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Old 10-13-2010, 04:02 PM   #13
somebody shut me the fark up.
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Join Date: 10-09-06
Location: Blue Springs, MO

Originally Posted by Bigmista View Post
Maybe I need to find someone locally with a 300 or larger and ask them to let me cook some product in it and see if I like it.

How do the FEC's work in a restaurant setting where they are running everyday for 20+ hours/day?

The reason I ask is that in restaurants and catering kitchens in California (at least in Long Beach) smokers need to be NSF certified even if they are outside.
Gates BBQ, a KC legend, uses FEC's to cook their ribs. They have several restaurants all over the city and cook most of their ribs from a central location.

The FEC's are NSF certfied.
Pork Pullin Plowboys (and Smoke on Wheels)
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Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
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