That makes sense. Guess its time to go into the garage and look for an extra one. I wonder if I can find one of them "Bio Hazzard" stickers. Have to keep the neighbors out when I turn my back. It's funny how popular I've gotten since I started smoking on the week ends.
The meat will also continue cooking using this method. I've seen and meat hit the cooler at 190Âº and come out at 200Âº. I personally do not use a cooler anymore. I cook to the desired temp, and I do not have a problem with moisture or pulling. Just a matter of convenience to me. If I've got the firebox going, I try and utilize all I can of the energy.
Personal preference here.
I'm the same way Tom. I pull brisket & pulled pork off the smoker from 200-205*, (usually already foiled) wrap in an old work shirt or sweat shirt, take it to the house and wait at least an hour. Then I slice or pull.
To each their own. But I do things as easy as possible w/ good results. Would love to try out some of "all-ya-alls" food, but then again...........what I don't know won't hurt me.
I sure don't want the wife and kids to try the food you guys make.........would make me look like an idiot............nothin new to me though.
A cooler is also used as a brining container for large items or large amount of items, generous use of ice is recommended for that purpose. You can use it to keep food warm on those long trips back to the dinner table.
Unfortunatly for me, my wife is too impatient for pulled pork. So the closest we get is pork roast. So my cooler is strickly for cooling. Actually just for ice storage. I'm too impatient too buy warm beer. It goes from fridge at the store to fridge in the basement.
just in case anyone is interested
in australia they are called an "esky" mainly because that was the brand name of the first company to make them here.short for eskimo i think .
strange that they should be called a cooler when you guys are using them to keep food warm though