Warming ovens for resting Briskets: Who uses what?

That's what I use. You can often pick them up on Marketplace for $20-30.
How do you test the temp of the warmer

Most have low med high switch

And what is the largest pound brisket you put in?

Thanks
 
I also use a turkey roaster. I used my Smoke X to find the point on the dial where it will hold at 150 and made a dot with sharpie to mark the spot.
What is the biggest pound brisket you put in?
 
How do you test the temp of the warmer

Most have low med high switch

And what is the largest pound brisket you put in?

Thanks
It has a thermostat on it. I check with a digital temp probe. 15-17# brisket is no problem.
 
I've been reading the specs...many of these turkey roasters say they only go down to 150F....and I think I'd like to target the 140F for long holds...?

The turkey roasters I've seen so far, that hold the lower temps all seem to be about $100...which is almost half of what the much larger Vevor holding oven is....so, hmm....

Decisions, decisions.

But thanks for the turkey roaster idea, I'd never in my life heard of one or seen one before...

Maybe I can find one at a garage sale.....

if you look at the example sako (ssv3) posted the dial shows 150 but then reads keep warm. there's quite a bit of room on the dial before it goes to the off position. I think I can get mine dow. under 120.

you can find them under $100 especially around the holiday season they go on sale. the used market is good, you can often find them NIB at yard sales or in marketplace
 
I use a Turkey roaster as well & monitor it with my temp probe. It’s rock solid & I typically do the brisket the day before then hold it for around 15 hours or so.
 

Attachments

  • PXL_20240106_212250982_Original.jpeg
    PXL_20240106_212250982_Original.jpeg
    268.3 KB · Views: 7
I'm glad to see many of y'all finding success with turkey roasters. I would still suggest the VEVOR because, if need be, along with a brisket, you can also hold mac & cheese, beans, etc.
 
I'm glad to see many of y'all finding success with turkey roasters. I would still suggest the VEVOR because, if need be, along with a brisket, you can also hold mac & cheese, beans, etc.
would it make you happy if someone bought this? looks like vervor makes a turkey roaster.


seriously, I'm sure that holding oven is a better option...especially if you need to hold a lot of food. heck you could go even higher and get a cvap oven like alto sham. afer all that's what the big boys use and that's what the long hot hold aims to recreate. when I started holding with the roaster is was something I already had on hand. it's just the cheapest option and it does the job really well. a friend of mine and former active brethren poster ebijack rigged up a large cooler with a hot plate and a pid to do the same thing on a large scale with materials on hand. lots of ways to get the job done.
 
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:


Do you let it cool down to 140 before holding? I always wondered if that makes a difference.
 
Do you let it cool down to 140 before holding? I always wondered if that makes a difference.
If I accidentally run the brisket up over 200°F, I let it cool down to around 160°F before I put it in the warmer. My aim is to run it to around 190-195°F, then wrap, then put it in the warmer immediately.
 
Last edited:
If I accidentally run the brisket up over 200°F, I let it cool down to around 160°F before I put it in the warmer. My aim is to run it to around 190-195°F, then wrap, then put it in the warmer immediately.
Okay cool I might pick one of these up. Thanks!!
 
if you look at the example sako (ssv3) posted the dial shows 150 but then reads keep warm. there's quite a bit of room on the dial before it goes to the off position. I think I can get mine dow. under 120.

you can find them under $100 especially around the holiday season they go on sale. the used market is good, you can often find them NIB at yard sales or in marketplace
Hello all.

I've seen more than one person refer to "marketplace" on this thread.

What exactly is "Marketplace"? Is this online or brick and mortar somewhere?

Thank you in advance,

cayenne
 
Hello all.

I've seen more than one person refer to "marketplace" on this thread.

What exactly is "Marketplace"? Is this online or brick and mortar somewhere?

Thank you in advance,

cayenne

They're talking about "Facebook Marketplace". I'm pretty sure you can access it whether or not you have a Facebook account. I have browsed Marketplace before, and I don't have Facebook.

Switching back to the discussion of turkey roaster vs. warming oven, I may be an oddball, but I never cook just one brisket. If I'm going to run the offset that long, I always load it up with 2 to 4 briskets, plus usually smoke wings, ribs, sausage, etc. during the same cook. The Vevor warming oven really comes in handy for this.
 
News Flash!!!!

I just learned that Mad Scientist Jeremy Yoder has a VEVOR exactly like mine.

Does anybody want to trade their turkey roaster for a VEVOR? 😎

🍿🍿🍿

JK!!!
 
I just got a $60 turkey roaster from walmart today after reading this thread. Needed a quick solution for a brikset I want to cook this weekend, and it seems to be the ticket. According to my thermoworks Smoke X, it seems to hold about +/-5° at 155° with some water in the bottom. Hope it works just as well this weekend!

Fwiw, I have a commercial unit that came out of a school cafeteria, but it is back at my house in CO while I'm out in TN making sure a new job works out. I miss my home bbq equipment! lol.
 
They're talking about "Facebook Marketplace". I'm pretty sure you can access it whether or not you have a Facebook account. I have browsed Marketplace before, and I don't have Facebook.

Switching back to the discussion of turkey roaster vs. warming oven, I may be an oddball, but I never cook just one brisket. If I'm going to run the offset that long, I always load it up with 2 to 4 briskets, plus usually smoke wings, ribs, sausage, etc. during the same cook. The Vevor warming oven really comes in handy for this.
Ok thanks. Yeah, I don't do Facebook or any other social media...never had accounts on any of them.

Hmm...would be interesting to see if they allow access without FB accounts, but then again....likely gives them another point of access for them to gather data on me, etc....so, maybe not.

Anyway, thanks for the info!!

I'm looking towards the Vevor warming oven myself...as that I often cook more than 1 brisket too....I'm just trying to figure out WTF I'd put it...my house is getting quite full already and can't think of a spot outside that stays 100% dry and out of the rain/elements here in New Orleans.....rain mostly.

Hmm...I gotta check the dimensions on it again...I'm also thinking to wait till next Prime days come up Oct 8-9 and see if they have a price markdown on it...

cayenne
 
Ok thanks. Yeah, I don't do Facebook or any other social media...never had accounts on any of them.

Hmm...would be interesting to see if they allow access without FB accounts, but then again....likely gives them another point of access for them to gather data on me, etc....so, maybe not.

Anyway, thanks for the info!!

I'm looking towards the Vevor warming oven myself...as that I often cook more than 1 brisket too....I'm just trying to figure out WTF I'd put it...my house is getting quite full already and can't think of a spot outside that stays 100% dry and out of the rain/elements here in New Orleans.....rain mostly.

Hmm...I gotta check the dimensions on it again...I'm also thinking to wait till next Prime days come up Oct 8-9 and see if they have a price markdown on it...

cayenne
I put my VEVOR under a stainless table under the eave of the house on a concrete patio. It's still exposed somewhat to the elements, but here in southern Idaho we get under 10 inches of rain a year, and the humidity is often under 20 percent.

I love my VEVOR, but remembering the two years I lived in Macon, GA, I wouldn't put one outside where the humidity is high and it rains a lot. The exterior would be fine I think, but I would worry about the fan motor, heater, and other parts inside that would be susceptible to corrosion.
 
I put my VEVOR under a stainless table under the eave of the house on a concrete patio. It's still exposed somewhat to the elements, but here in southern Idaho we get under 10 inches of rain a year, and the humidity is often under 20 percent.

I love my VEVOR, but remembering the two years I lived in Macon, GA, I wouldn't put one outside where the humidity is high and it rains a lot. The exterior would be fine I think, but I would worry about the fan motor, heater, and other parts inside that would be susceptible to corrosion.
Ok thanks for that.

Yeah, where I live, it's so humid, when you get outta the shower you start to perspire before you can dry off....state bird is the mosquito...etc.
;)

Between the home brewing equipment, pinball machine and overwhelming kitchen gadgets and toys....it's crowded, but I'll find a new place. I don't have to deal with WAF (wife approval factor), so I can be creative if I want in my own house...haha.

Thanx,

cayenne
 
Back
Top