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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 04-02-2014, 04:05 PM   #1
early mornin' smokin'
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Default what are you holding in your alto shaam/cvap

Well guys, I know most of you are holding your big meats in there, and so am I. Currently running it up around 160 for briskets, butts and sides. I like to run around 150 for chicken to avoid it drying out. I always keep the vents cracked, not a fan of steamed meat. But what are you guys doing out there?
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Unread 04-02-2014, 06:46 PM   #2
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I don't know why you can't hold every thing at 150. Is there a reason to keep it at 160?
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Unread 04-08-2014, 09:32 AM   #3
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pyle's I'm just curious... I like my meat to go out the door HOT, i find 160 with the top vent cracked open doesn't dry things out and stays nice and hot. First time running a warming cabinet, so i'm just curious.
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Unread 04-08-2014, 09:53 AM   #4
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My cvap is packed. I usually start the day holding 6 butts, 4-5 briskets, 8 chicken halves, 5 pounds of sausage, 6 racks of ribs, and 12-14 rib tips. I run it at 160 and 2 texture.

Waiting on this full size unit because I can't squeeze another ounce of meat into this small one.
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Unread 04-08-2014, 10:25 AM   #5
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we've got the dual level 1000 alto shaam, so we usually keep briskets and butts in one, ribs, chicken and chicken wings in the other. 160 seems to be a good number. Think of adding heat lamps to our slicing table to keep things toasty also. Right now we rotate thru the trays if they sit out for 10 minutes.
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