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Old 04-08-2014, 10:25 AM   #5
early mornin' smokin'
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny

we've got the dual level 1000 alto shaam, so we usually keep briskets and butts in one, ribs, chicken and chicken wings in the other. 160 seems to be a good number. Think of adding heat lamps to our slicing table to keep things toasty also. Right now we rotate thru the trays if they sit out for 10 minutes.
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
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