12-03-2009, 03:49 PM
|
#12
|
|
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
|
Quote:
Originally Posted by Divemaster
I agree on the Cambros but not just for the hot stuff... I have a large Igloo that I use for transportation of the meat but once it's trimmed and or seasoned it goes into a pre-cooled (large hotel pan of ice for 20-30 minutes) cambro on a sheet pan. This works out best for us. In fact, we have two of them stacked and keep the top one pre-heated and the bottom one chilled. Once all the meat is out of the igloo (the meat is cryo-sucked before it goes in so there is no cross contamination) our boxes are made up and stored in there...
We also bring two Maverick ET-73's at the comps. One to use and one for a back up. Excuse the pun but we almost got burned when we broke one....
As for the canopy, we picked up a 'King Canopy' at Costco that we really like. It came with four walls that not only keep the heat in (it gets chilly here) but also gives us some privacy.
|
Hmm, so what exactly would you be doing in this King Canopy that you would need "privacy?"  
__________________
UDS , Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment......"You're a good cooker, Dad!"--My Son.  
 DAN!
|
|
|