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 09-14-2012, 12:54 PM   #1
HarpAggie2001
Found some matches.
 
Join Date: 12-28-11
Location: Conroe, TX
Default Indoor Fire Pit Feasibility

Hello everyone. I'm new to the forum, so this may be a topic already, but I didn't have any luck with the search feature.

I'm considering opening a BBQ restaurant in the Houston area. I've got plenty of experience smoking on a standard offset pit. But I'm thinking of having an indoor fire pit for warming and MAINLY for show. Something along the lines of what's depicted here:

http://musingsnotesquotes.blogspot.c...-lick-bbq.html

Just wondering if anyone has any experience with this type setup particularly the following questions:
1) Are they legal in new construction?
2) How would I size the vent hood to suck the smoke out?

Any feedback is appreciated. I've tried contacting the city permitting office but they were no help -- Surprise, surprise!

Thanks in advance
HarpAggie2001 is offline   Reply With Quote


Old 09-15-2012, 06:52 PM   #2
Butt Rubb'n BBQ
Take a breath!
 
Butt Rubb'n BBQ's Avatar
 
Join Date: 05-07-12
Location: Woodstock ga
Default

Yes they are legal in new construction. It depends on the size of the fire pit. Man that would be awesome with a copper hood. Who ever builds it or you buy it from will be able to size the hood for you. You probably will have to have a suppression system as well.
Butt Rubb'n BBQ is offline   Reply With Quote


Old 09-17-2012, 09:47 AM   #3
expatpig
is One Chatty Farker
 
Join Date: 02-20-10
Location: Cochrane, On.
Default

I would check your local building codes before you get too far.
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=red][B]Weber Performer[/B][/COLOR]
[B][COLOR=red]Napoleon Apollo[/COLOR][/B]
[COLOR=#ff0000][B]GOSM[/B][/COLOR]

[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]
expatpig is offline   Reply With Quote


Thanks from:--->
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 09:38 PM.


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