I founded Part Time Party Porkers out of my love for cooking. One of my greatest pleasures is cooking for family and friends. Over the past several years I have developed my technique in barbecuing through trial and error and have come up with a winning combination of meat, wood, and smoke.
I started with a basic charcoal cylinder smoker where I quickly learned to cook ribs as well as prime meats After totally destroying my beginning unit I graduated to a propane powered cylinder smoker.
I soon learned true barbecue was defined as using only wood and smoke so I chose a smoker with a side fire-box as my next smoker. Using this new smoker and hickory wood, I discovered that this method of cooking did indeed produce the results I wanted in my barbecue.
I then invested in a trailered smoker. Using the indirect cooking method of a side fire-box I could cook for up to 500 people with this unit which allowed me to cook my chopped barbecue, ribs, chicken, prime meat, and whatever else I decide, to perfection.
Now I use a fully self contained 20’ vending trailer with a commercial style smoker. This “kitchen” on wheels provides me the opportunity to travel on-site to cook and serve my bbq. Whether it is a catering job for 1000 people or a national competition I now have a complete kitchen that travels where I do.
I started with a basic charcoal cylinder smoker where I quickly learned to cook ribs as well as prime meats After totally destroying my beginning unit I graduated to a propane powered cylinder smoker.
I soon learned true barbecue was defined as using only wood and smoke so I chose a smoker with a side fire-box as my next smoker. Using this new smoker and hickory wood, I discovered that this method of cooking did indeed produce the results I wanted in my barbecue.
I then invested in a trailered smoker. Using the indirect cooking method of a side fire-box I could cook for up to 500 people with this unit which allowed me to cook my chopped barbecue, ribs, chicken, prime meat, and whatever else I decide, to perfection.
Now I use a fully self contained 20’ vending trailer with a commercial style smoker. This “kitchen” on wheels provides me the opportunity to travel on-site to cook and serve my bbq. Whether it is a catering job for 1000 people or a national competition I now have a complete kitchen that travels where I do.