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Hello from the Santa Cruz, CA Hills..

post #1 of 13
Thread Starter 
New member, hopefully a LONG time member, but new to smoking.

I have a problem..ive been asked to smoke up a meal for my group at work after a # of co-workers go to sample some of my smoking projects this spring and summer.

Chickens, roasts, tons of sausage, lots of salmon..etc.

My only real mistake so far, was my smoker got a good buildup of creosote in it once, and I didnt notice it on time, and one cookout was a tad sharp to the tongue..but beer fixed it. :)

So..where in the San Jose/Santa Cruz/Nor cal area might I be able to FIND a large smoker to rent?

Ive used Gator Pits when I visit family in Houston, but..I dont think such a thing exists in this area despite gobs of searching.

Is there any hope? If there isnt..I smell a side business in renting cookers, but first -I- need one.

Thanks for any assistance!

PS: Yes, I can perhaps find a caterer, but..id like to try this myself, and save lots of department $$ too.

post #2 of 13
Welcome to the group speedtoys.
I don't have a large smoker to rent but can show up with my chargriller pro to give you a hand. I did see a guy somewhere on sfbay craigslist that rents smokers but, can not locate him. give me a pm if you'd like the help. Did you get the creosote removed from your smoker?
you can strip it down and reseason it to get it out of there.
post #3 of 13
Thread Starter 
I borrowed the neighbors power washer..seemed to do the trick.

I forgot to mention I have the BBQ Galore offset smoker, works OK.

I have to cook for about 60, just the main meats and maybe one side..the rest ppl will bring to the late lunch that day.

Considering a couple shoulders, a handful of chickens, and as many racks of ribs as I can fit..in to whatever HW I have.

Another co-worker claims to have one of the BBQG offsets at home that I can use as well.

Id rather not have to manage four pieces of hardware, but thats part of the fun I suppose.


If youre in the San Jose/etc area, lets meet up for a lunch sometime soon? If anything, theres just so much I can learn by chatting it up..and reading of course. :)
post #4 of 13
Id love to arrange for a meeting but I have a class and catering job starting Wed for 3500 scouts and leaders in Rancho Crodova until Sunday then next week a bbq gig up in Angels Camp for 60 (wedding) yup smoking and Dutch ovens keep me busy sometimes. I'd still be happy to give you a hand if you like. BTW do you live around Felton?
post #5 of 13
Thread Starter 
Boulder Creek to be exact, so yes thats 'close'.

I have to do this for my peers on the 27th, and I cant get INTO the cook site until 8am, its a county park with limited hours.

Very informal, no tables to setup..just peers and family.
post #6 of 13
the 27th works for me. what time do you need to serve? im doing the smoking at home for the wedding since hours are also limited. then packing the butts in the ice chest for the 90 minute trip.ribs and chicken can be cooked easily in the park but if youre gonna do pulled pork or brisket, then you know, 12 hours or more. I used to go to Redwood Christian Park every year with the family and love it there. I also do the civil war camp at roaring camp. so im familiar with the area truly Gods country!
post #7 of 13
Thread Starter 
This will be at Vasona part, Los Gatos area.

I have not yet done the cook at home and pack it in bit..but I would consider it.

I was thinking of having a batch of BBQ mac and cheese, and beans with the meats..as they are simple to prepare and smoke up quickly towards the last hour or so..

I'll do 12-15ppl at home easy enough, so I have to wonder what I would need for 60ppl.

I..cant say how cool it is to find an ear so quickly in here, its refreshing.
post #8 of 13
My second smoke ever was 50 pounds of butt for my co workers in my char griller pro with D.O. beer bread, baked beans, vegetarian chili, peach cobbler, and coleslaw. I got big buns for the pulled pork sandwiches and fed over 100 for the day. They let me show up the night before and set up to start cooking. Doing 60 for me is easy since ive cooked professionally for nearly 24 years. you could do butts at home and wrap in foil then pack into a cooler then light up and do the rest at the park. Los Gatos would be a hop, skip, and a jump without a problem.
I found help pretty quick also. It just happens im up late since i get home from work around midnight and cant just hop into bet to get some shut eye.
post #9 of 13
Thread Starter 
I dunno where to start. :)

You can Email me at speedtoys.racing@gmail.com, and we'll chat more thattaway.
post #10 of 13
Welcome to the SMF Speed!! Sounds like you already have some help from Dave......see, this is a great forum!!!
post #11 of 13
Welcome Speedtoys.
post #12 of 13
Hi there and welcome.

I am real close to you in Scotts Valley. You will be most likely driving by me on the way to Vasona. Like Dave says, 60 people is not that big a party to deal with. For 60 people you should not need more than 30 lbs of meat, which you should hopefully be able to do in your current smoker.

Lunch party you will have to do the pork butts the day before anyway. I will mail you my info if you want to chat.
post #13 of 13
Welcome to the forum. It is a great place.
May all your smokes be thin and blue. Not white billowing smoke. (this will cause a bitter taste on the food).
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