Warming Cabinet Project

WeberWho

This warming cabinet popped up on Marketplace a month or two ago and I was able to snag it a minute or two after it was posted. The previous owner said they bought it second hand for $700 a year ago but didn't need it anymore as they purchased a new food trailer. They owner said he didn't want to sit or have the time to haggle on a price with people. So he said it was free to the first person to come and pick it up. So I jumped on it. 

It looked pretty clean when picking it up and I should have left it that way. Next thing you know I have the warming cabinet taken apart in pieces and doing a deep clean on it. It was pretty gross looking when actually getting after it. I don't even want to admit how many hours, apon hours, apon hours it took to clean everything. I did snap a few pics along the way. 



Before:



After:



That was the easy part. The inside walls of the cabinets were lined with grease and fat. That was the most time consuming. 

Here's a few more pictures of the actual warmer:



If anyone saw this post before I edited it, I figured out my question l had. I have a 20 amp outlet in the garage. I should be good to go. 

I'm not sure how long this will stick around but it should be fun to play around with. I'm looking forward to a long brisket hold with it. Thanks for looking!

lousubcap

Always an enjoyable read when @WeberWho pots up a reclamation project.  Quite a restoration right there.  
Looks like it can hold more briskets than you can crank out in one shot. 

ColbyLang

lousubcap said:

Always an enjoyable read when @WeberWho pots up a reclamation project.  Quite a restoration right there.  
Looks like it can hold more briskets than you can crank out in one shot. 

Challenge? 

Elijah

I thought the same. @WeberWho has the potential to expand to 15 cookers at any given time 

lkapigian

Bombdiggity @WeberWho , hands down the best piece of BBQ equipment I have is my warming oven… I snagged it for $80.00 on CL, just added an inkbird controller to it I had laying around 

Canugghead

When I grow up I want to be like...

dbCooper

@WeberWho - Nice score and restoration.

WeberWho

lousubcap said:

Always an enjoyable read when @WeberWho pots up a reclamation project.  Quite a restoration right there.  
Looks like it can hold more briskets than you can crank out in one shot. 

Hey thanks! 

If push came to absolute shove I might be able to fill it up with 3 briskets per rack in one shot. I couldn't even imagine trying to manage something like that though. That would be an absolute nightmare!

WeberWho

ColbyLang said:

lousubcap said:

Always an enjoyable read when @WeberWho pots up a reclamation project.  Quite a restoration right there.  
Looks like it can hold more briskets than you can crank out in one shot. 

Challenge? 

That would be way out of my league...

WeberWho

Elijah said:

I thought the same. @WeberWho has the potential to expand to 15 cookers at any given time 

Hahaha!!! 

WeberWho

lkapigian said:

Bombdiggity @WeberWho , hands down the best piece of BBQ equipment I have is my warming oven… I snagged it for $80.00 on CL, just added an inkbird controller to it I had laying around 

I was thinking some type of cheap basic wifi thermometer might be a nice way to make sure everything is in order. 

@lkapigian With brisket is there a certain temp you finish your brisket at before holding? I've read where people will hold it after the stall and other times where people take it to finish temp, bring the temp down to around 150, and then hold for 12+ hours. I'm curious what you do with your briskets? 

WeberWho

Canugghead said:

When I grow up I want to be like...

WeberWho

dbCooper said:

@WeberWho - Nice score and restoration.

Hey thanks dbCooper!

lkapigian

WeberWho said:

lkapigian said:

Bombdiggity @WeberWho , hands down the best piece of BBQ equipment I have is my warming oven… I snagged it for $80.00 on CL, just added an inkbird controller to it I had laying around 

I was thinking some type of cheap basic wifi thermometer might be a nice way to make sure everything is in order. 

@lkapigian With brisket is there a certain temp you finish your brisket at before holding? I've read where people will hold it after the stall and other times where people take it to finish temp, bring the temp down to around 150, and then hold for 12+ hours. I'm curious what you do with your briskets? 

As long as the bark is good and set, I usually wrap and pull around 190 and straight into the warmer 12 ish hours

WeberWho

lkapigian said:

WeberWho said:

lkapigian said:

Bombdiggity @WeberWho , hands down the best piece of BBQ equipment I have is my warming oven… I snagged it for $80.00 on CL, just added an inkbird controller to it I had laying around 

I was thinking some type of cheap basic wifi thermometer might be a nice way to make sure everything is in order. 

@lkapigian With brisket is there a certain temp you finish your brisket at before holding? I've read where people will hold it after the stall and other times where people take it to finish temp, bring the temp down to around 150, and then hold for 12+ hours. I'm curious what you do with your briskets? 

As long as the bark is good and set, I usually wrap and pull around 190 and straight into the warmer 12 ish hours

Thanks!

GrateEggspectations

Was just reading up about holding temps in anticipation of a cook tomorrow and saw some who said they FTC’d after the brisket had cooled to 185 (down from pull temp of 200 or so). Others just said they left the brisket out for an hour or so before FTC’ing. 

WeberWho

GrateEggspectations said:

Was just reading up about holding temps in anticipation of a cook tomorrow and saw some who said they FTC’d after the brisket had cooled to 185 (down from pull temp of 200 or so). Others just said they left the brisket out for an hour or so before FTC’ing. 

Over on the BBQ Brethren the electric Roaster Oven is a popular choice for holding brisket. Something I would like to try out at some point. 

lousubcap

GrateEggspectations said:

Was just reading up about holding temps in anticipation of a cook tomorrow and saw some who said they FTC’d after the brisket had cooled to 185 (down from pull temp of 200 or so). Others just said they left the brisket out for an hour or so before FTC’ing. 

The whole deal addressed above is to stop the carryover cook before the wrap and pack exercise.  Once you declare victory and remove from the cooker, Most give it 20-30 minutes to stop the cook inertia and then proceed.  In today's digital world many will wait til the measured drop is below 190*F.  That said, the expected duration of the hold will be the major player in where to wrap and pack.  Just make sure the cow has declared victory with you-no carryover.  
When it comes to the slice and dice time, somewhere around 145-150*F is optimum but don 't hold guests hostage for that window.  
Just an opinion and we all know what those are worth.