Hello Dr. BBQ:
Will you be having another class early in ’08, and do you every offer private classes when in Florida? I also had a couple of questions, I remember reading in your book that in the winter you run a roadside bbq stand, what kind of rig do you use and is it really that profitable? Would you recommend a Lang-type offset, a Traeger pellet unit or a Southern Yankee rotisserie type? I notice you have Cookshack on your website. We would like to get into catering, some vending and occasionally compete. Any help you can give would be great, and we would pay for a private class if you do not have classes in Florida anymore. Thanks,
I do expect to have a class in Lakeland, Fla., next January. I also do private classes if you’re interested. I don’t do the parking-lot BBQ joint thing anymore. It was a pretty tough business and not very profitable. I have a 20-foot fully equipped concession trailer that I used and I was totally legal. I’d rank the cookers you mentioned in this order, Traeger, Lang and Southern Yankee. I’d also suggest you look at a FEC100 by Cookshack. That would be my favorite.