Guys I appreciate all of the advice. Really took to heart the advice to place flavor over doneness for this type service. After a lot of thought I went in with this plan. Get the 5ft charcoal grill and the Lang both fired up. Lang as a back up plan. Decided to run a test of speed on grill only. Cooked 100 steaks on the charcoal grill as a test and was able to crank out 100 in about an hour or so. Into Cambros or roaster pans with some butter and spice drizzles. Based on that pace we went all in on the charcoal grill and cranked out 420 total steaks no problem. Did 220 from 1230 to 245. Took a break and restocked the charcoal. Started again at about 330 to finish. Myself and another guy ran the grill with third playing fireman with spray bottles and temp probe man. The other two ran the raw and finished meat in and out and did the butter and spice finish work. Serving started at 4pm. People were happy and they asked if we might be able to do 600-800 next time lol. They sold out. Thanks for the tips. It did give me my first chance to light my new to me Lang and it come up to temp easy and rolled some pretty TBS until we shut her down. I’ll use her soon for something. Overall learned a ton today and am no very confident on doing a paid steak feed if the opportunity comes up. I’d run 2 grills next time and go fresh from grill to serve for 400 in 4 hours. Few pics from the day. We had a great time. Left is me and the other guys are buddies off a Facebook grilling group.
