American BBQ / Smokehouse

Brisket

Header product — groups serves. Log sales here for quick entry, or against a specific serve for finer tracking.

Sliced brisket (200g)

Brisket roll

Pulled pork

Header product — groups serves.

Pulled pork roll

Pulled pork plate

Ribs

Header product — groups serves.

Half rack ribs

Full rack ribs

Smoked chicken

Header product — groups serves.

Smoked chicken half

Smoked chicken roll

Smoked sausages

BBQ plate (mixed meat + 2 sides)

Sides

Header product — groups side dishes.

Coleslaw

Mac and cheese

Cornbread

Pickles

Baked beans

Chips

Header product — groups sizes.

Regular chips

Large chips

Chips and gravy

Chips, cheese and gravy

Cheese chips

Beef brisket (whole)

Buy whole packer brisket — trim and season before smoking.

Pork shoulder / pork belly

Pork ribs

Whole chickens

Smoked sausages (bought)

Pre-made smoked sausages for resale — remove if making your own.

Bread rolls / brioche buns

Coleslaw mix

Mayonnaise

Mac and cheese ingredients

Cornbread mix

Pickles (bought)

BBQ dry rub (spice blend)

BBQ sauce

Smoking wood (hickory, apple, cherry)

The flavour foundation of the product — choose wood to match the meat.

Charcoal

If using charcoal smoker or charcoal assist.

Frozen chips/fries

Gravy powder / gravy base

Processed cheese sauce

Cooking oil

Offset smoker / barrel smoker

The defining capital asset — significant investment. Essential for authentic low and slow BBQ.

Charcoal/wood management tools

Tongs, heat-resistant gloves, ash bucket.

Meat thermometer

Monitor internal meat temperature — brisket to 95°C, chicken to 75°C.

Bain marie

Holding cooked meat above 60°C during service.

Deep fryer

For chips — double basket recommended.

Cheese sauce dispenser / bain marie insert

Carving board and knife

Vacuum sealer

For pre-smoked meat transport to market.

Food thermometer

Monitor bain marie and fryer temperatures.

Trestle tables / serving counter

Gazebo/marquee or BBQ trailer

Cash float/till

BBQ trailer / smokehouse setup

Butcher paper

Authentic BBQ presentation — wrap brisket and ribs.

Takeaway boxes/containers

Chip cups/boats

Napkins

Sauce cups

Takeaway bags

Wooden forks/sporks

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Temperature control compliance

Bain marie above 60°C at all times. Critical for carved and pulled meats held during service.

Fire safety compliance

Open fire smoker at market events — check specific requirements with market organiser before booking.

LPG/gas safety compliance

If using gas assist burners.

Allergen labelling compliance

Check all rubs, sauces, and sides for allergens.

Market stall fee

Fuel — travel

Smoking wood / charcoal

Significant ongoing cost — factor into margin calculations.

Generator fuel

For bain marie and fryer power at site.

Cooking oil disposal