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Unread 02-23-2014, 11:18 AM   #8
Smoke House Moe
On the road to being a farker
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
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Ask the HD again, and let them know you will be cooking outside under a canopy tent.

For farmers markets in MN (one of the strictest HD states) I can use three bucket system (wash, rinse, sanitize), chafing dishes, and hot box cambro's.
I use a temp-food stand license, which allows the three bucket system and does not require an exhaust hood, etc.

Every state is different though.
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2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
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