new cook shack owner of a 350 model

Former Member

Hello everyone, i'm new to the forum and a owner of a cook shack 350. I won't to put it in my resturant but i have no room. Plus, the ventlation problems. I hope the city permit me to use the cook shack outside in a cage area that i built. If anyone could help me with any suggestion or answers please help

12/15/083:16 AM

❤️ 0

Original Post

Replies sorted oldest to newest

tomMember

I'd suggest you post this down in the pros only forum.

Also,call Cookshack sales and ask for John and his suggestions where to start.

Go to the Arizona BBq Assoc and ask for suggestions.

Az BBQ

Hope this helps a little.

12/15/087:39 AM

❤️ 0

Fast Freddie/Love Shack BBQ (Guest)

Contact your county health department for outside cooking.

12/15/0811:49 AM

❤️ 0

Former Member

wbzbq,

We used a CS250 with great success. We were restricted for space and other limitations. We used the CS hood and it vented outside, so it was all good. Since there was no flame involved we did not have to have all the headaches that are associated with that. Check your local laws and I bet you can work around many of them. Technically the unit is an oven

The ventilation should only require a 3-4 inch hole for the pipe off the top of the hood to send the smoke outside of the building. The CS hood answered alot of our delimas.

Hope this helps!

Zeb

12/15/088:51 PM

❤️ 0

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...