Omahahaha NUB

[fang]

Good day...I'm a newbie to this forum, but been doing the BBQ thing for about 15 years.  Planted in Omaha, NE after 24+ years of military duty.  

The Air Force took me to a lot of neat places in the US and some really crappy ones overseas, so I've experienced a lot of different styles of cuisine and BBQ.

I bought a Big Green Egg a few years ago and never found a reason to change, I really like the control and ease of it......until now.  I'm getting to the point where I'm 'voluntold' to cater for events for school and church events.  It takes a few weekends to mass produce with just one Egg, then fridge/freeze and reheat for the event.

Ergo, my first question:  time to get a big Texas-style 2-drum smoker, find a place to rent one a couple of times a year; and/or, what kind of smoker to buy for occasional mass production (50-75 adults).  There's a custom made verticle style (looks like a big safe) that looks cool (but is $1500).  

Thoughts?  Thanks in advance and why didn't I find you guys earlier???

-Fang

 

[gary s]

Good morning and welcome Fang, Do you think that your occasional cooks will turn into more frequent cooks. I would spend as much time as I could looking at and talking to different pits and owners. So many types and styles, I have noticed that people who are smoking constantly for small or large crowds have a all in one Catering type. You need fresh water, sinks, storage and a good work area. Just some things to think about.

Gary S

 

[GaryHibbert]

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

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