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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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Old 10-24-2019, 03:56 PM   #1
Hayduke
Is lookin for wood to cook with.

 
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Join Date: 04-08-18
Location: Bluffdale, Utah
Name/Nickname : Rusty
Default What did you avoid in your BBQ food trailer?

I hear a lot of folks don't like to have anything in there that requires hood vents. They cook everything in a commissary kitchen and hold it till they run out.



What are some things you wish you had put in your trailer and things you wished you didn't?



I am looking to get one I use for comps as well as vending. Any advice would be great.



P.S. I know laws are different in each state, but I am just brainstorming now I will work those details out later.


THANKS!
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Old 10-24-2019, 05:01 PM   #2
ynotfehc
Full Fledged Farker
 
Join Date: 07-03-13
Location: St Paul, MN
Default

I'm not sure why anyone wouldn't want a hood on their trailer. That limits what you can do and also the experience of smelling the smoke, free advertisement. Is your commissary allowing you to bring a smoker into the kitchen?
I frequently run at 1 location for lunch and another for dinner and will stagger the cook so it's fresh as possible. I've also on a few occasions had to cook in batches because of capacity limits. Since bbq takes so long to prepare, one of our biggest selling points is the aroma in the air. We aren't made to order like tacos or stir-frys, but we got the smell in the air. You cant have that cooking at a commissary.

Back to what I wish I had or didn't have:
Water tanks inside
More storage/cabinet space
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Old 10-25-2019, 10:39 AM   #3
Hayduke
Is lookin for wood to cook with.

 
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Join Date: 04-08-18
Location: Bluffdale, Utah
Name/Nickname : Rusty
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Quote:
Originally Posted by ynotfehc View Post
I'm not sure why anyone wouldn't want a hood on their trailer. That limits what you can do and also the experience of smelling the smoke, free advertisement. Is your commissary allowing you to bring a smoker into the kitchen?
I frequently run at 1 location for lunch and another for dinner and will stagger the cook so it's fresh as possible. I've also on a few occasions had to cook in batches because of capacity limits. Since bbq takes so long to prepare, one of our biggest selling points is the aroma in the air. We aren't made to order like tacos or stir-frys, but we got the smell in the air. You cant have that cooking at a commissary.

Back to what I wish I had or didn't have:
Water tanks inside
More storage/cabinet space

DO you cook all your food in your trailer?
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Old 10-25-2019, 11:07 AM   #4
ynotfehc
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Join Date: 07-03-13
Location: St Paul, MN
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Just about. In the commissary kitchen, I prep my sides and sauces. Unless I have a really busy day everything gets cooked in the smoker, including mac and cheese and beans. The commissary charges by the hour to be in the kitchen, I'm certainly not going to sit in there for 8hrs cooking brisket @$20/hr!
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