- PO Box 315, Kingfield, ME 04947
- 207-614-9178
- smoked@smokedfoodtruck.com
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.
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.
The food truck build continues, but at a slower pace than what I had hoped.
I started the installation of the fire suppression hood and posted a video to my YouTube channel with the progress.
I’ve been planning this for the past six months. It’s a great feeling to get started. I’ll be posting build videos to the Smoked Food Truck YouTube channel Hopefully the things I learn during the process can help someone else that might be thinking about converting an old UniFirst step van (2009 Morgan Olson WorkHorse W42) into a food truck.
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.
