BBQ Business Portable Smoker & Tent

by Jamie
(UK)


Hi David,

Just found your site and its wealth of information and I would appreciate some advice.

I'm in the process of starting an American barbecue business selling smoked brisket and pulled pork with various sides such as beans, slaw etc. I intend to use a portable smoker (imported from the US) that runs on gas and uses wood to provide the smoke, the intention is to house the smoker in a box trailer and tow this to various events whereby I would set up with a pop-up gazebo and sell the food from there. I've looked into the possibility of using a purpose built catering trailer but I haven't found one that could incorporate the smoker.

The food itself takes in excess of 12 hours to cook so this would be started the night before. I presume that I couldn't drive with the smoker in operation? In which case how would I go about holding the cooked food prior to reheating?

What other considerations do I need to take into account in relation to serving food in a gazebo (the ones I've looked at are commercial ones with enclosed sides and back and a serving counter at the front)? I would need a bain marie to store the meat and beans and also refrigeration for the cold sides. The smoker requires a generator so electricity would be available so what are the regulations surrounding this set up? There wouldn't be any actual cooking taking place other than the operation of the smoker, the rest is simply heating and serving so are the rules less stringent in this respect?

Many thanks,

Jamie

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Mar 08, 2025
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by: MobCater

Hi Jamie,

Your American barbecue business sounds fantastic! You’re right that driving with the smoker in operation isn’t an option, so you’ll need a strategy for holding and reheating food safely. Here are some key considerations:

Food Holding & Reheating

Hot Holding – Since brisket and pulled pork are cooked in advance, you’ll need a way to keep them at a safe temperature (63°C or above). A bain-marie is a good choice for keeping meat warm, but Cambro insulated food carriers (or similar brands) are also widely used by BBQ vendors to hold heat for extended periods without electricity.

Reheating – If reheating is needed, a water bath (sous vide-style) or a steam oven would work well to bring the meat back to serving temperature while keeping it moist.

Gazebo Setup Considerations

Wind & Weather – Make sure your gazebo is sturdy, especially if you’ll be setting up in open spaces. Some events may require wind safety certification.

Food Safety Compliance – You’ll need proper handwashing facilities, which can be a simple portable sink with a hot water urn.

Work Surfaces & Storage – Ensure you have easy-to-clean prep surfaces, adequate food storage, and a layout that allows for smooth service.

Refrigeration & Power

Cold Storage – You’ll need a fridge for slaw, beans, and sauces. If using a generator, consider a low-energy draw fridge to reduce fuel consumption.

Generator Regulations – Check with your local council about noise and fuel storage restrictions at events. Some places have decibel limits on generators.

Regulations & Licensing

Since you’re only heating and serving rather than cooking on-site (aside from the smoker), regulations may be slightly less strict. However, you’ll still need:

Food Business Registration – Register with your local council at least 28 days before trading.

Food Hygiene Rating – You’ll need a food safety management system (such as HACCP) to meet hygiene standards.

Gas & Electrical Safety – The smoker and any gas appliances must be checked annually by a Gas Safe engineer. Generators should comply with electrical safety regulations.

Public Liability Insurance – Essential for events and markets. Hope this helps and the best of luck

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