use as a extra oven?

Do it all the time. In fact, the 150's have an automatice function that they'll go to 140 for holding after a set period of smoking.

If you're going to warm, be aware that some residual smoke may make it's way to whatever it warming, if it isn't wrapped.

I'll do briskets and butts ahead of time, then warm them up in the oven.

After all, it is called a smoker "oven."

Smokin'

thanks for the info. mine is a 008. does it hold at 140?

Howdy,Don.

Your's isn't set up like the commercial ovens.

You can always stick your temp. probe all the way thru a potato[so the tip doesn't touch anything ]and adjust it as needed.

You'd probably be fine with casseroles or potatoes just setting the smoker at a tich less than 150F. A little smoke flavor might add, too. Pasta might get a bit sticky, though.

I did it with my turkey on thanksgiving and it worked fine. You might want to foil the meat where it want dry out.You will have to guess a little around the 150 mark to fine 140 as Tom said use your probe.

Ricky is right.

Anything held long enough in a holding oven will eventually dry out. So keep that in mind for how long you will be holding.

One trick. Put a can of liquid (like a cleaned out soup can) in the smoker to increase the humidity level.

Smokin'

thanks for all your help!!! you guys are great