SDSBBQ - BTS of a BBQ Catering Job - Part 1 - The Prep

Join the Patreon Team For Early Access to the videos - / sdsbbq
Order Your SDSBBQ Shirts - teespring.com/stores/sdsbbq-s...
Order Your Stickers - www.brbque.com
Want to send something for us to try?
Steel Drum Smoker's BBQ
P.O. Box 3236
Catonsville, MD 21228
Care to donate to help support the channel?
paypal.me/SDSBBQ
CashApp - $SDSBBQ
Frequently Asked Questions Playlist - • SDSBBQ - FAQ - Frequen...
Check out the links below to easily find some of the things I use in my videos!
My Cameras:
Sony RX100 vii - amzn.to/2uQSnFP
Sony DSC-HX99 - amzn.to/2CHNDD2
GoPro HERO8 Black - amzn.to/37KS4JQ
Shotgun Microphone BOYA 3.5mm - amzn.to/2JsI9z2
Custom Cutting Boards R Us - customcuttingboardsrus.com/
Check out ThermoWorks Instant Read and Long Range Thermometers:
www.thermoworks.com/?tw=SDSBBQ
Mini Instant Read - www.thermoworks.com/dash?tw=S...
MK4 Thermapen - www.thermoworks.com/Thermapen...
Long Range Cook Thermometer - www.thermoworks.com/Signals?t...
Some of my favorite BBQ Toys and Tools:
Pink Butcher's Paper - amzn.to/2VHmfyN
Brown Butcher's Paper - amzn.to/3f0lHM0
White Butcher's Paper - amzn.to/2KSYbmB
Electric Fly Swatter - amzn.to/3lnAS5e
Flip-Box Large Collapsible Insulated Lightweight Cooler - amzn.to/2QRqw0n
Flip-Box Extra Large Collapsible Insulated Lightweight Cooler - amzn.to/2QO524e
Digital Kitchen/Food Scale - 22lb/10kg Cap - amzn.to/35Ct5aK
Weber 22-Inch Charcoal Kettle Rotisserie - amzn.to/338kxYA
Slow 'N Sear Plus - amzn.to/2Lo7nPF
48-Ounce Hand Sprayer for Multi-Purpose Use - amzn.to/2K8JoEK
Long Range Wireless Thermometer - amzn.to/2ZNS5Zs
Inkbird IBT-4XP BBQ Thermometer - amzn.to/2KMyPHE
Stainless Steel BBQ Kettle Vortex - amzn.to/2Z3PTgd
Instant Read Meat Thermometer - amzn.to/2IG8bzn
5 Gallon Bucket Lid - amzn.to/2VRiNQo
4-Cup Fat Separator - amzn.to/2zki8dV
Salt and Pepper Grinders - amzn.to/2GErloQ
Olive Oil Sprayer - amzn.to/2uNGsI0
GrillGrates for the 22.5" Weber Kettle Grill - amzn.to/2YSqWZW
Butcher's Twine - amzn.to/2KB3Zll
Greenworks Pressure Washer - amzn.to/2TH4ewr
Here is an updated version of the Big Cambro I use.
amzn.to/2zdd2n4
Here is an updated version of the smaller Cambro I use.
amzn.to/2ipzkYH
12" Amazen Pellet Smoke Tube amzn.to/2qpLe8N
BBQ Polyester Flag - amzn.to/2mEAXlN
Smoker Replacement Drip Pan - amzn.to/2liwhAR
Amazen Pellet Tube Smoker 12" - amzn.to/2l6QaQq
Welding Helmet amzn.to/2mEJ16f
Stainless Steel Replacement Straight Tube Propane Burner - amzn.to/2lirLCp
Heat Tent / Difusser, Porcelain Coated Steel - amzn.to/2mo41lx
Weld-on 1/2" Forged D-Rings - amzn.to/2mEIrFz
XZN Triple Square Spline Bit Socket Set amzn.to/2no8RM7
Torx Bit Socket Set, T8 - T60 amzn.to/2msTPVW
Pneumatic/Manual 6.5 Liter Oil Changer Vacuum Fluid Extractor Pump Tank Remover - amzn.to/2qqwAPl
Sous Vide Tools:
Anova Precision Cooker (Sous Vide)
amzn.to/2AOx59F
Cambro Camwear Square Food Storage container, 12 Quart
amzn.to/2yPoX7A
Ikea VARIERA Pot Lid Organizer, Stainless Steel
amzn.to/2ilXDaO
E-Mail - [e-mail]
Follow me on Instagram @Steeldrumsmokers
Follow me on Twitter @SDSBBQ
Check out my website www.steeldrumsmokers.com
Order Your Shirts and/Or Stickers - www.brbque.com
Royalty Free Music Courtesy of
/ blvck_soul
incompetech.com/m/c/royalty-free
Intro Courtesy of "FunFamMedia"
/ funfammedia
Channel Banner Courtesy of "Subjavik"
/ @blarin
Intro and Outro Music
Disfigure - Blank [NCS Release]
• Disfigure - Blank | Me...
/ disfigureofficial
/ disfigureofficial
/ disfiguremusic

[@keithpinkney7685]

I appreciate your videos, I started my BBQ business a few weeks ago and enjoy the uplift!

[@SDSBBQs]

+Keith Pinkney Thanks for watching and commenting! Good luck.

[@avenwarren6078]

I am just going from cooking for friends and family to catering and really find your videos helpful informative, and easy to watch !

[@SDSBBQs]

Well thanks I appreciate that!

[@tampabayflatsfanatic5118]

that jar is legit! slur'n words for first few minutes of the video...😂 love it! definitely keep'n it real! 💯

[@SDSBBQs]

LOL, thanks

[@ivette7332]

I was so looking forward on seeing the layout of your finish product!! Especially your potato salad.. I wanted to salivate over your food that u didn't show! 👊👊👊

[@SDSBBQs]

Sorry, I can't show everything.

[@rogerrathbun444]

Have you ever tried those tumbleweed fire starter that Royal oak makes for starting BBQ's ? I switched from the propane torch to them and they work really well with a little kindling .

[@SDSBBQs]

I use them for starting my grills but never a smoker.

[@freeindeed5393]

Bessie! I like that pit bro! Very nice!!

[@SDSBBQs]

Yes indeed I like her too... thank you Sir for watching and commenting 🙂

[@KevinsNorthernExposure]

Seasoned wood has about 20% moisture.....no need for water pan with a stick burner...especially an offset.

[@SDSBBQs]

Not the case. Adding water to a smoker is a game changer for the better. Try it and then let me know the results.

[@SanFran49erfan]

Thanks so much man. I’m envious of Bessie lol

[@SDSBBQs]

+Preston Hicks She can be a gift and a curse at times.

[@HoangTran-bh6qn]

The videos are great keep it up can't get any better than this free tips.

[@SDSBBQs]

Awesome thanks for watching and letting me know that I helped!

[@joelee1894]

Great video. Very informative.

[@SDSBBQs]

That was my hope when I made this. Thanks for watching and commenting!

[@michaelcooney7687]

Excellent demo

[@SDSBBQs]

Thank you Sir!

[@mr.bstorytelling3719]

Thank you for your advice.

[@SDSBBQs]

Thank you Sir for watching and commenting!

[@jwr223]

Dash just a heads up on those wire brushes...I used to clean with those until 3X while pulling pork I got brissles jammed in my fingers, Thank god it didn't end up in a customers mouth...

[@SDSBBQs]

I check the grates and the food like a hawk for the bristles. I also replace the brushes rather often. to help prevent that. Thanks for the tip and for watching!

[@Michael0506]

I like this video, I have a question for you! I bought a used Lone Star Grillz offset 1/4" steel 24"x40" Smoker, The guy didnt take care of it so i am going to restore it, rust on outside FB and little in other places, non inside. I will sand spots and top of FB then apply the high heat spray paint from rust0-leum. Question is, can I power wash the inside of main chamber and FB, I have a good pressure washer and foam canon and have some Pink shampoo from chemical guys for car washing! Or should I just do it all by hand inside and out cleaning! I just want to clean it like new again! Thanks for help! I do have wide put knives if needed to scrap grills and inside crud!

[@SDSBBQs]

I pressure wash the inside of the cook chamber once a month. I usually don't use any "cleaner" though. Usually the high pressure is enough to clean the smoker out. For the firebox I usually just shovel out the ashes once they are cool.

[@Michael0506]

Thanks for the advice!

[@SDSBBQs]

Sure thing.

[@Michael0506]

Nice video, what is that clear glass bottle on the water hose right behind the spray nozzle!

[@SDSBBQs]

That might have been for soap.

[@coreyjohnson967]

love dis big dawg, just subed!

[@SDSBBQs]

Thank you Sir! Get comfortable and I hope to see you in the comments of more videos in the future!

[@TheBBQKEEPER]

Awesome information! Have not watched all the videos, so you may had mentioned this. Did you take any safe food classes? Do you have insurance, if so what should be the expected cost and do you recommend a insurance company? Thanks!

[@SDSBBQs]

Serve safe yes. Insurance for specific events when needed and it depends on the venue.

[@KevinsNorthernExposure]

Bessie looks like a Lang...without being a Lang.

[@SDSBBQs]

Lang's are a rolled pipe. This is a Oil Heat tank, maybe because I have seen and been around both for quite some time I don't see the resemblance.

[@davidgarner6517]

Hey dash, just curious...when it comes to things that just take up time like getting sodas as waters, how do you price that out for them?

[@SDSBBQs]

I charge 125% retail price, just enough to make something but not too much to drive someone to do it themselves.

[@KevinsNorthernExposure]

what kind of permits and licenses/insurance do you need to cook BBQ for others in your area?

[@SDSBBQs]

My recommendation is for you to find out what it is in your area because we we may need are usually different and I do not want to steer you in the wrong direction.

[@robertefreeman6945]

where did you acquire your igniter from? I like the long reach it has.....

[@SDSBBQs]

I got it from Lowe's or Home Depot. It's a Bernzomatic weed burner

[@TomCat777]

Awesome video bro. What are you using to clean the smoker?

[@SDSBBQs]

Now a days I use the pressure washer.

[@daphnerodriguez9980]

THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜

[@SDSBBQs]

Thank you so very much for watching!

[@toddbennett6097]

What brand and length of knife do you like best?

[@SDSBBQs]

I use basic knives from the restaurant Depot for the most part. kzbin.info/www/bejne/pZ2zZXmlbd2jrtU

[@myyardguy6994]

Been binge watching your videos all day. Thanks for all the info and the effort you put into making them. I have a question. What temp does your warming box usually stay at after you get to your 250° cooking temp? And also is it completely sealed off and is heated from the fire below or is there actually a vent? Didn't know if it just warms or you could actually smoke meats.

[@SDSBBQs]

So I very rarely use the warming box but there is a vent in it. The box usually stays at about 150 with the vent closed and to be honest I've never opened it to see if I could get cooking temperatures in it.

[@myyardguy6994]

@@SDSBBQs Awesome. That's all I needed to know. I'm about to make a custom smoker and was wondering for modification purposes. Thanks again!

[@SDSBBQs]

@@myyardguy6994 Nice! Good luck with your build.

[@myyardguy6994]

@@SDSBBQs Thank you, sir!!

[@victorbenner539]

I really like Bessie. Did you build her or was she a find? I really like the big top shelf, big open space when you open her up. Well hell,I could just keep going on, very nice.

[@SDSBBQs]

I bought Bessie from a guy named Kirk from Front Royal, VA. I bought Bessie, Vicky, and Bernadette from him. Too bad he isn't making smokers anymore.

[@SDSBBQs]

THIS IS THE BIGGEST COOK VIDEO I WAS TALKING ABOUT

[@warrenwilliams9256]

Where do you get your wood and what kind

[@SDSBBQs]

I had an Arborist and it's primarily Oak. I have a whole video talking about my wood. It's under the FAQ playlist.

[@KIRBBQ]

Nice smoker!

[@SDSBBQs]

KIRBBQ Thanks!

[@djaymccall4701]

SDSBBQ how much would you charge just for cooking the meat if you was cooking for a party for someone

[@SDSBBQs]

I have a video on this. Look for the FAQ playlist

[@stephenjordan929]

How much do you charge to do an onsite cook, with food provided and without. Thanks for your help.

[@SDSBBQs]

That's a bit of a loaded question. I have a flat rate per hour with a minimum amount of billable hours. Then as far as food costs smoked meats are charged by the pound and if I'm buying hot dogs, burgers and buns I charge for those with a small fee added in.

[@dogman807]

How much do you charge to do an outside cook ,question not answered.

[@ShinMufasa]

That sip though. Gangster lol

[@SDSBBQs]

You ain't about that life...

[@cemeteryman1000]

Did you have to take any special steps to get a health certificate or operating permit ?

[@SDSBBQs]

I have a servsafe cert other than that I don't talk much about those things because the rules are different everywhere. That is something that you will have to find out for yourself and your area.

[@TheUrbanCultureKitchen]

Much Support, Love the channel Keep in touch thanks for the video chat......

[@SDSBBQs]

Thanks watching and commenting!

[@xiomarafabres5420]

Are you licensed to cook from home? I’m not sure which way to go. I have some people telling me I need to prepare food in a commercial kitchen ($75 an hour!) then I have some people who say I can cook out of my own kitchen. I’m trying to start my small catering business and don’t know how to go about it . Thanks

[@SDSBBQs]

It's a grey area... I am not cooking to sell to the general public. If I were vending I would need a commercial kitchen.

[@xiomarafabres5420]

Gotcha! Thanks 🙏🏽

[@samhippey4406]

You need a prep room to make foods at home. Can't be in your house, all food stuff like knifes, Pan's cutting boards must stay in that room.

[@waynebucknall4428]

@@SDSBBQs so if i start my own bbq catering and people contact me about catering for events then i dont need a commercial kitchen, do ii understand that correctly. if you have an email or phone id love to chat with you and pick your brains. Love the videos, theyve helped me so much

[@SDSBBQs]

@@waynebucknall4428 This is a Grey area, you'll have to figure out what it is you are going to have to do in your situation. Unfortunately, I can only tell you what I was comfortable doing and share with you my experiences.

[@TheWinkingPigBarBQ]

I see that drink. ;) I've done some research on cooking loss for pork butt and other meats, for pork butts they tell you the final yield is 65% of your starting weight, this is due to fat rendering off and water evaporation out of the meat. Then you need to consider how many people you're going to be feeding, how many will be children, adults, and older adults (children and older adults tend to eat less), then determine serving sizes to come up with a final amount of meat needed for the job. Anybody can find these figures, just do an internet search for it. In regards to your fire management using the intake vents, I've been watching some videos recently in regards to getting the "thin blue smoke" out of your offset smoker and what I'm seeing is people leaving their vents wide open then letting the fire burn down to mostly coals and the mostly coal fire is where you get the thin blue smoke. After that, add one or two logs at a time to maintain the temperature. Initially, you're going to get the more white billowing smoke with each addition but not starving the fire for air makes for a cleaner burn. Not trying to change your thing but something I've been doing for the past several cooks and it has helped me maintain more steady temperatures, it's not set it and forget it though. Hahaha! "A barbequer", is that anything like a pitmaster? Not laughing at you, laughing with you. I know how hard it can be to find words at times, especially when you've got 10 30 things going on all at the same time.

[@SDSBBQs]

You asked and I delivered! My rule of thumb for catering job meat needs is much simpler than that, which you described. I recommend a 1/2lb per person then add a 25% overage as a starting point and then budget typically dictates from there. Due to the size of the intakes on Bessie if I don't throttle her back she will burn WAY hotter than I need. I've found that when I throttle her back the fuel lasts a little longer then when she's wide open as well. I also add 2-3 sticks about once an hour to maintain the temp I need. There might just be differences in the firebox size and intake size that allow me to run Bessie differently. I strongly dislike the term pit master. Most that use the term only cook in fair weather and only cook for friends and or family that will not actually let them know how bad their food is. Even if you were laughing at me. wouldn't be the first or last... have you seen some of these comments? LOL. Thanks Chuck for watching and commenting!

[@TheWinkingPigBarBQ]

I have a personal aversion to self-identifying myself as an expert (master) at anything. Way back in another lifetime I had somebody tell me to watch out for people who call themselves an expert because nobody knows everything and the ones who think they do can be dangerous. Depending on the situation, even physically dangerous to those around them on a job site for instance. If somebody else wants to put a title on me I don't have much control over that, but when you self-proclaim to be something and things go wrong (and they will) for whatever reason then you don't look very good. I loved the video by the way.

[@SDSBBQs]

Exactly. I don't like to be called "Grill master, Pit Master or Chef" If you want to label me as something... I'll take the label of Arsonist.

[@johnocallaghan2946]

Morning Dash - We have a big community BBQ coming up and I was thinking about maybe selling some BBQ and my girlfriend made a comment that got me thinking. What kind of permits and/or licencing do you need to do what you do? Bare minimum I'm thinking a food handlers card right?

[@SDSBBQs]

You will need to see what you will need in your local area. I do have a Serve Safe card but I also don't sell anything to the public, key word sell. If I was selling I'd need a vending permit and a slew of other things.

[@dogman807]

Just skateboarding around permits.

[@reddmann4340]

Hey Dash. Where in town is a good place to by Beef Ribs? Been looking all over.

[@SDSBBQs]

Restaurant Depot is the only place where you can find the thick plate beef ribs.

[@hullbryann]

@@SDSBBQs Sam's Club has them, but you have to go ask an employee in the meat department for uncut Beef Ribs. They either come in a 2 or 4 pack. I personally have better luck finding the 3 bone plate cut at Sam's than I do at Restuarant Depot.

[@kjmick]

i like the smoker im not sure if you misspoke about putting chicken on the top grate with pork underneath for food safety that is not very safe

[@SDSBBQs]

I did NOT misspeak. If it were raw then yes it could be a problem. BUT since it is cooking and the chicken will cook faster and finish before the pork there is NO issue. Especially since the pork cooks to a higher done temp and anything from the chicken will be killed due to the longer exposure.

[@rustym43]

Do you use the other smoker that look like that 1

[@SDSBBQs]

I'm going to need you to be a little more specific... I have a few smokers.

[@rustym43]

Look like a 275 ovel tank

[@SDSBBQs]

Ok so in this series I used My big wood burning smoker Bessie. I still use that smoker all the time, when the cook demands a bigger smoker.

[@duck_poppa]

What state do you live in. Starting my business in the next month, so much red tape everywhere when trying to sell food.

[@SDSBBQs]

I live in MD and totally agree. Unfortunately you'll have to figure out what you need and go from there. I can't (and don't) give advice on that because of all of the differences.

[@duck_poppa]

@@SDSBBQsout here on the west coast it's crazy. Glad you are able to make the videos and put them out. Hoping I can find the same after I figure out the best way. Have to link up with a commisary and submit my applications and request licenses and permits.

[@SDSBBQs]

I know exactly what you mean. Best of luck.

[@armymedic574]

Question:: so you cook brisket, chicken, and pork at the same time. My question might be simple but how? Those are cooked at different temps or no?? Jason

[@SDSBBQs]

Nope all cooked at the same temp... they are just done at different times.

[@armymedic574]

Do you have a Instagram or Twitter for your channel?

[@armymedic574]

You have my attention.. I will watch and learn. Lol great channel dude

[@SDSBBQs]

@@armymedic574 IG @SteelDrumSmokers

[@SDSBBQs]

@@armymedic574 Thanks again

[@GTGrabber]

Thats some pretty stout looking... lemonade you got there. So far all I see is work. When are we gonna hang out get all philosophical and shhhhtuff. lol. I didnt know Bessie was a reverse kind of gal. She's a sweetie for sure. Thanks for the brief introduction.

[@SDSBBQs]

Just how philosophical did you need? I try and not have the camera rolling when I drink heavily, you know cause the internet is permanent and all... But your more than welcome to hit me up and we can shoot the shit shot for shot or something! Both Bessie and Vicky are reverse flow smokers. If you look back in my catalog I have talked in greater detail about Bessie. Maybe check the SDS BBQ Related Playlist.

[@GTGrabber]

You know I think there is a beer commercial for Schiner or something where the group of guys are hanging around a smoker kicking back. They open the smoker and there is only 1 rack of ribs on there. Now how is it 4 guys are going to share only 1 rack of ribs? NM I found the commercial... The smoker in it is the exact cheapo model I have. (Feel free to have pitty on me LOL) ... and that cloud of brown smoke. UCK! kzbin.info/www/bejne/qmfHaayGa512ers

[@SDSBBQs]

Ewe... all that smoke. I left a comment hoping no one actually ate those ribs... Those smokers are a decent place to start and hone your skills... don't get too down on yourself.

[@markn2904]

Dash thanks for sharing!!! Besse is a reverse flow smoker? Weight of food is fascinating, sell weight versus product purchase weight. For you, the sell weight is what you bid on a job? Knowing that shrinkage will require higher product acquisition weight to yield it. The math of a profitable business....

[@SDSBBQs]

Yes, Bessie is reverse flow. I base everything on the (cooked) product weight. If I promise 5 different people 5 lbs of food and after cooking I only yield 3 I will have some disappointed folks. I have learned over time how to factor all those things in, the hard way for the most part. But I seemed to have done a decent job, though I know I am still under charging on some things, I try and make up for it on others.

[@markn2904]

I would have to make a fishbone diagram to work out how to price, so I have a liveable margin of profit. Of course that is my old quality assurance hat coming out. LOL Thanks for remembering my season before cooking question. I look forward to the next video. Have a great day.

[@SDSBBQs]

Why yes I did just look up a fishbone diagram... It's not that complicated. I have a basic rule of thumb that I stick to. Buy 50% more than I need in the long run if I have any extra I either 1 have something for my family to eat or 2 have extra meat to sell off for additional profit. And of course I remember almost EVERY comment and question.

[@richardbohlingsr3490]

Dash, don't forget the cook you gotta check the food out to make sure it's ok to serve. YUM

[@SDSBBQs]

Richard Bohling Sr true indeed. I nibble here and there through out the process!

[@northwestwoodsmen]

What type of smoker is she? Looks very cool.

[@SDSBBQs]

That is a homemade smoker.

[@edlalo6126]

Is your smoker custom made?

[@SDSBBQs]

Yes it is a homemade smoker.

[@richardbohlingsr3490]

I figure 8oz of cooked protein per person. 80 people = 40 lbs of cooked protein.

[@SDSBBQs]

Richard Bohling Sr I typically say 1/2lb Per person and an overage of 25% to be sure there's enough.

[@kingdwayne55king15]

Great ifo bro phidelphia!!! Hit those likes I am rookie pit master!!!

[@SDSBBQs]

Thank you Sir, best of luck!

[@jaybird4812]

So, Bessie is a reverse-flow smoker....

[@SDSBBQs]

Yes indeed she is.

[@oidodsonidosonido2754]

Where did you get bessy?

[@SDSBBQs]

I bought it from someone I found on KZbin. He has since stopped building smoker.

[@nolidge1016]

Just subbed. Binge watching now. What is the song @9:03?

[@SDSBBQs]

It's called "Light Up"... Figured it was fitting me lighting the fire and all. It was produced by my brother soundcloud.com/blvck_soul

[@nolidge1016]

SDSBBQ I couldn’t find that track. Listened to some other ones and he’s nice!

[@SDSBBQs]

Yes indeed he is. He may have had to remove it for space restrictions.

[@nolidge1016]

SDSBBQ Damn, lol. Thanks man!

[@sevenkidsdad]

You cook at home. How do you do that in a non commerical kitchen, and sell it?

[@SDSBBQs]

It's a bit gray. I am not "selling" to the public.

[@georgewbushcenterforintell147]

How much did Bessie cost?

[@SDSBBQs]

I promised the builder that I wouldn't tell how much I paid for it.

[@wisewordzfromagrownman95]

Those brushes leave little pieces of it self on grill that get on meat and could be swallowed and cause issues just giving advice

[@SDSBBQs]

I have long since stopped using them. I was also very diligent in making sure the grates were always free of debris from the brushes.

[@wisewordzfromagrownman95]

@SDSBBQs keep making vids you're good at explaining prices...yeilds and such

[@peternorton7665]

a man and his smoker !

[@SDSBBQs]

LOL... yes indeed!

[@polo36514]

All of you guys are from Texas???

[@SDSBBQs]

I am not from Texas.

[@brisketninja]

#iwatched, you know what it is

[@SDSBBQs]

I really appreciate you going back and rewatching.

[@latonyaparks3050]

Where do yo by your meats?

[@SDSBBQs]

Restaurant Depot, Sam's and Costco for the most part

[@thorodinson6031]

Did You Buy or Build this? She is beautiful.

[@SDSBBQs]

I bought this smoker from someone who made it himself. Unfortunately he is no longer making smokers.

[@thorodinson6031]

@@SDSBBQs That's sad, when I move back to the States in a few yrs I would have loved to have one like yours.

[@SDSBBQs]

Well hopefully you'll be able to find something comparable.

[@lordsigurdthorolf1202]

Thank You from Phoenix Arizona ;

[@toddallen9047]

80. People

[@SDSBBQs]

Did I miss something?

[@papalarrysbbq9857]

Great info as always.. Man I love Bessie... some day..

[@SDSBBQs]

In due time y friend! Thanks for watching.

[@TearitoffE]

would you BBQ for 2,000 Samoans?

[@SDSBBQs]

Does a bear shit in the woods?

[@u4eeahh676]

I should try to find one of them restaurant depots close to where I live because , I bet those money muscles in those large pork butts are enormous for competition cooking .... 🤔✌🏼

[@SDSBBQs]

Yes indeed you should look into finding one.

[@geogonzalez104]

Aren't you worried about cleaning away all the flavor

[@SDSBBQs]

From inside the smoker?

[@geogonzalez104]

Yes if you go to some of the famous barbecue joints in Texas if you come near their grill with a brush they will shoot you because they say that all that flavored look up years and years to gathered I understand why you do it keep up the great work I love to watch your videos.

[@SDSBBQs]

I get that but I still need to make sure it is cleaned. If I were using my smokers daily then it might not matter as much how well it was cleaned. but when they are not used daily mold and or other things could grow. As opposed to getting anyone sick it is easier to clean the smoker. Just my 2 cents.

[@geogonzalez104]

Did you ever film the brisket you made for that school I'd be interested to see what it turned out like if you did I missed it

[@tina7061]

Is there anyone else other then me asking myself am I the only one who doesn't cross contaminate my food and serve it to unsuspecting people. I'm just wondering, because I see it a lot, chicken blood dripping on pork yeah 120 lbs of pork on the bottom rack and 40 lbs of chicken dripping on the bottom. But by the looks of the smoker it looks like stuff gets cooked well done in there so I'M SURE NO ONE GETS SICK...

[@SDSBBQs]

The way the food is cooked it is all done to the point that, cross contamination isn't an issue. The bigger issue is when pork is cooked over non pork meats, as I explained.

[@AncientPharaoh]

Tina I was going to ask the same exact question you did but you beat me to it. It is a concern for me. It's usually my 1st question that I ask.

[@SDSBBQs]

More often than not in almost any bigger BBQ restaurant they cook with and or on a rotisserie smoker. I at least make sure there is no pork cooked over and non pork.

[@lyleswavel320]

Thanks for not cussing, I like your tv show

[@SDSBBQs]

Sure, thanks for watching!