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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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Unread 02-20-2013, 04:19 AM   #16
Is lookin for wood to cook with.

Join Date: 09-01-12
Location: Jacksonville, FL
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I just went thru all of this over the last year. I ended up utilizing Kingfisher Kookers in Oklahoma for my build. Granted ours got a bit out of control, but maybe this will give you an idea of some direction. We are all NSF approved, completely self sufficient and up to par with CO, FL & PA health code. - I should have a gallery of pictures up this week... start to finish.
or check out the kitchen build @
Hope this helps...

Originally Posted by Jbomb View Post
Thank you all for the info. The ABS Judge looks very nice. As do the Ole Hickory.

I would think Food Trucks would be hard to park in the first place, then add a pull behind smoker and you may be limited to where you want to park. Are there recommendations on a smoker that is contained in the truck?

Yes they are hard to find a place. We are doing alot of industrial lunch time and dinner time serving. Pluss all the festivals on the weekends and catering. We have about 5 smaller cities that all abutt each other and each has its own rules so it has been an adventure so far. Finding a spot you can be at on a regular basis is the key. There wont be to much of parking in the city on the main downtown roads. Alot of stuff will be prepared already out of our comessary for the day. Such as pulled pork and chicken and italian beef.
[B][FONT="Impact"][COLOR="Red"][SIZE="3"]Smoke It Up Barbecue[/SIZE][/COLOR][/FONT][/B]
[COLOR="Wheat"][B][COLOR="Orange"]Dry Rubbed Wood Smoked - Cherry, Pecan, Hickory[/COLOR][/B][/COLOR]
[B][COLOR="Black"]A Mobile Catering Kitchen - 84"Lang Smoker Cooker[/COLOR][/B]
[B][COLOR="Gray"]Pitmaster - Kelham Stephenson.
Public Vending, Private Catering & Events.[/COLOR][/B]
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Unread 02-20-2013, 03:15 PM   #17
Pyle's BBQ
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Default Pull Behing Smoker ?

One thing to consider, are you going to be doing this year round? If you are, I would look into an insulated smoker.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

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Unread 02-20-2013, 06:01 PM   #18
The Pigman
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love my lang...............

Originally Posted by BBQ Bandit View Post
A Brethren brother known as 'The Pigman' uses a Lang 84 offset and is towed behind a Certified food truck. Drop him a PM.
Smokin Blues BBQ
The Pigman (Roger) Pitmaster
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Lang 84 Custom Longneck with Warmer
Char-Griller Pro w/ SFB and Mods
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Unread 02-20-2013, 09:36 PM   #19
Got Wood.
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JetMaster makes one. It is a Rotisserie type. LeAnn Whippen has one in her trailer.
"If it ain't from Dixie, it ain't real 'Que"
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