Hello All,
I have been a long time reader on this site, but never an active poster.
I just finished up my first BBQ Concession events over the past couple months and I am now ready to move on from the borrowed trailer, to my own.
This is where you come in. I need some help/advice with the set up and equipment selection. Those of you who have done this before have the knowledge that I need. Any help that you can provide would be greatly appreciated. There is nothing worse than spending a bunch of money and wishing you had done it different. If you could go back to when you built your trailer, what would you have do different and why?
I am located north of Houston, TX and looking to maintain that authentic Texas BBQ that I have been cooking.
My idea as of now is to buy a 20’-24’ concession porch trailer (8’ porch screened in) and add the following items to it: Steam Table, vertical Warmer, Sandwich prep station, fridge, Countertop griddle, possibly a fryer. On this note, I am looking to do an all-electric set up unless I go with a pit that is gas assist. Is that a bad idea? Do I need the gas?
On the porch, I plan to outfit it with one of the following semi-automated pit options: a used J&R little red smokehouse, a new ole hickory CTO DW, or a new Patterson Pit (similar, but smaller than a bewley).
Keep in mind that I have only ever cooked on a traditional offset smoker, this will be my first experience with a commercial smoker and I want to do it right.
Thank you all in advance. I look forward to hearing all of your experiences and opinion,
Jordan
I have been a long time reader on this site, but never an active poster.
I just finished up my first BBQ Concession events over the past couple months and I am now ready to move on from the borrowed trailer, to my own.
This is where you come in. I need some help/advice with the set up and equipment selection. Those of you who have done this before have the knowledge that I need. Any help that you can provide would be greatly appreciated. There is nothing worse than spending a bunch of money and wishing you had done it different. If you could go back to when you built your trailer, what would you have do different and why?
I am located north of Houston, TX and looking to maintain that authentic Texas BBQ that I have been cooking.
My idea as of now is to buy a 20’-24’ concession porch trailer (8’ porch screened in) and add the following items to it: Steam Table, vertical Warmer, Sandwich prep station, fridge, Countertop griddle, possibly a fryer. On this note, I am looking to do an all-electric set up unless I go with a pit that is gas assist. Is that a bad idea? Do I need the gas?
On the porch, I plan to outfit it with one of the following semi-automated pit options: a used J&R little red smokehouse, a new ole hickory CTO DW, or a new Patterson Pit (similar, but smaller than a bewley).
Keep in mind that I have only ever cooked on a traditional offset smoker, this will be my first experience with a commercial smoker and I want to do it right.
Thank you all in advance. I look forward to hearing all of your experiences and opinion,
Jordan