How would you keep up? Smoking meat for a 3 day event.
If you had to serve food Friday, Saturday and Sunday and you expected to be busy how would you always have enough food. Would your smoker be cooking food non stop from Thursday through Sunday. I've smoke meat from a webber and been up all night. My idea is to buy a Lang smoker. I've watch videos where he just gives it wood after wood until he had a big bed of coals and then it's good to go for hours and then I watch a video where he gives it a log every hour.
What's the trick. I had a friend that use to sell tri tip at a weekly street fair and he came with meat either already cook or meat that was mostly cook. How car in advance can you smoke meat and put it on the smoker to heat up to have the same quality ?
I know many meats I like to cook take 5 or more hours. Wen a event opens at 9:00am it's hard to have stuff ready unless you were up all night or some how pre cook items.
How would you do a 3 day busy event and keep up with food. I'm guessing I can't low and slow everything. If I did I would have to hire someone to stay up all night.
I'm planning on buying a Lang 84 and Also buy a grill.
My favorites to cook are pork butts, baby back ribs and brisket. I do have taco I'm going to try to make from the smoker. I normally cook beef chuck in the oven until it shreds and make a killer taco. I'm going to try to make a version from smoke beef chuck.
In the past I've seen guys come to this event and run out of food. I don't want to be that guy. I also don't want to be that guy that ends the day with a ton of cook food. I'm use to cooking for a small crowd. I need to learn how to cook for a big large crowd.
Whats the best way? What's the trick?
A normal vendor can keep up because his food is quick to cook. When you low and slow your food you can't just throw meat on the smoker and have it ready.
Can you pre stock,up and still have a good product?