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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 10-16-2013, 04:41 AM   #16
bizznessman
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That's a darn nice looking rig BBB!!! And I like your work flow system.
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Unread 10-16-2013, 04:41 AM   #17
BigBellyBBQ
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no pics of inside
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Unread 10-16-2013, 04:50 AM   #18
BigBellyBBQ
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only took 2 1/2 years to figure it out..been doing 1/2inside 1/2 under 10 by 20...1 serve three serve...
but Matt from Jacked up is where I shigged how to make and serve the line
however normal events just do it with two..maybe 3
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Unread 10-16-2013, 04:58 AM   #19
JimmyDAL
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So the SPK slides on a track? If so, how does it stay secure when traveling? I plan on vending sometime soon, I built a trailer and trying to work out the kinks. I'm rolling with two Stumps on the porch, would prefer a SPK. Would love to hear all the shots, or advice
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Unread 10-16-2013, 05:04 AM   #20
JimmyDAL
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How about a picture of it all buttoned up? Back deck? Extended deck? Thanks
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Unread 10-17-2013, 02:16 AM   #21
BigBellyBBQ
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I built a docking station and pin it. I also place two tie down straps X style and tie down...I do alot by myself and can either roll cooker out or leave in place and cook ground level. Also place your cooker so rotisier shaft is pointed in line with direction of travel, as I cook while going to destination. If you are rotating and the shaft / cooker set up the basket will rock however not much motion left to right unless going thru S turns ...if the cooker is rolled out, I can push in/out with a finger, cooker weighs 1,850.
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Unread 10-20-2013, 09:21 PM   #22
BulloftheWoods
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Man, Big Belly, you got it going on. Nice rig.
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Unread 10-23-2013, 09:29 AM   #23
stokestackbbq
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That slide-out cooker system is crazy. What a brilliant idea. Wish I did that with mine.
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