Steve W. wrote:
....

Only other item would be either a stainless or copper top for the
sideboard. Wood has a VERY nasty habit of getting coated with raw meat
juices and causing problems.
....

A metal top would not be very good for cutting on. Butcher blocks are
wood, as are kitchen cutting boards, and don't suffer problems from it.

Bob

Bob Engelhardt wrote:

Steve W. wrote:
...

Only other item would be either a stainless or copper top for the
sideboard. Wood has a VERY nasty habit of getting coated with raw meat
juices and causing problems.
...

A metal top would not be very good for cutting on. Butcher blocks are
wood, as are kitchen cutting boards, and don't suffer problems from it.

Bob

Normally you don't do cutting on your smoker, the table is just a place
to rest a normal half sheet pan while you load and unload contents. If
you do want to do cutting there, you again use the half sheet pan, and
place a plastic cutting board in the pan.

Only other item would be either a stainless or copper top for the
sideboard. Wood has a VERY nasty habit of getting coated with raw meat
juices and causing problems.

Huh? If a cutting board is getting "coated with raw meat juices", that cook
needs to go to Cooking 101 and learn proper sanitization of kitchen
utensils. I believe they use wood or synthetic cutting boards in most real
restaurants, and have no "getting coated with raw meat juices" problems.

Steve

Bob Engelhardt wrote:
Steve W. wrote:
...

Only other item would be either a stainless or copper top for the
sideboard. Wood has a VERY nasty habit of getting coated with raw meat
juices and causing problems.
...

A metal top would not be very good for cutting on. Butcher blocks are
wood, as are kitchen cutting boards, and don't suffer problems from it.

Bob

You don't cut a lot of meat there. It is usually just used as a spot to
set the trays while you load/unload the cooker. the problem is that
blood/meat juice gets in the wood and unless you clean it right then you
end up with a possible contamination source. It's one of the reasons why
commercial kitchens have dropped wood cutting boards and tables. Just
far to easy to have a problem.


--
Steve W.
(\___/)
(='.'=)
(")_(")

Steve B wrote:
Only other item would be either a stainless or copper top for the
sideboard. Wood has a VERY nasty habit of getting coated with raw meat
juices and causing problems.

Huh? If a cutting board is getting "coated with raw meat juices", that cook
needs to go to Cooking 101 and learn proper sanitization of kitchen
utensils. I believe they use wood or synthetic cutting boards in most real
restaurants, and have no "getting coated with raw meat juices" problems.

Steve



Not in 99% of the places I have been. They have pretty much all tossed
wood out and use plastics. Less problems, dishwasher safe and better for
the knives as well.

Plus in a commercial kitchen there are actually very few times where the
raw prep area is also the location where the final cooked product is
prepped for service.


--
Steve W.
(\___/)
(='.'=)
(")_(")

"Steve W." wrote:

Steve B wrote:
Only other item would be either a stainless or copper top for the
sideboard. Wood has a VERY nasty habit of getting coated with raw meat
juices and causing problems.

Huh? If a cutting board is getting "coated with raw meat juices", that cook
needs to go to Cooking 101 and learn proper sanitization of kitchen
utensils. I believe they use wood or synthetic cutting boards in most real
restaurants, and have no "getting coated with raw meat juices" problems.

Steve



Not in 99% of the places I have been. They have pretty much all tossed
wood out and use plastics. Less problems, dishwasher safe and better for
the knives as well.

Plus in a commercial kitchen there are actually very few times where the
raw prep area is also the location where the final cooked product is
prepped for service.

Bingo!

(TX certified food handler)

On 12/6/2010 8:19 AM, Steve W. wrote:

Not in 99% of the places I have been. They have pretty much all tossed
wood out and use plastics. Less problems, dishwasher safe and better for
the knives as well.

Plus in a commercial kitchen there are actually very few times where the
raw prep area is also the location where the final cooked product is
prepped for service.



You may find this paper of interest.

http://www.treenshop.com/Treenshop/ArticlesPages/SafetyOfCuttingBoards_Article/CliverArticle.pdf


Kevin Gallimore