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View Full Version : MES as holding oven


ncmoose
07-18-2017, 12:22 AM
All this talk of holding ovens has me thinking (dangerous, I know).

I have a MES that I don't use much (I use it mainly for sausage and cold smokes running pellets from a mailbox smoker). How do you think it would function as a holding oven? Maybe with a water pan for humidity. Thoughts?

pjtexas1
07-18-2017, 12:27 AM
I've always wanted to try mine but the oven is much easier than digging out the mes.

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ncmoose
08-12-2017, 09:02 AM
I'm going to try this tonight/tomorrow. Family wants brisket for Sunday lunch rather than dinner. To avoid the all nighter I might hold for several hours. If I set it at 150 or so with a water pain (Brisket wrapped as well) what do you think would be the upper limit of time I'd want to hold?

IamMadMan
08-12-2017, 01:04 PM
I don't have the MES, but a have a Camp Chef 24" wide propane smoker that I use as a holding oven. It sits under the smoker overhang so it is in close proximity to my Humphrey's.

Once the meats and sides are cooked and ready, I wrap them and hold them at 145 in the Camp Chef until they are needed for serving. Remember, you are not cooking them, just holding them at serving temperatures.

WareZdaBeef
08-12-2017, 10:41 PM
I use mine as a holding oven all the time. Works great for making jerky at low temps like 140F. Although i usually transfer the jerky after an hour of smoke to the dehydrater as it speeds up the drying time.

Fishawn
08-13-2017, 01:04 AM
Works great, as long as your MES works. Came in handy a few years back, when we ran out of room in the kitchen during Thanksgiving.

BearSmokeBBQ
08-13-2017, 03:25 AM
All this talk of holding ovens has me thinking (dangerous, I know).

I have a MES that I don't use much (I use it mainly for sausage and cold smokes running pellets from a mailbox smoker). How do you think it would function as a holding oven? Maybe with a water pan for humidity. Thoughts?


dug mine out of the garage this week to give this a try as well lol

ncmoose
08-13-2017, 03:53 AM
Brisket just came off. Temp was 203. I vented it until temp came down to 180 (didn't have the guts or time to let it come down to an AF 140) and just put it in the MES with a water pan and the temp set to 150.

Plan to eat tomorrow 11:30 or so. Going to sleep in. If this works well I may do very few overnight cooks.

ncmoose
08-13-2017, 02:26 PM
Well, it worked very well. Probably the most tender brisket I've cooked. This extended holding thing might work.:grin:

http://i.imgur.com/XQkK3v3.jpg


http://i.imgur.com/NqC7YIO.jpg


http://i.imgur.com/utikn7q.jpg

SmittyJonz
08-13-2017, 02:36 PM
I do that when ole lady has people over to cook for.