The following words, terms, and phrases, when used in this chapter,
shall have the meanings ascribed to them in this section, except where
the context clearly indicates a different meaning.
BARBECUING, COMMERCIAL
The preparation and cooking of food by way of gas grill,
charcoal grill, or other apparatus used for the cooking of food by
way of flame produced through wood, charcoal, or gas for the purpose
of cooking food for the sale to and/or consumption by the general
public.
BARBECUING, RECREATIONAL
The preparation and cooking of food by way of gas grill,
charcoal grill, or other apparatus used for the cooking of food by
way of flame produced through wood, charcoal, or gas for the purpose
of cooking food for the consumption by a family and/or guests or by
the membership of a private organization or church congregation.
OPEN BURNING
The burning of materials wherein products of combustion are
emitted directly into the ambient air without passing through a stack
or chimney from an enclosed chamber.
OUTDOOR FIREPLACE
Any homemade or commercially produced fireplace, fire pit,
or fire ring used for the kindling of wood.
Open burning of structures, brush, or bonfires shall not be
permitted.
Open burning, when allowed, shall be kindled in such a manner
as not to be a danger to vehicles or structures and shall not be of
a size greater than 18 inches by 18 inches by 18 inches. Height of
the fire shall be measured from the ground or from the bottom of the
inside of the container being used to kindle the fire. Open burning
shall not be kindled directly on the ground unless contained in a
fire ring.
Outdoor fireplaces shall have 36 inches clearance from all combustibles
when in use. Portable fireplaces, fire pits, or fire rings shall be
extinguished in a residential area between the hours of 12:00 midnight
and 8:00 a.m.