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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.

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Old 05-23-2018, 03:33 PM   #1
somebody shut me the fark up.
SmittyJonz's Avatar
Join Date: 07-17-13
Location: Burleson Tx
Default Running a smoker indoors under a Hood

Any of you who are running a smoker under an exhaust hood- were you required to have a Hood with Fire Suppresion system.?
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
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Old 05-23-2018, 07:08 PM   #2
is one Smokin' Farker

armor's Avatar
Join Date: 03-26-08
Location: Virginia

I have seen an Old Hickory CTO under a hood with no suppression. This was in Illonois.

Risk is the price you pay for opportunity.

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Old 05-24-2018, 06:26 AM   #3
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Join Date: 09-13-16
Location: above knoxville Tn
Name/Nickname : Mike

Fire Marshall would be the 1 to ask as every where is different, i checked a water heater at a new store that wouldn’t stay lit. Hood was pulling the fire back down to the bottow because they didn't install a makeup air inlet.leave the front door open and it was fine.when it would reach temp and shut off it pulled pilot out there was so much suction lol
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Old 05-24-2018, 07:37 PM   #4
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia

With all the grease from cooking barbecue in a smoker and there is fire there, do yourself a favor and get the fire suppression. Depending on your hood it's only like $3,000 for an 8ft hood system.
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