Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
I make use of a rubber hot water bottle that's put in the cambro before the meat goes in, stays in for the duration of the hold. The heating of the towels sounds like a plan too.
I have a similar but less elegant approach. I preheat my cooler with a bucket of hot water and then pour it out right before I put my wrapped meat in.🔥🔥🔥â¤ï¸ðŸ¿
I’ve not done that, but I have filled the ice chest with hot water for fifteen minutes before emptying and adding the wrapped meat and towels. I don’t have a rubber hot water bottle but liked holehogg idea.
Last edited by LA Pork Butt; August 22, 2022, 08:05 AM.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
I also have not tried this. But I remember reading somewhere that it is done and works really well. If my memory, 😂😂 like I have one, serves me correctly the article said to put the warm towels in the cooler ahead of time to help warm up the cooler up.
Haven't done the towels - have filled the cooler about 20-30% with hot water for 20-30 minutes. Works great. Now I just leave it open in the garage for an hour and it's hot as Hades out there, so it warms the cooler up, too. lol
Sounds like a plan, if you feel like going to the trouble - honestly, the cooler itself has kept my food super warm for many hours, I question the real need - unless you're doing a LOOOONG hold.
I have no science to back this up but I've been wrapping in towels and then stuffing the empty cooler space with spare bubble wrap. Seems to work really well.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
I've used a heating pad in a small cooler and it seems to work pretty good. I think in combination with pre warming the cooler and packing with hot towels, the heating pad would work even better.
I've taken to leaving my cooler out in direct sunlight for a while if my cook will be ending during the day, as I live in a relatively hot climate. Obviously, this is not effective during the winter months.
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