Originally Posted by HeSmellsLikeSmoke
Great news. I just got off the phone with the state health department and it couldn't have gone better.
They say I need to get a Home Catering Permit, which allows me to prep the meat in my home kitchen, smoke it by my house and then take it hot to the farmer's market to vend.
My well water has to be tested but no mods to my kitchen are going to be needed.
He was very helpful. He said that he was much happier that I aim to cook it and keep it hot. Said that most people get in trouble cooling and re-heating to sell.
So, that was the key piece of the puzzle. I am going to submit my application to vend on Monday.
Now the work begins in ernest.
WTG, Jim! Time to make some xtra change!
Peace and Smoke,
My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola).
Dan Chambers get well soon, so we can tell you to "Shut up Chambers"