How do you test the temp of the warmerThat's what I use. You can often pick them up on Marketplace for $20-30.
Most have low med high switch
And what is the largest pound brisket you put in?
Thanks
How do you test the temp of the warmerThat's what I use. You can often pick them up on Marketplace for $20-30.
What is the biggest pound brisket you put in?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.
It has a thermostat on it. I check with a digital temp probe. 15-17# brisket is no problem.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'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.....
would it make you happy if someone bought this? looks like vervor makes a turkey roaster.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.
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:
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.Do you let it cool down to 140 before holding? I always wondered if that makes a difference.
I'm already happy! It would make me even happier if you would come over and do a long cook with me--and bring some single malt with you!would it make you happy if someone bought this? looks like vervor makes a turkey roaster.
Okay cool I might pick one of these up. Thanks!!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.
Hello all.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
Ok thanks. Yeah, I don't do Facebook or any other social media...never had accounts on any of them.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.
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.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 for that.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.