We have a few large events coming up and I had a few questions about how others go about catering for events.
My plan for multi day events at present was to arrive on day 1 with what we hope to sell already cooked and chilled and then using the smoker to slowly reheat and hold the food (pork belly and brisket) for service. The problem I see with this is that whilst we are serving food on day 1 we also need to cook the food needed for day 2 and whilst my smoker is big, it isn't THAT big! Do we need to look at another way of reheating, ie a gas or charcoal holding oven?
Have left it slightly late in the day to consider these issues as our first event is less than a month away but hope you guys can pass on some wisdom!
Thanks in advance