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-   -   Fire extinguishers (http://www.bbq-brethren.com/forum/showthread.php?t=82834)

jonboy 04-16-2010 06:32 AM

Fire extinguishers
 
Good morning,
What type of fire extinguisher are being used or mandated at comps?
Will a ABC work, or do i need a commercial rated ABC or other?
Thanks for any help,
jon

Heavenly Hog 04-16-2010 07:17 AM

Any small 5lb extinguisher. I have one on-hand, but they're never checked for at comps.

Smokin' Gnome BBQ 04-16-2010 07:30 AM

I take 2x 5 pounders, and I have had them checked to ensure they were full. I saw a team whos charge was low and they made them get another one.

Sal

RubMeTender 04-16-2010 07:37 AM

You might want to check to make sure each contest has the same requirement. KCBS might have a different requirement than FBA for example.

Your best bet is to just hire a local fire department to hang out at your site........:flypig:

GWA 04-16-2010 07:56 AM

Class K extinguishers were approved as a class somewhere about 1997 or 98. They were targeted almost exclusively for commercial kitchens because of the changes of cooking styles to different types of fats and fat content.

Halon is also very much used in commercial kitchens, but expensive to recharge.

But considering all (like price $$$)...I'd advise EVERYONE to buy and use Dry Chem (class B) extinguishers. Once I worked with and saw how superior they were to all other methods in putting out diesel fuel and jet fuel fires in a training pit, there was NO QUESTION in my mind.

PCDoctor_1979 04-16-2010 07:59 AM

From the 2010 KCBS Rules: "Contestants shall provide all needed equipment, supplies
and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes. A fire extinguisher shall be near all cooking devices." So there's really no guidance from KCBS about size and type of extinguisher. You should check with the Contest Organizer to see if the local FD has any special requirements.

daedalus 04-16-2010 08:33 AM

Quote:

Originally Posted by GWA (Post 1252394)
Class K extinguishers were approved as a class somewhere about 1997 or 98. They were targeted almost exclusively for commercial kitchens because of the changes of cooking styles to different types of fats and fat content.

Halon is also very much used in commercial kitchens, but expensive to recharge.

But considering all (like price $$$)...I'd advise EVERYONE to buy and use Dry Chem (class B) extinguishers. Once I worked with and saw how superior they were to all other methods in putting out diesel fuel and jet fuel fires in a training pit, there was NO QUESTION in my mind.

You use JET FUEL for your BBQ!?!?!?!:shock: You must be able to cook a brisket in like 5 minutes.:twisted:

G$ 04-16-2010 09:12 AM

Quote:

Originally Posted by Heavenly Hog (Post 1252352)
Any small 5lb extinguisher. I have one on-hand, but they're never checked for at comps.

Careful. Ours are checked probably over half the time.

Last comp, the fire marshall came through all the sites and made us move a propane tank 16 inches for 'safety'.

GWA 04-16-2010 09:14 AM

Quote:

Originally Posted by daedalus (Post 1252454)
You use JET FUEL for your BBQ!?!?!?!:shock: You must be able to cook a brisket in like 5 minutes.:twisted:

Using jet fuel you don't get a bark, you get a ROAR !!! :shocked:

Scottie 04-16-2010 09:31 AM

I've been to plenty of contests that check your fire extinguishers. I've been to them where the cooks were not warned and the fire marshall came through. If you didn't have a up to date one, with tags and/or a receipt that had to be 5 pound variety. You had to run to the store. Fortunately, I have one and get it re-tagged every year. but if you were in a rv like me, what would you do?

Better off having one. I also carry a CO2 one that I would only use in my smokers. It's not tagged because it costs too much. But those other one's are just for show for the marshall. My real one I keep in the rv. No need to ruin a perfectly good smoker blasting it with the wrong chemical fire extinguisher.

jonboy 04-16-2010 11:51 AM

Quote:

No need to ruin a perfectly good smoker blasting it with the wrong chemical fire extinguisher.
What would be your recommendation on type of extinguishers available?
Will wally world have them or do i need something else?
I have a couple of old extinguishers but they are out of charge and rated for wood.- A

The bigger one is sentry ss 2 1/2 b model but a rating.
Thanks for the help
I am trying to get organized for a practice cook soon and possibly a comp later this year. Pending funding.
jon

Scottie 04-16-2010 12:54 PM

Get a ABC fire extinguisher. I'd recommend getting a 5 pound one. While some contests accept one of those smaller 2 1/2# Sentry's. Most will require a 5# one for the length of the blast. They want to make sure fires are out.. I believe that Home Depot's have the larger one's. Keep your receipt for it. That will show that it is up-to-date. I found out that those big box stores like to buy them and hold them. Mine was over 1 year old when I bought mine from the stamp on the bottom of it.

beardjp 04-16-2010 10:09 PM

As a firefighter and one of those fellows that might inspect you. I would agree with Scotty, a 5lbs ABC all purpose fire extinguisher is your best bet, and easiest to find. Another one would be a class A pressurized water extinguisher. They can be filled with water and pressuized with any air compressor. Those are the big silver ones you see hanging in schools. They are hard to find, and they can be expensive.

Rookie'48 04-17-2010 12:14 AM

I'm not real sure that presurized water is the way to go on a grease fire, especially if you have electricity (Guru, Traeger, FEC, etc.) involved.

Sticks-n-chicks 04-17-2010 05:39 AM

Water and grease = BIG fire


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