Commercial BBQ Smoker

[cda]

New install

So Commercial rated BBQ pellet smoke, electric

Under a Class I hood already

GC has run a vent pipe from the oven connection to before the filters.

Legal,, or not legal???/

 

[Builder Bob]

Why? just discharge into type I plenum and let the baffles work

 

[cda]

Why? just discharge into type I plenum and let the baffles work

Yea rough day yesterday

Finally figured it out,

Just the set up I saw did not look good

 

[ameliasolis]

Hello there. A new restaurant/bar is in the works. I'm going to do a lot of smoking. Mostly for pulled pork, beef, and chicken, but also briskets, ribs, brats, and baloney chub, among other things. I've spent my entire life pouring embers into bug cinder block pits. Unfortunately, I am unable to have an open fire at this place. As a result, I'm aiming to modernize my smoking habits. Some that I've seen are the J&R and Myron Mixon smokes. Is the high price justified, or are you just paying for the name when there are others that are essentially the same item with a different name? Suggestions and personal experiences are highly valued.

 

[Joe.B]

I heard about a restaurant that got around the "no open fire" rules in their spot by using an old electric cook-top, cast iron pans, and wood chips to create their smoke. Apparently worked great, easy to control the temp and such.

 

[ameliasolis]

I heard about a restaurant that got around the Best Charcoal Smokers"no open fire" rules in their spot by using an old electric cook-top, cast iron pans, and wood chips to create their smoke. Apparently worked great, easy to control the temp and such.

thank you for your suggestion