when first starting up the charbroiler how much smoke does it produce and how long does it last? need to know because i am starting up a new restaurant.
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Have to ask, why?
It will smoke initially while it comes up to temp but it gets through that pretty fast.
Are you wanting to know for venting? You'll have to vent because of the heat alone. On HI it puts out a lot.
I haven't really watched it for that because mine is outside.
Let me know how much detail you need. Not sure if I can shoot a video this weekend, but I'll help if I can.
It will smoke initially while it comes up to temp but it gets through that pretty fast.
Are you wanting to know for venting? You'll have to vent because of the heat alone. On HI it puts out a lot.
I haven't really watched it for that because mine is outside.
Let me know how much detail you need. Not sure if I can shoot a video this weekend, but I'll help if I can.
we will be located down town. the building sits 10 feet from the sidewalk. we wanted up a fence and cook outside for the ambiance (spelling)now we find out that the city is in stalling heat and smoke detectors in the elevators and outside and everyone is worried about the smoke setting of the detectors.
You're burning 100% wood and whether seen (gray smoke) or clean blue smoke, it's smoking full time. Not sure how sensitive the sensors are, but clear smoke will set off the cheaper ones. The better ones work on Infrared.
is there smoke at the medium setting after the initial burn ?
It will have smoke 100% of the time, you're burning wood as pellets are 100% wood. There is gray smoke you'll see when it starts up, but once it gets going and there's a not flame, you'll get more clear smoke.
But burning wood all the time will create smoke all the time. The key is you need to vent and you need to check the detectors themselves for the unit. The kind of smoke, clear, MAY be enough for them to detect.
If you need to, maybe give a call to CS and discuss your specific layout and design questions with them and they can assist.
But burning wood all the time will create smoke all the time. The key is you need to vent and you need to check the detectors themselves for the unit. The kind of smoke, clear, MAY be enough for them to detect.
If you need to, maybe give a call to CS and discuss your specific layout and design questions with them and they can assist.
i guess i didn't explain my question good enough. after the initial start up is there still gray smoke when cooking on medium. i want to cook with the clean blue smoke
Okay, now I understand.
I'll have to run mine to tell you specifically. As it's outside and I'm not standing right there, I don't monitor the color.
I do know sometimes I'll come out and see some gray smoke, but I'm not sure under what conditions.
I know it doesn't billow gray smoke the full time.
Not sure it really matters does it? If 90+% of the time you have the clear smoke does that work?
Is it a flavor profile?
I'm not sure at the temps of 500+ that it will really matter as the food will be on there for only short periods.
I'll have to run mine to tell you specifically. As it's outside and I'm not standing right there, I don't monitor the color.
I do know sometimes I'll come out and see some gray smoke, but I'm not sure under what conditions.
I know it doesn't billow gray smoke the full time.
Not sure it really matters does it? If 90+% of the time you have the clear smoke does that work?
Is it a flavor profile?
I'm not sure at the temps of 500+ that it will really matter as the food will be on there for only short periods.
it more of we will be downtown sacramento on the side walk cooking during the day for show and tell. if there is too much grey smoke it may cause a problem. that why i want to cook with the clean smoke
I think you will have more smoke from the meat on the grill than from the burning pellets. There is visible smoke until the pots catch fire.