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Sledneck
10-31-2008, 08:28 AM
For those that use cambro's during a comp,when you cooler the meat do you open the vent on the front door or keep or keep it closed?

smknwhlswife
10-31-2008, 08:31 AM
Andy keeps it closed.

toys4dlr
10-31-2008, 09:01 AM
Closed, cause I am lazy.

Sticks-n-chicks
10-31-2008, 09:19 AM
Closed, but I have to be carefull of timing because it tends to cook a little while longer. I am thinking I need to let it sit for a little while rather than put it right in...of course I could improve my timing and then it wouldn't be and issues...

Jacked UP BBQ
10-31-2008, 09:20 AM
Depends on the meat heat, I do the testy test. I teabag the brisket between the flat and the pount. If I can hold them there for a complete 10 mississippi count I keep the vent closed.

Sticks-n-chicks
10-31-2008, 09:23 AM
Depends on the meat heat, I do the testy test. I teabag the brisket between the flat and the pount. If I can hold them there for a complete 10 mississippi count I keep the vent closed.

ok I will ask..."Tea Bag"?? what do you mean.

Jacked UP BBQ
10-31-2008, 09:29 AM
ok I will ask..."Tea Bag"?? what do you mean.

Lay the old two piece all sacked up.:lol:

Sticks-n-chicks
10-31-2008, 09:31 AM
Lay the old two piece all sacked up.:lol:

Ahhh...little slow on the uptake this morning...not enough coffee...

Plowboy
10-31-2008, 09:31 AM
Closed

pigmaker23
10-31-2008, 10:26 AM
Closed seeing thats its glued shut, HOWEVER, I do open the door on ocaasion if I think it is To Hot and the meat is still cooking

Sledneck
10-31-2008, 10:28 AM
Closed seeing thats its glued shut, HOWEVER, I do open the door on ocaasion if I think it is To Hot and the meat is still cooking
The one I just bought it is twist off not glued

Countryhb
10-31-2008, 10:30 AM
I pop it open every so often to allow any steam to escape (as this is a steam release valve). Don't want to build up steam and ruin my bark.

Chris Nickelson
10-31-2008, 10:31 AM
closed, keeps steam in so as to keep moisture IN.

That's my story and I'm stickin to it!

Jacked UP BBQ
10-31-2008, 10:59 AM
Question - do you have the meat wrapped in foil? If so the only steam getting to the meat is in the foil, correct??

lunchlady
10-31-2008, 12:24 PM
closed, until all meat is out, then I pop it open until the next time.

swamprb
10-31-2008, 12:53 PM
Sled beat me to this question, so now that we know, can I ask if anyone pre-heats their Cambro with hot water in a bottom pan before coolering?

I'm wondering, because I was planning to transport my meats in the box iced down.

Sledneck
10-31-2008, 01:22 PM
Sled beat me to this question, so now that we know, can I ask if anyone pre-heats their Cambro with hot water in a bottom pan before coolering?

I'm wondering, because I was planning to transport my meats in the box iced down.
I preheat my regular igloo cooler . Not sure why or if it helps any. Vinny was doing it at a comp and I wanted to be just like him:icon_blush:

Scottie
10-31-2008, 01:51 PM
I preheat my regular igloo cooler . Not sure why or if it helps any. Vinny was doing it at a comp and I wanted to be just like him:icon_blush:


We call that Shigging....

swamprb
10-31-2008, 05:08 PM
I preheat my regular igloo cooler . Not sure why or if it helps any. Vinny was doing it at a comp and I wanted to be just like him:icon_blush:

Until now I've been using foam Omaha Steak and frozen fish boxes for coolering and transporting my meats. They actually worked pretty good-I called them my Damn-bros cuz I'm cheap. But the last time I strolled through Restaurant Supply they were pushing the new thermoelectric Cambros with PUD rebates. And I've seen chiller plates for the Carlisle boxes.

toys4dlr
10-31-2008, 05:59 PM
The Cambros that you can plug in could get you DQ'd, so I personally would not have that kind, even if I did not plug it in. I don't want anyone to think that I am using an electric device to maintain the meat temps. The standard Cambros do a great job without a heating element.

Muzzlebrake
10-31-2008, 08:13 PM
We call that Shigging....

thought that was peaking into someone's pit uninvited?

sorry pic is kinda blurry couldn't read it

Scottie
10-31-2008, 08:26 PM
It's that as well. Could also be someone walking into your cooking area looking for sauce bottles or rub containers that are being used.

They do make a nice mixed drink cocktail glass. Perfect in the hot summer months.

MilitantSquatter
10-31-2008, 08:32 PM
I preheat my regular igloo cooler . Not sure why or if it helps any. Vinny was doing it at a comp and I wanted to be just like him:icon_blush:

Damn... you win one GC and get your mug shown in two pics in the National BBQ News this month and you step up to the Cambro's and 18 ft. Toy Haulers. Pfft...:roll: :biggrin:

The original reason I started adding adding hot water was to take the chill out of the cooler for resting after I empty out all the ice used to keep the meat cold. Then I started leaving some hot water in the bottom as I figured a little moisture in their couldn't hurt either and results were always good..

Scottie
10-31-2008, 09:35 PM
Soon.... He will forget your name.

Sledneck
11-01-2008, 09:12 AM
Soon.... He will forget your name.Who? :tongue:

SmokeInDaEye
11-01-2008, 09:19 AM
Who? :tongue:

You know. That third Ash Hole that used to do competitions?

By the way, what ever happened to that deal you were going to get on Cambros, Sled? Not really sure I need one but a new toy is always fun.

Sledneck
11-01-2008, 09:20 AM
You know. That third Ash Hole that used to do competitions?

By the way, what ever happened to that deal you were going to get on Cambros, Sled? Not really sure I need one but a new toy is always fun.That deal is gone, I could not get enough interested buyers.

Bud's BBQ
11-02-2008, 06:01 AM
At the risk of falling into the "shigging" category, I also have wondered about the temp rise of meat if you rest in a fully closed Carlyle. I just got one and am concerned about using in a comp until I know the effects on meat and bark. Besides, where's my mug Scottie?

Scottie
11-02-2008, 06:31 AM
I usually require a bottle of Jack, but for you, just remind me.... And you have to go back to Westmont...

Bud's BBQ
11-02-2008, 04:53 PM
See you in Westmont for sure (won the entry fee this year) - Bottle of green label?

Scottie
11-02-2008, 05:23 PM
Oh sure. That almost worked last year at Westmont. Give me a bottle of green and see what I do with it... Come to think of it, I think you gave me 2... Amazing I even got my turn-ins done!!!

Why don't we just say I just give you a cup!!! lol

GratefulSmoker
11-02-2008, 06:19 PM
What cambro model do most of you guys use?

acorette
11-03-2008, 03:18 PM
The Black one..... cause it's the team color!

(This should be as much fun as Thermopen debates!)

Countryhb
11-03-2008, 03:30 PM
What cambro model do most of you guys use?
I use the 400spc...