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Thomas 02/01/16 |
Can I smoke leg quarters on a Friday afternoon and wrap and put in coolers to hold them til 4pm Saturday reception? |
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ellen 02/01/16 |
Not safely, unless it is a restaurant style walk in cooler. Really. |
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ellen 02/01/16 |
The rule is, 4 hours TOTAL, food temps between 40 and 140 degrees from the time it comes off the heat to the time it goes in the mouth. Counts storage above 40, transport and serving time. A cambro, a preheated professional hot box, will keep hot food above 140 about 6 hours only. Coolers don't the chill meat fast enough, or hold cold enough, to make 24 hours safe. |