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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 04-07-2009, 04:48 PM   #16
big brother smoke
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Quote:
Originally Posted by chad View Post
Considerations on stick-burners:
1. Have access to plenty of seasoned wood.
2. Be willing to stay up and tend the beast
3. Make sure it has the capacity you need
4. Refer to #1.

I have a stick-burner. I have catered with it and done parties with it. But, there are times a trailer mounted pellet pooper or other cooker requiring less TLC would have been most appreciated.

Quite true! Your points are hard to argue. 75% of my gigs are going to require ribs, salmon, chix or trip-tip. I rarely get request for brisket and pulled pork!
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Unread 04-07-2009, 04:54 PM   #17
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Quite true! Your points are hard to argue. 75% of my gigs are going to require ribs, salmon, chix or trip-tip. I rarely get request for brisket and pulled pork!
Yep. Menu makes a difference.
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Unread 04-07-2009, 05:46 PM   #18
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I have a stick-burner. I have catered with it and done parties with it. But, there are times a trailer mounted pellet pooper or other cooker requiring less TLC would have been most appreciated.
Thats all i'm saying, i LOVE cooking on a stick burner but for large scale catering and vending, simplicity would be more cost effective!

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Quite true! Your points are hard to argue. 75% of my gigs are going to require ribs, salmon, chix or trip-tip. I rarely get request for brisket and pulled pork!
You are a lil more high end than us BBQ snobs. Yet i have learned so much from you BB!
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Unread 04-07-2009, 05:58 PM   #19
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Dave nailed it...
if capacity is an issue, it is hard to beat a Kingfisher... with the additional racks, they hold a ton of food, and are mobile. They are also a rotisserie, which helps via self basting,etc. they turn out great food.

The FEC's are the utmost in "set it and forget it" -- they will cook, and then hold. And they cook the same - all the time - cold/hot, rain/snow.... rock solid. I can leave in the morning after putting a load of butts in at 200 - come home from work and pull them out, cooked to perfection. It will not hold as much, but requires less tending, so you might still get more cooked in the same amount of time...

You can get an FEC for almost 2K less than your limit... so you should be able to set it up on a trailer however you like for under 5K (if you need the trailer.)

Dave gave you a link to Bob at KCK.com. He's got Kingfishers, FECs, Southern styles, etc. He might also have some ideas for you - if you tell him the specifics of what you are doing. He knows all the cookers inside and out. He also typically gives Brethren a nice discount. I believe it is 15% currently.
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Unread 04-07-2009, 06:04 PM   #20
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This thread seems mighty familiar.
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Unread 04-07-2009, 07:47 PM   #21
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This thread seems mighty familiar.
yea, we need to sticky one of these that has the most varied info in it... seems alot of people buying pits lately. :)
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Unread 04-07-2009, 08:57 PM   #22
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The DPP Fat 70 has a ton of real estate per dollar. It can also be set up as a massive direct grill. It is a really flexible unit, which is important for catering...
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Unread 04-08-2009, 08:19 AM   #23
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I think I may stick with a spicewine. I love the product they put out and they are very easy to tend to. I have a medium and will probably get a custom made. I spoke with Jay last night and I am suppose to go over the details today. I will let you know what we come up with. Thanks everyone.
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Unread 04-09-2009, 06:51 AM   #24
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My thought is, if you are thinking of doing this all the time you will want somthing like an Ole' Hickory or Sothern Pride, unless you are doing compititions, if that is the case you CAN"T use those. The best part of those is you set it befor bed, wake up, & its done ! I do onsite cooking, so I use something with a little flare, I built a Lang clone 84 D. Folks that are paying you WANT to see you tend a fire, & do a little sweat'n. Thats why I charge a little more .... they get the show.
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Unread 04-09-2009, 11:46 AM   #25
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for 5k i know where you can get a fe 750 this is not a joke
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Unread 04-09-2009, 12:01 PM   #26
ique
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If for catering... I would definitely be looking for something that is set and forget. I don't want to be babysitting my stickburner for every catering job I land. Ole Hickory CTO would be a good choice for that price... can fit about 30 butts.
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Unread 04-09-2009, 12:04 PM   #27
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Quote:
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for 5k i know where you can get a fe 750 this is not a joke
That's a great deal, those things are monsters...
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Unread 04-09-2009, 07:37 PM   #28
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Quote:
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for 5k i know where you can get a fe 750 this is not a joke
I would buy that in a heartbeat, and give you a grand for it,,,,,

heck I'll pay that for a 500!

no joke
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Unread 04-15-2009, 08:57 PM   #29
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here is the inside of mine, great for parties as fill size steam trays fit inside..
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Unread 04-16-2009, 03:29 PM   #30
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Quote:
Originally Posted by ique View Post
If for catering... I would definitely be looking for something that is set and forget. I don't want to be babysitting my stickburner for every catering job I land. Ole Hickory CTO would be a good choice for that price... can fit about 30 butts.
No doubt. You got enough to worry about when it comes to running a catering business. Your time is much better spent doing something else than tending a fire.
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