Thread: Equipment
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Old 12-03-2009, 03:21 PM   #11
somebody shut me the fark up.
Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois

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.
CBJ# 23376
Stockcar BBQ
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Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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