Concession Cooking with WSM

[Mark M.]

Anybody have any experience with the WSM in a concession booth environment?

My li'l girl's fiance is the head honcho of our local NHRA drag strip and a concession stand just opened up. Previous owner had a grill and did chix and ribs. I was hoping to continue along that vein, but add brisket and pulled pork, but not at the same time (rotate for variety).

Parameters: the strip is open one weekend a month on Friday and Saturday. Gates open at 4:30pm both days. Regular month attendance runs around 1,000 for the weekend. May is a special month with a 3-day Memorial Day competition, and that one is like the Super Bowl, with over 5,000+ attendance that weekend. There are 4 other booths, but none with BBQ. Alcohol is forbidden.

Any suggestions? This is my first go as a concessionaire and I want it to be a good learning experience!

Thanks!
Mark M.

 

[Tom Ferguson]

Mike,

You might think about doing some butts and brisket ahead of time, and re-heating at the Events. Lot less hassle. I find brisket and pulled pork re-heats great!

Of course, you could still bring the WSM for effect...

 

[Mark M.]

Tom:

I thought about that. The missus dug up a few chafing dishes which could come in handy!

I'm sure I can bring along Ol' Betsy (my Bullet) and do some quick smokes (sausage, perhaps?) for effect!

Thanks for the advice!
Mark M.

 

[Konrad Haskins]

For vending I prefer a chopped beef sammich made with Beef Chuck Roll. Zero trim, rub, smoke, chop and a way higher yield. Cook ahead and reheat. You will need to run your food plan by county health dept.

 

[Mark M.]

Gotcha, T'Bear!

Many thanks!

RE: County (actually State here) Health Code...it's unbelievably dense!!

It's just plain darned hard for a fella like me to "spread the good news" about BBQ when some bow-tied pencil-pusher is sittin' on his rear end dreamin' of his next Vegas trip while writing legalistical prose that makes no caw-ton-pickin' sense at all.

Fortunately, it pays to associate oneself with a non-profit organization with access to a properly certified kitchen!

Thanks for the help, good friend!

Mark