starting mobile bbq business

Please check with your health department. No matter where you end up, you will need a base to store and receive goods. Some states will not let that be your house, check local zoning. It is always better to know up front what your obstacles are.

Sounds like a fun idea. Please let me know how you do. Keep in touch. This seems to be a lot of peoples' dream, it would be interesting to see if someone can make a living doing it this way....

Carl

Hi:
Just registered today at Cookshack and found your letter. My business IS mobile food concessions. Have 6 trailers, 2 French Fry booths and several roasted nut booths.If you are going to install a Cookshack smoker in the trailer, here is what else you will need: 8-12 cu. ft. freezer for meat and ice. A 12 cu. ft. commercial fridge with a work top for cold items such as cooked meat, salads, beans, condiments, etc. It is surprising how fast it will fill up. A triple wash sink, handsink, soda machine, charbroiler to warm meat and also for "flash"(eye appeal), warmers to hold meat, and storage areas for paper supplies, canned goods, sauces, soda, CO2, and utensils. Don't forget to leave space for the smoker. My advice: a 20 ft trailer. It will floorplan out efficiently and have ample work room. If you do a busy job, you will have 4-8 people working in there. Can supply a few trailer manufacture's names if you wish. They run from the low 20s to 150m.

Another site that has a neat marketing angle is Southern Yankee...they are kinda pricey though but it may give you some ideas:

Southern Yankee

If anybody else has any links for BBQ concession trailers or any other BBQ suggestions I think it would be ok to post these...

Good Luck!
PrestonD