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Old 03-07-2010, 09:58 PM   #4
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA

I pre-heat my cambros with boiling water in a 2" pan for about 30 minutes before I use them.

I load them with butts and brisket off the smoker, and up to 6-7 hours later the meat is still too hot to handle.

I remove the water before I load the cambro.

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