Building a smoker for restaurant diff. then personal use?

cyberjocks · Joined: 07 Jun 2013 Posts: 3 Location: Buffalo, NY

Hello I am new to this forum have been reading it for a couple of day, just wanted to ask a question about smokers for use in a restaurant.

Is there any precautions or regulation on making your own smoker in terms of commercial use. It seems a 250 gal propane tank would be the best fit for this smoker, from what I read its safe,but if i'm using it in a restaurant can the 250 gal propane tank still be used?

So is it suggested to make my own or by one for this type of use?

marubozo · Newbie Joined: 26 Mar 2013 Posts: 45 Location: SW Michigan

It's all going to depend on what your health department and local codes allow. You may be perfectly fine building your own, or you may be in an area that's strict and won't let you get away with anything other than an NSF certified smoker.

Before you decide on anything that will be your first place to check.

Jarhead · Posted: Jun 08 2013 Post subject:

Welcome aboard cyberjocks.
If we knew your location it would be easier to answer your question. EZ fix, edit your profile.
From past posts, people in MN have to have a NSF cooker. Around here, they don't much care as long as you are safe and clean about it.
As mentioned, talk to your HD before building or buying.
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cyberjocks · Joined: 07 Jun 2013 Posts: 3 Location: Buffalo, NY

Thanks for the reply's, I took your advise and called the health dept. they said it does not need to be NSF, and I can make my own. It just needs to be easily cleanable.

cyberjocks · Joined: 07 Jun 2013 Posts: 3 Location: Buffalo, NY

I am still hesitant on using a old propane tank though just for liability reasons...I might buy new sheet steel and have it rolled.

TheMidniteRyder · Posted: Jun 08 2013 Post subject:

Properly prepped, a propane tank will serve you just fine. I would not use it indoors though unless it is built really tight and vented properly. Not to mention fire depts. and insurance companies really dont like seeing wood burners use indoors.
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Harry Nutczak · Posted: Jun 09 2013 Post subject:

You have the health department to deal with, then you have the fire marshal, then you have insurance.

So, My suggestion would be something that is both NSF rated and UL listed for fire safety.z

Then, you may want to have a pit that can run itself for a long period unattended unless you want to be awake 24/7.

I am actually considering adding a data-logger to my pit(s) just to keep piece of mind, and the HD happy

I am currently forced to change insurers right now because they got a bug up their arse about solid fuel appliances.
I got my HD in one ear saying my pit must be inside or through the wall, and I have the insurance woman saying no closer than ten feet to any structure on the property no matter the construction materials. (Apparently stone, concrete, brick & block are flammable in her mind)
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rubbbq · Posted: Jul 01 2013 Post subject:

jess · Posted: Jul 02 2013 Post subject:

Harry Nutczak · Posted: Jul 02 2013 Post subject: