Smoking on the Run

Why couldn't you just cook in your truck, in your driveway?  This would be your commercial kitchen right?  All prepping and cooking right there?  I would assume that for the trucks that do a higher volume, they have a commercial kitchen that they can do their heavy hitting in, but I may be wrong.  

Not a business for someone who wants rest...or sleep...

If you are just doing the lunch crowd you would do your long smokes in the late afternoon into the night the day before. Chicken could be done in the morning... or late afternoon.

Like Bruno said.... not a lot of sleep. Your not selling time is basically going to be spent cooking and prepping for the next day.

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

If you will start this thread somewhere other than roll call you will get more answers.

You will have to smoke ahead of time. That is the way almost all BBQ places do it Mobil

or not. Some use proof-er ovens some reheat. 

Happy smoken.
David

  Good morning and welcome to the forum, from a cloudy and Cold  day in East Texas. Lots of great people with tons of                    information on just about  everything 

            Gary

This is one of those "how bad do you want it" things.  IF you start driving with your smoker going you risk ( although slight ) starting a grease fire in your smoker.  It happened to me though I do not have a food truck.  IF you start that grease fire while driving and don't "catch it" you may/can burn your meat and destroy your profit for the day.  A good BBQ joint in this region of the U.K. would be a "GOLDMINE"!  SERIOUSLY!  You could not take the money fast enough!  There is a Cr** "BBQ" place near here and you have to TRY to book a table.  They steam their ribs and then pour cheap bottled BBQ sauce over them; no wood, no smoke.  The Brits are going crazy over it!!  With a good BBQ joint you could acheive millionaire status.  NO LIE!!  I gave SERIOUS thought to opening a business.  I gave up the thought.  That is a 24 - 7 - 365 commitment.  The money is there but I am just too old to start that.  As stated above that business is a TOUGH go until you get it up and running on it's own!   You keep stating one person to man the truck.  WHOOP! THERE IT IS!  As I see it the only way you make it work is you cook all night and the wife sells during the day.  Maybe hire someone to help her.  NOW!  Can you change you menu?   Can you be more creative and offer something that doesn't take 12 hours to smoke?  Successful food trucks are all about a certain menu item or a gimmick.  From what I see on TV.  Find that ONE menu item or gimmick and it should be a success.  That's my 2 cents worth.  Hopefully someone will come along with the "magic" answer.  Keep Smokin!

Danny