Hot Grill on Grill Logan
Knows what a fatty is.
so, going to be doing a large charity cook, anticipating 400 plus. We are looking at alternate ways of reheating our pork and brisket as space on the smoker is limited as is electricity.
Anyone have experience using chafing pans/fuel (large Sam's foil disposable) for reheating? How long does it take to reheat a full pan of refridgerated product?
Anyone have experience using chafing pans/fuel (large Sam's foil disposable) for reheating? How long does it take to reheat a full pan of refridgerated product?