Jester
Full Fledged Farker
I've been grillin' off and on since the early 90s and have come to a point were I'm ready to get a bit more serious. Currently I'm using a custom setup that a friend built several years ago. It's great for small parties, gigs, etc., but it can't really handle bigger parties over 30 people.
With that said I began looking at all the options out there. I boiled it down to an FEC100 and Spicewine. Leaning heavily towards Spicewine because this is a style of cooking that I'm much more familiar with versus the FEC100.
I'm sure that there are several Brothers on here that have used the Spicewine for catering. Any tips on things to think about or add to the smoker? Right now I'm giving heavy consideration to going with the twin axle setup for portability. Biggest challenge would be storage and places to cook if not on site.
Something I have also kicked around is going with a small catering kitchen that would not cost much to setup. There are a couple of options available to me in Houston.
Thank you in advance for any and all input!
With that said I began looking at all the options out there. I boiled it down to an FEC100 and Spicewine. Leaning heavily towards Spicewine because this is a style of cooking that I'm much more familiar with versus the FEC100.
I'm sure that there are several Brothers on here that have used the Spicewine for catering. Any tips on things to think about or add to the smoker? Right now I'm giving heavy consideration to going with the twin axle setup for portability. Biggest challenge would be storage and places to cook if not on site.
Something I have also kicked around is going with a small catering kitchen that would not cost much to setup. There are a couple of options available to me in Houston.
Thank you in advance for any and all input!