Hi guys
Looking some advice, been doing some events which I smoke over night in my FEC120 then wrap well in the morning and place in cool boxes. Once at location I place them in bain maires one at a time as required, which has worked well keeping it hot and safe.
Now I have got a series of daily events where I need to serve for dinner (5-10pm) so I don't think smoking over night and trying to keep the meat at a safe temperature till 5 onwards would be any good?
But if I put the meat in for the 12-15 hour cook means I would have to go to the kitchen at silly times in the morning. Looking for suggestions as the best way to achieve the best q.
Cheers
Stu from the UK
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