mobile BBQ rig

Found them for you:

Rig Pics

1st off thanks smokinokie for giving jerry the quick link to the pics
jerry if you look really close at the pics you will see the vent pipe for the fec is right up against the sm150. pipe is just standard flex pipe and while it doesn't look all that tuff it went thru one fec fire and i am still using it.
if i did not have the steam table and chilled food table then i could have cut the lenght of the rig from 18 foot long to 15 foot and still have the triple sinks and reefer and freezer shown in the pics.
myself i would stay with the 22 cu.ft upright reefer and 7.2 cu. ft. freezer as they come in really handy and i use them more often then i realize. the 5 ft hood is a keeper for sure especially with the fec and is required here anyway. nice part is a fire suppressor wasn't required as my fire marshall views the smokers as ovens(thanks cookshack for including those words in the ul plate on the sm!!)
the one thing i would not waste money on is the a/c. said it before and i'll say it again an a/c the exits air within 18" of a hood system is a waste of money as it goes right up the hood. the hood really sucks so even on 100+f days here the rig stays comfortable. doesn't mean you won't sweat but with an air flow like that you will evaporate really well
good luck on the venture
if i can be of any help just email me.
again thanks smokin for the link
jack

Thanks all for the prompt response. I'm still a long way from making the $$ commitment, but I remember the greyhound trailer was similar to what I would like to see.

Jack, I read your comments about AC before and since it doesn't get as hot or humid up here it never was under consideration, but many of the roach coaches up here seem to have them, maybe because they just sit and watch the taco meat turn Irish.

MY used 105 came with a hood and since I had to replace the fan last summer and know how all that works, I probably would like to hard plumb the FEC the same way, either through single stack or two separate but equal. Do you think the powers to be appeased might let me forgo the hood since they are both ovens?

So would you keep the same size refer and freezer if you had to do it all over again? And I assume that your hood doesn't contain fire suppression?

RQ~
I have a trailer similar to Jack's. Here is my $.02, adjusted for inflation:

Freezer and reefer are absolutely indispensible. With independent power (generator) I can go anywhere and be in compliance with anybody's regs. I have a K-type fire suppression system as well, but then I run a fryer and a broiler too.

Don't need the A/C.

Triple sink with on-demand water heater is awesome.

I like the steam table. Chili, Hot dog water, beans....I wouldn't want to be without it.

Make sure you have a way to empty your fresh water tank other than running it through the pump. Maybe it's no big deal, but I didn't want to have to run my pump for a half hour every time I emptied the tank. The grey water obviously can be emptied with a valve too.

Think about how you will place your bread rack, if you will be using buns. It gets hot in the upper part of the trailer.

Best of luck to you!

Quote by Kinsman:

quote:

Think about how you will place your bread rack, if you will be using buns. It gets hot in the upper part of the trailer.

Actually, hot is not necessarily bad for bread and rolls as long as they are in a tightly sealed package. Cold on the other hand is bad and refrigerator temperature is the worst. Freezing on the other hand is good.

Most people think bread gets stale because it dries out. That's true to a degree, but most of the staling of bread is caused by a process called "retrogradation." This process causes the starch in the bread to crystallize giving it that stale feel and taste. The process is hastened by cooler temperatures with refrigerator temps causing it to go the fastest. This process can be reversed to a certain degree by heat and that's why stale bread seems fresher after being toasted. Freezing, on the other hand, solidifies the bread before the process can take effect.

And that's my two bits worth.

EZ

jerry,
i have the cookshack hood on our 2nd sm150 and it works like a dream.
on your hood question best thing to do is just ask your local authorities. in my case i knew that i was going to need one and they come standard on trailer-tech rigs so i just never really thought about another way of venting.
you are right,in my hood i do not have a fire suppressor but my big fire bottle is an arm reach away without turning around and i kind of crack my inspector up because i have 2 more bottles in addition to the state required one. we laugh about the navy making us fire safety prone!!!
on the reefer and freezer. this was one of those happy things that sometimes occur when you and your builder are on the same wave length. alex at trailer tech found a way to make everything fit better and more work friendly and we switched the under-cabinet type units for the upright and chest. i have never been sorry for this change and they balance with the water tank which is directly across from them and i am sure this is what makes the trailer so easy to control even in high winds of 30mph+. on top of that peggy has made quite a business with one pound pulled pork which she delievers hard frozen in freezer bags. we pack all the orders 1st thing on saturday morning and by the time the market closes they are frozen rock hard and are then delievered on ice. this is something we never envisioned happening but somehow i think alex saw something like this coming since they build so many rigs. again it was just one of those happy things that happen. the size and more especially the fact that they are made by artic air would remain the same.
don't know if you have this link but try www.trailer-tech.com take a look at their standard model i think 7 x 14 and more importantly read the standard equipment list. remember anything you don't want will be a down charge in price.
jack
ps. kinsman brings up a good point. we have a rating similar to his. here it is called an "mfd" mobile food dispensary. we can cook anything,anytime,anywhere. the only proviso is water and grey water must come from the commissary kitchen-that's it!!! a catering license would require everything we do to be cooked at the commissary.

Hey Jack-

I might have just got lucky with the Sanitarian, but my trailer is OK'd as my commissary.

I have the stand-up Arctic Air freezer and fridge, I think they are 20cf; anyway those suckers are huge. And they pump a lot of cold air, I really like 'em.

Thanks for the info.

So it seems that Artic Air is your choice for the cooling side. Jack, is your chest freezer a frostless type?

Instead of the steam table I was thinking about getting a couple of those one pan electric heaters, that I could move outside or into someplace if I wanted to serve elsewhere. Are they worth the $100-150 bucks or would it be better to run the sterno type dishes? It's kind of like 2 for 1 price wise and sterno is cheap.

chris,
you have given me another reason to leave florida besides the hurricanes. here you have to have a commissary. it makes no sense at all but it is the way it is. i only use mine for potable and greywater as required and have never stored food there as everything that we do is on an as needed basis. but i sure am glad that you don't have too. seems montana still uses it's brain and i really love the no speed limit thing
jerry,
my freezer is manual defrost but at this point that has not presented any problems due to my shut down routine. after the rig is parked and all frozen goods are off loaded onto ice for delievery i simply open up the freezer while i go about vacuuming out the fec hopper and firepot,swepping and mopping and just a good hard cleanup. by then any frost has melted and my final job before securing the rig is to wipe it out and sanitize it. takes maybe 7 mins top to do that.
on the hot food thing here's my thinking and some of it is based off your previous posts and some is just me thinking about where in a short rig they could go.
first off on the left hand side of my work station over my triple sinks there is enough room for 3 standard sterno chaffers (full hotel pan size) or 2 electrics. this would never work for me since i am left handed but i assume you are right handed.
that said let's look at the electrics. unless i really miss my bet i think those will pull about 500 to 1000 watts each (and jump in anybody who has the correct wattage). if i were to use those my two 3000 watt gennies would be overloaded for sure. a new honda and the parrallel kit would be about 2 grand plus.
ok now the sternos do offer 2 things the elctrics don't. one is sterno is cheap but more importantly say a gennie does go down you still have safe hot food!!!! the other advantage is you can get cheap chaffers at sams for about 15 bucks each. that would allow you to try them,try out their work location and just generally see if you like the concept without a huge cash outlay.
hope it helps some
and i hope your state's requirements are like chris's. man that must be heaven
jack

Jack,

Well we in Washington don't need a commissary either if our rig passes muster. That's kind of the reason for building something, because we could work on a temporary permit, the Washington name escapes me now, if we had a commissary to prepare anything we have to prepare. But that goes away with an approved rig that then becomes your commissary.

Secondly, I knew I liked you, for I too am left handed. The concept with the pans of whatever type would be outside the rig in that temporary setup above. We have a Costco Business that I checked today and the electric warmer ($115) draws 1200 watts, which really takes it off the generator potential, and probably a lot of temporary power sources. They also had a soup warming pot ($90) that probably held a full sized hotel pan worth of stuff (beans?), but it pulled 450 watts. They also had some better than Sam's sterno chaffer, for $35 each. Sterno chaffers look like the way to go.

jerry,
man on the commissary thing i am sure enough glad for you and you have no idea just how glad i am!!!!
another lefty??!!! man it is so nice to meet someone else who is their right mind
the sternos you can get cheap. looks like a skeleton but a little foil and dressing up and it will work. now the nice chaffers are made by spring. they start at around 200 and go up fast. it's whats used at the greenbriar and at williamsburg. looks great, high quality, but what the heck we talking bbq here and we don't wanna get too far above our raisin' so to speak. lol
jack