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jketron
04-15-2012, 04:41 PM
For those with cambro units for cooked meat storage which model works well? Do you get the electric or rely on the warming plate add on?

Funtimebbq
04-15-2012, 05:26 PM
Just the cambro alone. Your meats will retain their heat for hours.

If you are looking to compete, I would ask whether the electric warmer version is legal in sanctioned competitions. My guess is no, but that is only a guess.

Red Valley BBQ
04-15-2012, 05:28 PM
Neither, a small pan of hot water placed in the bottom of the cambro will help keep the meat hot for hours.

Pappy Q
04-15-2012, 05:45 PM
Just the box itself. No electric or plate. Big meats easily hold for 3 hours in mine.

Smoke'n Ice
04-15-2012, 06:02 PM
Electric is a no-no in competion. The big meats will hold for 3-6 hours when you place two briskets and two pork butts in it and don't open.

jketron
04-15-2012, 06:16 PM
Is it a rule buster to use the heated plate insert? It's kinda like the hot water thing, you preheat a plate looking thing and set it in there and it gives off heat for a while

Smoke'n Ice
04-15-2012, 06:20 PM
No, as long as there is no electric heat source while the meat is present. I have one in storage in my bodaga and have not used it in years. It sounds like a good deal but in reliality, the meat keeps itself hot.

GreenDrake
04-15-2012, 07:40 PM
Anyone have a site that has good deals on the cambros? I have been shopping for one for ages. Carlisles, etc. Trying to find the screamin deal. Was thinking of just going multi purpose and getting a Yeti cooler or outfitters cooler to keep meat as well as beers when not in a comp.

Code3BBQ
04-15-2012, 07:43 PM
Which Cambro model is most commonly used ?

big brother smoke
04-15-2012, 07:48 PM
Which Cambro model is most commonly used ?

300 MPC is quite common for comps.

Red Valley BBQ
04-15-2012, 08:09 PM
300 MPC is quite common for comps.

We picked up a 300 MPC at Restaurant Depot last month when they were on sale. Was the best deal on a new cambro I had seen in recent memory.

ibrisky
04-15-2012, 09:03 PM
Anyone have a site that has good deals on the cambros? I have been shopping for one for ages. Carlisles, etc. Trying to find the screamin deal. Was thinking of just going multi purpose and getting a Yeti cooler or outfitters cooler to keep meat as well as beers when not in a comp.


Check out this site http://www.webstaurantstore.com/cambro-300mpc-camcarrier-pan-carrier-with-handles-front-load-for-12-x-20-food-pans/214300MPC.html, have on being delivered this week $226 with shipping.

djqualls
04-15-2012, 09:35 PM
I have this one

http://www.webstaurantstore.com/cambro-camcarrier-upc400-pan-carrier/214UPC400.html

I put a bag of ice in the top and I transport my meat to the comp in it. I put a polder in it and it held 35-36 for nearly 24 hours. when it hit 37 i refilled the 4 inch top pan I had back with ice and it held for for another day I refilled at meat inspection and it was at 36 until time I put ribs on for the comp. I left on Wednesday Night for this comp.

Smokin Mike
04-15-2012, 09:39 PM
We picked up a 300 MPC at Restaurant Depot last month when they were on sale. Was the best deal on a new cambro I had seen in recent memory.

Me too, I even had to prepay for one to get the deal.

back on subject, I am not to sure I would want heat in a cambro, the very last thing I want is more cooking, I just want it to hold for a couple of hours.

jketron
04-15-2012, 09:42 PM
The heat adding comment was to only keep it above 140 but not too far :)

djqualls
04-15-2012, 10:30 PM
Cooked meat opened to vent for a few minutes (15-30) and then placed in a 70 degree cambro will hold temp and danger zone will not be a problem unless you pull and cambro for 8 hours or better in my experience.

Pig Headed
04-16-2012, 12:09 PM
The Restaurant Store, www.therestaurantstore.com (http://www.therestaurantstore.com) has the Carlisle equivilent to the Cambro on sale for $189 for the month of April if anyone lives near one. My son-in-law has one and it's slightly taller than my MPC300, but will stack on them.

ElJefe
04-16-2012, 01:49 PM
I use an Igloo "5 Day" cooler and it keeps the internal temp within 5 to 7 degrees for about 5 hours. $32.99 as opposed to $179.00 to $199.99 for a Cambro. Wrap a heated brick in a towel and put it on the bottom on top of some paper sacks to keep it fropm melting and you'll be fine. Good luck!

JerryA
04-16-2012, 04:06 PM
John, the cambro by itself works great. Just remember to vent and cool down the big meats before putting them in the cambro so they don't continue cooking.

Check craigslist for used ones.

RangerJ
04-16-2012, 04:18 PM
John, the cambro by itself works great. Just remember to vent and cool down the big meats before putting them in the cambro so they don't continue cooking.

Check craigslist for used ones.

^^^^ This.

GreenDrake
04-16-2012, 05:02 PM
With regard to coolers, I realize the Carlisles and Cambros can shelve but is there an outfitters cooler other than the high dollar Yetis that you guys could recommend looking at? I am also looking at finding a side by side comparison, I found a site once that rated the Igloo coolers as just as good or better than the bear proof Yetis and NRS coolers. Maybe the Cabelas ones or the Engel?

jketron
04-17-2012, 10:16 AM
Thank you folks

Bourbon Barrel BBQ
04-17-2012, 10:51 AM
I use the 400s and they don't need any extra heating devices. Big meats will heat them up in a matter of minutes.

boogiesnap
04-17-2012, 11:46 AM
With regard to coolers, I realize the Carlisles and Cambros can shelve but is there an outfitters cooler other than the high dollar Yetis that you guys could recommend looking at? I am also looking at finding a side by side comparison, I found a site once that rated the Igloo coolers as just as good or better than the bear proof Yetis and NRS coolers. Maybe the Cabelas ones or the Engel?

i use 2 of these:

http://www.amazon.com/Coleman-62-Quart-Xtreme-Wheeled-Cooler/dp/B000G68GP4

and 1 of these:

http://www.amazon.com/Coleman-100-Quart-Xtreme-5-Day-Cooler/dp/B0019QD8HQ/ref=sr_1_3?s=sporting-goods&ie=UTF8&qid=1334681039&sr=1-3

either will keep cooked meat very, very, hot for at least 6 hours.

BoneDaddy's
04-18-2012, 08:25 AM
I love this one

http://www.globeequipment.com/Dining-Room-Supplies/Catering-Supplies/Food-Carriers/Upcs400

Frankbbq
04-19-2012, 05:12 AM
I have the 400 Cambro and it works great. 190f butts and brisket will keep for many hours. Cambro's loose/gain 1-3 degrees a hour depending on ambient temp. Marine coolers work for large quantities of stuff, but being to use full/half pans for comp is much easier.

JerryA
04-19-2012, 09:19 AM
My next comp I will use my cambro to store my pork and brisket after injecting/rubbing as I've been told it can easily be done with a pan of ice at the top. I've been putting them in my big white cooler but it is a pain in the butt to arrange without them squishing each other.