I have been do concession for a couple years and mostly serve pulled pork, chicken and sometimes beef as sandwiches, wraps, nachos, etc. I have been thinking about offering meatloaf sandwiches at a one day event this month but my question is holding the meatloaf at temp. I have thought about smoking the meatloafs so they are done right about opeing time and for the last 30 mins of smoking reduce the temp to a holding temp between 160-175 and simple grab loafs out of the smoker as needed. The event will run about 6-7 hours, what do you guys think or what would you suggest. I have thought about cooking several batches but I am not sure where I would hold the raw loafs until they are needed.
Reverse Flow 300 Gallon, backyard offset, 2 char-grillers and 72" gas grill :) :)