u/Au_Nuts

Just a genuine question about the concept of building out a bbq trailer.

I have seen several trailers that have fully built out stick smokers on an open portion of the back end of the trailer.

I do a lot of smoking myself and am wondering what is the point of the smoker on the trailer/truck? It’s hard to believe people are parking then smoking meats upwards of 24 hours before selling?

I would smoke the meats at restaurants/commissionary then just load them into a hot hold to be cut and served at the event.

Maybe the smoker is for aesthetics?

Let me know what you think