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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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03-01-2014, 11:19 PM
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On the road to being a farker
Join Date: 01-05-14
Location: Long Island
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CVAP Settings & Model For BBQ Help
curious what model, if that makes any difference, is best for bbq.
what do they really hold - I'm mainly briskets, 15lb avg so maybe 11lb or so cooker, chicked - whole and halved, turkey roasts I was thinking a double unit either to separate temps and different food products, might do a fried chicken dinner here and there and don't know what setting may be different. if you can share any info including what settings you like for what i would greatly appreciate it. thanks |
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