Originally Posted by georgessmokepit
I'm building a BBQ catering trailer with a 300 gallon and a 500 gallon propane tank, and attempting to get into the catering business. I know each state regulates their own health code, but as far as the 3 compartment sink goes, what have you guys done? Did you build your own or did you order? If you build your own, how did you enclose the bottom of it to hide pipes and tanks? It has to be NSF certified (by most inspectors) so I'm curious as to what I could do? Any suggestions?
If the sink has to be NSF does the smoker?