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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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03-29-2009, 01:40 PM | #16 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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The Fec built into a custom trailer will probably also be my final purchase in a few years. Great product once I need that capacity.
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03-30-2009, 10:14 AM | #17 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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So you are getting Wyatt a new smoker??? (duck and cover mod)
I guess I would have to lean toward a pooper, beyond that, I don't have a recommendation.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
03-30-2009, 12:38 PM | #18 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Shane, make sure you understand your customer base before purchasing anything. Are they wanting a show or not? (stickburners are part of the show, pellet poopers or cabinet smokers may be disappointing to your client base). In my neck of the woods, we do not get a lot of request for brisket; tri-tip is the mainstay here for beef.
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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 |
03-30-2009, 01:04 PM | #19 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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03-30-2009, 02:40 PM | #20 | |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Quote:
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03-30-2009, 03:00 PM | #21 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Your biggest decision to make is do you want to tend a fire or run your catering business?
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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03-30-2009, 05:55 PM | #22 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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I love my Klose for catering. The dog and pony show is something customers really do like. It alone will not get you jobs, but it does add to the ambiance of a party in a way that standing around a cabinet does not. I did a party last year where they took a section of fence out so my Klose could be placed in the backyard. I think another brethren caterer has had the same request. As Phil says in another thread, it's the "BBQ Show"...
That said, I think you need both. I am buying a Backwoods to mount on my Klose. There are too many times(like always) that you need the flexibility of multiple temp zones that no one cooker can provide. Also, the more you cater, the more you are going to need a set it and forget it type cooker. there are just times it is not a good use of time and energy dicking with your stick burner... I don't think it probably matters which one you start out with...
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
03-30-2009, 06:38 PM | #23 |
is one Smokin' Farker
Join Date: 09-16-07
Location: Mukwonago, Wi
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my pellet pooper does a great show! i find people are amazed how easy it is. thay think its cool... and i have time to talk to them i know my temp will be there.
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i feel i should say something profound .... so drink up the beers getting cold |
03-30-2009, 06:49 PM | #24 | |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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Quote:
That's the thing about a good stick burner, it will hold temps well, and as long as your food backs it up, it will say you are a "BBQ Man" in a way that cabinets never will...
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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03-30-2009, 08:03 PM | #25 | |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Quote:
I learned on a stick burner and it's not a feasible choice with constant volume cooking in a vending and catering situation. I can switch back and forth between the two with ease but to say you are more of a BBQ man because you can use a stick burner seems a bit far fetched.
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03-30-2009, 08:21 PM | #26 |
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
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I love my Backwoods for the capacity, the flavor it produces, the ease of moving it, and lots of other reasons, but I have to agree with the stick burners here.
I've catered several times using Big Brother Smoke's rig (I'm still waiting for my "Pit Master" shirt) and a few times with my Backwoods. I can tell you that the stick burner requires more attention, but also elicits a "better" response. People are very interested in the Backwoods and I'll answer the questions that arise, but that's about it. The stick burner, however...well, that's a whole different world. There is pure envy that arises. Men (mostly) see this cooker and they start dreaming about what they could do with it. They all see this big, beautiful rig with the "show" going on...logs being fed into the firebox, smoke wafting from the big chrome stack, me cursing 'cause my toe still hurts from moving Mista's Spicebox...OK, maybe not the last part, but you get the picture. People are salivating over the show and the smell of the oak logs burning. Customers know the food is good before they ever get to taste it. A guy sees a box cooker like a new vacuum; let me check it out and see how it works, but I don't really need to have one. A stick burner brings out the Neanderthal in all of us; fire good...meat cooked over fire even better! Obviously this is solely a comparison for the "Wow" factor, and it is only my opinion, but trying to add food for thought...
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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! |
03-30-2009, 08:25 PM | #27 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Another good pit that is high capacity for the $$ is a Kingfisher. Those are good catering rigs. They require more tending than an FEC/Spicepit/etc but will hold a ton of food, and tend to cook it evenly....
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
03-30-2009, 08:31 PM | #28 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I use a Spicewine and "I" am the show.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
03-30-2009, 08:31 PM | #29 | |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Quote:
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03-30-2009, 08:33 PM | #30 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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