Thread: Cambro question
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Unread 05-07-2013, 02:41 PM   #11
didisea
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I invested in the camchiller plates this year to hold the meats in the cambro after they are rubbed and injected. The plastic pans with lids are nice and don't mess up the rub as much as putting them in plastic bags and putting them in the big ice chest and having ice compress the meat. A few more pans to wash, but I like the ability to stack up the meat in the pans even if I have to put them back in the big ice chest.
Going to the contest, I put the chiller plate in the bottom of the big ice chest, but the first time I used it, it froze the bottom of the briskets that went in right on top of the plate.
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