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T.G · 10-12-2010, 04:21 PM

Question for the guys who do catering jobs- do you short your cook times or aim for a lower temp to compensate for something sitting in a warmer for hours? If so, about how much?

Thinking about smoking a fatty or two saturday morning early, then grabbing it and running down to ratter's herf with it(them).

If I use a 3-2-1 cook, then grab it between the 2 and 1, but then it's going to sit for a few hours in a cooler before being eaten. I guess being foil wrapped at that point, I could just put it back on his grill to heat up.

Probably a bad idea to pull it between the 3 and 2 and run with it - that would be 30 minutes between being pulled off the smoker, wrapped in foil and then transported, then finally back on to a grill down at his house. Probably not safe to do that, you think?

10-12-2010, 04:21 PM	#1281
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,543 Trading: (37)	Re: What's in your smoker? Question for the guys who do catering jobs- do you short your cook times or aim for a lower temp to compensate for something sitting in a warmer for hours? If so, about how much? Thinking about smoking a fatty or two saturday morning early, then grabbing it and running down to ratter's herf with it(them). If I use a 3-2-1 cook, then grab it between the 2 and 1, but then it's going to sit for a few hours in a cooler before being eaten. I guess being foil wrapped at that point, I could just put it back on his grill to heat up. Probably a bad idea to pull it between the 3 and 2 and run with it - that would be 30 minutes between being pulled off the smoker, wrapped in foil and then transported, then finally back on to a grill down at his house. Probably not safe to do that, you think?