As Promised...

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Great set up.....  Food looks good....  Nice tent cover....   How did the counter weights figure out for the door.....   jwsimpleville needs some help with his counter weights... 

http://www.smokingmeatforums.com/t/135516/250gal-reverse-flow-trailer-build/100    post #108.....   

I would help him but I need to find out if I screwed you up first....  Were my guesses close ?????  I don't want to give bad advice to everyone.....   one person at a time....  HAHAHAHA....   Dave
 
Where was this??? I woulda come by...

I went over to Triple B in Crestview Sat...

Raptor won the big trophy..

  Craig
 
The rig is only about half way finished.  We still have to add the hot grill, table, and find the sinks permanent home.  Of course paint will come eventually and there are a few minor tweaks to adjust, but overall she is coming along nicely and I owe a big thanks to this forum for all the great info.  Thanks for everything guys!
Looks like a heck of a setup and looks like a good time was had.
Thanks.  We had a great time.  It was overwhelming at first, but once we got past the inspection and our first customers started coming, we loosened up and really enjoyed it.
Where was this??? I woulda come by...

I went over to Triple B in Crestview Sat...

Raptor won the big trophy..

  Craig
Craig, this was at Friday Fest in Panama City.  It is held downtown on Harrison Ave the first Friday of every month.  We will be there for the rest of the year and would love to see you there.  Congrats to Raptor on the trophy!
Great set up.....  Food looks good....  Nice tent cover....   How did the counter weights figure out for the door.....   jwsimpleville needs some help with his counter weights... 

http://www.smokingmeatforums.com/t/135516/250gal-reverse-flow-trailer-build/100    post #108.....   

I would help him but I need to find out if I screwed you up first....  Were my guesses close ?????  I don't want to give bad advice to everyone.....   one person at a time....  HAHAHAHA....   Dave
Thanks, Dave.  The counter weight is perfect.  The way I did it was to find a weight close to the door and then open the door to where I needed it balanced at.  I measured the distance from the center line of the cooker to the bottom edge of the door.  I mounted the weight on the door making sure it's distance from the center line was the same.  Now the door will balance at the perfect spot and still has enough down force to keep it closed.  The opening effort is the most when you start and then greatly decreases as it is opened, Almost to the point of pulling me up when it goes all the weigh back.
 
Craig, this was at Friday Fest in Panama City.  It is held downtown on Harrison Ave the first Friday of every month.  We will be there for the rest of the year and would love to see you there.  Congrats to Raptor on the trophy!
Dang!!

I was pretty close to there Friday afternoon..I was at the Bay Hospital Center..77 and Baldwin..

Traffic was horrific..woulda been nice to hang out and eat..

  Craig.
 
Come on down next month and join in on the fun.  Can't promise there will be time to talk, though.  If Friday is any kind of an indicator, then we will be very busy.  It would still be nice to meet you.  
 
That's right.  We are paid up for the year at Friday Fest and there are many more events coming up this summer and fall.  The next big thing to add is the hot grill and then tweaking the minor issues with the smoker.  I might even get the chance to paint it this month.
 
Sounds like you are going to have a heck of a rig when all is said and done. It has taken me almost 2 years to finish mine out but I am hoping by the end of the month I will finally have my trailer done so I can put my cooker on it and have it be mobile finally.
 
Okay so we have taken some time off from the build to work on the business side of things.  We will pick back up next week but in the mean time I have come up with a logo and t-shirt idea and wanted to run them by you guys.  Please let me know what you think of them.

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This is my idea for a simple, yet recognizable logo.  I think it would make a good sign also.


These are the colors we are debating for the t-shirts.  I prefer the red for the more traditional colors.  My wife prefers the blue because she doesn't like red.  I like the black one but think it will not stand out enough at night and will be too hot on a summer day in NW Florida!  Any thoughts and opinions are welcome.
 
I love the black one . But im in south fl so i feel the pain of the sun also. Black is still what id do absolutely not blue..Black for the shirt so the chef looks clean wearing sauce and smoke.

The red would make a better sign because its more noticeable. But not to offend you id keep working on the sign angle.
 
Jabbo...... Here I am up in the NW.....   Sooo... I've heard there are many types of Southern BBQ.... except when in the south.... Only one type and that's ????.....  How are the folks gonna know which "Southern BBQ" you are cooking ???
 
I love the black one . But im in south fl so i feel the pain of the sun also. Black is still what id do absolutely not blue..Black for the shirt so the chef looks clean wearing sauce and smoke.

The red would make a better sign because its more noticeable. But not to offend you id keep working on the sign angle.
I really like the black one, too.  I agree that blue really isn't a BBQ color.  Keep in mind that I am a vendor and my awning color is blue so the shirts would match our booth and the team would look uniform with them on.  However, the blue is at the bottom of the list for now.  I would rather suffer with the black than where the blue.  My wife on the other hand is dead set against the red one.  I was thinking of aprons for me and my father-in-law, as we are the cooks, while letting the girls serve wearing the shirts.  The aprons will be black.  This sign is not going to be the final one for the business, but I think ( for now at least) it is good enough to use and maybe go on my business cards.  Coming up with an original logo that is simple, unique, recognizable, and NOT a pig is not easy.  But I think this will get us started.  I appreciate all constructive criticism, as long as you don't recommend that I use a pig!
Jabbo...... Here I am up in the NW.....   Sooo... I've heard there are many types of Southern BBQ.... except when in the south.... Only one type and that's ????.....  How are the folks gonna know which "Southern BBQ" you are cooking ???
More Ice is right, Dave.  Down here sweet sauces rule.  There are a few places that serve the Carolina style sauces but the big king is the KC classics.  Sweet and savory.  It just so happens that my sauce is a nice balance of both.  Some people in your area probably refer to Texas sauces as "southern" and I guess it is to them, but Texas flavors are more western and don't really do well here.  Any grocery store in the SE will tell you that their #1 seller is Sweet Baby Ray's.  That should give you and idea of what people like here.Also, the meat to beat here is the pig, hands down!  So now when someone says they have "southern" BBQ and it is spicy or thin or anything other than ketchup based, they are either from SC or they have never lived in the true south!!
 
I switch between Cattleman's and Sweet Baby Rays depending on my mood....  So I guess, I like them all.....     
 
Great looking stuff there Jabbo.  I am partial to the blue or red shirts, although it would look good in black lettering on gray t-shirts as well.  Logo is simple, but self explanatory, I am with you, I hate all the pigs and cartoonish characters on logos.  Congrats on the success man.

...probably refer to Texas sauces as "southern"...

As far as Texas being considered by some to be grouped in with the 'South", we are not, we are Texas, not South, or Southwest or any other direction, just Texas, that's it.  LOL
 
 
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Dave, those are both good and are both KC style.  KC sauces are the most popular but I do enjoy a nice Carolina style now and them.  When I'm in the mood for some heat, I pull out an old Texas mop recipe.  

Bruno, thanks for the kind words and I agree that Texas is defiantly a place of it's own.  I lived there for almost 4 years and enjoyed it, but for me, there is no place I'd rather call home than the good 'ol South!!  I didn't think about grey shirts.  I'll put those colors together and see how it looks.
 
Nobody ever calls it "Florida Style BBQ" and its a shame. Here in Central Florida, we have a style all of our own that deserves to be reckonized!!!     The only store bought sauce that comes close is Pats Ho-Made. But you got to add a little butter and Cider to it to get it right. I guess his Ho forgets to put it in.

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