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Well I'm back with another question!
I'm entering my second year with my bbq trailer.. my question is how does everyone hold ribs in there bbq trailers? I smoke about anywhere between 20 racks to 10 racks per event or for a afternoon lunch or a evening supper. I'm just uncertain what I should use. In the last yearI used coolers, not really up to code here in MN.
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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.
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! Wink
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! Wink


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
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

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