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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 02-19-2013, 03:53 PM   #1
GrillsGoneWild
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Default BBQ Food Truck questions

What smokers are good to place into a Food Truck? Do most BBQ Food Truck smoke their meat somewhere and just place in warmers in their truck to sell that day or do they smoke all day?
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Unread 02-19-2013, 11:45 PM   #2
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I've seen quite a few different smokers on food trucks, stickburners, gas and electric. It all depends on personal preference. I think most food trucks smoke on the meat on the truck, better quality that way and nothing sells BBQ better than the smell of smoke!
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Unread 02-20-2013, 09:50 AM   #3
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Southern Pride 700
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Unread 02-20-2013, 11:49 AM   #4
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Part of it depends on what your health dept will allow. I think Big Belly is right, a SP just seems to fit the bill for a truck.
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Unread 02-20-2013, 03:20 PM   #5
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Default BBQ Food Truck questions

I've been eyeing a J&R Mfg Little Red Smokehouse. I'll posts link later. This is a completely wood fired oven/smoker. The problem is, it weighs 2200#. :(
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Unread 02-20-2013, 04:59 PM   #6
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A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.
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Unread 02-21-2013, 01:56 AM   #7
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Please serve your meat this way, so I know where to never eat BBQ from.



Quote:
Originally Posted by Motley Q View Post
A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.
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Unread 02-21-2013, 10:59 AM   #8
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@smokethis

Ever eaten ribs at chilis, fridays, longhorn, roadhouse, o'charleys, applebees, ruby tuesday, etc??

Then you've eaten ribs prepared this way.

surprissssse, surprisssse
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Unread 02-21-2013, 11:13 AM   #9
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Quote:
Originally Posted by Motley Q View Post
A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.
be sure to boil them to get tender, the motley way..
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Unread 02-21-2013, 11:17 AM   #10
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yes, bryan is correct on the weight, our sp 500 weighs about 1,400..the 700 about 1,800....Donies sp 350 about 1,100 and I am guesing ole hickory is the same..However a great rotisierie, wood / propane fired and produces great real BBQ...Use as a holding oven, prep oven etc..other ovens are good also, just have to figure what fits your set up and talk to owners and visit before buying..
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Unread 02-21-2013, 11:21 AM   #11
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Quote:
Originally Posted by GrillsGoneWild View Post
What smokers are good to place into a Food Truck? Do most BBQ Food Truck smoke their meat somewhere and just place in warmers in their truck to sell that day or do they smoke all day?
also remember the smoke and pulling the meat out of the smoker is part of the show..
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Last edited by BigBellyBBQ; 01-18-2014 at 10:55 AM..
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Unread 02-21-2013, 12:23 PM   #12
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Quote:
Originally Posted by Motley Q View Post
A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.


BullS*$# - I highly doubt that most members here wouldn't be able to tell after the first bite or two.
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Unread 02-21-2013, 12:24 PM   #13
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Quote:
Originally Posted by Motley Q View Post
@smokethis

Ever eaten ribs at chilis, fridays, longhorn, roadhouse, o'charleys, applebees, ruby tuesday, etc??

Then you've eaten ribs prepared this way.

surprissssse, surprisssse



Those are all terrible. Your point has not been made.
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Unread 02-21-2013, 01:17 PM   #14
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Check with your local Health District/Department BEFORE you purchase the smoker. We have a HD in this state that will not ever approve a tow behind smoker for any mobile food vendor in their County.
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Unread 02-21-2013, 01:37 PM   #15
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Quote:
Originally Posted by GrillsGoneWild View Post
What smokers are good to place into a Food Truck? Do most BBQ Food Truck smoke their meat somewhere and just place in warmers in their truck to sell that day or do they smoke all day?

We have 2 trucks out here in LA and Orange County - Happy to share what we know. PM me with a phone number and I will give you a call. Best of luck!
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