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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-30-2013, 06:30 AM   #346
HuskerMan
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Quote:
Originally Posted by SmokinAussie View Post
Marubozo,

I would seriously consider enclosing that smoker unit under the extended roof there. Nobody needs to see that, and frankly, it will be a lot safer. Just spend a few bucks for some piece of mind and get some cladding around it at the very least.

Cheers!

Bill
x2. I would do a closed fence with a lockable gate. Although I guess that's easy to say when its not my money.
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Unread 10-30-2013, 07:41 AM   #347
bjbbq
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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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Unread 10-30-2013, 08:06 AM   #348
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Glad to hear it!
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Unread 10-30-2013, 08:12 AM   #349
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I agree on enclosing it somehow too

Michigan winters wont do it any favors either
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Unread 10-30-2013, 08:18 AM   #350
sliding_billy
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Glad to hear that things are nearing completion. Best of luck.
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Unread 10-30-2013, 08:43 AM   #351
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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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Unread 10-30-2013, 08:45 AM   #352
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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.
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Unread 10-30-2013, 09:44 AM   #353
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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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Unread 10-30-2013, 09:45 AM   #354
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Seeing all the progress, I really want to come by on opening day! 3 hours one way??? Why not!
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Unread 10-30-2013, 09:37 PM   #355
marubozo
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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.

Quote:
Originally Posted by Bbq Bubba View Post
I assume your enclosing that so nobody steals your wood!
Why the exhaust fan? your already naturally ventilated.
Wood is stacked in the barn out back. Secured somewhat, but if somebody had bolt cutters I guess they could get to it.

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.

Quote:
Originally Posted by Bbq Bubba View Post
Another word of advice. I wouldnt be doing ANY cooking out of there, free or not, until you have your HD inspections.
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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Unread 10-31-2013, 11:07 AM   #356
Deltaboy
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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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Unread 10-31-2013, 11:26 AM   #357
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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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Unread 11-06-2013, 03:44 PM   #358
marubozo
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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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Unread 11-06-2013, 04:04 PM   #359
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Whoo HOoo!!!
Congrats!
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Unread 11-06-2013, 04:11 PM   #360
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looking Great!!
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