ichbin73
Knows what a fatty is.
I’m the Chef in a recently opened restaurant/coffee house. Have a XL Green Egg that was planning to cook with inside under the hood. Local fire chef/inspector has no problem with it. County health inspector says it’s not NSF, but he’s also a newly anointed inspector who sees only Black an white... Now the fire suppression systems guy says if I have fossil fuel under the hood I need special spark suppression filters and hood cleaning monthly. I’m getting a bit peeved and wondering if anyone has any experience with any of this? I have 25 years experience with restaurant and commercial cooking but never tried charcoal or wood burning inside. I know there’s lots of green egg cooking going on in kitchens (we’ve talked with green egg company) around the country...? Any advice or input is greatly appreciated. Also note I have lots of experience with bbq, both wood burning and charcoal. In mid Ohio.