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Old 12-29-2018, 06:48 PM   #28
Full Fledged Farker
Join Date: 02-17-15
Location: SW Louisiana
Name/Nickname : BishopofBBQ

I spent a ton of time looking into how to layout my trailer, getting that layout health department approved BEFORE I ordered it. Then a bunch more time picking the vendor for the trailer. Actually, the vendor did assist in the design/build details as well.

Here are a few of the things I didn't know how much I would apprecitate when i was ordering/designing:

1.) 8.5 foot ceilings. So great! More storage room up high, which is invaluable. And it makes the trailer feel big, because it is. AND, it is so great looking/easy to see from the outside.

2.) The TV box next to my vending window. I haven't actually put the TV in it yet. I do put the Menu, all the menu/marketing materials in there, and it works so great for that!

3.) The Rubber floor interior is way better than the aluminum diamond plate.

4.) Getting the bigger 3 part sink so we can actually wash dishes.

2 years in, there's just about Zero I would change. (I would add a small vent fan for when we keep the warmer on overnight in the simmer - which I need to add for this summer.)

I'm right down the road, 2 hours from Houston on I-10 in Lake Charles. I'd be happy to show you our rig and see if our process helps you get some jumpstart on yours.

Cooking meat with fire from wood...what could be better!
> Started with 22.5 WSM, then a 2nd one...then, a 22" Offset Stickburner
> Commercial Dryer converted to Smoker
> Huge Insulated Cabinet #WhoDat1
> Grillmeister, 24"x48" Charcoal Grill
> Jambo Backyard Stickburner
> Vault Insulated Vertical Reverse Flow Smoker
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