I have a small place, and we are going to add BBQ to our menu. I've been trying different ways of smoking meat for awhile and know what i want to do. My question is what is the best way to keep your smoked meats for serving after they are done. Should it be refridgerated and heated as orderd, or kept warm in some way like a small steam table or something. any help would be greatly welcome. thanks, and by the way this place has been a great help.