I've cooked 5 or 6 briskets this summer on the Weber kettle - trying to get my technique better. A couple times I took brisket to lunch meetings when we had clients from out of town. It was a major hit, so much that one of my clients actually asked if we could host (and I could cook BBQ for) their fall operations meeting. It's a win for them because it saves them money, and it's also a big win for us because normally no vendors would be part of this meeting.
My business partners pointed that if a bigger/better smoker would help make this a success, it's a no-brainer. And considering the value of this client, they are right. Could I do brisket, chicken, pork and sides for ~20 people with the kettle and the PK classic plus my assorted propane cookers? Yes, but I think a real smoker will probably work better and also look more impressive. And it's a new smoker. So I did a bunch of research and decided on the Lone Star Grillz 20x36.
Based on the 2-4 week lead times, I'll have 4-6 weeks to practice before the big meeting. Needless to say, I'm pretty excited. It's great to have all the resources here - all you experts get ready for a round of newbie questions in the near future.
My business partners pointed that if a bigger/better smoker would help make this a success, it's a no-brainer. And considering the value of this client, they are right. Could I do brisket, chicken, pork and sides for ~20 people with the kettle and the PK classic plus my assorted propane cookers? Yes, but I think a real smoker will probably work better and also look more impressive. And it's a new smoker. So I did a bunch of research and decided on the Lone Star Grillz 20x36.
Based on the 2-4 week lead times, I'll have 4-6 weeks to practice before the big meeting. Needless to say, I'm pretty excited. It's great to have all the resources here - all you experts get ready for a round of newbie questions in the near future.
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