New Yorkers have been complaining for years that we don't have any real barbecue because of the city's stringent air-quality regulations, which make it nearly impossible to operate a commercial wood smoker unless you install some prohibitively expensive ventilation equipment.
But now new 'cueries are opening all over the place, and many of them are smallish operations that don't seem like they'd have the resources to install the big-money ventilation/exhaust systems.
So: Have the air-quality regs changed? Is there a new generation of less-polluting smokers, and/or a new generation of less expensive exhaust systems?
Updated 2 years ago | 7
Updated 6 months ago | 44
Updated 1 month ago | 395
Updated 3 months ago | 38
Updated 1 month ago | 2