Hot bricks in Cambro

PorkQPine · 03-07-2010, 07:30 PM

Anyone used hot bricks on a 4" pan in the cambro to help maintain heat and blue ice in a 4" pan in another cambro to help maintain cold?

Just Smokin' Around · 03-07-2010, 09:48 PM

A Cambro says it loses 1 degree an hour. I'm not sure what kind of holding times you're looking for, but if you put piping hot food in a cambro, it'll be piping hot hours later unless you open and close it alot. The cold side I'm not as familar with, but I would think the same would apply. The blue ice wouldn't hurt. If nothing else, you can pre cool, or pre heat prior to putting foods in.

Smokin Mike · 03-07-2010, 09:57 PM

honestly, I didn't know how to answer, I use a Cambro only for holding, if I am not careful, I can get food to continue cooking in a cambro, I wouldn't add any heat to the device at all.

trust me, you will never have a problem of holding heat, ever. (disclaimer,,, I only held meat, longest, 8 hours, still pipping hot!)

fireman_pete · 03-07-2010, 09:58 PM

I pre-heat my cambros with boiling water in a 2" pan for about 30 minutes before I use them.

I load them with butts and brisket off the smoker, and up to 6-7 hours later the meat is still too hot to handle.

I remove the water before I load the cambro.

pete

PorkQPine · 03-07-2010, 10:17 PM

Thanks, I just got two 400's and was wondering about pre-heating or cooling but from the responses I got I was overthinking it.

Rookie'48 · 03-07-2010, 11:58 PM

I've got a used MPC 400 with a gasket that leaks a little at the top of the door. It will still hold temps very well, like up to 8 hours with no problem.

Ford · 03-08-2010, 08:32 AM

FYI - most HD's will not allow you to hold food in a cambro for longer than 4 hours. Neeed a commercial holding unit with heating elements. I looked at them but can jut use the cambro as I don't hold that long.

HoDeDo · 03-08-2010, 09:02 AM

I pre-cool mine, and have not found pre-heating necessary...

southernsmoker · 03-08-2010, 09:23 AM

I always preheat with a kettle of boiling water. They do have a heating element option for the 400 series now..

early mornin' smokin' · 03-08-2010, 09:48 AM

fill with hot, not boiling water, close the lid, let it sit for 20 minutes, empty....have held meats 8+hrs no problem

Jacked UP BBQ · 03-08-2010, 10:53 AM

Purchase the electric one like me!

chopshop · 03-08-2010, 12:31 PM

you could also use camwarmers and camchillers and thermabarriers if you want one cambro to hold hot and cold food

DennyDustin · 03-23-2012, 03:17 AM

Cambro brick red ultra pan carrier for 8" deep pans when you need a quick and easy way to store or transport one full size food pan of hot or cold food. Thanks!

03-07-2010, 07:30 PM	#1
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA Downloads: 0 Uploads: 0	Hot bricks in Cambro Anyone used hot bricks on a 4" pan in the cambro to help maintain heat and blue ice in a 4" pan in another cambro to help maintain cold?

03-07-2010, 09:48 PM	#2
Just Smokin' Around Full Fledged Farker Join Date: 11-13-07 Location: Frederick County, MD Downloads: 0 Uploads: 0	A Cambro says it loses 1 degree an hour. I'm not sure what kind of holding times you're looking for, but if you put piping hot food in a cambro, it'll be piping hot hours later unless you open and close it alot. The cold side I'm not as familar with, but I would think the same would apply. The blue ice wouldn't hurt. If nothing else, you can pre cool, or pre heat prior to putting foods in. __________________ Bill Just Smokin' Around Competition BBQ Team www.justsmokinaround.info

03-07-2010, 09:57 PM	#3
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	honestly, I didn't know how to answer, I use a Cambro only for holding, if I am not careful, I can get food to continue cooking in a cambro, I wouldn't add any heat to the device at all. trust me, you will never have a problem of holding heat, ever. (disclaimer,,, I only held meat, longest, 8 hours, still pipping hot!) __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

03-07-2010, 11:58 PM	#6
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	I've got a used MPC 400 with a gasket that leaks a little at the top of the door. It will still hold temps very well, like up to 8 hours with no problem. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

03-08-2010, 08:32 AM	#7
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	FYI - most HD's will not allow you to hold food in a cambro for longer than 4 hours. Neeed a commercial holding unit with heating elements. I looked at them but can jut use the cambro as I don't hold that long. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

03-07-2010, 09:58 PM	#4
fireman_pete Full Fledged Farker Join Date: 11-28-07 Location: Temecula, CA Downloads: 0 Uploads: 0	I pre-heat my cambros with boiling water in a 2" pan for about 30 minutes before I use them. I load them with butts and brisket off the smoker, and up to 6-7 hours later the meat is still too hot to handle. I remove the water before I load the cambro. pete

03-07-2010, 10:17 PM	#5
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA Downloads: 0 Uploads: 0	Thanks, I just got two 400's and was wondering about pre-heating or cooling but from the responses I got I was overthinking it.

03-08-2010, 09:02 AM	#8
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City Downloads: 0 Uploads: 0	I pre-cool mine, and have not found pre-heating necessary... __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

03-08-2010, 09:23 AM	#9
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Downloads: 0 Uploads: 0	I always preheat with a kettle of boiling water. They do have a heating element option for the 400 series now.. __________________ Southern Smoker-Northern Division! Lang 84D Longneck Goin brick n mortar :crazy:

03-08-2010, 09:48 AM	#10
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny Downloads: 0 Uploads: 0	fill with hot, not boiling water, close the lid, let it sit for 20 minutes, empty....have held meats 8+hrs no problem __________________ I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20

03-08-2010, 10:53 AM	#11
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Purchase the electric one like me! __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

03-08-2010, 12:31 PM	#12
chopshop On the road to being a farker Join Date: 09-10-06 Location: Seaside Heights NJ Downloads: 0 Uploads: 0	you could also use camwarmers and camchillers and thermabarriers if you want one cambro to hold hot and cold food __________________ www.chopshopbarbecue.com

03-23-2012, 03:17 AM	#13
DennyDustin Found some matches. Join Date: 03-17-12 Location: Austrelia Downloads: 0 Uploads: 0	Cambro brick red ultra pan carrier for 8" deep pans when you need a quick and easy way to store or transport one full size food pan of hot or cold food. Thanks!

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