What type of cambro

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DoctorCueNC

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I am thinking of moving past a coleman cooler and towels to hold comp meats and for when I cook at home and getting a cambro. I've looked at different styles and for deals and was curious which model would be best for a few backyard comps/maybe 1 pro comp a year and just a monthly or so cook at home? The two I narrowed to was the 200mpc and the 300mpc. Does anyone have any suggestions or advice? Thanks!
 
I wouldn't consider anything smaller than a 300. Smaller and you might as well just use a small cooler.

I think the 400 is a nice size. We find ourselves using them far beyond just comp usage. Come holidays time, its pretty sweet to load hot food into cambros to hold to take pressure off timing
 
The question you have to ask, is how much product am I holding. We can get away using one 300, as I typically am just holding 1 brisket and 2-3 butts. Ribs and chicken rarely hit the cambro.

If I was going to just invest in one cambro for comps, I would look at the 400 series, just to have a little extra storage. The 200 is way too small, IMO. They are also great to use as additional cold storage to get to the comps or after injecting, ect.
 
I have a Carlisle that is equivalent in size to the Cambro 400 series, and a Cambro 600 series (I think) that is basically two 300s on top of each other, but one piece. The size of the 400 series is nice, especially if you are going to use it for cold holding before cooking. You can add a pan of ice or a Camchiller and still have room for the meat.
 
I have two 300's (with the wheel kit) that I take to competitions. I have a 400 as well, but only really use it for catering anymore. I prefer the versatility of two 300's. I also use them for cold holding before the meats hit the pit.
 
Wait for RD to have a sale on cambros and jump on them. That's the best prices I found when buying my 300.

I know others that bought Carlisle and like them just as much too
 
Thanks everyone for the replies. Currently with budgets and only needing some space for a couple butts and a brisket seems like watching RD for an on sale 300 or look into the carlisles will be my best bet.
 
DoctorCueNC said:
Thanks everyone for the replies. Currently with budgets and only needing some space for a couple butts and a brisket seems like watching RD for an on sale 300 or look into the carlisles will be my best bet.
Click to expand...

Watch Craigs List, too. Both of mine came from CL. I have less than $200 invested in both of them, total.
 
When you make the transition, from cooler to cambro (I got the Carlisle [ame="https://www.amazon.com/gp/product/B001PHEIUA/ref=oh_aui_search_detailpage?ie=UTF8&psc=1"]Amazon.com: Carlisle PC300N03 Cateraide Insulated Front End Loading Food Pan Carrier, 5 Pan Capacity, Black: Industrial & Scientific[/ame] ). The first time I used it, I over cooked the pork and brisket because it worked too well compared to the cooler. I had gotten used to my cooler and usually didn't vent much because I was losing heat from a cheap cooler. I only made that mistake once, but it cost me.
 
I have the Cambro 600 with built in wheels. Love it. More space than I'll ever need, but I snagged a used one for $100. :shock:

Another good place to look is for online auctions (local auction companies) for restaurants/catering places that go out of business. Lots of goodies to be had on the cheap!
 
I have 3 of the Carlisle equivalent to the 300's. One of mine is the double with wheel kit and the other I stack directly on top. I love having them for Comps, home cooks, etc..
 
pharp said:
When you make the transition, from cooler to cambro (I got the Carlisle Amazon.com: Carlisle PC300N03 Cateraide Insulated Front End Loading Food Pan Carrier, 5 Pan Capacity, Black: Industrial & Scientific ). The first time I used it, I over cooked the pork and brisket because it worked too well compared to the cooler. I had gotten used to my cooler and usually didn't vent much because I was losing heat from a cheap cooler. I only made that mistake once, but it cost me.
Click to expand...

This is the exact model I bought. I stack them, and generally keep one cold all the way until turn ins. Once all my meat is out, I build my boxes and stack them in a pan inside the cool cambro.
 
I have a Rubbermaid one that I got from another comp team and I love it. Post in General for sale thread and get the word out at comps. You might be able to snag one of a teams extras.
 
The 400 is a good size to hold all you need at comps. Watch eBay as well. I bought mine as a open box item as it had a broken front door. Got it at about a 70% discount, then bought a replacement door and I'm still in at 50% price of new.
 
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