Re:Truck or Trailer
We competed in three different states last year so I understand the differences between State requirements and even in state we have had to shift gears to meet the requirements and we were not selling to the public. I agree with the comments about being polite, there's not much future in being ugly to the "governing" body.
I am a competitive BBQ cook. My brother and I compete in the VA. WV. and MD area. We operate out of a trailer that is set up for comps. The smokers are inside durring transport and rolled out on a rear "porch" when in use. We have hot and cold water on board and a couple of Cambro's but no other equipment.
Picture is available at:
The menu will be BBQ based Ribs, pulled pork, brisket, and chicken. I'm leaning away from smoking the chicken because people see the pink smoke ring in the white meat and think it's raw, so that's an argument I will avoid. The trailer/ truck combo would be versatile in that the truck would be available for other uses, but would most likely involve multiple trips. A food truck that I could pull a pit behind would work great but still has a couple of problems in that space at some of the events is extremely limited and expensive to expand.
The local HD has been extremely helpful with information. They have sent me requirements for mobil units, resturants, and even what they would look for opperating under a pop up. (The pop up is what we used the last few years and passed HD inspections in all three states ). They are incouraging me to start with the pop ups and expanding from there. Not a bad idea except that some places require "ground cover" and in most localities that reads plastic. I'm not real fond of carrying anything hot over material that turns slicker than a cat's butt when damp! So if anyone has a sugestion for an alternative material, I'm all ears!
Thanks again for the responses.