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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-30-2013, 06:30 AM | #346 | |
Full Fledged Farker
Join Date: 08-05-12
Location: Wahoo,Ne
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10-30-2013, 07:41 AM | #347 |
Is lookin for wood to cook with.
Join Date: 09-09-13
Location: NE, Wisconsin
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I agree that it needs to be secured from view and tampering. Can't wait to see you open up for business!
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10-30-2013, 08:06 AM | #348 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Glad to hear it!
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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10-30-2013, 08:12 AM | #349 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I agree on enclosing it somehow too
Michigan winters wont do it any favors either
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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10-30-2013, 08:18 AM | #350 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Glad to hear that things are nearing completion. Best of luck.
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10-30-2013, 08:43 AM | #351 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Looking good.
I assume your enclosing that so nobody steals your wood! Why the exhaust fan? your already naturally ventilated.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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10-30-2013, 08:45 AM | #352 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Another word of advice. I wouldnt be doing ANY cooking out of there, free or not, until you have your HD inspections.
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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10-30-2013, 09:44 AM | #353 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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Another vote on enclosing the smoker. The heart of your operation is exposed there. Too many bad possibilities that would keep you from collecting revenue.
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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10-30-2013, 09:37 PM | #355 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Oh yeah, I instructed the guys to build the roof so that an enclosure of some sort could be easily added if needed. The SP guy that came and installed it said it actually doesn't need any enclosure, or even a roof and he's installed over a 100, but like all of you, I don't trust people and would like to secure it anyway for piece of mind.
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And the ventilation issue is a health department thing. Even though the firebox part is mounted and vented outside, when you open the cooker doors on the inside, smoke can and likely would enter the kitchen. So, that's why the smoke extractor and exhaust fan is going to be added. When you open the pit doors, it actuates a baffle in the smoke extractor and turns on the exhaust fan, sucking the smoke out the top so that it doesn't enter the building. Yeah, change of plan and I won't be cooking out of there. All of the people in the road rally are friends and co-workers anyway, but given plans I'm just going to cook at home and bring some pork to hand out and give a 20% off coupon to everybody. |
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10-31-2013, 11:07 AM | #356 |
Knows what a fatty is.
Join Date: 12-13-12
Location: Fort Worth , TX
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Dang gum I just waded my way through 24 pages of adventure and several cases of TUMS I would guess. Best of Luck on your opening.
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10-31-2013, 11:26 AM | #357 |
Full Fledged Farker
Join Date: 09-07-13
Location: Mass
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good luck with your opening! I've enjoyed your thread. I get to Chicago once in a while and if possible - I'm driving over to show my support!
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11-06-2013, 03:44 PM | #358 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Things are finally wrapping up. Slowly, but better late than never, right?
We just wrapped up the dining room this afternoon. All painting and trim done, floor scrubbed, and tables and chairs put into place. I also ran some wood through the smoker today to test everything and man, now it smells awesome inside the restaurant. I wasn't thinking though and should have brought a few slabs of ribs to throw on while we were working. Oops. Now I'm only waiting on a couple of things. The builder still has to install the exhaust fan to the roof, but apparently the curb had to be custom fabricated, so that's taking a tad longer. And then waiting for Coke to bring and install the fountain machine. Unfortunately, they said it might take two weeks. So it looks like next week I'll start interviewing for employees and begin stocking the kitchen. Things will really begin to feel like it's coming together then. Here's the virtually finished dining room: |
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Thanks from: ---> |
11-06-2013, 04:04 PM | #359 |
Full Fledged Farker
Join Date: 09-07-13
Location: Mass
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Whoo HOoo!!!
Congrats! |
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11-06-2013, 04:11 PM | #360 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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looking Great!!
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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