View Single Post
Unread 09-22-2012, 08:51 AM   #11
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Why would you bother setting up a wash station in your garage?
Where do you plan to cook? Where will you store your cold supplies?
I honestly think your inspector doesnt have a clue as to what they are informing you on.
The wash station in the garage is to make cleanup from an event easier. If I spend thousands on a portable sink setup, it will likely be so small as to barely be practical to even use on site. The basins on the self contained sinks that I've found seem pretty small.

The sink setup doesn't affect the rest of the overall safety plan I will have in place. The idea now is to transport the meat to the site on ice in coolers. I'll unwrap and prep everything on site. Ill do all my cooking on site. The pit I'll be using has a built in warming box above the firebox to keep finished meat at 160 and up. A combination of the warming box and cooler zones in the smoker will keep food ready to serve. I'll have a totally separate handwashing station with on demand hot water above 100 degrees. The guidelines seem pretty different from state to state so at this point I'm going to trust my inspector and follow her input and advice. However, I appreciate yours as well brother!
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote