Rocky Branch BBQ
is one Smokin' Farker
I am trying to get a catering and festival business established here in NC and decided on a Lang 84. In speaking with the Health Dept. they stated I could not cook onsite with a wood burning unit unless it was NSF approved. I am aware about the need for the commissary and how it needs to be set up. My question is there anyone that knows about how to make that work in in NC. Also was told I should cook the meat at the commissary/cool/reheat then hold in the Lang at the event. Please share any experiences with cooking over wood in NC away from a commissary.