I did talk to the HD, (MY FIRST MOVE) they only care that 135 degrees is maintained. The method of holding that tem is up to me.
From the HD.... HOLDING TEMP 135° F or greater (1 30°F for beef & pork roasts cooked or reheated as stated above)
MY 2ND call was for Liability Insurance... I am doing this right or not doing it at all!! I would never do ANYTHING that was even questionable.
Shawn Powell** Tuscaloosa 80X30 Custom Smoker** Traeger Lil Tex Elite