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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 09-14-2012, 12:54 PM   #1
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:


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
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Old 09-15-2012, 06:52 PM   #2
Butt Rubb'n BBQ
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Join Date: 05-07-12
Location: Woodstock ga

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.
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Old 09-17-2012, 09:47 AM   #3
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Join Date: 02-20-10
Location: Cochrane, On.

I would check your local building codes before you get too far.
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