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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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07-23-2009, 01:15 PM | #1 |
Full Fledged Farker
Join Date: 04-06-09
Location: lafayette,oregon
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Food warmer q
has anyone used there smoker(mine is a uds) as a food warmer. i was thinking to have it about 190* for holding whole butt's and brisky. any thoughts would be awsome. thanks.
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JUST A LITTLE U.D.S. webber 22.5" |
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07-23-2009, 02:14 PM | #2 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I would keep it lower then that, more in the 150 range if you are just trying to keep it serving hot. 190 may dry it out. I have done it with a spice but I much rather using warming ovens or cambros or even coolers.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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07-23-2009, 03:17 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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IMO....you can't keep a drum low enough temp to use as a warmer.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-23-2009, 03:32 PM | #4 |
Full Fledged Farker
Join Date: 04-06-09
Location: lafayette,oregon
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thanks for the info. that is what i thought too. i just dont know if the hd will like the cooler idea. i use it all the time for personal use. thanks again.
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JUST A LITTLE U.D.S. webber 22.5" |
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07-23-2009, 04:23 PM | #5 |
Got Wood.
Join Date: 03-18-09
Location: Pocatello, Idaho
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My understanding with my health department was that they check the temp of the food. They don't want anything to be between 35f and 140f because that is the "danger zone" for bacteria. I have kept food warm on the uds before but I totally take out the fire basket. The temp stays high enough for a couple hours after the heat is gone as long as you aren't opening the lid all the time. I also picked up some chafers. I found a great deal on some for around $35. I ordered 3 since that is what I was figuring to spend on 1. I don't want to violate any rules so PM me if you would like the link.
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2 UDSers -- CharGriller Duo -- Weber 22.5 Kettle -- Hog Smoker on trailer that needs to be named |
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07-23-2009, 06:55 PM | #6 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
For that matter, most won't let you use a cooler either. Must be NSF or UL approved warming device.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-25-2009, 01:14 PM | #7 |
On the road to being a farker
Join Date: 04-02-08
Location: Austin Texas
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If for personal 140-150 is fine. If for serving to the public, check your county health department. These vary..alot. Some places require as high as 170 holding temps.
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Bear Gator BYCC 24" Weber 22.5" kettle |
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07-25-2009, 01:39 PM | #8 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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You can purchase disposable chafers at Wally World for a paltry sum of about $8 apiece. Maybe worth it for a one time use.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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07-26-2009, 07:32 AM | #9 | |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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Quote:
i'd stick w/ chafing dishes -electric if you can because sterno will eat your profits up if doing long periods or dailyuse.
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Blues_n_Cues BBQ Concessions & Catering |
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07-26-2009, 01:01 PM | #10 |
Full Fledged Farker
Join Date: 06-10-09
Location: Newnan, GA
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I recomend Cambro boxes vs Chafers (disposible or Electric). Keep meat whole as long as possible as will hold high temp.
The other option is to Smoke & pull / slice meat and get a comercial vacuum sealer and seal in 1 - 2 gallon bags, then freeze. At the event, keep frozen bags under ice until 1/2 hour prior to need and then submerge in boiling water or 1 hour on 225' smoker and then dump into electric chafer. Key here is to keep thickness down to 1" or less on bags. I get 2 1/2 lbs of pulled pork in a gallon (14" X 16" vacuum bag. The other issue is bag seams splitting so I seal all 3 closed sides of bag with vacuum sealer's thermal strip prior to filling. Hope that helped....
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Big Jim - Newnan, GA Customized Lang Model 84 Longneck |
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