[Tempe BBQER]

So as soon as I get moved into the new home, I am going to be looking to get a smoker.  I just use a old water smoker amd my weber kettle grill right now.  I dont want to spend in the 1000's but would like to get a nice enough one that if I had a chance to do a little catering I could.

If anyone has ideas I am open to the input.

[Mrs. McFrankenboo]

Probably depends on what you will be doing with it.  If you will be cooking for large quantities, you'll want a bigger smoker.  If it's for backyard or competitions, you can get away with some smaller ones.  We use WSM's and like them a lot.  Easy to use, transport, control temps, it's not a fuel hog, so it works well for us!

[Tempe BBQER]

Not sure what I will do with it yet.  Would like to compete someday, but have a interest in doing some catering before that .. Of course would do small stuff at first...
So that's where I am at...
Can you do a catering job without a huge smoker???

[Crash]

Not sure what I will do with it yet.  Would like to compete someday, but have a interest in doing some catering before that .. Of course would do small stuff at first...
So that's where I am at...
Can you do a catering job without a huge smoker???

A small cater under 50 people.... yes.  Once you go over 50 people, you'll need additional small smokers or a larger unit.  Check out the Diamond Plate series for a great cooker.

[Gizzy's Smokin Crew]

I also, am thinking of doing catering but, on a part time basis. I have looked on the Maricopa website and have not found much info. Any thoughts on where I should be looking? I would like to do on site work, not cook out of a resturant. I know a food handlers permit is needed but I can't find out what other restrictions or permits I have to abide by. Every once in a while I see people selling(I'm Assuming) BBQ on the side of the road. Is this legal??? I would like to get into some kind of cooking/sales but I need to keep this as inexpensive and simple as possible.
Any advise would be greatly appreciated
Thank you
Matt

[Harpo]

I also, am thinking of doing catering but, on a part time basis. I have looked on the Maricopa website and have not found much info. Any thoughts on where I should be looking? I would like to do on site work, not cook out of a resturant. I know a food handlers permit is needed but I can't find out what other restrictions or permits I have to abide by. Every once in a while I see people selling(I'm Assuming) BBQ on the side of the road. Is this legal??? I would like to get into some kind of cooking/sales but I need to keep this as inexpensive and simple as possible.
Any advise would be greatly appreciated
Thank you
Matt

I think alot of us would like to do something like that. I know I was looking into opening up a BBQ Restaurant before, well the take over of our economy and haters of free interprise, haters of small business..... oops sorry got side tracked. Now I have my sites on doing some competition cooking. As long as I can do what I love then I'm happy. Whither cooking for the masses or for a few judges at least were cooking for someone that appreciates good BBQ.

[toys4dlr]

Be careful when doing "Catering", as you will be required to roll back to a certified commercial kitchen.  You can be a "private Chef", but even then there are rules as to cooking on site and such.  That said, it is much like the posted speed limit, it is only the law if and when you get caught.   

Small parties and such should be no problem, but it is best to get legal. 

Back that the original question, figure out what the end goal is and buy the correct cooker to solve for that issue.  that includes figuring out use, need and budget. 

[Tempe BBQER]

I agree its best to do it the right way.. Of course when I would start I would assume it would be small groups friends family etc...  That's something I need to think about...

I guess at first most of the cooking I would be doing is small for the family, so I dont need anything big, but what I was thinking is if the Catering thing pans out then I would need something to handle a few more people.

I know somefriends have the goodone and like it a ton, but I dont know that I want to spend 1500-2500 right now..
not sure if I should get a offset etc

[toys4dlr]

I would say look at a 22 inch WSM.  That will cook a lot of food nd not break the budget at around 400 bucks.  Talk to Mike at BBQ Island and he can hook you up.  Of course, I now lean towards the Pellets and the FEC's are great.  They can cook a ton of food too.

[jmcrig]

I would say look at a 22 inch WSM.  That will cook a lot of food nd not break the budget at around 400 bucks.  Talk to Mike at BBQ Island and he can hook you up.  Of course, I now lean towards the Pellets and the FEC's are great.  They can cook a ton of food too.

Love the poopers, almost like cheating.

[Gizzy's Smokin Crew]

Be careful when doing "Catering", as you will be required to roll back to a certified commercial kitchen.  You can be a "private Chef", but even then there are rules as to cooking on site and such.  That said, it is much like the posted speed limit, it is only the law if and when you get caught.   

Small parties and such should be no problem, but it is best to get legal. 

Back that the original question, figure out what the end goal is and buy the correct cooker to solve for that issue.  that includes figuring out use, need and budget. 

Maybe "catering" is the wrong word. Chef would be more like it. A commercial kitchen is out of the question. I know you have to have a food handlers permit. I would like to do small private parties, church groups, etc.
Thanks to this website I have plenty of sources to check for the equipment. You guys and gals have been very helpful with that and I can figure out my budget. I guess I need to be pointed in the right direction for the legality part of it. I understand the law part of it but, I would like to do it right the first time. Any more thought would be appreciated. Thanks again

[toys4dlr]

A food handler is the very minimum, look at the manager card.  Still, unless you are cooking on site as the personal chef, you need a commercial kitchen to do it legally.  Small stuff should be fine, but if it grows find a kitchen. 

[Gizzy's Smokin Crew]

A food handler is the very minimum, look at the manager card.  Still, unless you are cooking on site as the personal chef, you need a commercial kitchen to do it legally.  Small stuff should be fine, but if it grows find a kitchen. 

I will. I forgot about the manager card. Thank you

[toys4dlr]

The food manager card will run about 125 or so, but they are good for 5 years.  Look at Servesafe.com or I found this listing.

www.AzFoodPro.com 


I know what you are talking about, the the Maricopa website does not do a very good job in telling you what is necessary to do catering. 

[Gizzy's Smokin Crew]

Thank you all. That helps alot