Fellas,
After doing small catering gigs for some time now, I'm kicking around the idea of getting a food truck built out. My goal is to go mobile and have everything with me. I considered a trailer, but would prefer to go the truck route.
In Houston you can't have propane on the food truck and hit the central business district. My preference is a charcoal based system so I can hit downtown during lunch. Since I won't be frying nor needing a grill/griddle, this frees up more space in the rig. I'm thinking a freezer, refrigerator, prep/steam table, smoker (2 if I could fit them onto the truck), a 3 bay sink, and 1 hand sink. I could use a Cambro for carrying sides from the commissary.
Has anybody here ever done, if so do you have any advice you could share with me?
Hell if I'm completely off my rocker, let me know!
After doing small catering gigs for some time now, I'm kicking around the idea of getting a food truck built out. My goal is to go mobile and have everything with me. I considered a trailer, but would prefer to go the truck route.
In Houston you can't have propane on the food truck and hit the central business district. My preference is a charcoal based system so I can hit downtown during lunch. Since I won't be frying nor needing a grill/griddle, this frees up more space in the rig. I'm thinking a freezer, refrigerator, prep/steam table, smoker (2 if I could fit them onto the truck), a 3 bay sink, and 1 hand sink. I could use a Cambro for carrying sides from the commissary.
Has anybody here ever done, if so do you have any advice you could share with me?
Hell if I'm completely off my rocker, let me know!