Set up hood, duct, and fire protection requirements for a solid-fuel (wood-fired) cooking operation

Steps

1. Confirm the solid-fuel appliance has its own dedicated hood and exhaust duct system, kept entirely separate from any other cooking equipment's exhaust system
2. Install a spark arrester to prevent sparks/embers from entering the plenum, ducts, or (if no hood is used) the flue itself
3. Prohibit wall terminations for solid-fuel exhaust; ensure the system terminates per the rooftop/vertical requirements applicable to grease duct systems
4. Protect the grease removal device from sparks with a spark arrestor ahead of it, and maintain a minimum clearance (commonly cited around 4 ft) between the filter and the solid-fuel cooking surface
5. Provide water-based fire extinguishing equipment sized to the firebox volume (portable water-type/wet-chemical extinguishers for small fireboxes; a fixed water-pipe/hose system for larger fireboxes), and interlock makeup air with the exhaust system to prevent negative pressure during operation
6. Establish daily/weekly maintenance: scrape the combustion chamber weekly, inspect flue/chimney weekly for restriction and clean before buildup restricts venting, remove ash at least daily after wetting it down, and store no more than one day's fuel supply in the cooking/fuel-loading room