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Unread 12-08-2008, 08:33 AM   #36
HoDeDo
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Jon - I think the key is that you don't want to use a "residential" 'seran', 'glad', etc. wrap. You want to use a foodservice film. One that is rated to the heat level you want. Depending on how much fat you leave on your meat, or sugar is in your rub (and how thick you put it on)... will help drive to what temp you can take your cooker and be successful.

We played with the Sam's Film, and I believe 265 degrees was it's limitation.

CostCo and Sam's both sell a "Foodservice Film", I believe Sam's also sells a "catering film". The Catering Film may be more of a cling wrap for going on steam trays; I have not tried it. I have not used any films in contest cooking, but we have used it before when cooking large quantities.
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