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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 12-18-2013, 07:18 AM   #1
va_connoisseur
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OK. So I have a 120 gallon reverse flow that has served me well. Several thousand pounds of meat have been turned into smoky goodness by the Hog Coffin.

Now it's time to upgrade as I am looking to do more roadside and bigger "catering/roadside" gigs. I'm trying to decide whether it makes sense to go with a 250 or 500. (I wish I could find a 330 gallon tank...anyone?)

A 500 seems like a fracking monster and I am concerned I would be not be using the full expanse of real estate.

Does anyone have experience going from 250 to 500? Did you wait to expand or got the big rig and went out and found the business?

Also, in the Lang line, is the 108 equivalent to a 500? Thanks.
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Unread 12-18-2013, 07:38 PM   #2
HBMTN
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I would not go larger than the 250 which is the equivalent of the Lang 84. The Lang 108 and close in size to a 500 but I am not sure on exact sizes however I have seen many reviews that say the 108 does not cook near as good as the 84 and if you need more room your better with two 84's vs a 108. Plus most of the time you will not have more than a 250 will hold (at least for a while). I have a Lang 84 and it is a good size for concessions and vending so for this reason I would go with the 250.
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Unread 12-19-2013, 10:35 AM   #3
va_connoisseur
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Quote:
Originally Posted by HBMTN View Post
I would not go larger than the 250 which is the equivalent of the Lang 84. The Lang 108 and close in size to a 500 but I am not sure on exact sizes however I have seen many reviews that say the 108 does not cook near as good as the 84 and if you need more room your better with two 84's vs a 108. Plus most of the time you will not have more than a 250 will hold (at least for a while). I have a Lang 84 and it is a good size for concessions and vending so for this reason I would go with the 250.
Thanks for the feedback. I hear a lot of people talking about the 84. One person gave me some ideas of what he has put on his 108 and that is a mass of food. You can feed half the Army with that.

I have been doing a lot of research on the Bubba 250R, that looks really good.
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  • 250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin
  • 120 gallon reverse flow aka Hog Coffin (retired)
  • 22 and 18.5 WSM
  • Known as Spatulaman
  • Owner of Plate BBQ LLC
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Unread 12-19-2013, 10:42 AM   #4
early mornin' smokin'
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hbmtn, why do you say to not go above 250gallon tank? i'm sitting on a 1000 tank and am debating having it permanently installed behind my shop. I know it's going to be a fuel hog, but I can cook basically anything i'll ever need in it
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Unread 12-19-2013, 03:43 PM   #5
va_connoisseur
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Quote:
Originally Posted by early mornin' smokin' View Post
hbmtn, why do you say to not go above 250gallon tank? i'm sitting on a 1000 tank and am debating having it permanently installed behind my shop. I know it's going to be a fuel hog, but I can cook basically anything i'll ever need in it
I am looking for something that is portable/towable. I have never seen a 500 and I think that would help my decision. The scale would help me decide because right now I think I could feed a small town with a 250. I would imagine a 500 may be overkill for a roadside
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  • 120 gallon reverse flow aka Hog Coffin (retired)
  • 22 and 18.5 WSM
  • Known as Spatulaman
  • Owner of Plate BBQ LLC
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Unread 12-19-2013, 06:39 PM   #6
HBMTN
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Quote:
Originally Posted by early mornin' smokin' View Post
hbmtn, why do you say to not go above 250gallon tank? i'm sitting on a 1000 tank and am debating having it permanently installed behind my shop. I know it's going to be a fuel hog, but I can cook basically anything i'll ever need in it
It's like if you need a car to get to work and you go buy an 18 wheeler to get to your office job

I can get about 44-48 butts on a 250 gallon size cooker that equates to feeding pulled pork to roughly 700-750 people. 98% of most peoples cooking will be for less than 750 people, so I don't see the need to get one cooker that will cook for 2000 people. But hey that 1000 would be a beast of a cooker for people to talk about.
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