[HeSmellsLikeSmoke]

I couldn't find a thread on how to successfully hold Q. It is one thing to smoke it perfectly and serve it when it is the perfect time for the meat, but quite another to hold it well beyond that time.

I don't know how BBQ joints can figure out how to have the right amounts at the right times. Perhaps the ones with a steady stream of customers have a great advantage over those that don't know when customers will arrive.

On a lesser scale, we all have the same problems at home when the meat gets ready well in advance of what was planned.

Is there a thread that someone can point me to? Or, barring that, any good hints?