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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-27-2008, 12:05 AM   #1
Midnight Smoke
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Default Food Warmer; What Do You Think

Everytime I cook a Butt or Brisket it seems to always get cold faster than it gets on the plates.

Found this today, it is a 6 quart, 3 quarts per side with a water pan between the holding pan. This is just for our normal friends and family BBQ's, nothing to large scale.

It is all stainless steel.








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Old 07-27-2008, 01:29 AM   #2
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ummm, how about a bit more info if you can as to were ya got it. it sure looks like a great addition and i sure could use something like that. thanks,
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Old 07-27-2008, 02:20 AM   #3
big brother smoke
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Be careful chafers can dry meat out! Hot boxes/coolers work much better for holding.
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Old 07-27-2008, 06:57 AM   #4
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Quote:
Originally Posted by big brother smoke View Post
Be careful chafers can dry meat out.
What he said.
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Old 07-27-2008, 07:57 AM   #5
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It very attractive looking.
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Old 07-27-2008, 03:44 PM   #6
Midnight Smoke
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Quote:
Originally Posted by mbshop View Post
ummm, how about a bit more info if you can as to were ya got it. it sure looks like a great addition and i sure could use something like that. thanks,
Got it at Bed, Bath and Beyond. On sale for $39.99 and had a 20% off coupon.

Quote:
Originally Posted by big brother smoke View Post
Be careful chafers can dry meat out! Hot boxes/coolers work much better for holding.
My plan is to just use it at serving time, not to hold. I use a cooler for that.

The meat will only be in it for 30 minutes or so under heat while people fix their plates.
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Old 07-27-2008, 07:05 PM   #7
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thanks for the info.
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