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Scuffletown Smokers
02-24-2014, 06:43 AM
Yesterday was my first time using a cambro and I'm curious how I should be holding my meats. Do I vent to stop the cooking process and then put in? Foil over the pan or no foil? I did two butts and a brisket yesterday and I don't think I vented long enough before I put them in because the final product was overdone on both. I also foiled the pans. When I pulled them out , I was amazed at the heat that it held inside but I knew that I probably messed up. Any tips or help for holding comp categories would be great.

KBird
02-24-2014, 06:51 AM
If you don't vent before the meat goes in the Cambro it will continue to cook. You just have to account for that in your overall timing. Either vent and hold, or no vent and keep cooking.

chickenchoker
02-24-2014, 07:18 AM
we steam down and then keep at temp in cambro. as mentioned your meat will continue to cook if you put directly into cambro

Scuffletown Smokers
02-24-2014, 07:19 AM
we steam down and then keep at temp in cambro. as mentioned your meat will continue to cook if you put directly into cambro

How long is your steam down period on big meats before you put them in?

Scottie
02-24-2014, 07:20 AM
15-30 minutes.

Scuffletown Smokers
02-24-2014, 07:21 AM
Great, thank you

Kimo1
02-24-2014, 08:00 AM
Yep, what they said...vent and hold.

Scuffletown Smokers
02-24-2014, 08:35 AM
Yep, what they said...vent and hold.

Last question... Wrap the pan in foil or no?

Spydermike72
02-24-2014, 08:48 AM
Last question... Wrap the pan in foil or no?

Wrap the top of the pan in foil...

Spydermike72
02-24-2014, 08:49 AM
15-30 minutes.

One of the many things I learned in your class Scottie!!

Funtimebbq
02-24-2014, 10:57 AM
I vent and let the meat cool down and then place the meat into the cambro still inside the vented foil. I do not place new foil over the top of the meat and pan. If that is what you were asking.

chickenchoker
02-24-2014, 04:39 PM
as mentioned, 15-30 minutes

CBQ
02-24-2014, 04:52 PM
The pork butts are like lava rocks. Don't put something on top of them that can't handle a little more heat. If they are on the top of the cambro, try to leave an air gap between them and the top of the cambro.

You will be surprised at how long a loaded cambro will hold heat.

Dex
02-24-2014, 04:58 PM
Yep cambros make awesome cookers. Learned that the hard way at our last comp from not venting long enough :mmph:

Ford
02-24-2014, 05:57 PM
Depends on holding time. If less than 2 hours you can leave the door not sealed. It will easily hold 200 meat for that time with foil and be steaming.

CSchieck
02-24-2014, 07:40 PM
Forgive my ignorance, but what exactly do you all mean by "vent" and "steam down"? I won't be ignorant forever (I hope...).

Porcine Perfection
02-25-2014, 12:13 AM
Forgive my ignorance, but what exactly do you all mean by "vent" and "steam down"? I won't be ignorant forever (I hope...).

Removing any wrapping (foil, butcher paper, etc..) and letting the meat cool before placing it in your holding device. For both brisket and pork butt I let cool to 150 degrees internal temp.

rookiedad
02-25-2014, 07:29 AM
using a cambro is great, but i no longer look at it as an essential step in the timeline. now i try to get the meat out for a 10 to 15 minute "steam down" then rewrap and wrap in towels only for 45 minutes to an hour before turn ins. i dont have a cambro but now i only use a cooler for holding if something comes off early.

CSchieck
02-25-2014, 07:50 AM
Thanks for the explanation.