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View Full Version : Anyone use Cambros ?


Longo1908
03-19-2013, 01:32 AM
I'm new to the competition world, and my first one is coming up in about a month. Wondering how I'm gonna hold my meat until turn in, I was looking into Cambros and wondering if anyone here uses them?

MuleTuf
03-19-2013, 02:30 AM
Most teams use them and they work excellent. You may even need two. 4 butts 4 ribs and 2 brisket flat is overloaded for just one cambro but if you only cook 2 butts your fine

pwa
03-19-2013, 03:13 AM
coolers work wonders as well and cheaper. I will end up with a few Cambros but for now couple of 7 day 180 qt coolers will work just fine, and are cheaper.

pwa

nthole
03-19-2013, 06:25 AM
We used coolers in the early years. Now have 2 cambros. Much easier with the pans and ability to slide things in and out. Not necessarily, but nice.

You'll see a lot of teams using them.

Shiz-Nit
03-19-2013, 06:48 AM
Yes I use them.... keep a look out on craigslist under catering supply's. You may find one cheap under there.

jbrink01
03-19-2013, 07:25 AM
Buy the big one. Best $275 you'll spend.

Smoke&HoneyBBQ
03-19-2013, 07:27 AM
We are cheap and bought carlisle which is about 80 bucks cheaper.

Works just as great.

The thing I have always liked versus a cooler is it sits on a table and I can easily grab what I want versus a cooler that I may have to dig through.

Plus if you ever plan on branching into catering they are pretty much going to be a requirement for transporting or holding your food.

jmoney7269
03-19-2013, 07:49 AM
we have the 300 cambro with 2 winco stainless 6" pans and lids, best $280 we ever spent for comping. it sits on the table and will hold food for a loooooooong time hot. love how it sits on the table also. here is another tip not sure if people know of it, take your standard table, get some 2"x2' pvc sch40 and lift up your table, awesome for doing all the prep, really saves the back. as far as the cambro goes, we have gotten to where we like finishing way early so we are not rushed. chicken is usually finished 30 min early, ribs, 1 hr and briskie and butts around 5 hrs early. its all about the time management at comps, and i like spending my time drinkin a ice cold miller light!

cpw
03-19-2013, 08:01 AM
If it's your first contest a cooler works just as well, just maybe not as convenient. If you plan on doing this a lot, definitely invest in a cambro. Well worth the money.

SCSmoke
03-19-2013, 08:24 AM
We have a Carlisle. Works the same as a Cambro camcarrier. I think they are worth every penny. They aren't just for holding hot food. Once we have our big cuts trimmed and season we place them in the Carlisle with a tray of ice in the bottom.

esselle
03-19-2013, 08:41 AM
Have a look at Catermax too by Rubbermaid. IMO they are even better than Cambro.

Stoke&Smoke
03-19-2013, 09:33 AM
We have a Carlisle. Works the same as a Cambro camcarrier. I think they are worth every penny. They aren't just for holding hot food. Once we have our big cuts trimmed and season we place them in the Carlisle with a tray of ice in the bottom.

Curious why ice on the bottom? I always carry ice on the top for cold carrying since cold air tends to sink while warmer air rises?

Funtimebbq
03-19-2013, 09:46 AM
I trim at home before the comps and use the Cambro to transport the meats in trays. I surround all the meats with freezer packs and one tray completely full of the ice packs. Then at the comps, the Cambro is used to store the hot meats after cooking. The ice packs go into a cooler instead of having to buy extra ice.

Benny

SCSmoke
03-19-2013, 10:34 AM
Curious why ice on the bottom? I always carry ice on the top for cold carrying since cold air tends to sink while warmer air rises?

Condensation drips. I guess I could put a sheet pan under the ice tray but have never had any issue keeping stuff cold with the tray in the bottom

indianagriller
03-19-2013, 11:02 AM
we use a cambro for cold storage only, we have another system in place for dealing with hot meats.

Longo1908
03-19-2013, 11:13 AM
we have the 300 cambro with 2 winco stainless 6" pans and lids, best $280 we ever spent for comping. it sits on the table and will hold food for a loooooooong time hot. love how it sits on the table also. here is another tip not sure if people know of it, take your standard table, get some 2"x2' pvc sch40 and lift up your table, awesome for doing all the prep, really saves the back. as far as the cambro goes, we have gotten to where we like finishing way early so we are not rushed. chicken is usually finished 30 min early, ribs, 1 hr and briskie and butts around 5 hrs early. its all about the time management at comps, and i like spending my time drinkin a ice cold miller light!

Does your bark suffer sitting in foil that long?

Stoke&Smoke
03-19-2013, 11:24 AM
Condensation drips. I guess I could put a sheet pan under the ice tray but have never had any issue keeping stuff cold with the tray in the bottom

Thanks, maybe we'll try that next time. I haven't had the condensation issues, but an ounce of prevention......

Sawdustguy
03-19-2013, 02:28 PM
Does your bark suffer sitting in foil that long?

Not really. I don't want my bark crunchy.

MikeJ65
03-19-2013, 02:54 PM
I just got a Cambro S-series 400. I like the fact that there is not a gasket to tear or clean around. A single 400 was big enough for us, but we would have probably needed two 300's. I use 2 1/2" deep pans which work well with the 1 1/2" support spacing and are deep enough for foiled pork or brisket. It also has a single latch and no handles protruding from the top.

John Bowen
03-19-2013, 03:08 PM
I struggled all last year with coolers and bought a Cambro this past December. We used it in our first comp this past weekend and it worked like a dream.

I tested it last month - one hotel pan of boiling hot water and the cambro stayed at 150 degrees for over 3 hours. It might have gone longer but I started drinking beer.

accuseal
03-19-2013, 03:12 PM
Carlisle works fine. RD has them for under $200

Rondigsit
03-19-2013, 06:04 PM
It worked like a charm, I would definately pick one up if you have the spare change!

Kave Dweller
03-19-2013, 06:40 PM
We found two cambros and a cambro coffee holder (hot water for our use) in a local paper for $100 bucks, took a year, but we found em.

Longo1908
03-20-2013, 12:14 AM
For those who like good bark does anyone find that it suffers inside the cambro?

roksmith
03-20-2013, 05:13 AM
The cambro will create a hot steamy enviroment, so if you're looking for a dry enviroment to hold in, a cambro might not be the ticket... although most of them do have a vent you can open.. that will decrease the holding efficiency though.
Bottom line is if it's wrapped in foil, the bark will suffer regardless of where you hold it.

Kave Dweller
03-20-2013, 08:14 AM
It's a humid environment, but my big problem is worrying about being done on time, so I have a tendency of pullin meat at 7am, ill give up bark to still have hot turn ins

J&B'sBBQ
03-20-2013, 11:55 AM
I just found two of these on CL for $50 each. I've set up to get them this weekend as we're doing our first competition next month.

Thanks for all the input!

TheJackal
03-20-2013, 11:57 AM
Search Craigslist. We got a Cambro 400 for $70 from a restaurant that was going out of business.

EDIT: J&B, you posted right before me! Great job on the CL find. That's where we got ours!