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Old 09-09-2016, 11:19 AM   #16
Take a breath!

Join Date: 12-17-14
Location: Conroe, TX

Originally Posted by pharp View Post
When you make the transition, from cooler to cambro (I got the Carlisle 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.
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.
Old 99 Meat Co. - [URL=""]#desertdefense[/URL]
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