taking a chance, and have lots of questions!

ceedubya · Posted: Mar 29 2013 Post subject:

My hope was to use my homemade pit for a short while, and then add a commercial NSF pit inside 6 months. Get the doors open and start selling some bbq. However, if I have to have the cooker indoors, or under a hood, then that would change things. Obviously I would need to have a commercial cooker right away. I have been comparing Ole Hickory, Southern Pride, and FEC.

The ultimate goal would be to have one of these mounted through the (stone) wall and vented outside with no hood for the smoker.

There is a protected area outside the door to the walk in cooler and walk in freezer that is accessable only through the kitchen. Its between this building and the one next to it but provides plenty of space to meet minimum distance requirements. the front and back of this "alley" is fenced, so there is no access to the public. If I could park the smoker there for awhile, it would be perfect. The public would have no access to it, and its 10 feet from the back kitchen door.

Even if I had to purchase a NSF certified pit from the get go, that would be my preffered method to begin with so I can keep start up costs as low as possible.
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over - Hunter S. Thompson

Harry Nutczak · Posted: Mar 29 2013 Post subject:

You may be able to get your inspector to approve your plans by use of a variance, and if they are not willing to do that as is, , see if you can set-up a specific timeline when you plan to have an NSF pit.

Some inspectors are understanding, some are not. Hopefully yours has some common sense and is willing to be flexible with you.
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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!

ceedubya · Posted: Mar 29 2013 Post subject:

I had discussed a variance of the same nature at the original location and she did seem open to the idea. By open, I mean I am able to submit the plan for review and see if it comes back.

My plan is pretty much what you have laid out. Apply for a short term variance with a timeline to replace the cooker with a commercial NSF unit.

I'll be onsite tomorrow morning to meet with the property manager and architect. I'll get some pictures and post here!
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over - Hunter S. Thompson

chachahutbbq · Posted: Mar 29 2013 Post subject:

As far as the NSF issue goes - check with your HD/Code enforcer to find out WHY the pit has to be NSF. Generally, the NSF requirement is for gas or electric equipment - not wood fired pits. So - if you are going all wood, you may not need an NSF pit.
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cheers,
Frank Davis

Bushwick Grill Club

ceedubya · Posted: Jun 25 2013 Post subject:

OK guys, this has been a long road and is fixing to get longer! I have found a good location and have begun the lease process. The owners need to complete several items before the lease can take effect, so we are looking at this fall sometime. I will know more this week after the owner receives bids for the new roof.

I have an architect and electrical engineer involved to help with the kitchen and seating area design. The building has existing walk in cooler and freezer and a lot of existing fixtures. They were using the kitchen area to make ice cream for a local carousel.

I am starting the search for some additional funding, and have already purchased a lot of the kitchen furnishings taken out of the local national guard kitchen.

We plan to build out in 2 stages. Stage 1: kitchen and lunch counter. Once we have this open and running, we will move onto Stage 2: seating area and public restrooms. I have also added a 3rd space into our lease giving us first option in the future.

Once I have the lease in place and some more info, I think I will start a new thread detailing our process from start to finish of a bbq joint.

Thanks for all the help! Cool

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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over - Hunter S. Thompson

Geronimo · Posted: Jun 25 2013 Post subject:

Very cool..looking forward to following your story. Wink

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Where rumors end and legend lives forever...