I am thinking off buying a smoker to my restaurant and adding bbq to the menu. My question relates to holding bbq after it has been smoked and sliced(brisket),or pulled(pork), and ribs and pulled chicken. Is a hotbox the best way and how to avoid it from drying out, and how long will they hold. Also for ribs and half chicken is it best to grill or flash under a salamander. Any help appreciated.
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4/24/06 at 3:42pm