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early mornin' smokin' 04-02-2014 05:05 PM

what are you holding in your alto shaam/cvap
Well guys, I know most of you are holding your big meats in there, and so am I. Currently running it up around 160 for briskets, butts and sides. I like to run around 150 for chicken to avoid it drying out. I always keep the vents cracked, not a fan of steamed meat. But what are you guys doing out there?

Pyle's BBQ 04-02-2014 07:46 PM

I don't know why you can't hold every thing at 150. Is there a reason to keep it at 160?

early mornin' smokin' 04-08-2014 10:32 AM

pyle's I'm just curious... I like my meat to go out the door HOT, i find 160 with the top vent cracked open doesn't dry things out and stays nice and hot. First time running a warming cabinet, so i'm just curious.

marubozo 04-08-2014 10:53 AM

My cvap is packed. I usually start the day holding 6 butts, 4-5 briskets, 8 chicken halves, 5 pounds of sausage, 6 racks of ribs, and 12-14 rib tips. I run it at 160 and 2 texture.

Waiting on this full size unit because I can't squeeze another ounce of meat into this small one.

early mornin' smokin' 04-08-2014 11:25 AM

we've got the dual level 1000 alto shaam, so we usually keep briskets and butts in one, ribs, chicken and chicken wings in the other. 160 seems to be a good number. Think of adding heat lamps to our slicing table to keep things toasty also. Right now we rotate thru the trays if they sit out for 10 minutes.

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