Recent content by PaulBz

Ah the deadhead thing. That is a long story. I guess I’ll write it here. I was contacted about a greateful dead festival that highlighted a local band. I got a random phone call from someone from my neighborhood who knew I loved to bbq and posted some pics on facebook. Almost as soon as the...

Thank you guys. It’s really frustrating. I guess it’s the atc. I can’t afford $200 to buy another one though. I personally like using them a lot more then none at all because you get the exact temp and I think it produces more consistent better food. And if I’m doing a long cook like brisket or...

atc problems I turned on the fan at the beginning as I always did in the past. I never thought of trying that. I guess I will try that this weekend.

I have an 18.5 wsm. I got a bbq iq 120 recently. I thought the first few times I used it it worked fine. But now I cannot get the cooker to regulate at 225. I keeps spiking up to 260 and higher. I can't get it even below 260. I cook wings at 250 and I can't even get it there. I have done two...

I think on a 22 I can fit at least 3 pork butts if not four on a rack. And I can cook in waves by putting other butts on the rack. And as I have mentioned in previous posts in the hot weather I can get weber charcoal to go at 225 for 24 hours. I did a test one weekend and it was at 225 for even...

Oh sorry I didn’t mention. This festival is not in the city of St. Louis. I’ll be out in eureka at a park with campgrounds there. It’s a dead show that has been operating for years with many vendors without permits. I’m trusting these people that i’m ok. But trust me in that I’ll be doing all my...

That’s what I’m saying. I have beeen assured by multiple people there is no issue with a license for food and alcohol. I wil under no circumstances sell to anyone underage and will card anyone under 40. As far as someone over 21 buying alcohol and bringing it over to someone under age. I can’t...

Thank you all for your advice. I have not yet decided whether to take this on yet. I am listening to each and every one of you. I think I have to stick to pulled pork. It’s cheaper and I have more profit margin on that. As said above one one is going to appreciate the brisket enough. And brisket...

I was told that I don’t need a license and won’t have any issues with authorities. So that is on the organizers of the event if that happens to not be the case. It shouldn’t reflect on me. I was asked to come to this festival.

Oh and I want to post all advice good or bad is welcome. I do not feel like anyone is being hard on me. You need to be honest in all walks of life whatever you try to do or you won’t succeed.

Ok so I got a hold of her. She said her phone was broken. There are usually three vendors there she said. Right now they have two. But really I am the primary vendor. I’m going over to my local bar/food vendor as soon as he has time to give me some advice.

I was told I don’t need a license. So we’re all good there. I can show up and cook whatever I want. I am still waiting for a response on how many people I could be cooking for. I’m a little concerned that I’m not getting a response on that. But I’ll hound her on that. I am going to talk with...

I think I may be close to the only one. I am now having trouble getting a response to a text but she said I am in. The most I have ever cooked for is about 20 people. And that was just one brisket. I have never cooked for this many people. And I have never cooked in batches on my wsm. It’s...

Ok so I have the great opportunity to do bbq for a music festival. I am still waiting on exactly how many people I’ll need to cook for. But I estimate about 800-1k there. I only have one 18.5 and a 14.5 wsm. I have a 22 kettle as well. But people are expecting bbq. A good opportunity to get my...

The top bbq joints now a days are using prime. At least most of them. I’m not looking to open a joint making choice briskets like others do. I have never seen a select brisket in any store. I am from St. Louis and I am not really sure where you would find a select brisket. Nor would I ever want...