My Cook Shack Pictures

Really a nice set up! Presently I have had my concession trailer for sale...plenty of bites but no money! I thought about selling the reefer and ice maker and sell the trailer much cheaper and just get out of the commercial bbq business. But now you have given me some ideas!

Not that it maters much but just wondering what the size of the shed is? Also I am assuming those are some sort of forced venting at each end of the kitchen to exhaust the smoke. I had a CS150 with the optional exhaust hood. It worked great, however I have a FE100 now indoors in a concession trailer and I just open the doors and turn on the steam table exhaust fans on high when I open the FE100, I also wait for the cooker when it is not in the idle cycle to open the doors, less smoke then.

Cap'n Pete
The building is 10x20,I vented the FEC through the wall,and have a kitchen vent hood right next to the FEC.Window air in the other end of the building as well as the double door if necessary for smoke.However the vent hood and AC seem to handle the start up smoke leakage with no problem.
Hope this answers your questions.
Papa

papashaka,
We were concerned about smoke, too. This is good to hear. We will have a kitchen vent hood and a.c. to start with, plus serving windows, but I don't want customers and guests to get hit with the smoke through the windows. I don't think the health dept. will let us leave the back doors open. Very nice kitchen you have there.