Thread: Cambro question
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Old 05-07-2013, 09:28 AM   #4
Jorge
somebody shut me the fark up.
 
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Join Date: 01-23-04
Location: DFW, San AntonioTx
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With a Cambro my problem with a lot of meat is it staying/getting too warm. With a full load I'll either leave the door cracked for a bit, or leave the steam relief deal open to let some heat bleed off. Otherwise it turns into a steamer and can turn the meat to mush.
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Shut up, and cook!!!!
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