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Unread 02-25-2011, 10:01 AM   #1
Hoosier Chef
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Default Selling @ Farmers Markets & Smoke Control. Help, please

Hey All,

I just scored a great gig at a large farmers market. 25 Saturdays at a market that had 60k visitors last year. I get a 20x40 space.

They have concerns about smoke from my rig. I have a 12'x30" Cookers and Grills Trailer. Does anyone have any solutions to minimize smoke....outside of the rig, of course..... I thought maybe extending the stack would help.....don't know. Thinking outside the box.

Here is my rig......

http://www.hoosierculinarysharpening...b/DSCN5200.JPG

All advice and ideas are welcome. Please help me solve this, as it will be a big score for my fledgling catering biz.

Have a good one.
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Unread 02-25-2011, 10:05 AM   #2
indianagriller
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make sure you have a clean burning fire and there shouldnt be much of an issue. Where is the market, im about an hour south in columbus, I might have to make it up there one day.
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Unread 02-25-2011, 10:09 AM   #3
gtr
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Now that's a nice rig!

You might want to hit up Big Mista. He's the farmer's market bbq star in Southern California.
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Unread 02-25-2011, 10:10 AM   #4
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Sometime smoke can be good for business. Maybe precook and have a small fire to keep it warm
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Unread 02-25-2011, 10:27 AM   #5
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Quote:
Originally Posted by indianagriller View Post
make sure you have a clean burning fire and there shouldnt be much of an issue. Where is the market, im about an hour south in columbus, I might have to make it up there one day.
Carmel Farmers Market, starting May 21st. Come see me.

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Originally Posted by gtr View Post
Now that's a nice rig!

You might want to hit up Big Mista. He's the farmer's market bbq star in Southern California.
Thanks. I'll look for him.

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Originally Posted by jestridge View Post
Sometime smoke can be good for business. Maybe precook and have a small fire to keep it warm
They are mainly concerned about other vendors. This is an upscale market.....all organic and local. I'm guessing the vendors would revolt if they are being covered in my smoke. I don't think it will be an issue, but I need to try to minimize it....or at least look like I am trying to minimize it.

I hope the customers can see and smell my smoke before they get out of their cars.........it is the other vendors that will be next to me that they are concerned about.

It probably isn't even an issue, but these people have never even seen a rig like mine, let alone let it into their market. I don't blame them for having concerns. I just wanted to see if there was an easy solution from you farkers....
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Unread 02-25-2011, 10:36 AM   #6
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If I was you i would precook and put in cooler but have your smoker there for looks and maybe a little fire in it in other words fake it they never know the difference
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Unread 02-25-2011, 10:38 AM   #7
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Or ask the vendors next to you if it will bother them
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Unread 02-25-2011, 10:47 AM   #8
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If I were you I would tell the vender next to you that boy is he ever in luck that as soon as people smell that Q cooking they're gonna be beatin feet to find where it's coming from and they're are going to see alot more traffic next to you.
Positive marketing!!
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Unread 02-25-2011, 10:49 AM   #9
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Beautiful rig you have there, and I'm gathering it takes a good amount of fuel to heat it up, so I'm with the pre cooking everything and just warming with a small fire. Or maybe you could put a gas assist in the fire box for heat, and a small charcoal basket for a small amount of smoke. It's all about the show.
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Unread 02-25-2011, 10:49 AM   #10
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Quote:
Originally Posted by jestridge View Post
If I was you i would precook and put in cooler but have your smoker there for looks and maybe a little fire in it in other words fake it they never know the difference
Faking it is not in my DNA.....

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Or ask the vendors next to you if it will bother them
Yeah, but that is giving them the power to say it bothers them and then overblow the issue. I don't know them personally. They may just think I am an uncultured pig cooker that they can get rid of with a smoke excuse.....lol.

I guess I was hoping for a magic solution. I am probably overthinking this. Chances are that it isn't even going to be a problem. I just wanted advice from others that may have been in my shoes.

Thanks, all.
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Unread 02-25-2011, 10:53 AM   #11
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Quote:
Originally Posted by ModelMaker View Post
If I were you I would tell the vender next to you that boy is he ever in luck that as soon as people smell that Q cooking they're gonna be beatin feet to find where it's coming from and they're are going to see alot more traffic next to you.
Positive marketing!!
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Nice way to spin it. I like that.

Quote:
Originally Posted by BBQ PD View Post
Beautiful rig you have there, and I'm gathering it takes a good amount of fuel to heat it up, so I'm with the pre cooking everything and just warming with a small fire. Or maybe you could put a gas assist in the fire box for heat, and a small charcoal basket for a small amount of smoke. It's all about the show.
I was considering showing up extremely early...like the night before...and do most of the smoking. I could then just keep most items warm for serving. Do you know of any resources on how long you can keep Q warmed before it degrades in quality? That would help.

It already has a propane ignition in the firebox. That is an option.
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Unread 02-25-2011, 10:56 AM   #12
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For the first Saturday there, cook like you normally would. If the neigboring vendors complain then have backup plans like take extra pipe to extend your smoke stack up higher, etc...
Good Luck & nice rig you have there.
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Unread 02-25-2011, 11:13 AM   #13
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Quote:
Originally Posted by BamaRambler View Post
For the first Saturday there, cook like you normally would. If the neigboring vendors complain then have backup plans like take extra pipe to extend your smoke stack up higher, etc...
Good Luck & nice rig you have there.
Thanks. Extending the stack was my initial thought. Have you done this or seen anyone talk about this? I'll do some searching. I always like to see the experience and mistakes of others. It shortens the learning curve...
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Unread 02-25-2011, 11:15 AM   #14
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you will get complaints from the food vendors... especially those not doing well because you stlole their lunch biz. LOL. The vendor that is in best with the org sponsoring it... thats the one that will make your life miserable.

best thing is burn hot and clean and say... what smoke? People will still smell the smoke.
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Unread 02-25-2011, 11:17 AM   #15
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extending the stack if done right will also help increase air draft therefore make a cleaner fire and get it up... in fact, since smoke often goes ahead and blows back DOWN as it cools I think the taller stack helps more in increasing draft and thereby making cleaner smoke than simply bringing it higher.
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