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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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Old 03-01-2014, 10:19 PM   #1
On the road to being a farker
Join Date: 01-05-14
Location: Long Island
Default 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.

SigSauerNY is offline   Reply With Quote


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