- Joined
- Sep 5, 2013
- Location
- Auckland, NZ
Hi there
I am trying to get a handle on hot-holding technologies. Have I got the following right?
1. Winston-CVAP uses temperature, moisture and a fan.
2. Alto-Shaam uses temperature only and no fan (Halo technology they call it).
On this site and others, on numerous occasions, I have seen experienced BBQ restaurant pitmasters recommend for hot-holding "...either a Shaam or a CVAP ...". Does this mean that despite having quite different approaches, in practice either method works fine and produce very similar results?
For someone about to buy (new or used), what would you recommend? Are there other technology options (apart from Cambro-style or simple coolers)?
TIA.
I am trying to get a handle on hot-holding technologies. Have I got the following right?
1. Winston-CVAP uses temperature, moisture and a fan.
2. Alto-Shaam uses temperature only and no fan (Halo technology they call it).
On this site and others, on numerous occasions, I have seen experienced BBQ restaurant pitmasters recommend for hot-holding "...either a Shaam or a CVAP ...". Does this mean that despite having quite different approaches, in practice either method works fine and produce very similar results?
For someone about to buy (new or used), what would you recommend? Are there other technology options (apart from Cambro-style or simple coolers)?
TIA.