It's been a while but I'm back. Big "C's" has transformed into "Wolf's Revenge BBQ" and has a LLC and catering license to boot! My food truck gets inspected next week. It's a 28' Custom Concessions trailer with an 8' porch for the smoker, steam tables and commercial fridge too!
I get my food truck permit here in a few weeks. I have a custom smoker (works like a rotisserie Ole Hickory Ultra Que) that can accommodate 16 butts at a time or 32 racks of ribs or 8 briskets.
I built the rig for competitions but made sure it was also set up for vending. Where do I start? How many sandwiches can I plan on serving? What would you do with a new rig like this?
Here is a picture of the smoker that is now mounted on back.