Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: VT800C on January 29, 2021, 07:20:14 PM
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I have a (very good) chance to get a professional-made grill/smoker trailer. It looks about big enough to do a full size pig with room to spare, and a separate smoker box. Its big, and I have NO IDEA what to do.
Lets start simple...A recipe or process for using something like that? I guess it could hold four 20 pound bags of charcoal. I wouldn't even begin to guess what and how.
Any suggestions??? :(
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Well...lets see....Who built the smoker? Is it a firm that is recognized for quality and consistency in the operation of it? What are your goals? Do you want to be a BBQ vendor? Or maybe cater? Have a tow vehicle capable of the weight? Checked into the regulations governing a for-profit BBQ biz?
Just a few of the many things to consider....
T
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Welcome from NC. I used to "cook/BBQ" as a side line. One of the things I did that I would highly recommend is to get Serve Safe Certified. Minimizes the legal issues that can crop up for commercial vendors.
Art