Re:hot holding savoury pies on a propane cart - any suggestions?
imho, for the best quality, these would be best right out of the oven, into a Hatco counter top dry hot holding display case, that I happen to have for sale. I can't see how your going to heat these up to 160 degrees and hold at 140 degrees. Chafing dishes are heated with steam hitting a bottom pan, the same thing with a hD cart. I would think a Cambro would create moisture from the heat of the pies. I would do my best trying to get some electricity. If the meat pies are 100% great taste, flaky, and delicious when cooked and served properly, and only 60 to 70% quality by cooking and holding another way, I'm not sure I would be doing justice to myself or my product..........That being said, a gas grill could be made into a oven by putting the pies in a half pan on the cool side of the grill. You could also put a woodstove fire brick between the two sides so you don't over heat the side of the pan closer to the heat.......I'm out in your neck of the woods, let me know if I could help..............pnwc