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Old 06-09-2019, 02:52 PM   #3
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

A Cambro hot box is very efficient. I usually let meats cool to 170 before going in to the box, and if I'm holding meats for several hours I'll crack the door once an hour to allow some of the heat to escape.

Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

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Barbecue is not rocket surgery
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