A Cambro hot box is very efficient. I usually let meats cool to 170° before going in to the box, and if I'm holding meats for several hours I'll crack the door once an hour to allow some of the heat to escape.
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~thirdeye~
Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle
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