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View Full Version : Carlisle / Cambro-Local or internet


moocow
05-25-2010, 02:49 PM
We would like to get one of these for competition. I would like to get the Carlisle pc300N and would like to get it local if possible. Anybody know of who sells these things local and if not who did you use on the internet? It sure would be nice to have one of these rather than drag the cooler and towels around

bbqbull
05-25-2010, 03:05 PM
I would Google the model and look for best prices.
I got a Cambro a while back by using Google.
I found one for $20.00 dollars more in another state and it included free shipping.
I found one withing 100 miles of my house for $20.00 less money but shipping was like $50.00 go figure.

KC_Bobby
05-25-2010, 03:25 PM
Shane, if you find a deal that you need to purchase multiple, let me know.

Scottie
05-25-2010, 03:27 PM
I would also look at the larger 400 model. I have a couple of the 300 models and I could probably get away with using just 1 400 when I need the extra space for a comp....

also, if you are a member at Restaurant Depot, you can buy them there. You don't have shipping costs, which usually are another $100 added tot he price...

Capn Kev
05-25-2010, 03:28 PM
I picked up my Cambro MPC300 via Chef's Toys for $168+shipping a while back. It was the best deal I could find at the time.

http://chefstoys.net/product_info.php?pName=camcarrier-300mpc-black-food-pan-carrier-for&osCsid=26cd62c9b949a27bc88620be316ffc8e

Kevin

Bob S
05-25-2010, 06:14 PM
I got a used Cambro 400 model on ebay for $130. If you have the time to wait for a good deal, they are out there.

bbqbull
05-25-2010, 07:19 PM
Always check Craigslist, use the search function.

swamprb
05-25-2010, 07:27 PM
I'd get the larger model like the Cambro 400MPC. I searched craigslist locally for a long time before I scored any, it was like a drought- then I found a 1800MPC (which was way too big for my needs) and a 400MPC with some stainless full size pans for @ $250. Then a couple weeks later I found three of the 400's for $25 each! I ended up flipping the 1800 and two of the 400's for $600.

Brauma
05-25-2010, 07:58 PM
Keep an eye on CraigLook and Crazed List. When I bought mine I found a BBQ restaurant going out of business. I got a few cool items. He wasnt closing his doors due to poor business; he was retiring.

Finney
05-26-2010, 06:06 AM
http://www.equippers.com/shop/product-detail.aspx?pcid=0&scid=9300&pid=10338&iid=203000 :thumb:

Stoke&Smoke
05-26-2010, 08:00 AM
http://www.equippers.com/shop/product-detail.aspx?pcid=0&scid=9300&pid=10338&iid=203000 :thumb:

^^^^^^
Well, that's a Carlisle, not a Cambro, but then, I've been very happy with our Carlisles! And the price is pretty appealing. I don't think they charged us all that much in tax either.

Finney
05-26-2010, 10:39 AM
^^^^^^
Well, that's a Carlisle, not a Cambro, but then, I've been very happy with our Carlisles! And the price is pretty appealing. I don't think they charged us all that much in tax either.

It's a Carlsle and not a Cambro because that was what was mentioned about in the original post. :rolleyes: :becky:

Stoke&Smoke
05-26-2010, 01:37 PM
My bad, guess I hadn't had my coffee yet:redface:

Divemaster
05-26-2010, 02:00 PM
I would also look at the larger 400 model. I have a couple of the 300 models and I could probably get away with using just 1 400 when I need the extra space for a comp....

also, if you are a member at Restaurant Depot, you can buy them there. You don't have shipping costs, which usually are another $100 added tot he price...

I agree with Scottie.... We have two of the 400's and couldn't live without them... Start out a comp with ice in both and they act like a fridge. When the top one is empty (meat is on the cooker) it gets pre-warmed with hot water while the other one is still chilling meat. By the end of a comp, we have both of them hot to hold our left overs while doing turn-ins.

Well worth the money!

Funtimebbq
05-26-2010, 08:36 PM
Shane,

It was great to meet you and your team at the GAB last weekend. I was there as Harry's assistant on Slap Yo Daddy.
I got a Cambro 300 for $70 on CL after looking for about a year. I was just about ready to pull the trigger on one at RD just as the listing came up.
Good luck to you and see you at the Royal.

Benny

moocow
05-27-2010, 11:32 AM
Shane,

It was great to meet you and your team at the GAB last weekend. I was there as Harry's assistant on Slap Yo Daddy.
I got a Cambro 300 for $70 on CL after looking for about a year. I was just about ready to pull the trigger on one at RD just as the listing came up.
Good luck to you and see you at the Royal.

Benny
You to Benny, we are watching CL waiting for one to pop up. I don't have much patience so I will hold out as long as I can.

luke duke
05-28-2010, 09:47 AM
Definitely check craigslist.

Prairie Smoke
05-28-2010, 11:09 AM
I agree with Scottie.... We have two of the 400's and couldn't live without them... Start out a comp with ice in both and they act like a fridge. When the top one is empty (meat is on the cooker) it gets pre-warmed with hot water while the other one is still chilling meat. By the end of a comp, we have both of them hot to hold our left overs while doing turn-ins.
Well worth the money!

How exactly do you use it as a cooler? I was thinking of freezing some water in a steam table / hotel pan and sliding that in the top of the cabinet. Does it really keep meet cold like direct contact with ice in a traditional cooler would? (I'm using the Carlisle from Equippers.com)

Divemaster
05-28-2010, 11:31 AM
How exactly do you use it as a cooler? I was thinking of freezing some water in a steam table / hotel pan and sliding that in the top of the cabinet. Does it really keep meet cold like direct contact with ice in a traditional cooler would? (I'm using the Carlisle from Equippers.com)
We load up a full hotel pan with Ice and put it on the top self. I normally bring my brisket and ribs slightly (not hard) frozen, my chicken hard frozen, and my pork completely thawed. Coldest stuff toward the top. Keeps everything below 40* until needed.

When it's time to transition over to a warm cambro, we boil up some water and put it on the bottom level for about 15-30 minutes.

monty3777
06-16-2010, 02:57 PM
http://www.equippers.com/shop/product-detail.aspx?pcid=0&scid=9300&pid=10338&iid=203000 :thumb:

$167 with $15 shipping = best price I can find!!

Scottie
06-16-2010, 04:58 PM
We load up a full hotel pan with Ice and put it on the top self. I normally bring my brisket and ribs slightly (not hard) frozen, my chicken hard frozen, and my pork completely thawed. Coldest stuff toward the top. Keeps everything below 40* until needed.

When it's time to transition over to a warm cambro, we boil up some water and put it on the bottom level for about 15-30 minutes.


Instead of the pain of water. When you take your first big cut off, loosen foil and put in Cambro. After your desired time for 'cooling'. Take it out and wrap back up and put back into Cambro. It will be warmed up from the cooling or resting.....

Sauced!
06-16-2010, 06:04 PM
$167 with $15 shipping = best price I can find!!

Yep. Thats where I got mine a few weeks back. Works great and was better price than my local RD.

luckyduk
06-16-2010, 07:18 PM
Yep. Thats where I got mine a few weeks back. Works great and was better price than my local RD.

Ditto....bought two of 'em and some hotels pans......cheapest place I found with shipping.....other places seem to gouge you on shipping

Nomanerz
06-16-2010, 09:09 PM
Hey Shane,
I was told Grand Champion pitmasters could afford to spend big bucks on a cambro!!!
But seriously, I have 2, 1 from Chef Toys and 1 from the Restaurant Depot...both cost around 200 (after shipping from CT and tax from RD)...probably one of the best investments I've made this year....works head and shoulders better than an ice chest, and the best thing is, it improved the quality of my bbq from lower third to middle of the pack!!!!I searched on CL for a long time, and opted to pull the trigger and bite the bullet on the more expensive new cambro...it's an investment you won't regret...btw, good luck at Sedalia!!!

moocow
06-16-2010, 11:33 PM
Hey Shane,
I was told Grand Champion pitmasters could afford to spend big bucks on a cambro!!!
But seriously, I have 2, 1 from Chef Toys and 1 from the Restaurant Depot...both cost around 200 (after shipping from CT and tax from RD)...probably one of the best investments I've made this year....works head and shoulders better than an ice chest, and the best thing is, it improved the quality of my bbq from lower third to middle of the pack!!!!I searched on CL for a long time, and opted to pull the trigger and bite the bullet on the more expensive new cambro...it's an investment you won't regret...btw, good luck at Sedalia!!!
Thanks Artie! I got a new Carlisle last week for $180 and look forward to trying it out this weekend.