Sledneck
Full Fledged Farker
For those that use cambro's during a comp,when you cooler the meat do you open the vent on the front door or keep or keep it closed?
Depends on the meat heat, I do the testy test. I teabag the brisket between the flat and the pount. If I can hold them there for a complete 10 mississippi count I keep the vent closed.
ok I will ask..."Tea Bag"?? what do you mean.
Lay the old two piece all sacked up.:lol:
The one I just bought it is twist off not gluedClosed seeing thats its glued shut, HOWEVER, I do open the door on ocaasion if I think it is To Hot and the meat is still cooking
I preheat my regular igloo cooler . Not sure why or if it helps any. Vinny was doing it at a comp and I wanted to be just like him:icon_blush:Sled beat me to this question, so now that we know, can I ask if anyone pre-heats their Cambro with hot water in a bottom pan before coolering?
I'm wondering, because I was planning to transport my meats in the box iced down.
I preheat my regular igloo cooler . Not sure why or if it helps any. Vinny was doing it at a comp and I wanted to be just like him:icon_blush:
I preheat my regular igloo cooler . Not sure why or if it helps any. Vinny was doing it at a comp and I wanted to be just like him:icon_blush: