info. I now have to make a decision. Anymore input would be great. Thanks
chad
somebody shut me the fark up.
Dude! You thought it would be EASY?
1. Determine what you will spend. That's easy - $5K :-D
2. How much cooker do you need? Not so easy but figure out how much you will cook on 90% of your biggest sessions.
3. Wood, charcoal, pellets?
4. Do you need a trailer/axle?
5. Sit in a chair and whine a bit!
All the cookers mentioned and plenty that aren't will get the job done for you. My only regret with my Kingfisher is I didn't buy the bigger 6 shelf rotisserie model. My 4-shelf has taken care of the 90% (#2 on the list) and I've cooked pulled pork for 400 folks on my cooker.
Now, that being said, I'd kill for an FEC500 or Jack's Old South Shoulder or pig cooker. The FEC for volume (I happen to love rotisserie shelves) and pellet convenience, the JOS for volume and INSULATION. Of course, you pay for these features. I live and cook mostly in FL so my single skin cooker has been ok, but there have been times I would have killed for an insulated cooker.:shock:
So, keep looking and kicking the tires. Nothing beats a trip to a cook off, or a dealer/fabricator. Check out your local area - you might be amazed at some of the work being done in your own back yard! My next rig will probably come from a guy in Lakeland that I met at one of my first cook offs.
The Pigman
is Blowin Smoke!
It is easy Lang 84 long neck
Bbq Bubba
somebody shut me the fark up.
I would love to agree with that Roger but not as much space as 1 would think.
We had a Lang 60 last year....way to small for even medium size events.
Got the Lang 84 now and i can see were still gonna be short on space for larger parties.
IMO, it all comes down to what size crowds you'll be cooking for and the most important factor....ease of use.
You do NOT want to be running a cooker when you should be serving food.
Set it and forget it that serves quality product is what your after.
Good luck bro, if i had the funds, i have NO clue what i would get either. :roll:
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I am dead set on a stick burner! When catering you should have people doing setup and people doing the cooking (YMMV). We try to keep stations seperate. For large parties or weddings, I rarely get to cook, I call on Country and also Mista for this. I am too busy doing other chit such as chatting with the client, supervising various stations, tablescapes, etc.
Of course this is my opinion time and time again, I just think stickburners offer the client something special versus an oven that receives pellets :twisted:
This thread also touches on the subject: http://www.bbq-brethren.com/forum/showthread.php?t=59117
Disclaimer: YMMV:biggrin:
Of course this is my opinion time and time again, I just think stickburners offer the client something special versus an oven that receives pellets :twisted:
This thread also touches on the subject: http://www.bbq-brethren.com/forum/showthread.php?t=59117
Disclaimer: YMMV:biggrin:
F
frankenswine
Guest
Dude! You thought it would be EASY?
1. Determine what you will spend. That's easy - $5K :-D
2. How much cooker do you need? Not so easy but figure out how much you will cook on 90% of your biggest sessions.
3. Wood, charcoal, pellets?
4. Do you need a trailer/axle?
5. Sit in a chair and whine a bit!
All the cookers mentioned and plenty that aren't will get the job done for you. My only regret with my Kingfisher is I didn't buy the bigger 6 shelf rotisserie model. My 4-shelf has taken care of the 90% (#2 on the list) and I've cooked pulled pork for 400 folks on my cooker.
Now, that being said, I'd kill for an FEC500 or Jack's Old South Shoulder or pig cooker. The FEC for volume (I happen to love rotisserie shelves) and pellet convenience, the JOS for volume and INSULATION. Of course, you pay for these features. I live and cook mostly in FL so my single skin cooker has been ok, but there have been times I would have killed for an insulated cooker.:shock:
So, keep looking and kicking the tires. Nothing beats a trip to a cook off, or a dealer/fabricator. Check out your local area - you might be amazed at some of the work being done in your own back yard! My next rig will probably come from a guy in Lakeland that I met at one of my first cook offs.
I have to agree with Chad. I love my Kingfisher. I have the 6 rack rotisserie and have never had to fill it. Only downside is tending fire while trying to get everything else ready for a gig.
Bbq Bubba
somebody shut me the fark up.
Ya, i guess you do have it easier than most of us. :twisted:
Farker:biggrin:
chad
somebody shut me the fark up.
Considerations on stick-burners:
1. Have access to plenty of seasoned wood.
2. Be willing to stay up and tend the beast
3. Make sure it has the capacity you need
4. Refer to #1.
I have a stick-burner. I have catered with it and done parties with it. But, there are times a trailer mounted pellet pooper or other cooker requiring less TLC would have been most appreciated.
1. Have access to plenty of seasoned wood.
2. Be willing to stay up and tend the beast
3. Make sure it has the capacity you need
4. Refer to #1.
I have a stick-burner. I have catered with it and done parties with it. But, there are times a trailer mounted pellet pooper or other cooker requiring less TLC would have been most appreciated.
Quite true! Your points are hard to argue. 75% of my gigs are going to require ribs, salmon, chix or trip-tip. I rarely get request for brisket and pulled pork!
chad
somebody shut me the fark up.
Yep. Menu makes a difference.
Bbq Bubba
somebody shut me the fark up.
Thats all i'm saying, i LOVE cooking on a stick burner but for large scale catering and vending, simplicity would be more cost effective!
You are a lil more high end than us BBQ snobs. Yet i have learned so much from you BB!
HoDeDo
Babbling Farker
Dave nailed it...
if capacity is an issue, it is hard to beat a Kingfisher... with the additional racks, they hold a ton of food, and are mobile. They are also a rotisserie, which helps via self basting,etc. they turn out great food.
The FEC's are the utmost in "set it and forget it" -- they will cook, and then hold. And they cook the same - all the time - cold/hot, rain/snow.... rock solid. I can leave in the morning after putting a load of butts in at 200 - come home from work and pull them out, cooked to perfection. It will not hold as much, but requires less tending, so you might still get more cooked in the same amount of time...
You can get an FEC for almost 2K less than your limit... so you should be able to set it up on a trailer however you like for under 5K (if you need the trailer.)
Dave gave you a link to Bob at KCK.com. He's got Kingfishers, FECs, Southern styles, etc. He might also have some ideas for you - if you tell him the specifics of what you are doing. He knows all the cookers inside and out. He also typically gives Brethren a nice discount. I believe it is 15% currently.
if capacity is an issue, it is hard to beat a Kingfisher... with the additional racks, they hold a ton of food, and are mobile. They are also a rotisserie, which helps via self basting,etc. they turn out great food.
The FEC's are the utmost in "set it and forget it" -- they will cook, and then hold. And they cook the same - all the time - cold/hot, rain/snow.... rock solid. I can leave in the morning after putting a load of butts in at 200 - come home from work and pull them out, cooked to perfection. It will not hold as much, but requires less tending, so you might still get more cooked in the same amount of time...
You can get an FEC for almost 2K less than your limit... so you should be able to set it up on a trailer however you like for under 5K (if you need the trailer.)
Dave gave you a link to Bob at KCK.com. He's got Kingfishers, FECs, Southern styles, etc. He might also have some ideas for you - if you tell him the specifics of what you are doing. He knows all the cookers inside and out. He also typically gives Brethren a nice discount. I believe it is 15% currently.
smokinit
is Blowin Smoke!
This thread seems mighty familiar.:biggrin:
