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BBQ Smokers (electronic igniters)

Question asked by daviddig on Dec 6, 2018

What are the ventilation (and fire suppression system) requirements for Commercial BBQ Smokers?  The smoker incorporates an electronic igniter within a small fire box where small amounts of wood pallets are burned and which is isolated from the actual meat smoking (i.e. "cooking") chamber?  It would seem that only a ventilation hood with integrated grease filters should be necessary to manage the smoke and vapors that are coming out the smoke stack located on the top of the unit.

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