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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi
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 Posted: Apr 20 2012 Post subject: Baked 'Taters |
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I have 76 Russets, lightly oiled, salted and wrapped in foil ready to hit the smoker
4 hrs + / - is what it should take...I think...  My question to ya'll is, how long will they hold without losing quality?? I need to do 17 whole chickens at the end of the cook [ butts going in at o-dark-thirty] and am wondering if 2-3 hrs hold will be an issue??! Supposed to be cold and windy, but I'm confident I can hold 150 in the warmer
Thanks in advance!
Any and all input appreciated!
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ckone
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Joined: 23 Oct 2009
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Location: Austin, TX
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| Posted: Apr 20 2012 Post subject: |
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We used to hold em longer than that without to much quality loss. Most of the problems I have seen came from to hot of a hold temp.
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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi
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ckone
BBQ Super Pro
Joined: 23 Oct 2009
Posts: 2451
Location: Austin, TX
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| Posted: Apr 23 2012 Post subject: |
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no problem.
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The Bubba Keg |
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