42BBQ
is Blowin Smoke!
- Joined
- Jun 26, 2010
- Location
- Manheim, PA
Hey gents, here's the question: cabinet style like a Spicewine large with four or five racks, that I have to load/unload from a utility trailer? Or an offset, Meadowcreek TS 250 with third rack that is on its own trailer already? I would be doing a local farmers market, I would have a self contained/sufficient four bay sink as well. If I got the Spicewine that would also be loaded/unloaded from a utility trailer vs. sitting right on the same trailer on the TS 250 here are some links to visualize:
http://meadowcreekbbq.com/sinks/index.php.
http://lancaster.craigslist.org/grd/3163988296.html Utility trailer: ride with a large Spicewine, the 4 bay sink push around from the first link, and possibly a small offset.
Offset pros: offset means all wood cooking and oak, cherry, and apple are plentiful and reasonably priced ($100 to $150 a cord or free if I can find it and cut it myself). All wood cooking is going to equal a better overall product and customer experience. Cheaper to heat. Wow factor of large offset. Option of 200 lb whole hog for catering on the side. Easier setup/tear down. Easier to park and store. Built in holding cabinet above firebox providing constant heat source.
Offset cons: more expensive per cooking square inch. More time and attention paid to cooker and dialing in temp. Less efficient in cold weather/more susceptible to temp changes due to weather. Larger footprint at point of sale could mean increased site costs. Heavier pull for my van (could rule it out entirely).
Spicewine pros: cheaper per square inch. More compact foot print. Insulated and efficient. Less fussing around with temp management. More cooking space (up to 4,250 sq inches if using five racks for ribs only). Could store in my garage out of weather. Proven winner (Bigmista anyone?) Could set up in a smaller site. Possibly easier to pull on a utility trailer.
Spicewine cons: no whole hog option. Charcoal as primary heat source (increased cooking costs). More work to load/unload/setup. Nice looking cooker, but not the "wow" factor of an offset. No built in area for holding meats that are done cooking, out of danger zone.
The basic plan for now is starting small at one farmers market, one day a week seasonally. If I get the offset I can also do whole hog. Would be selling untrimmed spares, pulled pork by the pound and in Sammie's, and brisket by the pound and in Sammie's. Sides would be chips, coleslaw, and cans of soda. Would butcher paper wrap or styrofoam takeout boxes. To go the above route would mean out of pocket expenses of a few large plus a $10,000 small business loan. Goal would be to be debt free in two years.
I know I can cook. I know I can make profit. I know there is a local market for this food. I would not sacrifice margins for quality. I'm full time in as steady a job as can be had with ability to work around my full time schedule. No one else is putting out que like I can. I've already priced out cert. costs and should have an insurance quote tomorrow. With gear I'm planning on buying I'll make nice with my HD guy. Sorry for such a long post, input on cookers and anything else is appreciated.
Thanks.
http://meadowcreekbbq.com/sinks/index.php.
http://lancaster.craigslist.org/grd/3163988296.html Utility trailer: ride with a large Spicewine, the 4 bay sink push around from the first link, and possibly a small offset.
Offset pros: offset means all wood cooking and oak, cherry, and apple are plentiful and reasonably priced ($100 to $150 a cord or free if I can find it and cut it myself). All wood cooking is going to equal a better overall product and customer experience. Cheaper to heat. Wow factor of large offset. Option of 200 lb whole hog for catering on the side. Easier setup/tear down. Easier to park and store. Built in holding cabinet above firebox providing constant heat source.
Offset cons: more expensive per cooking square inch. More time and attention paid to cooker and dialing in temp. Less efficient in cold weather/more susceptible to temp changes due to weather. Larger footprint at point of sale could mean increased site costs. Heavier pull for my van (could rule it out entirely).
Spicewine pros: cheaper per square inch. More compact foot print. Insulated and efficient. Less fussing around with temp management. More cooking space (up to 4,250 sq inches if using five racks for ribs only). Could store in my garage out of weather. Proven winner (Bigmista anyone?) Could set up in a smaller site. Possibly easier to pull on a utility trailer.
Spicewine cons: no whole hog option. Charcoal as primary heat source (increased cooking costs). More work to load/unload/setup. Nice looking cooker, but not the "wow" factor of an offset. No built in area for holding meats that are done cooking, out of danger zone.
The basic plan for now is starting small at one farmers market, one day a week seasonally. If I get the offset I can also do whole hog. Would be selling untrimmed spares, pulled pork by the pound and in Sammie's, and brisket by the pound and in Sammie's. Sides would be chips, coleslaw, and cans of soda. Would butcher paper wrap or styrofoam takeout boxes. To go the above route would mean out of pocket expenses of a few large plus a $10,000 small business loan. Goal would be to be debt free in two years.
I know I can cook. I know I can make profit. I know there is a local market for this food. I would not sacrifice margins for quality. I'm full time in as steady a job as can be had with ability to work around my full time schedule. No one else is putting out que like I can. I've already priced out cert. costs and should have an insurance quote tomorrow. With gear I'm planning on buying I'll make nice with my HD guy. Sorry for such a long post, input on cookers and anything else is appreciated.
Thanks.