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Old 01-03-2018, 01:26 PM   #5
Full Fledged Farker

Join Date: 09-05-13
Location: Auckland, NZ

Originally Posted by nachos4life View Post
I've held briskets in an alto shaam for 19 hours for a big vending event. Not exactly the same warming environment as a CVAP. Food is perfectly safe to eat as long as temps are set right; however, after about 12 hours we felt the quality started to go downhill a bit texture-wise.
Ah-ha, thatís interesting and something I was really wondering about. Will try this weekend with a long hold. Have some beautiful ribs to trial.

Ralph in Auckland... with a WSM 22", a FireMagic 24S, a BQ Grills pig cooker, an LSG 24 x 60 offset ... and a hopeful attitude.
... but for all that, I left my heart along the Chief Joseph Scenic Byway ...
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