New to forums...hope this question is posted in the correct one:
Renovation of existing single story non-combustible building into a commissary type kitchen...cooking food for food truck sales. Two large custom barrel smokers in a non-conditioned, naturally ventilated space. Smokers would be directly vented through roof via flues. We are looking for any way to do this without installing hood(s)/ fire suppression (other than portable).
We have seen similar installations without hoods and need to convey a code path to the indecisive building official that could allow this approach. Testing of vapors for amount of grease could be in order.
Any help or experience would be appreciated....Hood/ fire supression could be a deal breaker for the project.