traeger indoors??

PitFighter · Joined: 01 Dec 2009 Posts: 17 Location: Duluth, Minnesnowta

Would there be any problems with using a pellet grill, such as a Traeger, indoors in a restaurant setting with proper exhaust fans? As opposed to spending the money on a wood show or the like.

Harry Nutczak · Posted: Dec 23 2009 Post subject:

You may have 2 or 3 issues, Some county health departments need an NSF approval on equipment before they will give the ok for commercial use, but you may still be able to get a varaince with a proper sanitation procedure documented.

And the other one I would be concerned about is approval by the fire marshall, he may require internal fire suppression, and non-flammable materials under and around the unit for several feet.

Is this particular traeger unit that you are interested in made for commercial use? Constant use of a non-commercial unit will kill it in a real hurry in many cases.
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PitFighter · Joined: 01 Dec 2009 Posts: 17 Location: Duluth, Minnesnowta

I was thinking a non commercial Louisiana or traeger for the size and price.. The place I am looking at doesn't have much kitchen space and originally I had planned on a 36 inch flat top for burger.. Truthfully after seeing your post about your Wood Show I got the idea to use a pellet burning grill over the flat top...

Also the place I have in mind would only be open from 4pm to 10pm. So not sure how the residential grill would hold up.

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Are you wanting a grill or a smoker?

Biggest problem you have will be (besides the NSF rating if required) is the smoke itself. Traegers can leak like a sieve so you'd have to have a pretty powerful exhaust to pull that up, given the height of the traeger.

Is cost an issue?

And it depends on what you're wanting to cook on it (quantity/type).

Smokin'

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

I have known of several people that have tried using Traeger smokers in catering and they just did not hold up. (they won't even hold up for use in comps if you are doing more than a few a year).

If they don't hold up in a catering operation (only being used once in a while) I seriously doubt they would hold up in a restaurant.

For home (backyard) use, they are a great unit.

Of course there ARE exceptions to every rule.
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Harry Nutczak · Posted: Dec 24 2009 Post subject:

If you are looking for a wood-fired grill, The woodshow is defenitly at the top of the pile in both quality, functionality, and durability IMO, and I am really liking the offering by 'Wood-Stone" corp. too, I am not impressed with the offering from Aztec though.

But, you really do not need an actual indoor wood grill to get a great wood-fired flavor. I have burned chunks on a gas-char-grill in a restaurant on many occasions and have had great success. It is easier than keeping a true log-burner fired all day.

The grills that use the ceramic briquettes are easiest to do this with, but with a chunk of expanded steel, almost any grill can burn chunks safely.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

CarolinaQ · BBQ Fan Joined: 21 Sep 2006 Posts: 268 Location: WNC

If you want a pellet smoker/grill/charbrolier type unit, I suggest you look into Cookshack or FEC's commercial products.

Traeger is marketed as a commerical product, but is not. It will not hold up to daily use and their customer service department will not support you if you have problems. Been there, done that! And I doubt it could be approved in a commercial kitchen (inside) operation as they are not NSF approved, as others have already mentioned.

It probably could be used and approved in an outside pit room if you insist on going with the Traeger unit and you have a location for an outside pit room.
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PitFighter · Joined: 01 Dec 2009 Posts: 17 Location: Duluth, Minnesnowta

Well thanks everyone! I will not be going with a traeger now..

I'm in preparations for taking over the place I cook at and would like to add burgers to the menu.. Originally I was going to buy a flat-top because I have used them in previous jobs.. After reading some of Harry's post about his woodfired grill I thought it would be neat to use something that would give a wood burned flavor to my burgers such as a small pellet grill.. I do not have the space for a large stick burning grill and don't really plan on going through enough burgers to make the cost of one worth it..

Any other ideas on a grill that could be used in a restaurant to give a more authentic flavor would be appreciated..

Thanks harry for the idea with the char-broiler.. that may become an options..

I know I have seen a restaurant that cooks on weber kettles (http://www.webergrillrestaurant.com) so I know something like this has been done before.

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Pit,

The Charbroiler from Cookshack was something added this year, it comes in 24, 36 and 48" versions and was designed to provide the wood fired taste without the hassle. It uses 100% woods, in Pellet form.

[edited by soezzy]See picture below![/edit]

SoEzzy · Posted: Dec 25 2009 Post subject:

Couldn't you find a smaller picture of it? Wink

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PitFighter · Joined: 01 Dec 2009 Posts: 17 Location: Duluth, Minnesnowta

That is EXACTLY what I want!

PitFighter · Joined: 01 Dec 2009 Posts: 17 Location: Duluth, Minnesnowta

Now I just have to decide if 3 times the price of a new flattop is worth it... I guess if its any consolation a new gas char-broiler wouldn't be much cheaper..

Harry Nutczak · Posted: Dec 25 2009 Post subject:

I think you could do this alot less expensively and easier if you were to get used combination flat-top,/gas char-grill unit, and toss a few wood chips or chunks right on the infrared reflectors, or as I mentioned earlier, a piece of expanded steel on top of the reflectors to hold the chunks.
The flat top can be used to grill onions & buns, the char-grill for the meats.

Doing it this way, your main heat source is still from the gas, but the flavor will come from the burning chunks. I used to do that at a few different places I was at, just have the dishwasher clean the drip pan a little more often so the ash does not build up too high.
Back in the early 1980's, I was the only place around that offered wood-fired meats (wood/gas combo like I described)

I got lucky with my monstrous woodshow grill, I found it on craigslist only 2 states away, and got it for 1/10th of what they cost new. I had to rent a tilting car-hauling trailer, and bring along a gasoline powered winch to get that thing on the trailer, the forklift would tip forward every time we tried to lift it. I used our Bobcat loader to help get it off the trailer and I got it into the kitchen by myself using a floor jack, and a 4"x4" post as a lever.

Last I heard, that grill is in a place on Tybee island Georgia and being put to good use. They said they planned on refinishing it in fire engine red. I bet it looks sweet as can be in that color.
A new woodshow 801-6 is going to run about $10K, with an 8-12 week build time, they weigh 1,850 pounds and are a sonofabitch to move around.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

tonyg · BBQ Pro Joined: 10 Feb 2006 Posts: 628

pitmaster - check your pm
tony