Pros- How do you hold?

[stfron]

OK Pros, and probably more directly restaurateurs- After smoking your ribs, how do you hold them at food safe temps for hours on end without drying?

 

[fatback joe]

A restaurantuer answer would most probably be alto-shaam

http://www.alto-shaam.com/product.asp?category=1


Otherwise, stack them like TH said and throw them in a cooler. How many racks and how long you are holding them would also be a factor.

 

[solar]

No they're not, and finding a Alto-Shaam dealer that will just quote you a price isn't easy as you would think either. I appraise commercail equipment for a living and we do a ton of restaurant equipment, and anytime we come across a piece of AS equipment we know it's going to be tough to get a quote.

 

[tn_bbq]

What about a sterno chafing dish?

Cambro makes insulated carriers.

Poor man's way is to wrap in plastic or foil & then wrap in towels and place into an insulated ice chest.

If you really wanted to keep the heat up, you could use a heating pad. Putting hot bricks in the ice chest also helps maintain hot temperature.

I've also heard folks wrap in a sleeping bag.

 

[williamzanzinger]

Im in the market for an altosham myself at work and have gotten recent quotes. Basically for the two door units there is two levels, one being allout heavier with more power, voltage/amps or whatever that is. 7-10 grand 7 being pretty low. Then there is the lower weight lower power unit for 3500-5 grand. For a single 4-5 shlf unit ya might get for 2 grand.

 

[stfron]

How long can you hold them at temp with this process?

 

[ronp]

Get a cheap MES for 300.00. I have left my butts in all night at 190', works great. It has a 24 hour timer and water pan.

When I had the restaurant, I always wanted an Alto Sham.