View Single Post
Unread 10-12-2008, 08:27 PM   #14
Bossmanbbq
is One Chatty Farker
 
Bossmanbbq's Avatar
 
Join Date: 12-03-05
Location: Colorado
Downloads: 0
Uploads: 0
Default

I was having the same problem with reheating stuff at a gig and trying to keep my smoker clear for contest meat. I went and bought a commercial grill at Sam's. I dump the meat into disposible pans with some apple juice and thencover with foil and then reheat to 160 on the grill before transferring the pan into the Caldera chaffing unit.
I'm also looking at buying some turkey roasters and using those to warm stuff up to keep the smoker free so we cook more stuff. Hope this helps, its working for us!
__________________
Bossman
www.bossmanbbq.com
Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker*

" You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue"
- Mike Mills-
Bossmanbbq is offline   Reply With Quote