longwayfromhome
Full Fledged Farker
Hi there
A couple of CVAP questions:
1. Looking at CVAPs. There are two types - the HA40xx fanless series and the HA45xx with fan series. What is your understanding of why the two ranges and what problems each is trying to address?
2. What size to get? I know many of you got your units secondhand so that played a great deal in deciding what size/model you got. Down our way we have to buy new and the prices are shocking, so looking carefully. Smoker is an FEC120 (generalizing ... 150lbs meat maxed out per cook) ... Can you comment on what you would factor into the decision when deciding the size ... here is my thought process:
a. Cook timetable is two main cooks a day, overnight for briskets/butts and morning cook for ribs then chicken. Possible 3rd cook for catering.
b. General case I am holding two smoker-loads of meat ready for service.
c. I do not want to use the smoker to hold as it will put out too much smoke into a small available kitchen/serving space even with extractors.
d. May use the smoker to hold for the catering.
e. Therefore thinking I need a CVAP that can take two smoker-loads of product.
Other thoughts:
1. Say I had a smaller CVAP with capacity for one load from the smoker ... then at the end of the 2nd cook I could transfer meats around and end up with half in CVAP and half in smoker, hold in smoker and CVAP but I would only need to open the smoker a few times to top up the CVAP as it emptied out.
I guess the obvious answer is go as big as you can afford, but I think what I am really asking is for your comments on my 'thought' process/logic so I can see angles I haven't considered properly.
TIA everyone ...
A couple of CVAP questions:
1. Looking at CVAPs. There are two types - the HA40xx fanless series and the HA45xx with fan series. What is your understanding of why the two ranges and what problems each is trying to address?
2. What size to get? I know many of you got your units secondhand so that played a great deal in deciding what size/model you got. Down our way we have to buy new and the prices are shocking, so looking carefully. Smoker is an FEC120 (generalizing ... 150lbs meat maxed out per cook) ... Can you comment on what you would factor into the decision when deciding the size ... here is my thought process:
a. Cook timetable is two main cooks a day, overnight for briskets/butts and morning cook for ribs then chicken. Possible 3rd cook for catering.
b. General case I am holding two smoker-loads of meat ready for service.
c. I do not want to use the smoker to hold as it will put out too much smoke into a small available kitchen/serving space even with extractors.
d. May use the smoker to hold for the catering.
e. Therefore thinking I need a CVAP that can take two smoker-loads of product.
Other thoughts:
1. Say I had a smaller CVAP with capacity for one load from the smoker ... then at the end of the 2nd cook I could transfer meats around and end up with half in CVAP and half in smoker, hold in smoker and CVAP but I would only need to open the smoker a few times to top up the CVAP as it emptied out.
I guess the obvious answer is go as big as you can afford, but I think what I am really asking is for your comments on my 'thought' process/logic so I can see angles I haven't considered properly.
TIA everyone ...
