Wyoming, MI Outdoor Cooking: Smoker Rules (2026)

Sec. 90-332 of the Wyoming Zoning Ordinance, adopted by Ordinance No. 16-22 on October 3, 2022, sets fire-safety equipment standards for every outdoor cooker or smoker permitted as an accessory use to a brick-and-mortar restaurant in the B-1, B-2, and B-3 commercial districts. Subsection (9) requires a spark arrestor on the smoke stack of each unit to keep embers from escaping. Subsection (10) requires one steel trash can with a cover, dedicated to hot ash disposal, at each outdoor cooking unit. Subsection (11) requires a water-can fire extinguisher within five feet of the cooking operation at all times, and adds a second, larger unit, a 3-A:40-B:C rated extinguisher, whenever the cooker or smoker runs on propane rather than wood or charcoal.

These equipment rules sit alongside the section's combustible-storage limits: outside storage of combustible material must stay at least ten feet from the lot line, or seven feet if stacked under six feet high, and firewood must be kept at least ten feet from the cooking operation and five feet from any combustible building. The Department of Public Safety's fire marshal and fire inspector are among the officials authorized under Sec. 1-27 to issue citations for noncompliance. Because these standards apply only to accessory outdoor cookers tied to an existing restaurant, they do not create a general right to operate a smoker elsewhere in the city.