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
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