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Shopping for a holding chamber

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    Shopping for a holding chamber

    Looking for holding chambers for up to say, 20 racks of ribs. Looking at something like this. Any advice or other options would be welcome.
    https://www.webstaurantstore.com/cat...CABEgIAOfD_BwE

    #2
    My first thought is that, if this is a one off or a very occasional need, would regular coolers work? You could wrap each rack in foil and stack them. But I don't know if coolers would accommodate the width of the rack.

    Alternatively (again if this is a one off or occasional need) can you rent these? Friend of mine run a winery and for release parties rent glasses since they need dozens.

    Comment


      #3
      I am not dealing with 20 ribs but I did buy a smaller Cambro pizza delivery bag with the idea that I can handle ribs and brisket one day due to the length. I felt the front load would be helpful. I also added a micro pore 12” by 8” heating pad for $6 bucks. It sounds like you want something heavier duty though. I bought a smaller version of the one I linked but same brand and heavy duty style. Still, it will hold a lot of ribs.

      https://www.webstaurantstore.com/cam...4GBP220RD.html

      https://www.webstaurantstore.com/ves...011081224.html
      Last edited by IFindZeroBadCooks; August 7, 2021, 06:15 PM.

      Comment


      • 58limited
        58limited commented
        Editing a comment
        I've never looked at webstaurantstore.com before. Thank you for destroying my savings account...
        Last edited by 58limited; August 7, 2021, 01:12 PM.

      • Steve R.
        Steve R. commented
        Editing a comment
        Gear Acquisition Syndrome (or GAS). The struggle is real, 58limited. 😂

      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        Since I have to live up to my user name, I should point out Richard posted it first so I can’t take credit for it.

      #4
      Two,other popular brands are Cambro and Carlisle

      Comment


      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        I am embarrassed to admit I did not realize until I found my ToGo bag that Cambro was a real brand. I thought it was BBQ slang.

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        I use cambro products a lot for my bread. I am super comfortable with that brand.

      #5
      That can work. I like that it uses full size pans. If its just a one time thing though, I would be tempted to buy a big cooler, and just wrap the ribs in foil and stack in the cooler for holding.

      Another thought? Get you a Camp Chef Smokevault 24. It also holds full size hotel pans, and can be set to a low temp and used as a holding oven. And give you a new smoker to use as well....
      Last edited by jfmorris; August 7, 2021, 06:17 PM.

      Comment


      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        I hope it is not a one time thing. That is why I’m considering doing something more favorable to situation.

      #6
      I have been looking at this instead of a regular cooler. One would not hold 20 ribs but three probaby would and would give you flexibility as numbers changed for future needs.

      Amazon.com : Coleman 24 Can Party Stacker Cooler, Blue : Coleman Ice Chest Stacker : Sports & Outdoors

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        I have a similar cooler. Retains heat very well! And even here in Southern California, I can brine a big ole turkey overnight in the garage and it temps perfect the next day.

      • Donw
        Donw commented
        Editing a comment
        I learned about them here on the site and purchased a few, and then a few more later for drink cans. They do work well for holding meat and keeping drinks cold.

      #7
      So, a new question, can I take 20 racks of ribs in butcher paper, throw them all in the same large cooler, and hold them for.a few hours, while I wait for pick up. Meaning 20 racks of ribs, in butcher paper, 20 racks warms up a big efficient cooler, and holds it down to one rack over a 2 hour period? Even understanding I may need to preheat my cooler.? Do they really need to be separated once wrapped? I can only think you would want to serve from the bottom of the cooler. What am I missing, besides size of efficient coolers (brands, not sure if matters)…
      Last edited by Richard Chrz; August 8, 2021, 08:55 PM.

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Preheating sounds like that might work. Heat up some bricks, wrap in foil and use them for heat as you would use freezy packs for keeping stuff cold?

      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        If the cooler is full and preheated, that sounds like it should work.

        Nothing stopping you from acquiring a cooler and doing a few test runs before actually storing food in there.

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