jketron
Full Fledged Farker
For those with cambro units for cooked meat storage which model works well? Do you get the electric or rely on the warming plate add on?
Cambro's for meat storage
- Thread starter jketron
- Start date
Funtimebbq
Full Fledged Farker
Just the cambro alone. Your meats will retain their heat for hours.
If you are looking to compete, I would ask whether the electric warmer version is legal in sanctioned competitions. My guess is no, but that is only a guess.
If you are looking to compete, I would ask whether the electric warmer version is legal in sanctioned competitions. My guess is no, but that is only a guess.
Red Valley BBQ
is one Smokin' Farker
Neither, a small pan of hot water placed in the bottom of the cambro will help keep the meat hot for hours.
Smoke'n Ice
is one Smokin' Farker
Electric is a no-no in competion. The big meats will hold for 3-6 hours when you place two briskets and two pork butts in it and don't open.
jketron
Full Fledged Farker
Is it a rule buster to use the heated plate insert? It's kinda like the hot water thing, you preheat a plate looking thing and set it in there and it gives off heat for a while
Smoke'n Ice
is one Smokin' Farker
No, as long as there is no electric heat source while the meat is present. I have one in storage in my bodaga and have not used it in years. It sounds like a good deal but in reliality, the meat keeps itself hot.
GreenDrake
is Blowin Smoke!
Anyone have a site that has good deals on the cambros? I have been shopping for one for ages. Carlisles, etc. Trying to find the screamin deal. Was thinking of just going multi purpose and getting a Yeti cooler or outfitters cooler to keep meat as well as beers when not in a comp.
300 MPC is quite common for comps.
Red Valley BBQ
is one Smokin' Farker
We picked up a 300 MPC at Restaurant Depot last month when they were on sale. Was the best deal on a new cambro I had seen in recent memory.
ibrisky
Knows what a fatty is.
Check out this site http://www.webstaurantstore.com/cam...ont-load-for-12-x-20-food-pans/214300MPC.html, have on being delivered this week $226 with shipping.
djqualls
Full Fledged Farker
I have this one
http://www.webstaurantstore.com/cambro-camcarrier-upc400-pan-carrier/214UPC400.html
I put a bag of ice in the top and I transport my meat to the comp in it. I put a polder in it and it held 35-36 for nearly 24 hours. when it hit 37 i refilled the 4 inch top pan I had back with ice and it held for for another day I refilled at meat inspection and it was at 36 until time I put ribs on for the comp. I left on Wednesday Night for this comp.
http://www.webstaurantstore.com/cambro-camcarrier-upc400-pan-carrier/214UPC400.html
I put a bag of ice in the top and I transport my meat to the comp in it. I put a polder in it and it held 35-36 for nearly 24 hours. when it hit 37 i refilled the 4 inch top pan I had back with ice and it held for for another day I refilled at meat inspection and it was at 36 until time I put ribs on for the comp. I left on Wednesday Night for this comp.
Smokin Mike
is Blowin Smoke!
Me too, I even had to prepay for one to get the deal.
back on subject, I am not to sure I would want heat in a cambro, the very last thing I want is more cooking, I just want it to hold for a couple of hours.
jketron
Full Fledged Farker
The heat adding comment was to only keep it above 140 but not too far 
djqualls
Full Fledged Farker
Cooked meat opened to vent for a few minutes (15-30) and then placed in a 70 degree cambro will hold temp and danger zone will not be a problem unless you pull and cambro for 8 hours or better in my experience.
Pig Headed
Babbling Farker
The Restaurant Store, www.therestaurantstore.com has the Carlisle equivilent to the Cambro on sale for $189 for the month of April if anyone lives near one. My son-in-law has one and it's slightly taller than my MPC300, but will stack on them.
E
ElJefe
Guest
I use an Igloo "5 Day" cooler and it keeps the internal temp within 5 to 7 degrees for about 5 hours. $32.99 as opposed to $179.00 to $199.99 for a Cambro. Wrap a heated brick in a towel and put it on the bottom on top of some paper sacks to keep it fropm melting and you'll be fine. Good luck!
JerryA
Knows what a fatty is.
John, the cambro by itself works great. Just remember to vent and cool down the big meats before putting them in the cambro so they don't continue cooking.
Check craigslist for used ones.
Check craigslist for used ones.
RangerJ
is one Smokin' Farker
^^^^ This.
