British BBQ Society Forums

Im thinking off doing brisket and pulled pork also slow cooked lamb (as i have a ready supply of them). Im leaning towards the cookshack fec120 instead of an offset. I allready do some events cooking burgers and sausage im going down the low and slow route to offer something different.

Hi
Im thinking of doing mobile bbq at events and weddings. Obviousley alot of the meat will be pre cooked beore the event.
What is the best way to reheat the meat when stuck in the middle of a field?