New smoker

[58limited]

These are some of the best fajitas for tacos that I have ever had and they are easy to make. The hardest ingredient for you to source will be the tomatillos but I think they are available canned. Serve with tortillas and sauteed bell pepper and onion with some cheese and salsa.

https://youtu.be/9K-bsX9LNpg?si=974iRSDI4iAEOBt-

The OG seasoning he uses is just salt, pepper, and garlic powder. If you can get outside skirt steak it is more tender, but more expensive.

ArnieTex has a lot of videos for easy and very tasty grilled meats and veggies.

For smoked meat, a pork shoulder (we call it a Boston butt or just a pork butt) is very forgiving as you learn to use the smoker and it is great in tacos as well. Pulled pork sandwiches are always a good choice. On of the best that I've had at a food truck was a pulled pork sandwich with macaroni and cheese on it.

With the popularity of curry houses in the UK you could get creative with your meat rubs. For fajitas maybe try tandoori masala with a finishing sprinkle of garam masala, serve on a tortilla or other flat bread with some chutney. A masala rub would be good on pork ribs too, maybe a pomegranate glaze at the end.

[Soonerpop]

Welcome from north Texas. Good luck with your search. Several good ideas here.

[Oak Smoke]

Welcome from central Texas!

[dpearce]

Based on your description, sounds like you did it before! Any reason why you didn't continue on with the BBQ setup and switched to coffee and ice cream? I'm assuming the coffee and ice cream was much less prep work, maybe better profit margins?

Well, I'm not very familiar with BBQ in the UK, (heck I'm confused about all the regions here in the US) so I don't think I can even begin to recommend a path forward here. One thing I can offer is, "sell what others are not selling", and make sure it's a high return. Do people like BBQ chicken there? And is chicken relatively cheap? Whatever is cheap, and you can cook (and cook it like no one else cooks it), offer it at a good price, and throw in a couple small sides, like a small bag of potato chips (crisps), and a bottle of water. Make sure you give people enough that they are full when they're done.

Word should spread fast. I'd assume ribs and beef are pricy, that's the reason I mentioned chicken. Hopefully BBQ yardbird gives you a reasonable return on investment.

And welcome from the Ohio valley!

[KimO]

Welcome from Missouri!

[WI Bubba]

Welcome from Wisconsin, USA. Glad you could join us!

I have zero experience in try to make money with my cooking so I don't think I can offer you anything useful on that topic.

[Mosca]

Hello, Keeley.

Question: Have you read the free side of the site, top to bottom? Because that’s is where ALL of the information you’re looking for resides. Everything you need to know RIGHT NOW to get started smoking and serving, you’ll find COMPLETELY FOR FREE. If you have specific questions about a specific process described there, you can even click on the header at the bottom of the page, and the author of the article, or maybe Meathead himself, will answer; usually within a day, but sometimes within hours or even minutes! But figure 12 hours or so. In my opinion that is a sorely overlooked resource available for ANYONE using Amazing Ribs, open to everyone regardless of membership status. I used it quite a bit when first starting out.

The Pitmaster Club is more social in nature, and serves different purposes, some overlapping, some parallel, and some at odds. Here is where you can share what you’ve learned, see what others are doing, ask specific questions in the middle of a cook going sideways or on its initial run (such as the very common, “Is the stall supposed to take this long?” while doing your first brisket: yep, it takes as long as it takes, and each brisket is different), see what others think of how you’re progressing, and gab about stuff outside of our main common interest; once you get to know folks, you get curious. And studies have shown that on line friendships are just as strong and just as real as face to face friendships. They have been so, even way back in the days of Pen Pals.

There are also the Amazing Ribs Facebook and YouTube feeds, where you can get the very latest news, and where you can participate in Meathead’s Fireside Chats. Pour a glass, or a cuppa, or draw an ale, and log in! You never know what direction a chat might take.

And there are THE BOOKS! Meathead: The Science of Barbecue and Grilling and The Meathead Method. I’d link them, but you are in the UK, right? These are basically the Amazing Ribs website, but organized linearly rather than cross linked. I find the books to be permanent, grounded knowledge. I read both cover to cover for my foundation, and now if I need to look something up quickly I hit the website.

I’m interested to know. These days, AI chatbots are getting more and more sophisticated! For most of us, there really isn’t any way to tell any more, unless you answer kind of specifically, y’know? And that’s not a reflection on you, it’s just that the technology is getting so good that, who really knows any more. So, answer back! Thanks!

[Alan Brice]

Welcome Keeley, from Cincy Ohio! I have never tried to market my Smoker/Grill products. First thing that came to mind was party food that can be made ahead.
MeatBalls in BBQ sauce n finished in the heat source, variations on Mac n Cheese. Switch up the cheeses and or add proteins. Def pulled Pork as a main. Burnt ends, pork belly or made ahead briskie, then finished as burnt ends.
Tacos are a great Idea. It will be up to you to focus your efforts and your products offered. BBQ beans on toast?
Let us know how things go. It is not your typical fish n chips.

[Meathead]

Beware of getting in the catering biz! If somebody gets sick a lawsuit can take your house, even if they got sick on somebody else's food. Hard to prove. I wrote an detailed article on catering on the free psrt of this site.

[Meathead]

I have read your post several times and I think I get it. Mosca above has good advice. There are 2000 pages of great info on how to grill and smoke on the free portion of this website. Start at the home page https://amazingribs.com and spend a few hours reading. Or buy my first book, "Meathead". It will hold your hand. There are a few experts offering classes in the UK so googling around might help. If you have specific questions, we're here for you. Good luck!

[bbqLuv]

Greetings from NW Oregon,

[SmokingSteve]

Welcome from The American Vancouver! A local BBQ restaurant adds bits of brisket to every order of beans. It is a very nice added value for your customer. If cost of meat is an issue you can substitute beef chuck roast, aka Poor Man's Brisket.

Mosca's advice earlier is spot on. Good fortune to you in your endeavours!

[LegoMySearwood]

Welcome from Idaho!

[RichieB]

Welcome from Western Massachusetts.

[swartzster]

I can’t help you, but welcome from the Pacific Northwest