As you can probably tell by my username, my name is Matt. I have been in the food industry for about 7 years already, mainly mobile food concessions. So far it has been basically kettle corn and pork rinds under a tent setup. However earlier this year I found a great deal on a concession trailer that needed some work. After replacing the drop down floor, replacing all the vinyl floor covering, and some other remodeling/modifications, I was finally able to use it at my last event this year. With the "new to me" concession trailer, also comes a different menu. Some of the things I am planning on offering is nachos with smoked meat of my customer's choosing on top of it, along with smoked meat sandwiches and also homemade french fries.
Now as for my choice of a smoker, I am planning on building 1 and possibly 2 of the fridge smokers utilizing charcoal for the heat source. My father, who is retired welder/fabricator, now works part time for the town at the local recycling center, is providing me with the old refrigerators. I get to go pick one of them up tomorrow, maybe even both of them. My reason for going with the charcoal is for two reasons, one is IMHO I believe the meat has a bit better taste, and second is basically nostalgia. When growing up back in the 70's and 80's, one of my friends father had three of those old fridges set up for smoking basically anything that people would bring him to smoke. I was always pleased to be the "taste tester" whenever over there. The old style smoker even goes great with my concession trailer logo which uses an old style diner neon border. Some busier events I even plan on bringing the smoker with me to get some of that great smell out to potential customers.
I am not just building it for business reasons, I also love the taste of smoked foods and plan on doing lots of testing before the 2016 concession season starts here in the central part of Wisconsin.