Ordered a small warming oven, couldn't take it anymore.

[Jerod Broussard]

I'll see how this one "pans out." May get another before forking over $1500 for the tall number we have at our school. I'll need to properly rest some pork next Monday.

https://www.amazon.com/gp/product/B0CP5VS8TP/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&th=1

[Santamarina]

Something like this moves closer and closer to the top of my wish list. I’m a big fan of long holds after a smoke, and this is exactly the ticket.

[Jerod Broussard]

Yeah, I'm migrating towards longer low temp holds.

[Jim White]

I've been very happy with my Pit Boss Copperhead that I use for holding. I got the largest one, so it's in between the cost of the one you ordered and the $1500 model you mentioned.

[Jim White]

Well, DaveD, that shot was very early in a hold that was right after I had cleaned the inside of the door. I get three or four uses of it in between times I clean the window (and clear out ashes from the bottom). I will admit, though, all holds are done in trays and the only cook I did, some chicken thighs, had them on a rack in a pan used for brining. Food hasn't touched the shelves yet...

[wrgilb]

I really like my Copperhead 7, doing a pork butt today for my son and his family.

[Bad Hat BBQ]

Nice Outdoor Kitchen!! I use my pellet cabinet for holding/warming as well!!

[Skip]

Our Lions Club does a breakfast at the School every January. They have a large "Holding Oven" it really works great!

[barelfly]

Here’s a slightly lower priced option than what you posted, but probably more than what Jim posted. Like Jim’s, you can smoke/cook with this one as well. depth wise, a packer brisket fits perfectly well in this. Not sure if it’s tall enough for you, but in combination with what you just ordered could be a nice option in the future.

https://www.smokin-it.com/Smoker-p/smkmdl3d-gen2.htm

[carolts]

What is your holding temperature?

[Jerod Broussard]

150.

[JCBBQ]

What’s the correct temp to properly rest pork? I’ve been holding my briskets over night since the end of last year. I love that I don’t have to stay up any more. My oven’s lowest temp is 150. Curious how that compares to a dedicated machine.

[jfmorris]

If you are talking butts, I think 150 will work just fine for them. I wouldn't hold pork chops or loins that at that temp, but butts - sure. And ribs... I feel a long hold turns them to mush. I wrapped ribs in foil one time due to timing, and held for a couple hours in cambro, and it was like I had done those 3-2-1 ribs cooked in the foil, as they were fall off the bone after the hold...

[Jerod Broussard]

Awesome purchase!! Two, 9x13 pans chock full of country styles resting nicely whilst the oven reheateth two briskets.

I'll eventually get some 10x15 pans to use in this dude.

[realdocBBQ]

Awesome! Which one did you get?

[Jerod Broussard]

realdocBBQ link at the top of thread

[FireMan]

Cute little bugger!

[Bob K]

this may be just what the Dr. ordered for me. did you happen to track the temps with a probe, etc to see what the temp swing is?

at 600W, should only draw 5A peak so you could leave that on forever

[Jerod Broussard]

No, I was busy messing with other stuff. The dial thermometer seemed to work, you know, it moved a little back and forth. Definitely kept things warm.

[Bad Hat BBQ]

That looks like a nice solution; esp. if cooking for large #s

[Jerod Broussard]

Yeah, that and my oven only goes down to 170 and that is a little too high for long holds. I'd rather sleep continuously rather than play "oven on - oven off."

[Duanessmokedmeats]

I am using the large model Masterbuilt Electric smoker as my warmer.

[Jerod Broussard]

Holding Hawaiian chicken on skewers