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Unread 05-18-2013, 12:18 PM   #3
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Join Date: 05-04-05
Location: Goochland, VA
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We did it when we were traveling light and only had one cambro. We put a bag of ice in the top shelf and used it as a cooler. When the raw meat was all out, we washed it out, then put a put of hot water on the "floor" to change it from a cold box to a hot box. Worked great.
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
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