Thread: Open house
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Unread 10-03-2008, 03:43 PM   #2
Divemaster
somebody shut me the fark up.
 
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If you keep it out of the danger range of 40* to 140* you should be ok... I've found that I keep mine hot and put it into a pre-heated cambro it holds for hours!

I would pack up a number of 1/2 pans and pull one out when you need it... Remember to check the temps often!!!
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Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

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