Cold Plate or Coil?
OK, I do a lot of bbqs, and have lots of kegs. I was going to get a jockey box and make my life easy. My question is, coil or cold plate? Right now, most of the bbqs are hot, and we spend a lot of time and ice to try and keep them cold. And usually by morning the are not cold anymore, and start the process agian. I thought if we had the jockey box and some CO2 life would be easier? Am I asking for more problems than it is worth? Or is it a bad idea? And if it is a good idea, cold plate or coil (how much coil?).
Thanks for the info in advance!
Abe
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