dwolfpak
Smoke Blower
So I am looking at upgrading my current pit to a Trailer Unit. I've been asked to do several events for friends and family, crunch and other associations, that I could use a bigger pit as well.
Here's my question for other Trailer / Event Pit Masters. For those long slow smokes, which most of them are, do you guys go to the event location and set up to smoke there overnight (or however long is needed, or do you do the smoking at your home, or base location, then travel to the event site with the food in the smoker still for serving?
Currently I don't' have a trailer pit, so I smoke at home, then transfer meat to a "Hot Box" at rest time while I travel to the event site. However,I've been asked to do a couple whole hogs next summer, and I can't imagine doing this with a whole hog. It would take a huge hot box, or I'd have to cut up the hog and transport in several different boxes, which would ruin the fun of doing and presenting a whole hog.
Both sides have some major cons with them. Smoking on site, might require additional permits, and or rental space time to be on location overnight etc. However, traveling with a smoker full of cooked meat to an event after smoking at home, doesn't seem smart either, (would the meat stay at temp while being pulled down the road at 55 MPH, and how would it stay clean from debris and booing around ash from the fire box?
How do you seasons Pit Masters do it? Again, I'm not talking competition where you can set up and there's no question why your there or what your doing, I'm talking for event / party tip of things. Catering essentially, except I'm not a caterer, rather a friend doing a favor for a friend.
Does that make sense? Thaks for your feedback.
Here's my question for other Trailer / Event Pit Masters. For those long slow smokes, which most of them are, do you guys go to the event location and set up to smoke there overnight (or however long is needed, or do you do the smoking at your home, or base location, then travel to the event site with the food in the smoker still for serving?
Currently I don't' have a trailer pit, so I smoke at home, then transfer meat to a "Hot Box" at rest time while I travel to the event site. However,I've been asked to do a couple whole hogs next summer, and I can't imagine doing this with a whole hog. It would take a huge hot box, or I'd have to cut up the hog and transport in several different boxes, which would ruin the fun of doing and presenting a whole hog.
Both sides have some major cons with them. Smoking on site, might require additional permits, and or rental space time to be on location overnight etc. However, traveling with a smoker full of cooked meat to an event after smoking at home, doesn't seem smart either, (would the meat stay at temp while being pulled down the road at 55 MPH, and how would it stay clean from debris and booing around ash from the fire box?
How do you seasons Pit Masters do it? Again, I'm not talking competition where you can set up and there's no question why your there or what your doing, I'm talking for event / party tip of things. Catering essentially, except I'm not a caterer, rather a friend doing a favor for a friend.
Does that make sense? Thaks for your feedback.
