Winter Updates & Catering Requests

It’s that time of year in Maine when we’re all really starting to look forward to spring. As I’m typing this there’s 2+ft of snow on the ground, it’s 8 degrees and the wind is blowing at 35+ MPH. I’ve had enough winter. Let’s all think about what’s coming when the weather gets warmer.
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Online Ordering Available

It’s been a while since I’ve posted an update. A lot has happened in the few weeks since the soft opening. It’s hard for me to believe that I have regular customers now and the feedback has been overwhelmingly positive. I really look forward to opening each week.

The weather isn’t looking great for Saturday of this Labor Day 2024 weekend. I figured I should get online ordering setup so people can order ahead. I do plan to be open on Monday too. Monday hours will be noon to 5pm-ish or until sellout.
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Soft Opening Day (Today)

After catering a series of private events this spring and summer, I’m opening to the public for the first time today. It’s a “soft” opening, no big announcements or advertising.
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Lots of work, a little truck progress

I haven’t gotten much accomplished on the truck recently because I’ve been distracted with site work.  Since Smoked Craft BBQ will be operating at Sugar Leaf Co 98% of the time I decided that it would be very beneficial to have some infrastructure there to support the truck.
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Fire Suppression Hood Done (for now)

Installing the fire suppression hood is one of the most involved, and certainly most expensive, parts of building a food truck.  I’ve got the hood and exhaust fan installed now.  Still need to do install the suppression system but that can’t happen until the walls are in place.

Here’s a video that covers 3 day’s worth of work in a a little over 20 mins.  I had to edit out all of the parts where I’m dropping f-bombs like I’m a meth head with Tourette’s syndrome.

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Starting a Food Truck in Rural Maine

As I’m waiting for Mother Nature to cooperate so I can start the truck build, I thought I would take a little time to share some thoughts about the past 5 month’s worth of planning.  There have been a few surprises that I wasn’t expecting that could have led to serious logistical problems trying to run a food truck in rural Maine.
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