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SmokinGuitarPlayer
05-04-2011, 04:26 PM
I bought a Cambro for comps and have some questions for those of you who have been using one. I'm thinking of using it for butts and briskets mostly ... to "hold " them after they are finished until turn in time.
Do you put hot water / etc. in there to prewarm the box?
Do you use throw away pans or the stainless steel pans?
Which Depth pans do you use ?
Has anyone tried the plastic pan liners ?
How long can you hold large meats typically ?

Sorry for all the questions but I'm trying to shorten my learning curve! Thanks in advance for the help.

Fatback Joe
05-04-2011, 04:31 PM
Do you put hot water / etc. in there to prewarm the box?
I usually prewarm, but it depends on how long holding and the temp outside for me.
Do you use throw away pans or the stainless steel pans?
Stainless, the aluminum like to fold up with much weight in there, often wind up with throw away inside the SS
Which Depth pans do you use ?
I have various sizes
Has anyone tried the plastic pan liners ?
I haven't
How long can you hold large meats typically ?
Longest I have is 6 hours, but it could probably go longer if needed and not opening, etc.
Sorry for all the questions but I'm trying to shorten my learning curve! Thanks in advance for the help.
Hope this helped. :becky:

JD McGee
05-04-2011, 04:38 PM
Ditto to what Joe said...I use mine religously for holding all my meats...especially when they cook a little early.

SmokinGuitarPlayer
05-04-2011, 04:40 PM
Thanks guys ....how many trays can you get in there? Looks like if you use the really deep ones, only 3 trays ...one for 2 butts , one each for 2 briskets ...is that about it or can you get away with the shallower pans?

Fatback Joe
05-04-2011, 04:42 PM
What size cambro you got?

SmokinGuitarPlayer
05-04-2011, 04:51 PM
It's the 300 series ... here's one shown on amazon

Amazon.com: Black Cambro 300MPC Camcarrier Pan Carrier with Handles - Front Load for 12" x 20" Food Pans: Home & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21p9x5Tw16L.@@AMEPARAM@@21p9x5Tw16L (http://www.amazon.com/Cambro-300MPC-Camcarrier-Carrier-Handles/dp/B00197AZEY/ref=sr_1_16?ie=UTF8&qid=1304542214&sr=8-16)

Coz
05-04-2011, 08:53 PM
We use the next size bigger and I had thin stainless sheet sheared to make shelves in their so we could use the throw away pans. After the time spent there I dont wanna deal with much for dishes when picking up. I have a friend who throws all his dirty dishes in the cambro for the ride home. I havent had to preheat the cambros as I usually have a couple items coming off fairly close in time .I have held for 4-5 hours.

HarleyEarl
05-04-2011, 09:24 PM
One thing to consider is the temps of the meat when you put them in. I don't use a Cambro but something similar and vent off the big meat when I pull them by opening the foil and letting them cool just a bit before I put them in, otherwise they keep cooking and you will end up with mushy pork and burnt brisket. Just one more thing to think about during a comp.

JD McGee
05-04-2011, 09:25 PM
We have this size **UPC400*** (http://cool.cambro.com/Ultra_Pan_Carriers_Insulated_Front_Loading_Food_Pa n_Carriers_Insulated_Transport.ashx#) We use (4) 2" ss pans to hold our meats...

http://cool.cambro.com/ProductImages/Big/EL%20UPC400-GraniteGray.jpg

Big Poppa
05-04-2011, 10:42 PM
fred we have 3 of the bigger ones...use foil trays and try not to exceed 2 hours...johnny trigg doesnt like them and says if you use them to keep the doors open

SmokinGuitarPlayer
05-05-2011, 09:48 PM
thanks for the tips everybody ..Sterling, I'll give you a call someday.

Plowboy
05-06-2011, 12:00 AM
I prefer the 400 over the 300. I hold meats for 3-4 hours before turn in. The 300 doesn't allow for much space between trays. My feeling is that you have to have some space for heat to dissipate, otherwise product is still cooking to hard in that box. I've got three 300's and a 400. I use the 400 for contests and the 300's for catering. I've used both sizes for come and prefer the 400.

Big Poppa
05-06-2011, 09:10 AM
Its ok fred you dont have to call...glad to see you are competing

ThomEmery
05-06-2011, 09:35 AM
When catering these things are a delight
I have started cooking a little short of done
just because of the Cambro does continue cooking
and I want meats to stay HOT
Doors open at contests is a good tip

indianagriller
05-06-2011, 07:36 PM
i just started using a pizza bag as it still insulates, but helps with not turning to mush if held too long. I used to use a Carlisle, still use it for catering

SmokinGuitarPlayer
05-06-2011, 08:27 PM
hmmmmm... looks like what I REALLY need is a bigger one.. my wife told me that very thing a few times .... (hit the cymbal)

Poppa ..our first comp .. Pork in the Park , Salisbury ..#32 overall out of 116 teams ...
FB/SGP

big brother smoke
05-06-2011, 09:34 PM
If you have the lids to the SS pans, you can use those to hold the disposable pans.

Big Poppa
05-06-2011, 11:17 PM
Fred i saw that Great Job! Its a blast. I called you twice today. I changed my number after that. heheh

swamprb
05-07-2011, 03:30 AM
I use the 400 series Cambros, a Black and a Blue one, and I'm convinced the Blue one holds better than the Black.

But for those small cooks or potlucks, I use the 180 MPC. 8" deep, full size pan or 6" third pan inserts.

http://i163.photobucket.com/albums/t310/swamprb/IMG_1694.jpg

http://i163.photobucket.com/albums/t310/swamprb/IMG_1692.jpg

http://i163.photobucket.com/albums/t310/swamprb/IMG_1690.jpg

Its bullet proof.

SmokinGuitarPlayer
05-11-2011, 10:19 PM
OK, thanks everybody . I think I'm gonna add a second 300 and maybe have those stainless sheets / shelves made ... I'm trying to avoid washing stuff ...I'm using stainless catering pans under the aluminum throw-away pans but I'm finding that the stainless "under" pans get greasy anyway .. so I have to wash them ... I'm wondering if I have the shelfs made, they will need cleaaning anyway .. that grease just finds it way onto everything ..thanks again.

Gerrit_Boys
05-11-2011, 10:25 PM
Are these better than using a large cooler for holding? What are the advantages? I put most of the meat in the cooler going to the comp so I already have that with me.

Prairie Smoke
05-13-2011, 02:54 PM
If you have the lids to the SS pans, you can use those to hold the disposable pans.

This is the best idea I've seen all day! not sure why that never occurred to me...

Brauma
05-14-2011, 08:12 AM
At comps, we also use ours as a cooler. (Can of worms - opened) :heh:

We put a bag of ice in a ss hotel pan on the top shelf and use it as a cold box for meat that is rubbed down and ready for the smoker.

When all raw meat is out, we'll wash it out with our Clorox spray, put a big pan of hot water in it to warm it up, and now it's ready to go as a hot box.

We have 2 and LOVE them!

Garth57
05-14-2011, 10:05 AM
OK, thanks everybody . I think I'm gonna add a second 300 and maybe have those stainless sheets / shelves made ... I'm trying to avoid washing stuff ...I'm using stainless catering pans under the aluminum throw-away pans but I'm finding that the stainless "under" pans get greasy anyway .. so I have to wash them ... I'm wondering if I have the shelfs made, they will need cleaaning anyway .. that grease just finds it way onto everything ..thanks again.

I usually slip ss pan in kitchen size trash bag, then put foil pan in that. No cleanup after.

Brauma
05-14-2011, 11:00 AM
For those ss pans: See if you have a restaurant supply store in your town. We have one and it's like a candy store for people like us. I can buy used pans for $5 each. Can't beat it.