Hello all! I've been q'n awhile but decided I wanted to get serious about it and take it to the next level and thinking about a concession style trailer. Currently finishing up a new 60" trailer mount that we'll use for gatherin's with friends. I got a 120" tank for the concession project (that I'm thinking about building like a Lang) which I haven't started yet. Ready to try all the great ideas on this site to improve my skills. If we go ahead and try the concession rig I really want to gain some knowledge about sauces. That is where I have alot to learn. I want to be able to offer my own "secret" sauce for dippin' and ribs and not store bought. I have tried many recipes but still haven't found one that stands out for me. For my part of the country KC style is King. Haven't had much luck with other styles but then again I'm not a sauce cook. My equip: A homade 36" that can grill steaks with coals under the grill or can Q using the offset fire box for indirect. It began life as my 9th grade shop class project as a grill made from a 55gal drum. I've modified it over the years by removing the lower barrel half (bottom rusted out over years but still has the barrel lid) and replaced it with a steel box for charcoaling. Later a 22" offset firebox was added for slow cooking. It's held up pretty good for 20+ years old. A 60" trailer unit. This small one works pretty good and used for parties and get-togethers. No offset box, just build fire on one side and place meat on opposite end. Very easy to maintain 250 with this one and is pretty low maintenance so the pit master can mingle as well. A 60" trailer unit with offset box. This one is in works and hope to finish by this fall. Adding all the bells and whistles that didn't put on the other 60".