I've posted this before but bears a repeat. My cracker crust warming box, fairly self explanatory I think, a 5 gallon bucket, trouble light, pizza screen to set it on and crust in a plastic bag in a bowl in the bottom with a probe to measure temp, holding at 82 degrees. Will be about 20 hours by the time I bake it tonite. If I get a chance I'll post some finished pics, doing a NY style too.
attch'd a better pic