Mack Daddy Smokers

A guy I work with bought the 100 and is trying to sell it. He says the inside temps from rack to rack are so far apart he is constantly moving his food around. The food he brings in is good so I guess its depends if you want to put in the labor to baby sit it. It looks like a well built smoker.

Awfully small unit for vending or catering?

Consider a Southern Q 500 water cooker for catering. Holds huge amounts of meat and you don't have to stay up all night,Hot and Fast. Many teams compete with them as well, including us

We run two Backwoods Competitors LINK for our part time catering/vending operation. For the size of events we book (max around 300 servings) these will cook plenty of product. One full of briskets yields us ~149, 6 oz servings. One full of butts yields us ~181, 6 oz servings. (all calculated with a 50% weight loss in cook, on avg 14 lb raw briskets and 8.5 lb raw butts)

EDIT: We utilize the following setup on both units: A DigiQ DX2 with a PitViper Fan Kit. It has been our experience that a full pan of charcoal will last up to 14+ hours and the DigiQ + Fan setup will hold temps to within a +/- 1Deg F for the full length of the cook. This allows for SLEEP TIME. :mrgreen: