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.Looks like a heck of a setup and looks like a good time was had.
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!Where was this??? I woulda come by...
I went over to Triple B in Crestview Sat...
Raptor won the big trophy..
Craig
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.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
Dang!!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!
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!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.
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!!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 ???