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Unread 07-21-2010, 01:51 PM   #27
slowerlowerbbq
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Join Date: 12-28-09
Location: Wilmington, Delawhere
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Here's a great tip I got from another MD team (Pork and Deans...gotta give credit). For our dishwashing/sanitation system we use a Camp Stove along with 8" steam table pans to both heat the water and also use as a table to hold the pans. I wish I had a pic of our setup, but we basically put the steam table pans on the stove, fill with water, turn on the burners and we usually have scalding hot water in about 5 minutes. The best part is, the steamer pans nest together and the camp stove folds up so it takes up very little space.

Here's some links:
Camp Stove
Steam Table Pans
We got about 11 of these pans at auction for about $6 apiece. We use the other pans for meat prep, especially injecting. The deep walls of the pan keep the mess contained real well.
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Mark aka Earl
Slower Lower BBQ
(2) 22.5" WSM, (1) 18.5" WSM, (3) 22.5" Weber Kettles, Super Fast Red Thermapen, Stoker, Airline Cart!
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