喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
 
Thread Tools
Old 05-14-2014, 09:53 AM   #1
cynfulsmokersbbq
On the road to being a farker
 
Join Date: 09-05-11
Location: Wapello, Iowa
Default Fire Protection

A BBQ restaurant at Lake of the Ozarks "Fired up BBQ" recently burned. A lot of people are speculating the fire started in his smoker. I believe he used a southern pride. How common is it for a smoker fire in a commercial pit like an Ole' Hickory or a Southern Pride?

One comment said that in St. Louis they require a Type 1 hood with a fire suppression system over the smokers. But at Lake of the Ozarks they do not. Are the Type one hoods common? Is the fire suppression system common in BBQ restaurants?

Just curious what goes on in other parts of the country.
cynfulsmokersbbq is offline   Reply With Quote


Old 05-14-2014, 10:40 AM   #2
DaveAlvarado
is One Chatty Farker
 
Join Date: 12-23-13
Location: DFW, TX
Default

Grease fires happen. If you have a fire indoors, it's not a bad idea to have some way to put it out quickly if it gets out of hand.
__________________
What does the cow pig say? MOINK! MOINK! MOINK!
DaveAlvarado is offline   Reply With Quote


Old 05-16-2014, 09:41 AM   #3
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Basic pit cleaning and maintenance would have prevented this problem. ;)
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 05-16-2014, 01:01 PM   #4
cynfulsmokersbbq
On the road to being a farker
 
Join Date: 09-05-11
Location: Wapello, Iowa
Default

Quote:
Originally Posted by Bbq Bubba View Post
Basic pit cleaning and maintenance would have prevented this problem. ;)
You are correct.

In this case it ended up being something to do with the gas hook up.
cynfulsmokersbbq is offline   Reply With Quote


Old 05-25-2014, 07:04 PM   #5
Dizzy810
Got Wood.
 
Join Date: 05-05-14
Location: DFW
Default

A couple years ago a Dickie's BBQ burned down near my house. Apparently when they built the joint they built it slightly smaller than what would have required a sprinkler system. Bet they kicked themselves for that decision.
__________________
Yoder Kingman Competition (coming soon), Big Green Egg - XL, Delta Heat 36"
Dizzy810 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 01:19 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts