ewatts2003
Full Fledged Farker
I've searched over and over and can't really find the answer that I'm looking for, so I apologize if this topic has been discussed. I'm trying to thin out my comp load and streamline things a little better. My question is about the meat cooler. I have a 110 Igloo MaxCold that I keep the brisket, 3 pork butts, and 4 racks of ribs in. Chicken is it's own small 6 pack cooler. The previous comp I had a third cooler that held injections, sauces, butter, and garnish. Am I safe to put all of the items from the third cooler into the meat cooler? Or should I just continue doing it how I'm doing it? Thanks in advance!
Eric
Eric