So some of you may already do this, but thought I’d share.
So for smaller cuts, steaks, ribs etc I “dub’l” up my foil trays. Do a short rest I just slightly tweak the 4 corners together. As long as there is less than a 1mm gap it’ll hold heat ok.
For holding for a longer period I double foil with Alfoil over the tray and use this to crimp the edges.
Works really great and stacks nicely in the esky and then packed with towels when doing a long hold. Everything stays clean, no leaks.
Airs a great insulator so the air gap is great and it also stops the bark from going soggy.
Anyway, I think dubbing the trays works great.
Load up meat
Double up the tray
Alfoil over the top and crimp the sides.