Concession Trailer Equipment & Setup - Getting started

[BigThicket]

Food Trailer Folks, what is the one piece of cooking equipment that you consider indispensable (outside of your smoker)? Is there a piece that you never use?
I don’t want to be limited to traditional BBQ. I want to be able to do a fried item or cook a smokey gumbo or etouffee when it’s cold outside.

Any advice that you would give?

[medic92]

Whatever size refrigerator you're thinking about putting in there, get the next size up.


Our stove is indispensable. We use big double-boilers to keep our hot sides hot without burning them. Our griddle is just another flat surface on which to put stuff. It gets used occasionally if we cater a breakfast, but other than that it really doesn't get used.



At least a three-well steam table. It can be configured all kinds of ways with half, 1/3, 1/4 or other size pans to hold a variety of items.


I wish we had a warmer installed in our trailer, it would have made things easier.


Shelves or cabinets. You'll never have enough storage space. Cabinets are nice because then you don't need 3800 bungee cords holding everything in while you're moving.


100 lb. propane tank is nice, two would be better. We only have one and get ours filled every week.


Serving window. Get it on the back of the trailer if you can (some venues charge you by the amount of frontage space you take up. Eight feet is a lot less than 16 feet.) Get a quality window installed with a screen that slides side-to-side. Those cheap storm windows and screens that slide up and down will kill your fingers eventually.


I'll probably have more ideas later.

[BigThicket]

Originally Posted by medic92

I'll probably have more ideas later.

Thanks, so much. Keep them coming.

[nachos4life]

we run very minimal equipment, but our Alto Shaam and Carlisle holding cabinets are necessities.

[medic92]

You may also want to consider going to an RV store and buying every single wattage adapter made in the history of electricity. Whatever kind of power cord your trailer comes with, but the adapters to change them. It's a virtual guarantee that you're going to get somewhere, get ready to plug in and it won't be the right plug and you won't have the right adapter.

[BigThicket]

Originally Posted by medic92

Serving window. Get it on the back of the trailer if you can (some venues charge you by the amount of frontage space you take up. Eight feet is a lot less than 16 feet.) Get a quality window installed with a screen that slides side-to-side. Those cheap storm windows and screens that slide up and down will kill your fingers eventually.

The trailer that I'm looking at has a small porch on the back for my smoker, so unfortunately I don't have a choice but to go with a side window.

[BigThicket]

Originally Posted by medic92

You may also want to consider going to an RV store and buying every single wattage adapter made in the history of electricity. Whatever kind of power cord your trailer comes with, but the adapters to change them. It's a virtual guarantee that you're going to get somewhere, get ready to plug in and it won't be the right plug and you won't have the right adapter.

That's great advice. Thank you.

[BigThicket]

So what do you think about warming cabinets vs. steam wells? It seems like it would be easier to serve out of a steam table, but a lot of folks have been pointing me toward an upright warming cabinet.

[SmoothBoarBBQ]

Originally Posted by BigThicket

So what do you think about warming cabinets vs. steam wells? It seems like it would be easier to serve out of a steam table, but a lot of folks have been pointing me toward an upright warming cabinet.

Warming cabinet is to hold the food for multiple hours while you're in transit, or if things get finished early. Steam wells are to keep the food hot while serving. I've got a propane warming cabinet on the porch of my trailer and it's very convenient. I load up the food at about 8-9am, and a very small flame keeps everything right at 180-200° until I get on site and start getting everything ready to serve between 11-1130am.

Once I get on site I start pulling the pork, slicing the brisket, etc and that meat goes into the steam wells to stay warm during service. Right now I'm using chafing dishes because I was an idiot and didn't think a steam well was the way to go, but now I see it's absolutely the right decision. Chafing dishes work just fine, but every day I've got an entire prep table dedicated to chafing dishes, so it would have made more sense to just get a dedicated steam well instead.

I think Medic92 pretty much gave you some awesome advice and hit the nail on the head. I just started recently so I'm slowly working my way up to acquiring more useful equipment. Propane powered steam well will be the first thing I do, followed closely by looking at getting a 100Lb propane tank and cage installed on the trailer. Right now I'm running the 20Lb tanks and I'm exchanging them about every 3rd day. My smoker runs on wood but it has a propane assist, so once I wrap everything I put on the propane and can get some sleep without worrying about the temps.

Good luck with your trailer!

[medic92]

Originally Posted by BigThicket

So what do you think about warming cabinets vs. steam wells? It seems like it would be easier to serve out of a steam table, but a lot of folks have been pointing me toward an upright warming cabinet.

Steam tables only hold so much and a warming cabinet can be used to keep extra meat to refill the steam table. I'd have both if you could. Or you could go with a Cambro that's powered. They're pretty pricey too though.

[BigThicket]

Anyone up for showing pics of the inside of your rigs?

[PaulstheRibList]

The CVAP is my favorite thing inside the trailer! Look into them and make sure you have one.

[medic92]

Originally Posted by BigThicket

Anyone up for showing pics of the inside of your rigs?

https://www.youtube.com/watch?v=QW6o-j6vEb4

[marbque]

great post here.