OK, its time I start this thread.
Everything is going great for me, my cart is under construction and I am booking events. With that said I have a couple of really basic, simple, stupid questions that I need to ask. Pardon my lack of experience…
Number 1) I have to heat my toppings at my commissary and transport them at temperature. Can I heat my toppings at my commissary, fire up my cart, and keep them at temperature on the cart, while in motion to my event?
Sorry if thats a crazy question.
Number 2) Whats up with these steam pans? How should I configure them? Does one side stay hot to cook the dogs, and the other side stay warm to keep them until sold? What about toppings in steam pans? Should I use 3 1/3 pans or 4 1/4 pans? How much stuff do they hold?
Number 3) I am thinking about keeping my dogs in the internal cooler and my cokes in a separate cooler. Does anyone else do this?
Thanks for the replies.
More crazy questions to come.