I usually heat it, add some juice to the pans and put it in disposable foil pans with crimped lids. I preheat the cambro by pouring in a boiling put of water into a full size pan and slide it into the bottom and close it up tight. I keep the pans in the oven on warm until ready to go, open the cambros and put the disposable half pans 2 each into a full size stainless pan, slide them in and close up tight. I've had them be still to hot to touch 7 hours later easily.
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOINK...It's what's for linner.