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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 03-10-2020, 07:41 AM   #1
On the road to being a farker
Join Date: 08-31-18
Location: Warsaw, IN
Name/Nickname : Brandon
Default Insulated or Un-Insulated holding cabinets

We are outfitting the new trailer and have found a couple nice un-insulated holding cabinets for sale on the FB marketplace for a good price but were wondering what difference there is in insulated vs uninsulated for holding cabinets.

We had planned on using it to hold all of our full butts (pre-pull), briskets, tenderloins, and turkey breasts before slicing. Pulled chicken we were going to put in pans, cover with foil, and place in the holding cabinet.

Any suggestions? Everything in the trailer will be electric and is more geared toward catering than 1-on-1 sales.
Brandon McGinnis
Owner // Pitmaster - The Smoke & Swine Co.

On the 24' porch trailer:
Stumps XL Stretch

On the patio:
BBQ Guru Shotgun - Grilla Grills Silverbac Alpha - WSM 22 - Weber Q2200 - Masterbuilt MES 130B
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Old 03-10-2020, 09:19 PM   #2
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia

I have an uninsulated one on my mobile trailer and an insulated Metro 5 in my commercial kitchen. I love the Metro 5 but either would work on your trailer. The uninsulated one will heat up the trailer with the windows and doors closed. In cold weather when serving it sometimes doesn't get as hot as I'd like so that is a drawback.
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set
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