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Old 02-20-2009, 01:11 PM   #17
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
Originally Posted by Bbq Bubba View Post
Problem i see with that is, at your market, people won't be able to stand by your pit and look at food.
The HD is gonna make you keep your pit seperate from where you vend and the Fire Inspector is gonna make you keep the pit barricaded from the public.

YMMV
I was assuming the pit would be behind me , but in sight of the customer and I would be behind a serving table. They would say brisket and I would pull it out and slice it in front of them and wrap it in butcher paper like they do at Kreuz's.

Good point to check out just what they will let me do.
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Jim - Another transplanted Texan
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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