Quote:
Originally Posted by toys4dlr
The benefit of the Cvap over most other holding units is the ability to add moisture to the holding cabinet. Dialing in the proper amount is the key. I like 15% in my cvap. I bet the quality will be just fine.
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... and that would be uncovered? What temp have you found good for long holds of beef - at the higher end (160-170) or the lower end (145-150)?
TIA.
__________________
Ralph in Auckland... with a WSM 22", a FireMagic 24S, a BQ Grills pig cooker, an LSG 24 x 60 offset ... and a hopeful attitude.
... but for all that, I left my heart along the Chief Joseph Scenic Byway ...
Last edited by longwayfromhome; 01-03-2018 at 01:49 PM..
Reason: Added temps ...
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