MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
 
Thread Tools
Old 01-04-2014, 09:13 AM   #46
kurtsara
is one Smokin' Farker
 
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
Default

Quote:
Originally Posted by bbqbull View Post
Talking to a guy I know. His boys went out to Wyoming and killed and elk. They had the animal processed. They put it in there chest freezer and had a Honda generator to power the freezer. The trailer sat on an angle just enough to trigger the low oil sensor and shut down. When they got home they had a spoiled elk in there chest freezer.
Just something else to think about.

We had Onan gasoline powered generators on our pumpers and rescue trucks at my former job. We had remote starts in the cab. We would start it a mile down the road for lighting to do our work. Never had a problem with exhaust problems even with the compartment doors closed.
You have to check the generator, especially crossing a few states, we use a swift hitch SH02 wireless camera to watch ours.
kurtsara is offline   Reply With Quote
Thanks from:--->


Old 01-04-2014, 11:57 AM   #47
SkinEz
On the road to being a farker
 
Join Date: 07-28-13
Location: Huntington WV
Name/Nickname : Skinny
Default

Quote:
Originally Posted by bbqbull View Post
Talking to a guy I know. His boys went out to Wyoming and killed and elk. They had the animal processed. They put it in there chest freezer and had a Honda generator to power the freezer. The trailer sat on an angle just enough to trigger the low oil sensor and shut down. When they got home they had a spoiled elk in there chest freezer.
Just something else to think about.
Ugh that would really suck!!!
SkinEz is offline   Reply With Quote
Old 01-05-2014, 02:12 AM   #48
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

I have an Onan running on my trailer if I have fresh in the fridge. The chest freezer will keep for days. I leave a light on that is powered by the generator, in view of my mirrors, so I know if it is stopped..I also pack frozen in the fresh part of fridge so I dont have to run. I only run on hot days or on long trips of over 1 hour. Or if possible just pack the igloo with ice then move to fridge..I try to do this with chicken, because 200 or 400 1/2s get messy. I was thinking of just getting a little Honda to run the fridge only, that draws about 8 to 10 amps...
About the guys that lost the elk meat, I cant beleive they did not check such a treasure when they pulled off at a rest site or fueling up. I am so nervous every stop things are looked at and they must have started off with the meat just loaded into the freezer...I bet that wont happen again..
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote
Old 02-27-2014, 03:51 PM   #49
SkinEz
On the road to being a farker
 
Join Date: 07-28-13
Location: Huntington WV
Name/Nickname : Skinny
Default

OK so it has been a while since I last posted here. One, because the semester started, and it got pretty busy. However, to shed some light on my endeavors I have just put a down payment on a Shirley Fabrication Smoker. I have also began looking into a couple of businesses in my area, which assist start-ups. One company is an incubator, and allows me to have an office and access to a conference room and classroom at an affordable rate. Another business I am dealing with is a commercial kitchen in which I am meeting with Monday to go over the possibilities of me renting space. I am a little anxious to get this ball rolling, but am excited to see how it all pans out.
SkinEz is offline   Reply With Quote
Reply

Tags
business, catering, concession

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:12 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts