Originally Posted by YankeeBBQ
Luke warm is a hell of a lot better than cold. Thus putting it in the box as hot as you can is a really good start. Many cooks carry their turn in containers in an insulated carrier. Several preheat that carrier. You think maybe there's a reason for that ??
I agree - we try to have everything in the box as hot as possible and we use an insulated carrier. When we box our pork it's so hot we have to use insulated gloves to handle it - no reheating or additional cooker time required. It's a cooking skill issue, why are you trying to reduce the skill required?
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