Fatty and Fits food truck is facing a delicious problem: overwhelming demand. Operating GottaQ BBQ Food Truck and Catering in Cumberland, RI, the business has become so successful that the onboard smoker, a Smokin Tex 1500 CXDL, simply can't keep up with the volume. This electric smoker was initially chosen to comply with local regulations prohibiting wood/charcoal or wood/gas burning in a moving vehicle, a necessity for continuous cooking. However, the owner, a BBQ enthusiast with a stick burner and a propane-driven wood smoker at home (albeit not "Commercial use" approved), yearns for more smoke and a better smoke ring on their BBQ. The challenge lies in finding a commercial smoker, with a 300-500lb capacity and rotisserie, that allows for overnight operation to cater to long events.
The Smoker Dilemma: Gas, Pellet, Charcoal, or Wood?
The owner's initial confusion stemmed from needing an electric smoker for mobile cooking and desiring a high-capacity smoker for stationary use. To solve this, a commissary trailer is being built for prep work. This trailer, equipped with a full kitchen, ample refrigeration, prep tables, and wash sinks, will house the new, high-capacity smoker.
The question then becomes: which type of smoker is best for achieving optimal smoke flavor, smoke ring, and authentic BBQ? Options under consideration include pellet smokers like the FEC 500/750, gas smokers such as Southern Pride and Ole Hickory, and less expensive "look-alike" units.
Expert Opinions and Considerations
Memphis, a city renowned for its BBQ, sees Southern Pride and Ole Hickory smokers as staples in many restaurants. Both brands are capable of producing excellent smoke flavor when used with sufficient wood in addition to gas. Potential buyers are advised to compare models within their capacity needs and budget, and to explore the used market via eBay and Craigslist for cost-effective options.
One user expanded on the question, asking whether an FEC 500 pellet smoker or a Southern Pride/Ole Hickory equivalent LP/Wood smoker would be superior for smoke flavor, smoke ring, and authentic BBQ.
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One FEC owner loves FECs and says that smoke flavor is subjective. As an example, the user took his brother and father to a place that has 3 oylers, which many would agree are probably the gold standard in restaurant BBQ smokers, as authentic as you usually can get in a commercial setting. The user loved the food. The user's father and brother though did not care for it as much as the user did. They enjoyed it, but both felt the smoke flavor was too overpowering. Looking at yelp, the place have lots of great reviews, but there were some that felt the same way about the smoke being too much. The FEC does give a little lighter smoke flavor, but the user do not view that as a negative. Also, it is easy to add a little more smoke with simple accessories. The user likes that they are super easy to run by any staff, its much easier and cleaner to store pellets than wood splits, no need for any gas or special electrical hookup, and virtually no chance of fire in the cook chamber as all models other than the 100 have a seperate furnace outside the cook chamber.
The Food Truck Festival Scene: A Unique Challenge
The owner clarified that the commissary trailer is in addition to the food truck, not a replacement. The events they participate in are food truck festivals, where large trailers are often prohibited. The food truck excels at daytime lunches, suppers, and catering, but the festivals, attracting tens of thousands of people, present a different challenge. BBQ, known for its intensive prep and cook times, is arguably the most demanding food truck cuisine. Despite this, Fatty and Fits has streamlined its operation to handle 40 orders per hour with a two-person team, but the increasing scale of the events necessitates a higher-capacity smoker.
Addressing Sustainability in the Food Truck Industry
While the immediate concern is increasing production capacity, sustainability is becoming an increasingly important consideration for food businesses. This aligns with broader trends, such as the aviation industry's move towards sustainable aviation fuel (SAF) and compliance with regulations like ICAO CORSIA.
The bio-energy sector, particularly in countries like India with abundant sugarcane resources and ethanol production infrastructure, is exploring sustainable fuel alternatives. The RSB Academy provides capacity building for SAF certification, including RSB ICAO CORSIA, across all markets. By 2027, ICAO CORSIA compliance becomes mandatory for sustainable aviation fuel suppliers. Early preparation provides decisive competitive advantage. Indian SAF producers, sugar mills and feedstock suppliers who invest now in building certification capability will establish themselves as trusted suppliers to international markets, secure premium pricing, and capture market share whilst competitors scramble to meet compliance requirements. RSB Academy offers structured capacity building programmes, from introductory courses on sustainability principles to technical training on CORSIA requirements.
Although seemingly unrelated to a BBQ food truck, the principles of sustainability - environmental, social, and economic considerations - are relevant to all businesses. Fatty and Fits could explore sourcing local, sustainable ingredients, minimizing waste, and implementing energy-efficient practices.
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