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Unread 07-05-2013, 01:16 AM   #7
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Join Date: 10-25-11
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I agree they kept cooking in the cambro. it keeps hot things hot and cold things cold. if the heat has no where to go it is going to bounce out of the meat off the walls and then back into the meat. turning your cambro into a oven using the heat of the hot meat as its fuel source. try resting the meet first to lower its temp then put it in the cambro. or pull it off the smoker sooner. then as it rises the next 5* in the cambro it wont turn to mush.
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