Warming ovens for resting Briskets: Who uses what?

cayenne

is one Smokin' Farker
Joined
Jun 12, 2004
Location
New Orleans
Hello all,
Ok, on some threads of the past, I recall a few people saying they were using warming ovens to keep their whole briskets (and likely some other smoked items) at the 140F stage, likely overnight....to rest and finish the cook.

I remember at least one person mentioning Vevor as a brand?

Can ya'll chime in with what you use and suggestions?

I'm looking for something economical...in the $200-$250 or so range....hopefully from Amazon.....

And for size...I guess hoping for something that holds like 2 or so full sized hotel pans ...I figure this will hold a couple briskets at a time.....

So, what are ya'll using? Brand? Model?

Please post pics if you can!!

Thank you everyone in advance,

cayenne
 
At Comps a lot of people used cambros and did well. They will hold hot or cold. Coolers work well if Briskets are wrapped and then wrapped with old towels. If you want cooler or cambro hotter pour hot/boiling water in for as while then dump it out and put in food
 
There's a big difference between systems that slow down cooling and those that hold at a set temp.

I switched recently from the towels/cooler approach that slowed down cooling to a VEVOR holding oven. Now I can hold for 15 hours (like top BBQ joints do) and sleep at night.





Looks like there's a price drop on these at Amazon. Killer deal:

 
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I use an old cooler and a sous vide. The guy on youtube "smoke trails bbq" has a few videos on how he built one.
 
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I currently use a Vevor warming oven from Amazon that's identical to the one Bill/ttkt57 linked above. Mine works great, although it was a pain in the a$$ to remove all the anti-scratch plastic wrapping that was adhered to all the stainless steel surfaces of the oven. But the oven holds and controls temperature like a champ (I have it set up in my basement; not sure how it would do outside on a cold day).

I will continue to use a sous vide with a 7-gallon stock pot for those times when I need a more portable warming setup.
 
I'm using a 40" MasterBuilt digital electric smoker. Set at 155° with a water pan, it swings between 145° and 165°; the control gets tighter with more meat in it. It lives out of the way in the shed until I need it. When the controls inevitably crap out , I'll upgrade to a PID controller. I was looking for a used and preferably broken one but got tired of waiting and grabbed it on sale at Academy Sports. It'll hold 4 or more briskets or 8 pork butts.
 
I'm using a 40" MasterBuilt digital electric smoker. Set at 155° with a water pan, it swings between 145° and 165°; the control gets tighter with more meat in it. It lives out of the way in the shed until I need it. When the controls inevitably crap out , I'll upgrade to a PID controller. I was looking for a used and preferably broken one but got tired of waiting and grabbed it on sale at Academy Sports. It'll hold 4 or more briskets or 8 pork butts.
This is probably the way to go. If you dont have a PID controlled chamber. I have a MES 30 i use ONLY for beef jerky, but ive seen these on CL for like $100. I would probably set it to 145F so it hovers around 135F-155F. A friend uses his MES for the same thing, but doesnt use a water pan and he probed it, and at 150F it climbed to 180F and held the brisket there for like 12 hours and it was was over cooked.
 
Vevor has several, but this is the one that holds full pans. It’s currently $294 on Amazon.

VEVOR Hot Box Food Warmer, 25"x15"x24" Concession Warmer with Water Tray, Four Disposable Catering Pans, Countertop Pizza, Patty, Pastry, Empanada, Concession Hot Food Holding Case, 110V

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I also have a Cambro which is great for holding food a few hours for big events, but it can’t do do the really long brisket holds that let you sleep for more than a handful of hours.

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Turkey Roaster cuz SmokeNinja said to…….
Thank you everyone...

I"m looking seriously at the Vevor holding ovens....but this piqued my interest.

What exactly is a "Turkey Roaster"?

Thank you in advance,

C

PS. Did something change on the SITE today...everything on my end looks different....larger bold fonts, all the issues run together...no spacing like there used to be just yesterday...
 
Thank you everyone...

…PS. Did something change on the SITE today...everything on my end looks different....larger bold fonts, all the issues run together...no spacing like there used to be just yesterday...
One of the moderators “BBQchef33” tweaked the settings last night that fixed a problem a lot of us were having the last couple weeks. He said he will tweak it again when he has more time in the fall. Weren’t you on that “Site Issues” thread?
 
The "thermostats" on turkey roasters, electric smokers, etc. allow for some pretty big temperature swings. The VEVOR warmer featured several times in this thread has a much more precise temperature controller that swings far less.

Amazon's killer deal appears to have ended, but VEVOR still has it running. $258.99

 
I should say two more things.
  1. Contrary to what you will read on Amazon and even on the VEVOR site itself, the VEVOR warming box is stainless steel, and the racks are aluminum, not the other way around.
  2. Since putting one of these on my patio I just can't go back. I've made many tasty briskets using tried-and-true backyard methods (all of which require sleep deprivation) and fed family and friends to their genuine satisfaction. But now for only $300 (that's less than many of us spend on rubs! Ha!) I'm making what I think are restaurant-quality briskets (using restaurant methods), getting a good night's sleep, and even had my son-in-law say "better than Black's."
 
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