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Hi, I've been doing BBQ for a couple of years now with my UDS. I don't use water pan or heat deflector. I've tried them, but didn't like the results. I've been mostly doing pulled pork from whole pork necks since pork butt is not available here. It has nice fat and marbling and it's been...

I'm searching for any advice on holding cabinets. I have a restaurant in which I need to hold finished meat for service. 1) Can anyone recommend either a humidified or not cabinet? 2) Does anyone have experience with Henny Penny brand cabinets and display cases?? 3) Can anyone recommend...