New Trailer in the works

Dyce51 said:

I am in the beginning stages of building a BBQ Concession/Catering trailer. I am building one styled after the Southern Yankee BBQ Shack trailers. The trailer I have is a 14' long (I may extend it a bit and move the axles not too sure yet) The split up I'm thinking is 5' for the smoker open area and 9' for the enclosed kitchen area. I'm planning to build my own smoker/cooker but not sure what size to go with. I'm leaning toward using a 120 gallon compressor tank (74"L and 29"D) with an offset firebox reverse flow design. Do you guys think the 120 gallon tank will be too small?? That 2146 sq cooking area on 1 shelf and slightly less on the upper shelf so with 2 cook shelves in it thats around 4000 sq cooking area. (top shelf removable so I can still roast a pig as well.) Looking at doing a few local Festivals and also Catering.

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First step is to contact your health department so see if this plan is even legal. The proposed setup wouldn't even get past hello in Minnesota for serving to the general public.

Dyce51 said:

I have talked to the health dept and the told me it was ok as long as the materials are non porous and never contained chemical or oil based products. and the "open area" must be screened off as well. I have to submit a detailed drawing with a list of all materials to be used in the cooker build.

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Sounds like it should work then.

120 seems quite small to be trying to cater or vend out of. I use my 150 gallon RF to cook comps and works just fine, but to go full fledge vending or catering I figure I'll have to expand and go to something much larger, similiar in size to a 250 gallon or so. Now if your not planning on serving everything fresh out of the smoker (steam pans and such), then it may work.

Get a bigger trailer!!!!!!! I built a 24' with a 7' porch and now I wish I had built a 36'. Inside we have a 36" flat top, 2 40# friers, 1 sandwich prep refridgerator, 1 full size fridge, sinks, and hatco 3 drawer warmer. It takes 3 to 4 people to run it and it is very cramped. My cooker is a 6' H, 4' W, 3' D. cabinet style cooker and it is also cramped on the porch. I'm really not complaining we are having a ball and making a little money too.
Thanks, Jeff Therrell
Sweetfire BBQ

Post some pics when you start building.

I think 120gl will be to small. My buddy and I our building one right now. I also I you math might be off just a little on the grate size. the bottom ones are 27by22 and there are 2. the top ones are 27by20. (the tops could have been bigger) but that still only gives us 1188 for the bottoms and 1080 for the tops. together 2268 sq in.

got to love the HD. same thing with building inspectors, one guy tells me one thing different one tell me a different thing.

Dyce51 said:

Oh BOY the ball game just changed up on me!! A different inspector from the Health Dept. called me back today........She just changed everything on me!! She is now telling me that I cannot build my own smoker!! She says that welded joints are NOT allowed..?..?.. she says that the smoker needs to be stainless....she has really CONFUSED me now!!! I thought I had the details figured out with the Health Dept then came a different inspector.... UUUUMMMM So I asked her about a Lang60 or a Lang84 and she said I need to submit a detailed spec sheet from the manufacturer with all material grades and info to see if it will be ok.....I'm gonna go totally bald by the end of this!!!!!GGGRRRRRRRRRRRRRRRRRRRRRRRRRRR!!!!!!!!!!

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If Ohio is anything like Kansas (and I think this holds true in almost all states) you will find that each HD official has the power to interpret the regs in their own fashion.

We went through a very similar situation here in KS. It finally came down to having to go totally commercial grade on all equipment and a commercially built trailer if we were going to be "approved". We got 4 different interpretations from 4 different HD officials of their own regs.

We checked with the state and they said that it was up to any individual inspector to approve things within their individual interpretation. That is why we have stayed with festival events only which do not require a food license and have minimal regs to deal with.

I wish you luck.

EDIT: p.s. I should add that we have a deal with a local licensed kitchen that allows us to use their facility to prep our food stuffs. This allows us to sell at the festivals without having to have a licensed trailer, etc. In KS there is such a thing as a Temporary Food Establishment reg that allows for serving at a limited number (currently 6 in a calendar year) events without needing to obtain a food license. As long as we follow food safety practices regarding transport to the event and holding the foods at proper temps at the event our HD can't touch us. :wink:

NSF and eliminate the problem anywhere you go...

Dude, you are in Medina Co. They have their heads way up their butts. You may wanna try taking to the guy who vends ribs off 42 in Medina right across from the Wal-Greens. He isn't mobile but cooks out of what looks to be a 55 gal drum. I still visit Medina quite a bit, and haven't seen any vendors that do sandwich trucks or trailers. Last one I remember in Brunswick was Buddy's Auctions.

I am orignally from Medina, so once you get it cooking let me know!