I have a question.
Is there any type of food service inspection or certification for a BBQ smoker used to cook food served to the public?
If I want to cook "Q" in 55 gal. drums is anyone from the health department going to inspect my drums? Is there a standard for construction for smokers?
As long as it is clean is that all that matters?
Bill Napper. Team Cook "JoeJo's BBQ"
Custom offset stickburner
Gas assisted cabinet smoker (400 lb. capacity!)
55 gal. drum smokers galore! (All custom built)