holding ribs.

Depends on your landscape inside the truck and what you can squeeze in. If you're going to be holding more than just ribs, then you need to add a restaurant type holding cabinet and I highly recommend Winston C-VAP.

They have 1/2 height ones. We had 3 in the old restaurant and could hold ribs without plastic wrap or foil.

http://www.webstaurantstore.co...nston-Industries-Inc

I agree about having a holding cabinet. I have purchased 3 different Cres Core units for under $800 each. 2 were brand new scratch and dent and one was slightly used. Keep your eyes open on auction sites, craigslist or even ebay and if you are patient, a deal will eventually come up.

Would you consider a cambro an adequate holding cabinet for 3-4 hours. Wrapped, unwrapped in a hotel pan?

That would be pushing it for ribs but if they're double wrapped in foil they'll be ok. You might consider a couple heated masonry bricks to maintain the heat.

That is what I needed help with ( well, a lot of ther stuff also, but one step at a time )
Thanks
H

Thanks for the all suggestions! My trouble is I'm on a pretty limited budget... I'm thinking I'm gonna with a cambro to hold my ribs. And go with a counter top food warmer for holding my brisket and pulled pork.My other problem is that Im working with a 3000 watt generator. So I gotta becareful with my power usage. Good thing I normally sell out fast!

You DO plan to reheat them out of the cambro/food warmer, how will you do that?

If you don't go with a good holding cabinet then you WILL be sacrificing quality but certainly understand sometime you gotta do what you gotta do.

If you have a Health Dept, they won't like the Cambro, I wouldn't let them see it as it's not a hot hold.

Understand about the money, so you'll probably have to do a fair bit of practice to come up with the quality you like.

quote:

Originally posted by Fozziessmokinbarbq:
Thanks for the all suggestions! My trouble is I'm on a pretty limited budget... I'm thinking I'm gonna with a cambro to hold my ribs. And go with a counter top food warmer for holding my brisket and pulled pork.My other problem is that Im working with a 3000 watt generator. So I gotta becareful with my power usage. Good thing I normally sell out fast!

I found a half height Winston Cvap used for $600. Very good condition. You can also find New Electric Cambro for about the same price, but Cvap does better job by far. The Electric Cambro uses less power though. It would pay you to have a discussion with health dept though - they may have different view on things.

Good luck,
Rick

How much meat can you put in your holder Saying rib, pork shoulders, and briskets.

There are different sizes but something like this would fit at least six 6" deep full sized pans in it. We have put meat, cheesy potato's and green beans for 200 people in one before. I would suggest stacking them on the floor (and on top of one another) and not using the racks if it is a really heavy load as you can bend the brackets bouncing them down the road. I'm talking 2 30+ pound pans on each level though.

I've done a load test on mine and they pull between 850 and 1000 watts. The bigger one has a small convection fan that runs all the time.

I would suggest getting one with a mechanical thermostat rather than a solid state thermostat. They are cheaper to replace if you ever have to do that.

Decent sized rollers on the bottom and the side handles are really nice to have.

http://www.ebay.com/itm/Cres-C...&hash=item35e525b1ed

Thanks for all the info. I'm gonna be ordering a halfsized cap unit here in a few days. Your information was of great help.