masque13
is one Smokin' Farker
- Joined
- May 19, 2014
- Location
- Somerset, KY
Just got my letter for our upcoming Sam's Club event in Bowling Green in May. The letter says that no water will be available at cook sites.
This going to be our first event cooking without water available. This presents a few challenges for us because we are a team that uses tents and portable sinks etc...and a water cooker :clap: lol
we dont have a porch with holding tanks etc.....
im not concerned about the cooker, I can bring plenty of water to take care of that during the cook etc... however, for those of you who have cooked in events without water at your site and no holding tanks, how have you typically handled your washing needs for pans, utensils, knives etc.... and what is a good estimate on how much water to bring?
any other challenges or things we need to try to prepare for?
This going to be our first event cooking without water available. This presents a few challenges for us because we are a team that uses tents and portable sinks etc...and a water cooker :clap: lol
we dont have a porch with holding tanks etc.....
im not concerned about the cooker, I can bring plenty of water to take care of that during the cook etc... however, for those of you who have cooked in events without water at your site and no holding tanks, how have you typically handled your washing needs for pans, utensils, knives etc.... and what is a good estimate on how much water to bring?
any other challenges or things we need to try to prepare for?