Ok guys. Fixing to mount up a FEC300 into a 22ft concession/competition trailer and will be serving lunch and dinner 2 to 3 days a week plus a crap ton of festivals. All of my area are surrounding counties and a short interstate or smooth 2 lane road 12-15 miles away at max. Im assuming that running the rotisserie is out of the question but with it off can the smoker continue to run while traveling? It would be a situation that we open at say 11 am so for a brisket we would need to start at 9 or 10pm the night before so that we have enough rest time before cutting for serving. I want to be able to travel to the lunch spot the day of to keep from camping or spending unnecessary cost hotel rooms when your only 15 minutes from home. IS THIS A OPTION? Thanks for any input in advance.
Hey guys or gals. Anyone have any experience with the question mentioned above? Thanks in advance
Well I hate to keep bringing this up and I have calle the factory and they weren't sure either so Im turning to you guys. Thanks again in advance
I'd say, so long as your liquids stay stable, you don't jostle the meat around too badly, and the electric stays on, send it.
Don, We do not recommend running the unit while driving for a couple of reasons. The first would be the racks swinging and dumping your product in the unit. The second would be that your temps are not consistent while driving and the rotisserie is off. You can also see issues with drafting causing the unit to go out.
We are working on fabricating a couple bars that will lock the racks into place and not allow them swing. As for the vent thru the roof is where our problem is still lurking. We aren't going to be going far. 15-20 miles max. But the wind causing a vacuum and possibly putting the fire out thus creating temp changes is our next task. Once we get that figured out we will post up here. Also on our list is a air scrubber for the smoker vent to be able to pull the trailer indoors so that we can sell at large indoor events like the Farm Machinery show.