Kind of out of the blue a friend has a guy who runs a bar who does BBQ once a week and may expand to a couple. His last BBQ source left and wants me to take over. Even if he expands to multiple nights a week, I don't foresee doing more than 30 pounds at a time. I crunched the numbers and will make enough to cover everything plus some for a new smoker.
So here is the rub, my PBC can do the required ribs, but they will often need 4-5 butts which don't really fit. They said frozen is ok and they will reheat but I really want to give fresh a go and see how people like my Q when I get 50 at a time trying it. This will require the meat to go on when I get up for work and should finish right around or just before I go home, so I need something that can maintain temp throughout a day regardless of weather (it will have a cover). My wife works from home and I only work 10 minutes away so somebody will always be around to take it off when it's done. I have no idea where I would put tons of pellets, but could probably work something out.
Ideas? My first thought was WSM with controller, then MAK 2 star for remote temps...
Had to run quick, on the way home I thought about a Cookshack.
So here is the rub, my PBC can do the required ribs, but they will often need 4-5 butts which don't really fit. They said frozen is ok and they will reheat but I really want to give fresh a go and see how people like my Q when I get 50 at a time trying it. This will require the meat to go on when I get up for work and should finish right around or just before I go home, so I need something that can maintain temp throughout a day regardless of weather (it will have a cover). My wife works from home and I only work 10 minutes away so somebody will always be around to take it off when it's done. I have no idea where I would put tons of pellets, but could probably work something out.
Ideas? My first thought was WSM with controller, then MAK 2 star for remote temps...
Had to run quick, on the way home I thought about a Cookshack.
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