Thread: Equipment
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Unread 12-03-2009, 03:21 PM   #11
Divemaster
somebody shut me the fark up.
 
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Originally Posted by early mornin' smokin' View Post
hmm....coolers, igloo for the cold stuff, CAMBRO for the hot stuff. Maverick et-73's, cant beat the ez-ups. Tables, doesnt matter to me as long as i have my trusty 15 inch pvc pieces to raise them up to a respectable height.
I agree on the Cambros but not just for the hot stuff... I have a large Igloo that I use for transportation of the meat but once it's trimmed and or seasoned it goes into a pre-cooled (large hotel pan of ice for 20-30 minutes) cambro on a sheet pan. This works out best for us. In fact, we have two of them stacked and keep the top one pre-heated and the bottom one chilled. Once all the meat is out of the igloo (the meat is cryo-sucked before it goes in so there is no cross contamination) our boxes are made up and stored in there...

We also bring two Maverick ET-73's at the comps. One to use and one for a back up. Excuse the pun but we almost got burned when we broke one....

As for the canopy, we picked up a 'King Canopy' at Costco that we really like. It came with four walls that not only keep the heat in (it gets chilly here) but also gives us some privacy.
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