Napper
Knows what a fatty is.
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?
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?