On 10/31/2017 5:05 PM, Sqwertz wrote:
> On Tue, 31 Oct 2017 16:26:08 -0700, Taxed and Spent wrote:
>
>> On 10/31/2017 3:12 PM, Sqwertz wrote:
>>> On Tue, 31 Oct 2017 14:02:35 -0700, Taxed and Spent wrote:
>>>
>>>>> The fire was caused by shovelling coals from the burn bin into the
>>>>> smokers. A chunk of burning ember was swept away by Hurricane Harvey
>>>>> winds and landed unnoticed against a back wall and ignited some other
>>>>> stuff. The overnight pit attendant was doing prep in another room so
>>>>> didn't notice the fire right away - until it started to "smell
>>>>> different" inside.
>>>>>
>>>>> Here's some pictures of the damage:
>>>>> https://www.texasmonthly.com/bbq/fir...klin-barbecue/
>>>>>
>>>> Looks like a disaster that was just waiting to happen. Were building
>>>> codes followed?
>>>
>>> BBQ restaurant inspections here are very strict and openings are
>>> usually delayed trying to meet the various codes and satisfy other red
>>> tape. But that's nothing a few of the world's most famous smoked
>>> briskets couldn't fix, IMO.
>>
>> No fire sprinklers in an area with open flames? Nice code you got there.
>
> Oh, don't be a Bruce. Ask yourself this: How do fire sprinklers work?
>
> Lets see the city building code for your city/county that requires
> sprinklers in the pit room (and not just in the exhaust scrubbers).
>
> -sw
>


Here they require fire sprinklers in a cinder block trash enclosure with
a solid metal roof. LOL