View Single Post
Unread 10-05-2009, 02:49 PM   #14
Garth57
Full Fledged Farker
 
Join Date: 01-03-08
Location: Norco, CA
Downloads: 0
Uploads: 0
Default

I used 1 of the big igloo ice chests, the kind that takes 2-3 guys to lift. I only had cole slaw and sauce to keep cold. The drinks were in another ice chest. I can actually use the lower half of my cambro for cold and upper for hot. I will probably do that next week since I will be adding potato salad to the menu. The UPC1600 holds 16 full 4" deep pans. The health inspector was at the market as well, I did not see who it was, so I guess we were o.k. Had all the food and ice chests 6" off the ground and our screen walls up. Used a beverage cambro for the hand wash station. Forgot how boiling hot it keeps the water even after 6 hours (don't ask how I know).

__________________
[I][B]Bill [/B][/I]:cool:

CBBQA Member #1218
KCBS Cert. Judge #23431
s.U.D.S. (small 30 gal. UDS)
UDS
Brinkman vertical Smoke 'n Pit
Traeger BBQ100
NorcoRednecks-UDS 85 gal/remod
[I]TemequeBBQ[/I]-insulated vert smoker
Garth57 is offline   Reply With Quote