Been wanting a holding oven for years, finally found one!

[Chasdev]

A recent thread that I responded to got me triggered all over again.
I had advised the OP that a holding oven was a good idea if he was going to do a start up BBQ business.
I've been dreaming of owning one for years (and years) but the cost was just not in the budget.
UNTILL I saw an ad for a Vevor holding oven, delivered to my door, tax title and license for $255!
The power of Franklin compelled me!
Have not done any real testing but I can say it warms up very quickly and after it reaches the set temp and the fan stops, If the door is opened for more than a second or two, the fan and heat cycle start right up.
It holds 4 full size "hotel pans" with ease.
Not sure when I'm going to do another brisket but for now, it's in my stash of BBQ gear waiting to be called up off the bench.
I'm thinking on testing it on the lowest grade brisket I can find (also the cheapest), smoke to the wrap then pull at 195 and hold at 160/170 for 12 to 24 hours and see what's what.
I don't know if this price represents a special sale event or not but I advise anyone who is also triggered by dreams of long hold brisket, to jump while the jumpin is good.

 

[hoity toit]

A recent thread that I responded to got me triggered all over again.
I had advised the OP that a holding oven was a good idea if he was going to do a start up BBQ business.
I've been dreaming of owning one for years (and years) but the cost was just not in the budget.
UNTILL I saw an ad for a Vevor holding oven, delivered to my door, tax title and license for $255!
The power of Franklin compelled me!
Have not done any real testing but I can say it warms up very quickly and after it reaches the set temp and the fan stops, If the door is opened for more than a second or two, the fan and heat cycle start right up.
It holds 4 full size "hotel pans" with ease.
Not sure when I'm going to do another brisket but for now, it's in my stash of BBQ gear waiting to be called up off the bench.
I'm thinking on testing it on the lowest grade brisket I can find (also the cheapest), smoke to the wrap then pull at 195 and hold at 160/170 for 12 to 24 hours and see what's what.
I don't know if this price represents a special sale event or not but I advise anyone who is also triggered by dreams of long hold brisket, to jump while the jumpin is good.

thats nice, I picked up an old proofing cabinet and coverted into a smoker with PID controller. Your gonna enjoy that especially at that price point.

HT

 

[slavikborisov]

A recent thread that I responded to got me triggered all over again.
I had advised the OP that a holding oven was a good idea if he was going to do a start up BBQ business.
I've been dreaming of owning one for years (and years) but the cost was just not in the budget.
UNTILL I saw an ad for a Vevor holding oven, delivered to my door, tax title and license for $255!
The power of Franklin compelled me!
Have not done any real testing but I can say it warms up very quickly and after it reaches the set temp and the fan stops, If the door is opened for more than a second or two, the fan and heat cycle start right up.
It holds 4 full size "hotel pans" with ease.
Not sure when I'm going to do another brisket but for now, it's in my stash of BBQ gear waiting to be called up off the bench.
I'm thinking on testing it on the lowest grade brisket I can find (also the cheapest), smoke to the wrap then pull at 195 and hold at 160/170 for 12 to 24 hours and see what's what.
I don't know if this price represents a special sale event or not but I advise anyone who is also triggered by dreams of long hold brisket, to jump while the jumpin is good.

Yeah I’m curious how it’ll pan out for you

 

[Chasdev]

If you are interested in the topic of long hold brisket there’s several YouTube folks who praise the practice and have videos up on how it’s done.
I find Steve Gow’s Smoke Trails channel entertaining (he’s the originator of the “BBQ Jesus” poster which depicts Franklins face superimposed with Jesus’s face with his hand pointing to his heart, which of course has been replaced with a packer brisket).
I do know from resting briskets in an insulated cooler, that the longer I wait or the more time my briskets rest at food safe temps before slicing, the more tender they get compared to a one or two hour rest before slicing.

 

[slavikborisov]

If you are interested in the topic of long hold brisket there’s several YouTube folks who praise the practice and have videos up on how it’s done.
I find Steve Gow’s Smoke Trails channel entertaining (he’s the originator of the “BBQ Jesus” poster which depicts Franklins face superimposed with Jesus’s face with his hand pointing to his heart, which of course has been replaced with a packer brisket).
I do know from resting briskets in an insulated cooler, that the longer I wait or the more time my briskets rest at food safe temps before slicing, the more tender they get compared to a one or two hour rest before slicing.

Yeah everywhere I get bbq the brisket was always in a Holding oven