Hey everyone,
I'm happy to say I finally pulled the trigger. I'm going to be running a BBQ truck but doing the cooking in a church kitchen I am renting (can't cook commercial food at home). There's plenty of room under the hood for the smoker, so I'm feeling like things are really coming together! If anyone has any tips or advice on a setup like this, feel free to help a brother out! I'm also thinking of putting a #2 in the truck to do things like chicken wings that cook faster, and also to keep the food warm. I want the smoke to attract customers. Anyone do something like this? Wish me luck!
I'm happy to say I finally pulled the trigger. I'm going to be running a BBQ truck but doing the cooking in a church kitchen I am renting (can't cook commercial food at home). There's plenty of room under the hood for the smoker, so I'm feeling like things are really coming together! If anyone has any tips or advice on a setup like this, feel free to help a brother out! I'm also thinking of putting a #2 in the truck to do things like chicken wings that cook faster, and also to keep the food warm. I want the smoke to attract customers. Anyone do something like this? Wish me luck!