I've said it before and I'll say it again: best barbecue channel out there! Your enthusiasm for the craft we all love is nothing short of contagious AND you're doing it in style, too! You definitely deserve that title of BDBIB, brother! Lmao! Warm regards from Switzerland!
Nothing but quality. I don't understand how so many in the camp of "warmers don't do crap" can be so adamant! I'm not saying you can't make a damn good brisket without a good long hold. I'm not saying I haven't made some damn good bbq without the long hold. But 100% agree bro, my bbq jumped to the next level the very first time I integrated a long hot hold. I haven't gone back since. The convenience it creates, the stress it eliminates. Plus you get the opportunity to process all the smoke out of your sinuses and actually appreciate your own cooks again because you're eating it tomorrow! Love it dude. Keep it up. Can't wait to see your brisket vid. Hell can't wait to just see MORE vids!! Thanks for doing all this. You rock!
YES BRO!!! You get it 100% agree. And DAMN good point on flushing the system of 12+ hours worth of smoke haha. I’m a better host after a night of sleep, a shower and a coffee… the warmer has given that back to me. Thanks for the support as always. Can’t wait to start filming the brisket video, gonna put my entire heart and soul into that one 🚀
@@MeatNGreetBBQ can't wait to watch it. I'm going to use that slurry sauce you mentioned on the ribs video this coming week. Except for the spicier bbq sauce because my kids need to eat it 😋
Definitely need a shower and some sleep after a long smoke session. The last thing I want to eat the day I’m smoking is bbq. 😂Unless it’s some chicken wings or sausage, a little snack
Thank you for educating us who are just stepping into this beautiful world of barbecue. I have completely fallen in love with smoking brisket! I’m in the process of building a smoker
YES YES YES!!! Stoked to have you find this art bro. This community is one of the collect groups of bbq folks you’ll find around. Everyone in the comments are legit dudes always down to help. Hit any of us up if you need anything, including myself of course. Cheers boss 🍻🤠
@MeatNGreetBBQ I promise you. You won't go back ro your old way. 12 hour cook roughly . And then an 8 hour rest roughly. Your brisket gets better and you get to sleep ... win win
Great video! I have a Workhorse 1969 offset and recently got a VEVOR warming oven. I would love to see a step-by-step video on small smoker cooking temps, times, when to pull, how long to rest on the counter top, best temp and time in the warmer, etc. Thanks again! Great content!
Man those workhorses are LEGIT! I’m going to launch some cooks on the smaller smoker for sure. For now I’m trying to roll out the core videos I feel like I’m obligated to make as a bbq TH-camr haha. I’ll do those in the big boy mostly bc it’s easier to film that way. Once I knock those out I’ll probably reshoot everything on the smaller guy. Thanks for the support bro 🙏
Just had a Vevor delivered and am looking forward to stress free BBQ fundraiser event. Thanks for the decision reinforcement in the less stress attitude. I have the timing thing down, but limited space has been holding me back… game changer!
I don’t have a holding oven yet. I have used a pellet grill set to 180 (as low as it will go) and kept the lid cracked to drop the pit temp to 160…..and held it there for 15 hours. It was life changing. Had talked to guys at Hutchins and Pecan Lodge about holding briskets. After doing it myself I will never not hold them.
We need a brisket video with this thing! I bought a Vivo warmer because of this video. I'm doing a brisket this weekend with a hot hold for the first time and I'm pumped!
Just found your channel yesterday. Just wanted to thank you for “keeping it simple”… The fire management video in particular, was fantastic! I wanted to thank you for not dissing the Oklahoma Joe smokers… I’ve had one for several years, and it make’s fantastic BBQ. Is it harder to keep a good fire, yes… Does it make you a better pitmaster, yes. Like you said, if you can cook a good brisket on one of those, a 500 will be a cakewalk 👊🏻. While I don’t have a warmer, I have held in the oven… I couldn’t agree more… Holding takes all that work, to the next level 💯🔥🔥 Thanks again, for instilling the “don’t over think it” mentality… particularly with temperature… It took me 10 years to figure out that “it ain’t done, till it’s done” BBQ is never the same, twice. A brisket that took 12 hours today, will be 16 the next time, 💯🤌🏻👊🏻
I have that Vevor. It's not an Alto Shaam or anything, but for someone who cooks once a week I think it's great. I don't know if it'll last forever or until next month, but it seems fine. Get a thermometer for it, I got a Thermoworks Square Dot. The Vevor is temperature stable, but wherever it reads temperature it's off about 20 degrees from where *I* want it read. Important thing is that the warmer ABSOLUTELY makes a difference. Great video, man.
It's true, I'm glad I learned of the hot hold early in my BBQ career. BTW if you keep at this TH-cam thing, you will have a lot of followers, your passion for the craft comes through and you are a great communicator.
For sure brother makes all the difference! Man you think? Means a lot to hear that feedback. Just trying to create the type of videos I want to watch haha
When someone figures out how to make a quality smoker and warmer affordable it will change the game. Very cool that you were able to get this for around $600. Most BBQ enthusiasts don’t have the space for a commercial warmer in their home and I’m sure their wives aren’t too happy about their smoker either 😂 Having a 500 gallon and commercial warmer is a dream for about 99.9% in the BBQ hobby. Really enjoy the channel, you are certainly living the dream.
You 100% nailed it. I have the smaller warmer with 4 shelves that you showed in your video for a couple of years now, complete game changer. 🤯 Just like you mentioned with that big warmer, the smaller one also gets way hotter the closer you get to that heating element(bottom shelf). One thing that you didn’t mention is that the quality of beef(brisket) that Franklins and other popular Texas restaurants are using is better than what most of us are using. Not that you can’t make an amazing brisket from Sam’s Club or Costco but it ain’t competing with a Creekstone Farms prime brisket $$$. Great video my fellow bbq brother. I subscribed and will be watching. MooreMeat KC BBQ🤙🏼
Funny. I have been looking at these for the last few weeks. I’ve only catered two events. The second one had one of these. We rested nine briskets in there. It was by far the best brisket I ever made or tasted.
@@MeatNGreetBBQ As fate would have it. A restaurant had one they weren’t using and posted it on offer up for free. It’s just a 2 drawer under the cabinet mounted one. But it works. I can’t wait to throw a few briskets and racks of ribs in there.
Love the video! By accident, I too found the warmer by necessity, this really works! If you want a true brisket experience, like "Franklin BBQ", one must get warmer! Period!
Just bought the warmer through your channel. Love your clean tuxedo, mine is older than you and yes, it just feels better to BBQ in my Tony Lama gator skin boots. Thanks and take care.
@@stevethomas4581 Excellent investment. I wrapped a brisket at 160 degrees, took it to 190 degrees in my pellet grill and held it there for two hours then transferred it to the Vevor set at 140. Took 3 hours to cool to 140. It sat there for another 4 hours until dinner. I have never created a brisket more tender or juicier that that one. I'm sold on the technique and the warmer.
@@2005Pilot I'm sorry that I wasn't clear. I had the brisket on the pellet smoker overnight at 200 degrees absorbing smoke and slowly rising in temperature. . When the brisket reached an internal temperature of 160 I wrapped it in foil, raised the temperature of the pellet grill to 220 degrees and when the brisket temp hit 190 I changed the grill temp setting to 190. I held the brisket in the grill at 190 for two hours, it did continue to increase in temperature, and then transferred it, still in foil to the Vevor set at 140 degrees. The internal temperature of the brisket fell back to 140 over a period of three hours and it remained there till I pulled it at suppertime some 4 hours later. Forgive me, I'm a chemist and this just all makes so much sense to me from that perspective. You will like the results. I can barely wait to teach this to my chemistry students in the up coming fall semester. Enjoy, John.
Just came upon your channel and I'm loving thr content. Been BBQ'ing for years and love your outlook on BBQ. And the Canadian tuxedo....top notch. Cheers and looking forward to more content.
I too bought i lil 2.5x3.5x 4 warmer and it certainly makes a difference! Your enthusiasm and excitement is infectious and inspiring! Your fire management video 🔥!
I have one of the small vevor warmers and it sure does make a difference. It’s so nice to do brisket the day before and let it be ready for whenever I want it. And so nice to have the oven free….
None yet, I keep a thermometer in it overnight to monitor it, it cycles on and off holds temperatures +- a couple degrees of the set point…has a little cup to add water for some humidity. It’s not a professional warmer but it does the job for me.
bro you can feel the passion. I been cooking on a okjoe for years ordered a workhorse 1975 almost a year ago so should have that next week. we need that brisket video fam. I also agree with the warmer idea I have the vevor warmer you recommended
Bro appreciate the love big time! That workhorse is a freakin UNIT!! Brisket video in the works, have some things happening behind the scenes I’m wrapping up before I film. It’s pretty excited 👀👀
150 is “the” temp these cabinets have a way to hold temps very well but along the way you will get a 2 to 3 degree swing so by setting at 150, even with the swing and in case the swing is off from time to time you have a pad from 140. It’s what we ran at the bbq restaurant I worked at and it’s very well known
That's amazing. And what a score for $650. I often have this thought that any bbq I make tastes better the next day. Unsure whether this is something to do with the stress of managing pit temps, food temps and just ensuring things run smoothly. By having a warmer, that stress would be yesterday's problem and I could enjoy the food as it's intended. We all know what reheating bbq'd food in a microwave makes it. A no brainer if I were to cook for more than 20 people on regular basis.
Dude this is crazy- Just recently, prior to watching this… I found out holding the meat 12 hrs at around 140-145 Is a game changer This is an absolute must All the top texas bbq business use these and this has been the hidden secret for years!! Bravo my friend
100% agree, it's almost a necessity when low n' slowing larger items (unless you like starting the pit up at 4am). I've been toying with the idea of getting a cheap electric smoker purely for hot-holding at home (and to save the whole house smelling like bbq for days when holding in the oven). If you're up for some experimentation it would be good to know whether hot holding also benefits lower grade/leaner beef, or other items like pork shoulders. There's some debate over here in the UK as nearly all of our beef is of the lean grass fed variety. There's two camps: hot holding + low and slow (225-250F) is great, don't change what isn't broken, vs no hot hold + a hotter cook (275-325F) due to the lack of intramuscular fat. The theory with the hotter cook is to reduce evaporative water weight loss to make up for the lack of fat content/perceived juiciness from well marbled meat.
I like this! I've been considering grabbing a cheap electric cabinet smoker as well. Great ideas! I've seen some interesting results in a similar experiment of my own when I pull leaner cuts and place them in the long hold at a higher vs lower internal temp. By resting it on the "counter" down to 170° f (76° ish C) and then placing it in the warmer I found can help tenderize a bit more, as it just gently falls down to that 150° f (65° C) holding temp over a longer time. I like the "equation" Tenderness=Time over Temperature. 🤙🤙
I couldn’t agree more bro! I’ve heard of folks using the electric models to achieve the same thing. I think it’s a genius idea if you already have one of those units. I’d love to run some experiments for sure. I keep a list of ideas in my phone that I add to so I don’t forget haha. I always keep an eye out for ideas that get mentioned several times, I’ll def add this to the list. As always, thanks for the support brother.
Bro do it!! Let us know how it goes. If it’s something you think went well that could help that masses I’ll try my best to produce a video and throw some credit your way for the idea!
Have you seen a difference in putting the brisket directly into the warmer once you pull(giving about a 10 minute rest to rid residual heat) as opposed to letting it fall quickly to 150ish then placing in warmer. Wonder the benefits of a slower decline in heat
Yea man I’ve seen a difference for sure. A good rule of thumb is the early you pull your brisket off the pit the earlier you’ll put in the warmer allowing it to carry over. Vs the longer you leave it and finish it closer to “Done” the longer you let it rest prior to putting in the warmer
Many folks have used that unit with positive feedback so far. Let me know if you end up getting something, curious to see if you think it makes a different. Thanks for supporting the channel brother 👍
I have the Vevor oven and love it. I have done a few briskets and did 9 pork butts for 1 event that it held temp perfectly. Great price for an oven that can hold up to 8-12 briskets depending on size.
My Alto Shaam cook and hold has been a real game changer. It can cook up to 325f before going into the hold cycle. Time or internal probe temp settings for when to switch to holding. Once the brisket is barked up and wrapped it goes into the alto shaam to finish until internal 200-205f and hold at 150f.
Man, you’re doing the lords work, Marcus!! I get smarter every time I watch your videos. What is a good temp to hold ribs and chicken in a food warmer?
Appreciate that, your support and feedback is much appreciated my friend! I hold ribs at the same temp as briskets, so 140-150 ish. And honestly I’ve never held chicken in a warmer. I’ll have to do some testing and report back.
For those that don't want to drop $600+ or have the space for something that big, a lot of the digital Masterbuilt electric smokers will hold at 145 at half the size, less than half the price, and has a water pan. I bought one a couple years ago to use solely as a resting oven and it works great.
Not sure if you watched the whole video but I mentioned a warmer that too was half the size, half the price, holds 145 and also has a water pan. It’s not an electric smoker it’s an actual residential warmer.
@@MeatNGreetBBQ I did, man. I was just giving another option that was less than $300 and can be kept outside. None of the Vevor's that I've seen (or the linked one) holds full size sheet pans as shown, though (and neither does the MB, but they're both big enough for brisket). And it does look like Amazon has the Vevor on sale for 30% off right now, which puts it in the same price range as the MB.
@donbouchard7114 lol I turned to my wife after and said if we keep winning games in this fashion we truly will be the most hated team in the league 😂…. But I’ll take the W!
Thanks bro! Heck yea toasted over for the win. I’m sure you’ll love the capacity once you decide to upgrade. Thanks for the support brother. Don’t be a stranger 🙏
Agreed the long rest is proven increase the end product. Not to mention convenience. Wonder how many briskets can be fit into that warmer u have linked?
Agreed bro! I’m not 100% certain mostly bc they vary in size so much. I’ve heard of folks squeezing 4+ briskets in the large dual door warmer I linked.
100% can hold in an over at 145 and it will work just the same. I wouldn’t put too much water as over have a way of retaining moisture pretty well naturally. I would add maybe a small bowl of water and set it as close to the bottom of the over as possible. Like with your grate set at the lowest notch. And you’ll be good. Monitor how fast your oven evaporates the water and that’ll help you know how much water to add in the future.
Haha thanks brother. One day I might have to film with the mane down 👀👀 Yep, heard of many folks in the comments using electric smokers. That’s such a good idea for folks who already have an electric unit, might as well dial it low and hold some meat. Thanks for support the channel 👊
We backkkkkk!!! Ready for that brisket vid. Cook two do a warmer hold vs no hold test for the haters 😂 Also $650 was a steal!!!!! Especially for the capacity it holds man damn. I think I'm gonna go ahead and pull the trigger on one of the smaller ones. I've been using a cabinet style pellet grill that goes down to 160 to hold, which works but limited space and doesn't leave me any room at all adjust temp or humidity.
We backkkk baby!! I needs that brisket vid to break the internet bc I’m gonna put my soul into that bad boy! Got new camera gear, lights, MacBook, editing software, mics… the whole 9!! 😂 I’m def gonna do a vid where I compare the two but it’ll require me to cook 2 days in a row for the best quality comparison. Yes I’ve seen a lot of comments with folks saying they use pellet smokers to hold me which is super cool. But to your point, might not be able to drop into those 140s. Drop in and let me know if you end up snagging one, curious how it compares to the pellet.
I had to comment again- cause I’m so hyped We’ve been on the same path I’ve been cooking for 10 years + Made some “good” Brisket Least I thought Till I rested it for 140 for long hold ! It blew my mind
@@MeatNGreetBBQmaybe I missed it, but are y’all taking the brisket to fully done then counter resting until it comes down to 150ish then putting in warmer? Or leaving brisket just shy of being done (190-195-not completely probe tender)then going straight into warmer? Looking Very forward to your upcoming Brisket videos! Thanks 😁👍👍
Thanks for your information, I have subscribed and liked this video. I have an inexpensive solution, Masterbuilt electric smoker cabinet. I have owned mine for almost 10 years. It uses a water pan at the bottom like yours and the temperature range is 100 -275 degrees. It is not the largest but will hold a small brisket or ribs, pork loins, chicken etc. They even have a new version out that is wifi and you can keep an eye on temperature on your phone.
Man thank you for supporting the channel, it means a lot 🙏 also I have heard many people using electric smokers for this application. Really cool way to repurpose those for sure if you already have one. Cheers!
Reading the description on the "residential" Vevor warmer.. did you mean to say it holds 4 full pans instead of 4 sheet trays? The link shows me 4 full pans.. which is equivalent to 2 sheet trays volume but wouldn't fit the length.
Does the model linked in the description have the capabilities to add humidity, like you spoke about yours doing with the small water pan in the video?
I did notice that too, but then I went through the pictures and noticed it said something about being a steam collector so I was just checking, thanks for the reply!
Question for you my friend. I'm going to use my oven as a warmer at the 145 range. Would you put a pan of water in there with it while it rests? If so, do I continue to add water as needed?
Nice! Can’t beat an oven adjusted down to holding temps! I’d throw a small water pan in there if you want. It’s easy to go over board so I’d say just give it some moisture in a pan right before you call it a night, then top it off in the morning if you want.
I honestly think holding in the fridge does the same thing. Brisket is such a big piece of meat it soaks on its flavor like a marinade. There are a lot of dishes that taste better the next day because all the flavors marinate together. Thats what I think goes on with the hold on a large piece of meat. But it can be mega tender without the hold.
Hey bro thanks for dropping in and sharing your thoughts. I’ve used the drive before as well with decent results. However there is a definite drop in quality with brisket that is reheated. The flavor still remains intact, but in my opinion it doesn’t 100% restore itself to the same quality slice that would have been. However it’s pretty marginal and 99.9% of folks I serve can’t taste the difference so it’s certainly a good option.
@@MeatNGreetBBQ Yeah, I agree it can change the bark a little going from fridge to oven. But, if you only reheat to 140° it's pretty close. I'm just a backyard cook for family and friends tho. So, I definitely wouldn't recommend the fridge method for catering or restaurants. I've held my briskets overnight in my makeshift warmers (cooler, turkey roaster, oven) and if I hold too long it makes it mushy. A lot of times it's late and I want to go to sleep so I slam it in the fridge. If I'm just feeding my family, I slice the whole thing and then bag in gallon bags. 1 for lean, 1 for moist. We usually microwave what we want the next day and it's amazing, tender and super juicy. Also, I quit pouring the aju into the bags. It doesn't help and it makes it harder to get out of the bags. I can't justify (to my wife) a commercial warmer for weekend cooks.
Great question. I’ve held spare ribs in a warmer for 6-8 hours with great results. I wouldn’t suggest poultry (for too long) as it doesn’t hold moisture as well as the fatty cuts of meet but it is certainly possible to hold most meats. Just depends on serving times.
All of the above. Mostly landed in renting a warmer every time I needed one. But if I didn’t rent I defaulted to a cool and just held my meat for less time.
Hey man! I’ve held ribs for 12+ hours. Spares specifically. Never held baby backs but plan on testing it out. I wouldn’t advise, holding them that long, but I have in the past with no issues.
I'm actually exited to try out my Hatco flav-r-savor. I picked it up at a great price too. Would it help to hold a pork butt? They are already pretty juicy
For sure give it a go!! You’ll never be the same after haha. I suppose you could hold pork butt. I’ve never done it so I’m not confident in exactly how long pork butt holds. If you do it def come back and let us know haha.
Do you hold pork butt or whole chickens as well? Make several videos on this. The head chef I did bbq consulting for did a hold method on butts and brisket.. I never got much feedback on the hold process from him I need to learn more about this.
I’ve never tried either. Honestly bc pork is very forgiving and butts i normally pull right before service so I can just throw them in the fridge and warm them up prior to service. Chicken I don’t feel would hold too well, mostly bc of how lean it is, but then again I could be wrong. I only have experience holding ribs and brisket
Marcus!! It’s cool I won’t slap you! And mark my words! My twin brother and I will build a smoker! And at one point in life, we will collaborate with you, and there will be stogies, and there will be whiskey, and there will be brewskis, and there will be fire management, and there will be barbecue! and it will be jiggly, and it will be juicy, and it will be barbecue greatness!
@@MeatNGreetBBQ not really. Compared to proper smoking and temperature management you would have no trouble. Thanks for the videos, I really enjoyed watching your Passion and Craftsmanship
I will probably never own a food warmer but, I'll be damned if I didnt watch this entire video. This is my 5th video today. On to #6... Thank you, frizzy friz...?
MY MAN!!! Thanks for the support brother. Haha Frizzy frizz is a longstanding nickname, so you yell it and I’ll come runnin 😂 Man I used to think the warmer was a stretch idea but once I started looking I was surprised how attainable they were… so never say never? 👀 Cheers brother 🍻
I've said it before and I'll say it again: best barbecue channel out there! Your enthusiasm for the craft we all love is nothing short of contagious AND you're doing it in style, too! You definitely deserve that title of BDBIB, brother! Lmao! Warm regards from Switzerland!
My man!!! Thanks for always throwing some love and support my way bro. Means a lot 🙏
@@MeatNGreetBBQ My pleasure! Thank you so much for all this great content!
Nothing but quality. I don't understand how so many in the camp of "warmers don't do crap" can be so adamant! I'm not saying you can't make a damn good brisket without a good long hold. I'm not saying I haven't made some damn good bbq without the long hold. But 100% agree bro, my bbq jumped to the next level the very first time I integrated a long hot hold. I haven't gone back since. The convenience it creates, the stress it eliminates. Plus you get the opportunity to process all the smoke out of your sinuses and actually appreciate your own cooks again because you're eating it tomorrow! Love it dude. Keep it up. Can't wait to see your brisket vid. Hell can't wait to just see MORE vids!! Thanks for doing all this. You rock!
YES BRO!!! You get it 100% agree. And DAMN good point on flushing the system of 12+ hours worth of smoke haha. I’m a better host after a night of sleep, a shower and a coffee… the warmer has given that back to me.
Thanks for the support as always. Can’t wait to start filming the brisket video, gonna put my entire heart and soul into that one 🚀
That's a great point. About being able to enjoy the smoke flavor again
@@MeatNGreetBBQ can't wait to watch it. I'm going to use that slurry sauce you mentioned on the ribs video this coming week. Except for the spicier bbq sauce because my kids need to eat it 😋
Definitely need a shower and some sleep after a long smoke session. The last thing I want to eat the day I’m smoking is bbq. 😂Unless it’s some chicken wings or sausage, a little snack
Thank you for educating us who are just stepping into this beautiful world of barbecue. I have completely fallen in love with smoking brisket! I’m in the process of building a smoker
YES YES YES!!! Stoked to have you find this art bro. This community is one of the collect groups of bbq folks you’ll find around. Everyone in the comments are legit dudes always down to help. Hit any of us up if you need anything, including myself of course. Cheers boss 🍻🤠
I cook on a ex 150 gallon propane tank offset and i use my master built to hold at 145/15, it changed the WHOLE GAME
YES! I’ve heard of guys doing this. Glad to hear another bbqer saying it’s doable. Cheers bro 🍻
Masterbuilt gravity series?
Hmm I have a masterbuilt electric just gathering dust... might have to experiment
@MeatNGreetBBQ I promise you. You won't go back ro your old way. 12 hour cook roughly . And then an 8 hour rest roughly. Your brisket gets better and you get to sleep ... win win
You really do a nice job. Natural teacher. Great presentation. Talent.
Appreciate your support fam 🙏
Great video! I have a Workhorse 1969 offset and recently got a VEVOR warming oven. I would love to see a step-by-step video on small smoker cooking temps, times, when to pull, how long to rest on the counter top, best temp and time in the warmer, etc. Thanks again! Great content!
Man those workhorses are LEGIT! I’m going to launch some cooks on the smaller smoker for sure. For now I’m trying to roll out the core videos I feel like I’m obligated to make as a bbq TH-camr haha. I’ll do those in the big boy mostly bc it’s easier to film that way. Once I knock those out I’ll probably reshoot everything on the smaller guy. Thanks for the support bro 🙏
What do you think of your Vevor warmer .
Love it. Held a brisket in it at 150 for 15 hours and it turned out great.
Just had a Vevor delivered and am looking forward to stress free BBQ fundraiser event. Thanks for the decision reinforcement in the less stress attitude. I have the timing thing down, but limited space has been holding me back… game changer!
I don’t have a holding oven yet. I have used a pellet grill set to 180 (as low as it will go) and kept the lid cracked to drop the pit temp to 160…..and held it there for 15 hours. It was life changing. Had talked to guys at Hutchins and Pecan Lodge about holding briskets. After doing it myself I will never not hold them.
YOU GET IT!! Long holds are a game changer for sure.
We need a brisket video with this thing! I bought a Vivo warmer because of this video. I'm doing a brisket this weekend with a hot hold for the first time and I'm pumped!
Ohhh buddy, brisket video filming happening this weekend. Buckle up- videos coming in hot over the next couple weeks 👀
@@MeatNGreetBBQ awesome man. Wish I could post pics here bc mine was a waterfall of juicy flavor. Thanks for the tip!
Just found your channel yesterday. Just wanted to thank you for “keeping it simple”… The fire management video in particular, was fantastic! I wanted to thank you for not dissing the Oklahoma Joe smokers… I’ve had one for several years, and it make’s fantastic BBQ. Is it harder to keep a good fire, yes… Does it make you a better pitmaster, yes. Like you said, if you can cook a good brisket on one of those, a 500 will be a cakewalk 👊🏻. While I don’t have a warmer, I have held in the oven… I couldn’t agree more… Holding takes all that work, to the next level 💯🔥🔥 Thanks again, for instilling the “don’t over think it” mentality… particularly with temperature… It took me 10 years to figure out that “it ain’t done, till it’s done” BBQ is never the same, twice. A brisket that took 12 hours today, will be 16 the next time, 💯🤌🏻👊🏻
Amen amen! 100% agree brother. Thanks for supporting the channel 🙏
As one who is evolving towards capacity-level cooking I couldnt agree more. Your point re:backyard and stress is so spot on. Attaway
Thanks for the feedback my friend! Seems like no matter how long we do this, there’s still another notch of efficiency to be had. Cheers 🍻
Once we got one for our bbq business I then realized how much of a game changer it is. Complete upgrade in the game!!
Bro total game changer!! Glad to hear you agree
I have that Vevor. It's not an Alto Shaam or anything, but for someone who cooks once a week I think it's great. I don't know if it'll last forever or until next month, but it seems fine. Get a thermometer for it, I got a Thermoworks Square Dot. The Vevor is temperature stable, but wherever it reads temperature it's off about 20 degrees from where *I* want it read. Important thing is that the warmer ABSOLUTELY makes a difference. Great video, man.
VERY helpful brother, thanks for sharing your feedback and experience. And of course, thank you for the support 🙏
Are you liking the vevor warmer ?
@@stevethomas4581 Absolutely, it's some of the best money I've spent, for brisket cooks especially.
I have the vevor to i have notice it's hotter than I would like. I need to keep my temper inside of to read the ambit temp
It's true, I'm glad I learned of the hot hold early in my BBQ career. BTW if you keep at this TH-cam thing, you will have a lot of followers, your passion for the craft comes through and you are a great communicator.
For sure brother makes all the difference!
Man you think? Means a lot to hear that feedback. Just trying to create the type of videos I want to watch haha
When someone figures out how to make a quality smoker and warmer affordable it will change the game. Very cool that you were able to get this for around $600. Most BBQ enthusiasts don’t have the space for a commercial warmer in their home and I’m sure their wives aren’t too happy about their smoker either 😂 Having a 500 gallon and commercial warmer is a dream for about 99.9% in the BBQ hobby. Really enjoy the channel, you are certainly living the dream.
You 100% nailed it. I have the smaller warmer with 4 shelves that you showed in your video for a couple of years now, complete game changer. 🤯 Just like you mentioned with that big warmer, the smaller one also gets way hotter the closer you get to that heating element(bottom shelf). One thing that you didn’t mention is that the quality of beef(brisket) that Franklins and other popular Texas restaurants are using is better than what most of us are using. Not that you can’t make an amazing brisket from Sam’s Club or Costco but it ain’t competing with a Creekstone Farms prime brisket $$$. Great video my fellow bbq brother. I subscribed and will be watching. MooreMeat KC BBQ🤙🏼
Thanks brother appreciate the support!!
Nice kicks! Thanks for the video. I will be adding a warmer to my gear.
My man! Appreciate that, Tecovas are my go to. Warmer is a game changer, you’ll never be the same after haha.
Funny. I have been looking at these for the last few weeks. I’ve only catered two events. The second one had one of these. We rested nine briskets in there. It was by far the best brisket I ever made or tasted.
I think the universe is telling you something haha. Totally agree bro it makes for better bbq!
@@MeatNGreetBBQ As fate would have it. A restaurant had one they weren’t using and posted it on offer up for free. It’s just a 2 drawer under the cabinet mounted one. But it works. I can’t wait to throw a few briskets and racks of ribs in there.
SCORE!!!!!!
Love the video! By accident, I too found the warmer by necessity, this really works! If you want a true brisket experience, like "Franklin BBQ", one must get warmer! Period!
Thanks for the support brother, couldn’t agree more!!
Just bought the warmer through your channel. Love your clean tuxedo, mine is older than you and yes, it just feels better to BBQ in my Tony Lama gator skin boots. Thanks and take care.
MY MAN!! Love me a solid pair of Lamas! You sound like the kinda guy I could crack a cold one with- cheers brother. Thanks for the support 🙏
What do you think of the vevor warmer ?
@@stevethomas4581 Excellent investment. I wrapped a brisket at 160 degrees, took it to 190 degrees in my pellet grill and held it there for two hours then transferred it to the Vevor set at 140. Took 3 hours to cool to 140. It sat there for another 4 hours until dinner. I have never created a brisket more tender or juicier that that one. I'm sold on the technique and the warmer.
@@johnkern43held in traeger with traeger off for 2-hrs then direct to warmer?
@@2005Pilot I'm sorry that I wasn't clear. I had the brisket on the pellet smoker overnight at 200 degrees absorbing smoke and slowly rising in temperature. . When the brisket reached an internal temperature of 160 I wrapped it in foil, raised the temperature of the pellet grill to 220 degrees and when the brisket temp hit 190 I changed the grill temp setting to 190. I held the brisket in the grill at 190 for two hours, it did continue to increase in temperature, and then transferred it, still in foil to the Vevor set at 140 degrees. The internal temperature of the brisket fell back to 140 over a period of three hours and it remained there till I pulled it at suppertime some 4 hours later. Forgive me, I'm a chemist and this just all makes so much sense to me from that perspective. You will like the results. I can barely wait to teach this to my chemistry students in the up coming fall semester. Enjoy, John.
Brother, I love the content on your channel!!! Best content, Thank you very much!!!
Bro thanks a million for showing love. Appreciate your support big time!
Starting to really like your channel. Love my warmer. Was a game changer
Appreciate your support my friend! 100% agree that the warmer has changed the bbq game!
Just came upon your channel and I'm loving thr content. Been BBQ'ing for years and love your outlook on BBQ. And the Canadian tuxedo....top notch. Cheers and looking forward to more content.
Welcome aboard brother thank you for the support. Glad you’re enjoying the content 🍻
Love this video! I'm going to get myself a warmer. Thanks
I too bought i lil 2.5x3.5x 4 warmer and it certainly makes a difference! Your enthusiasm and excitement is infectious and inspiring! Your fire management video 🔥!
Man I really appreciate this feedback, means a lot! #TeamWarmer! Haha 🔥
Big dawg! Couldn't agree more! Great video.
The Honcho dropping in for some love, appreciate it bro! #TeamWarmer 😂
I have one of the small vevor warmers and it sure does make a difference. It’s so nice to do brisket the day before and let it be ready for whenever I want it. And so nice to have the oven free….
Dude heck yea!! That would have been my go to if I didn’t get this bad boy
@@MeatNGreetBBQactually debating getting a larger one now….
@@jeaubaingo big or go home fam!!
@jeaubain Any issues with the vevor? I’m looking at one now
None yet, I keep a thermometer in it overnight to monitor it, it cycles on and off holds temperatures +- a couple degrees of the set point…has a little cup to add water for some humidity. It’s not a professional warmer but it does the job for me.
I've been using a electric turkey roaster for years and for someone who mostly cooks one brisket at a time it works perfect for an overnight hold
Heck yea those are awesome too if you’re just holding a one off brisket!
bro you can feel the passion. I been cooking on a okjoe for years ordered a workhorse 1975 almost a year ago so should have that next week. we need that brisket video fam. I also agree with the warmer idea I have the vevor warmer you recommended
Bro appreciate the love big time! That workhorse is a freakin UNIT!! Brisket video in the works, have some things happening behind the scenes I’m wrapping up before I film. It’s pretty excited 👀👀
Those boots are sickkk! I finally pulled the trigger and bought some Anderson Bean chocolate colored Pirarucu boots last year lol
YESSIRRR!!! Man you can’t beat a strong pair of pirarucu’s in the collection! Appreciate the support bro.
Thanks for the information on this...will definitely look into a smaller one.
Of course brother thank YOU for the support. Let me know if you end up doing it, curious to hear some feedback from my fellow bbq warriors!
150 is “the” temp these cabinets have a way to hold temps very well but along the way you will get a 2 to 3 degree swing so by setting at 150, even with the swing and in case the swing is off from time to time you have a pad from 140. It’s what we ran at the bbq restaurant I worked at and it’s very well known
Saw this was a recent comment so responding to see if you know - do you only hold a brisket in the warmer or have you successfully held ribs as well?
@bitesboozebbq I’ve held ribs for just as long with great success. Spare ribs to be exact
That's amazing. And what a score for $650. I often have this thought that any bbq I make tastes better the next day. Unsure whether this is something to do with the stress of managing pit temps, food temps and just ensuring things run smoothly. By having a warmer, that stress would be yesterday's problem and I could enjoy the food as it's intended. We all know what reheating bbq'd food in a microwave makes it.
A no brainer if I were to cook for more than 20 people on regular basis.
100% you get it!!!
Dude this is crazy-
Just recently, prior to watching this…
I found out holding the meat 12 hrs at around 140-145
Is a game changer
This is an absolute must
All the top texas bbq business use these and this has been the hidden secret for years!!
Bravo my friend
Man nothing like double validation huh? Def is a game changer bro!
Will the food still be good to eat after 24hours?
@ClearWater7.62 not sure what you mean. 24 hours of what?
@@MeatNGreetBBQ leaving food in the warmer for 24hours
100% agree, it's almost a necessity when low n' slowing larger items (unless you like starting the pit up at 4am). I've been toying with the idea of getting a cheap electric smoker purely for hot-holding at home (and to save the whole house smelling like bbq for days when holding in the oven).
If you're up for some experimentation it would be good to know whether hot holding also benefits lower grade/leaner beef, or other items like pork shoulders. There's some debate over here in the UK as nearly all of our beef is of the lean grass fed variety. There's two camps: hot holding + low and slow (225-250F) is great, don't change what isn't broken, vs no hot hold + a hotter cook (275-325F) due to the lack of intramuscular fat. The theory with the hotter cook is to reduce evaporative water weight loss to make up for the lack of fat content/perceived juiciness from well marbled meat.
I like this! I've been considering grabbing a cheap electric cabinet smoker as well. Great ideas!
I've seen some interesting results in a similar experiment of my own when I pull leaner cuts and place them in the long hold at a higher vs lower internal temp. By resting it on the "counter" down to 170° f (76° ish C) and then placing it in the warmer I found can help tenderize a bit more, as it just gently falls down to that 150° f (65° C) holding temp over a longer time.
I like the "equation" Tenderness=Time over Temperature. 🤙🤙
I couldn’t agree more bro! I’ve heard of folks using the electric models to achieve the same thing. I think it’s a genius idea if you already have one of those units.
I’d love to run some experiments for sure. I keep a list of ideas in my phone that I add to so I don’t forget haha. I always keep an eye out for ideas that get mentioned several times, I’ll def add this to the list.
As always, thanks for the support brother.
Bro do it!! Let us know how it goes. If it’s something you think went well that could help that masses I’ll try my best to produce a video and throw some credit your way for the idea!
Have you seen a difference in putting the brisket directly into the warmer once you pull(giving about a 10 minute rest to rid residual heat) as opposed to letting it fall quickly to 150ish then placing in warmer. Wonder the benefits of a slower decline in heat
@MeatNgreetbbq
Yea man I’ve seen a difference for sure. A good rule of thumb is the early you pull your brisket off the pit the earlier you’ll put in the warmer allowing it to carry over. Vs the longer you leave it and finish it closer to “Done” the longer you let it rest prior to putting in the warmer
Funny thing is I have been thinking of getting a warmer. The one in your link, is the one I was thinking of getting
Many folks have used that unit with positive feedback so far. Let me know if you end up getting something, curious to see if you think it makes a different. Thanks for supporting the channel brother 👍
Noice. Food warmers are game changers
Heck yea bro has made BBQ a lot easier from days of old haha
Another great video my man, keep ‘em coming! Would love to see cigar mini reviews incorporated into your videos too
Thanks brother! Oh yea I’m thinking of ideas to bring cigars into the fold as well, appreciate the support and ideas! 🙏
I have the Vevor oven and love it. I have done a few briskets and did 9 pork butts for 1 event that it held temp perfectly. Great price for an oven that can hold up to 8-12 briskets depending on size.
Now that’s what I’m talking about!!
Would be cool if you can do a rest times comprison. Is there any difference between a 6,8,10,12...18 hrs rest?
Great advice as always brother! Cheers!
Appreciate you bro thanks for the support!
My Alto Shaam cook and hold has been a real game changer. It can cook up to 325f before going into the hold cycle. Time or internal probe temp settings for when to switch to holding. Once the brisket is barked up and wrapped it goes into the alto shaam to finish until internal 200-205f and hold at 150f.
Heck yea love a good Alto!! Warmers have changed my life haha
i have the same alto shaam cook and hold i do the same finish in the alto shaam and then hold too 150f works supper
Man, you’re doing the lords work, Marcus!! I get smarter every time I watch your videos. What is a good temp to hold ribs and chicken in a food warmer?
Appreciate that, your support and feedback is much appreciated my friend! I hold ribs at the same temp as briskets, so 140-150 ish. And honestly I’ve never held chicken in a warmer. I’ll have to do some testing and report back.
For those that don't want to drop $600+ or have the space for something that big, a lot of the digital Masterbuilt electric smokers will hold at 145 at half the size, less than half the price, and has a water pan. I bought one a couple years ago to use solely as a resting oven and it works great.
Not sure if you watched the whole video but I mentioned a warmer that too was half the size, half the price, holds 145 and also has a water pan. It’s not an electric smoker it’s an actual residential warmer.
@@MeatNGreetBBQ I did, man. I was just giving another option that was less than $300 and can be kept outside. None of the Vevor's that I've seen (or the linked one) holds full size sheet pans as shown, though (and neither does the MB, but they're both big enough for brisket). And it does look like Amazon has the Vevor on sale for 30% off right now, which puts it in the same price range as the MB.
Yea I’ve heard of a lot of guys using their electric smokers to hold meat. Sounds like a solid option for a lot of backyard worriers!
@@MeatNGreetBBQ Nice win last night, btw. Talk about a game of inches...lol. 😅
@donbouchard7114 lol I turned to my wife after and said if we keep winning games in this fashion we truly will be the most hated team in the league 😂…. But I’ll take the W!
Awesome video
Thanks bro!
BDBB for sure, great vid
love my vevor, was a game changer.. even use it for barria taco meat ... held up well so far
I just got a VEVOR myself! Wonderful new kit.
you get it bro!! Love me a good warmer
Are you still liking the vevor warmer will a full size sheet pan fit in it ?
@@stevethomas4581 A sheet pan 18" x 13" fits fine. I don't know what size this is.
Got on about 2 months ago and yes, they are well worth it!!!
Game changer for sure bro!!
Looks good
Love this bad boy!
Awesome! Im saving up for one. But I currently use a large toaster oven for now
Thanks bro! Heck yea toasted over for the win. I’m sure you’ll love the capacity once you decide to upgrade. Thanks for the support brother. Don’t be a stranger 🙏
Agreed the long rest is proven increase the end product. Not to mention convenience. Wonder how many briskets can be fit into that warmer u have linked?
Agreed bro! I’m not 100% certain mostly bc they vary in size so much. I’ve heard of folks squeezing 4+ briskets in the large dual door warmer I linked.
Would you recommend holding it in the oven on 145 degrees with a pan of water beside it if we don’t have a warmer?
100% can hold in an over at 145 and it will work just the same. I wouldn’t put too much water as over have a way of retaining moisture pretty well naturally. I would add maybe a small bowl of water and set it as close to the bottom of the over as possible. Like with your grate set at the lowest notch. And you’ll be good. Monitor how fast your oven evaporates the water and that’ll help you know how much water to add in the future.
As a bald Man, I have hair envy...good vid. I have an electric smoker that I use to hot hold and it is a game changer
Haha thanks brother. One day I might have to film with the mane down 👀👀
Yep, heard of many folks in the comments using electric smokers. That’s such a good idea for folks who already have an electric unit, might as well dial it low and hold some meat.
Thanks for support the channel 👊
Get yourself a stick burning offset and that hair will grow right back! JK man, peace!!
We backkkkkk!!! Ready for that brisket vid. Cook two do a warmer hold vs no hold test for the haters 😂 Also $650 was a steal!!!!! Especially for the capacity it holds man damn. I think I'm gonna go ahead and pull the trigger on one of the smaller ones. I've been using a cabinet style pellet grill that goes down to 160 to hold, which works but limited space and doesn't leave me any room at all adjust temp or humidity.
We backkkk baby!! I needs that brisket vid to break the internet bc I’m gonna put my soul into that bad boy! Got new camera gear, lights, MacBook, editing software, mics… the whole 9!! 😂 I’m def gonna do a vid where I compare the two but it’ll require me to cook 2 days in a row for the best quality comparison. Yes I’ve seen a lot of comments with folks saying they use pellet smokers to hold me which is super cool. But to your point, might not be able to drop into those 140s. Drop in and let me know if you end up snagging one, curious how it compares to the pellet.
I had to comment again- cause I’m so hyped
We’ve been on the same path
I’ve been cooking for 10 years +
Made some “good”
Brisket
Least I thought
Till I rested it for 140 for long hold !
It blew my mind
YOU GET IT TOO!!! Haha nothing was the same since finding my warmer
@@MeatNGreetBBQmaybe I missed it, but are y’all taking the brisket to fully done then counter resting until it comes down to 150ish then putting in warmer? Or leaving brisket just shy of being done (190-195-not completely probe tender)then going straight into warmer? Looking Very forward to your upcoming Brisket videos!
Thanks 😁👍👍
Great content my man as always!! What is the longest you have held ribs in the warmer?
@@dariusmurry3190 thanks brother! I think the longest was around 12 hours. And they were spares
Thanks for your information, I have subscribed and liked this video. I have an inexpensive solution, Masterbuilt electric smoker cabinet. I have owned mine for almost 10 years. It uses a water pan at the bottom like yours and the temperature range is 100 -275 degrees. It is not the largest but will hold a small brisket or ribs, pork loins, chicken etc. They even have a new version out that is wifi and you can keep an eye on temperature on your phone.
Man thank you for supporting the channel, it means a lot 🙏 also I have heard many people using electric smokers for this application. Really cool way to repurpose those for sure if you already have one. Cheers!
Best dressed indeed!!! Did you say Canadian tuxedo? Lol!
Yessirrr haha
Hell yeah! New video!! 🙌
Haha glad we could squeeze this one out over the weekend 🙏
Love the video! Would love to get your thoughts on the CHUDS method of holding with a convection oven. I PUT LINK BELOW. To the oven.
Thanks for the support brother!! I think any apparatus that allows you to hold sub 170 degrees is a win! 🍻
Reading the description on the "residential" Vevor warmer.. did you mean to say it holds 4 full pans instead of 4 sheet trays? The link shows me 4 full pans.. which is equivalent to 2 sheet trays volume but wouldn't fit the length.
I could have misspoke. I would go off what the description says. 👍
Does the model linked in the description have the capabilities to add humidity, like you spoke about yours doing with the small water pan in the video?
Hey brother, the product description says it comes with a water pan so I’d say you’re good to go.
I did notice that too, but then I went through the pictures and noticed it said something about being a steam collector so I was just checking, thanks for the reply!
Question for you my friend. I'm going to use my oven as a warmer at the 145 range. Would you put a pan of water in there with it while it rests? If so, do I continue to add water as needed?
Nice! Can’t beat an oven adjusted down to holding temps! I’d throw a small water pan in there if you want. It’s easy to go over board so I’d say just give it some moisture in a pan right before you call it a night, then top it off in the morning if you want.
Awesome. Thx for the advice.@@MeatNGreetBBQ
I honestly think holding in the fridge does the same thing. Brisket is such a big piece of meat it soaks on its flavor like a marinade. There are a lot of dishes that taste better the next day because all the flavors marinate together. Thats what I think goes on with the hold on a large piece of meat. But it can be mega tender without the hold.
Hey bro thanks for dropping in and sharing your thoughts. I’ve used the drive before as well with decent results. However there is a definite drop in quality with brisket that is reheated. The flavor still remains intact, but in my opinion it doesn’t 100% restore itself to the same quality slice that would have been. However it’s pretty marginal and 99.9% of folks I serve can’t taste the difference so it’s certainly a good option.
@@MeatNGreetBBQ Yeah, I agree it can change the bark a little going from fridge to oven. But, if you only reheat to 140° it's pretty close. I'm just a backyard cook for family and friends tho. So, I definitely wouldn't recommend the fridge method for catering or restaurants.
I've held my briskets overnight in my makeshift warmers (cooler, turkey roaster, oven) and if I hold too long it makes it mushy. A lot of times it's late and I want to go to sleep so I slam it in the fridge. If I'm just feeding my family, I slice the whole thing and then bag in gallon bags. 1 for lean, 1 for moist. We usually microwave what we want the next day and it's amazing, tender and super juicy.
Also, I quit pouring the aju into the bags. It doesn't help and it makes it harder to get out of the bags. I can't justify (to my wife) a commercial warmer for weekend cooks.
Question. Do you only use a food warmer for brisket. Can I put ribs in there too?
Great question. I’ve held spare ribs in a warmer for 6-8 hours with great results. I wouldn’t suggest poultry (for too long) as it doesn’t hold moisture as well as the fatty cuts of meet but it is certainly possible to hold most meats. Just depends on serving times.
@@MeatNGreetBBQ thank you. It’s more to hold them there so they stay warm before I serve them so maybe an hour at most…
Best dress in BBQ dresser thus far I’ve seen.. 🔥🤟🏿🤙🏿
Yessirrrr!!! 🍻
I like channel bro
Good stuff you’re doing here! And them boots are 🔥
Thanks brother I appreciate the support!! Haha had to pull those bad boys out 🔥🙏
Has anybody ever used the COZO brand warmer proofer?
What did you use prior to this warmer? You mentioned cooler, did you do oven? Turkey roaster?
All of the above. Mostly landed in renting a warmer every time I needed one. But if I didn’t rent I defaulted to a cool and just held my meat for less time.
What's the name of the warmer
Linked in the description boss. Thanks for the support 👊
Would you mind sharing the model number of this unit?
UHS-12. Hope that helps boss
I really appreciate it. By the way love what you’re doing. I watch a bunch of bbq and your one of my new favorites
Mine too!
What model is that holding cabinet?
I’m not 100% certain honestly I can’t remember. It’s an older model for sure I can find the model number the next time I bbq just don’t let me forget.
How long can you hold ribs in the warmer?
Hey man! I’ve held ribs for 12+ hours. Spares specifically. Never held baby backs but plan on testing it out. I wouldn’t advise, holding them that long, but I have in the past with no issues.
@@MeatNGreetBBQim so confused so we can put st louis spare ribs in warmer?
For 12+ hours?
I'm actually exited to try out my Hatco flav-r-savor. I picked it up at a great price too. Would it help to hold a pork butt? They are already pretty juicy
For sure give it a go!! You’ll never be the same after haha. I suppose you could hold pork butt. I’ve never done it so I’m not confident in exactly how long pork butt holds. If you do it def come back and let us know haha.
I would imagine my pork ribs would also benefit from a heated moist rest ?
Assuming they weren't overcooked to begin with.
Do you hold pork butt or whole chickens as well? Make several videos on this. The head chef I did bbq consulting for did a hold method on butts and brisket.. I never got much feedback on the hold process from him I need to learn more about this.
I’ve never tried either. Honestly bc pork is very forgiving and butts i normally pull right before service so I can just throw them in the fridge and warm them up prior to service. Chicken I don’t feel would hold too well, mostly bc of how lean it is, but then again I could be wrong. I only have experience holding ribs and brisket
@@MeatNGreetBBQ I was thinking same thing… just curious if you experimented with this
10:33 that’s the Vevor I was telling you in the other video comments. That’s the one I’m getting in two weeks 😬
Yah it's funny I just added that unit to my wish list a few weeks ago 😊
Marcus!! It’s cool I won’t slap you! And mark my words! My twin brother and I will build a smoker! And at one point in life, we will collaborate with you, and there will be stogies, and there will be whiskey, and there will be brewskis, and there will be fire management, and there will be barbecue! and it will be jiggly, and it will be juicy, and it will be barbecue greatness!
BROOO LETS GO!!!!! I’m down family 🍻🔥🚀
Look into braising. The cooking mechanics are very similar to what you are talking about. Also confit, specifically duck confit.
Oooo fancy!
@@MeatNGreetBBQ not really. Compared to proper smoking and temperature management you would have no trouble. Thanks for the videos, I really enjoyed watching your Passion and Craftsmanship
@@taylorfisher3944 that’s a solid point. Sounds fancy at least haha. My pleasure brother thanks for support the channel!
Hit me up if you need some stickers for that warmer - I have a ton of BBQ stickers that are accumulating on my desk
BOOM! Thanks brother! You must buy a lot of bbq stuff huh? 😅
@@MeatNGreetBBQ yes - get quite a few in some monthly subscription boxes 😀
I will probably never own a food warmer but, I'll be damned if I didnt watch this entire video. This is my 5th video today. On to #6... Thank you, frizzy friz...?
MY MAN!!! Thanks for the support brother. Haha Frizzy frizz is a longstanding nickname, so you yell it and I’ll come runnin 😂
Man I used to think the warmer was a stretch idea but once I started looking I was surprised how attainable they were… so never say never? 👀
Cheers brother 🍻
Without spurs and chaps, boots look silly....lol. Celery colored CROCS for the win! ..............Great info sir, thank you!
Why would you say something so wrong?
😴 *promosm*
Really wish I knew what this meant 😅