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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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Old 08-16-2010, 09:42 PM   #1
JD McGee
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Question Catering rig(s) help please...

Hi folks...I finally landed that elusive catering kitchen and am now ready to invest in a couple of cookers after the first of the year...one to do the heavy stuff (Cookshack, Ole Hickory, Southern Pride)...and another for show( Lang 84, Meadow Creek, Klose)...suggestions and recommendations please...budget is 10 grand...

Thanks!
JD
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Old 08-16-2010, 11:03 PM   #2
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I like a Southern Pride rig over Oylers that I have cooked on.
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Old 08-16-2010, 11:05 PM   #3
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Old 08-17-2010, 11:26 AM   #4
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I'm not even sure 10 G's is enough for 1 of each. I think 10 G's brings you in on a 24" x 72" bbq with a 24" x 44" or 48" pull out grill on the nose at Dave Klose place. Of course thats a trailer mounted set up.
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Old 08-17-2010, 02:25 PM   #5
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I'm not even sure 10 G's is enough for 1 of each. I think 10 G's brings you in on a 24" x 72" bbq with a 24" x 44" or 48" pull out grill on the nose at Dave Klose place. Of course thats a trailer mounted set up.
Yep...I am painfully aware...that's why I'm looking for a used pit or two...even if I have to travel a bit for them. I'm leaning toward the Lang 84 Deluxe for show...there have been a few around here that have gone for 2500.00. As far as a work horse I have found a couple of FEC 100's fairly cheap (older moldels w/o IQ control). I've got a lot of time too...hopefully something will land in my lap shortly. That's why I posted this thread...I wanted to get the word out amongst the Brethren and to get some feedback on what folks are using out there...
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Old 08-17-2010, 02:29 PM   #6
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Quote:
Originally Posted by JD McGee View Post
Hi folks...I finally landed that elusive catering kitchen and am now ready to invest in a couple of cookers after the first of the year...one to do the heavy stuff (Cookshack, Ole Hickory, Southern Pride)...and another for show( Lang 84, Meadow Creek, Klose)...suggestions and recommendations please...budget is 10 grand...

Thanks!
JD
Let me know when you're ready for a Southern Pride JD, I'll fix you up
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Old 08-17-2010, 04:21 PM   #7
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Build something brother you have the skills!!!
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Old 08-17-2010, 08:18 PM   #8
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JD,

I have the name and number of the local distributor for Cookshack. He might be able to get you a deal on a couple FEC 100s or a 300. PM me and I will let you know. I also know that a guy in Camas is selling those Langs cheap. Talk to Mathguy of JC's BBQ (if you haven't all ready) he just bought one from him. I think he will be up at Duvall this week.

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Old 08-17-2010, 09:37 PM   #9
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JD,

I have the name and number of the local distributor for Cookshack. He might be able to get you a deal on a couple FEC 100s or a 300. PM me and I will let you know. I also know that a guy in Camas is selling those Langs cheap. Talk to Mathguy of JC's BBQ (if you haven't all ready) he just bought one from him. I think he will be up at Duvall this week.

Jesse
cool beans...thanks Jesse...I'll be in touch!
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Old 08-17-2010, 10:10 PM   #10
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cool beans...thanks Jesse...I'll be in touch!
I love my Lang Model 84. Should be all you need for catering.

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Old 08-17-2010, 10:56 PM   #11
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JD,

I would get a Big Cooker and Santa Maria Grill. Think catering not Comps, Bro!
Chicken rules in catering. Guest usually get two entree meats. Chix is 95% of the time on the list of two; you are on the west coast.

Think need, not want! YMMV!
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Old 08-18-2010, 12:33 AM   #12
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Quote:
Originally Posted by big brother smoke View Post
JD,

I would get a Big Cooker and Santa Maria Grill. Think catering not Comps, Bro!
Chicken rules in catering. Guest usually get two entree meats. Chix is 95% of the time on the list of two; you are on the west coast.

Think need, not want! YMMV!

Agreed X 2!

Total cost of build= 70.00 and time. Still needs paint and nice wheels/rims but it cooks.

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Old 08-18-2010, 08:39 AM   #13
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Quote:
Originally Posted by big brother smoke View Post
JD,

I would get a Big Cooker and Santa Maria Grill. Think catering not Comps, Bro!
Chicken rules in catering. Guest usually get two entree meats. Chix is 95% of the time on the list of two; you are on the west coast.

Think need, not want! YMMV!
Good point Steph! The thing is...around here chicken isn't in that big of a demand...mostly pulled pork and brisket (speaking from my limited experience of course)...but I bet I could sell the hell out of tri-tip up here...so I'll keep the Santa Maria Grill on top of my list.
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Old 08-18-2010, 09:27 AM   #14
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Quote:
Originally Posted by Meadmaker View Post
I love my Lang Model 84. Should be all you need for catering.

Dave (A.K.A. Homebrew)
Ditto...

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Old 08-18-2010, 09:28 AM   #15
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Just wait to you start catering corporate events and weddings!

Al, you got a pick of the innards?
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