Swine Spectator
is Blowin Smoke!
My Shirley has a 3 shelf warmer mounted above the insulated firebox. During a normal cook, it registers about 140-150° from the radiant heat below. I have used it to temporarily hold food that just came off of the smoker, but I am concerned that it is not hot enough to warm sides or hold meat for longer periods safely.
I can bring the temp up to 180-190° by opening the damper, but this diverts heat from the reverse flow.
I understand that with the uninsulated firebox the warmer runs 200-220°. This seems safer, but I would rather have the insulated FB.
So here are my questions:
1. Am I correct that 150° is too tow to warm and hold food for any length of time?
2. I also have the charcoal pan for cooking in my warner. Would it make sense to take a few coals/embers and put them in the warmer's charcoal pan to bring the temp up? Has anyone done this?
3. Is 200-220° a good target temp for the warmer?
Thanks,
David
I can bring the temp up to 180-190° by opening the damper, but this diverts heat from the reverse flow.
I understand that with the uninsulated firebox the warmer runs 200-220°. This seems safer, but I would rather have the insulated FB.
So here are my questions:
1. Am I correct that 150° is too tow to warm and hold food for any length of time?
2. I also have the charcoal pan for cooking in my warner. Would it make sense to take a few coals/embers and put them in the warmer's charcoal pan to bring the temp up? Has anyone done this?
3. Is 200-220° a good target temp for the warmer?
Thanks,
David