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.

Bbq Bubba said:

Basic pit cleaning and maintenance would have prevented this problem.

Click to expand...

You are correct.

In this case it ended up being something to do with the gas hook up.