Terry Black's
Two Smoke Zapper 300 units cleaning four post-oak barbecue smokers that run 12 to 14 hours a session, after a court ordered the nuisance reduced
- Date: 2017
- Location: Austin, TX
- Client: Terry Black's Barbecue
- Models Used: Smoke Zapper 300 (×2)
About this Project
Terry Black’s Barbecue in Austin is run by the Black family, whose Texas barbecue tradition dates back to 1932. The restaurant smokes its meat the traditional way, over post oak, in four large smokers on site.
The challenge
In 2015, residents near the Austin location complained about smoke from the four barbecue smokers. Burning post oak for smoking sessions of 12 to 14 hours produces heavy wood-fired particulate and odor. Following the complaints, a court ordered the restaurant to sharply reduce the nuisance.
The Smoki® solution
Smoki® USA specified the Smoke Zapper 300, its heavy-duty wet scrubber, to remove soot particles and greatly reduce odor. Two Smoke Zapper 300 units were installed, each cleaning the smoke from two of the smokers.
The result
There have been no recorded complaints since the Smoke Zapper 300 units were installed, and the court’s requirements have been satisfied.
