| View previous topic :: View next topic |
| Author |
Message |
papabuck
BBQ Fan
Joined: 13 Jun 2008
Posts: 184
Location: Southeast Georgia
|
 Posted: Apr 07 2009 Post subject: Winston Holding Cabinet |
 |
|
| Anyone using a winston holding cabinet? If so how is it best used? Would you recommend it for a small (Friday & Saturday) BBQ operation? I am having problems holding ribs and pulled pork. |
|
| Back to top |
|
 |
Woody Smoke Shack
Newbie
Joined: 24 Aug 2007
Posts: 86
Location: Des Moines, Iowa
|
| Posted: Apr 07 2009 Post subject: |
|
|
I have the winston 4000A and it is great. I use it to hold my pork, brisket and ribs. If I had room I would have another one. They keep the meat fresh and moist. I learned about them in Austin at the NBBQA convention and restaurants in Austin that we visited used them also.
Woody
_________________
Woody
www.woodyssmokeshack.com
Southern Pride
Eat Here or we both Starve |
|
| Back to top |
|
|
4LittlePigs
BBQ Pro
Joined: 16 Oct 2008
Posts: 601
Location: Central Kentucky
|
| Posted: Apr 08 2009 Post subject: |
|
|
If you can lay your hands on a used Henny Penny they are great. My father-in-law used them in his Lee's chicken stores. I obtained one from a KFC here in town upgrading their equipment. Cost me $400 bucks and a power cord. It holds at 175-180 and is built like a tank. I hardly have any dry pork left over at closing and my brisket stays hot and ready to slice to order. I have an open kitchen and my customers like seeing me take the brisket out and slice their order right in front of them. Everything stays moist and hot for 4-5 hours at a time.
_________________
Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce" |
|
| Back to top |
|
|
|
FAQ 
Search 
Memberlist 
Usergroups
Register
Profile 
Log in to check your private messages 
Log in 
