Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

What's with the "Warmer Box"

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    What's with the "Warmer Box"

    So I was looking at offsets on the Lang website:

    $3,995* OR CALL TO ORDER 1-800-462-4629 or 912-462-6146 If you are having difficulties reaching us via phone on our main number 912-462-6146, please use our toll free line at 1-800-462-4629, or use 1-912-462-5700.


    And they make a version with what they call a "warmer box" -- I was wondering what it was for? What, if anything, can it be used for besides a place to hold food for a while?

    #2
    Ordinarily I would say: "For the 'faux cambro hold' phase of briskets, butts, chucks. Why dirty a cooler & towels when the meat simply needs to be help at a warm-but-not-still-cooking temp? I always use my grill/smoker for this, rarely if ever use a cooler."

    BUT, there's says it's 9"x15" which is relatively tiny. So to answer you question regarding this cooker, dunno. A rack of ribs?

    Comment


    • Murdy
      Murdy commented
      Editing a comment
      Interestingly, the box on the 36" smoker is a little bigger at 10 x 15

    #3
    You guys are in cold weather country so you could warm your utensils on those cold days!

    Comment


      #4
      I have generally assumed cheese or jerky smoking or maybe even fish. Anything that would be smoked in the 150-200 range.

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
      /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here