BRISKET AND PULLED PORK
Retherm Vapor Temperature – 170F
Retherm Air Temp – 200F
Hold Vapor – 140F
Hold Air – 150F
SIDES
Retherm Vapor Temperature – 200F
Retherm Air Temp – 200F
Hold Vapor – 140F
Hold Air – 145F
Smoke your BBQ competition, with CVap®
Live Event Recap
In June’s live event, we’re going to discuss why CVap is particularly ideal for barbecue. From retherming to holding, it keeps food at peak quality for extended periods.
This event is perfect for folks who are new to CVap equipment, as well as those who are researching BBQ retherming techniques and precision holding.
EVENT LINKS
Food Code
Barbecue Pitmaster,
Author & Restauranter
Helpful Links
SET POINTS
RESOURCES
Summary Chart for Minimum Food Temperatures and Holding Times Required for Reheating Foods for Hot Holding
