Question about using Cambro

SmokinGuitarPlayer · 05-04-2011, 04:26 PM

I bought a Cambro for comps and have some questions for those of you who have been using one. I'm thinking of using it for butts and briskets mostly ... to "hold " them after they are finished until turn in time.
Do you put hot water / etc. in there to prewarm the box?
Do you use throw away pans or the stainless steel pans?
Which Depth pans do you use ?
Has anyone tried the plastic pan liners ?
How long can you hold large meats typically ?

Sorry for all the questions but I'm trying to shorten my learning curve! Thanks in advance for the help.

Fatback Joe · 05-04-2011, 04:31 PM

Do you put hot water / etc. in there to prewarm the box?
I usually prewarm, but it depends on how long holding and the temp outside for me.
Do you use throw away pans or the stainless steel pans?
Stainless, the aluminum like to fold up with much weight in there, often wind up with throw away inside the SS
Which Depth pans do you use ?
I have various sizes
Has anyone tried the plastic pan liners ?
I haven't
How long can you hold large meats typically ?
Longest I have is 6 hours, but it could probably go longer if needed and not opening, etc.
Sorry for all the questions but I'm trying to shorten my learning curve! Thanks in advance for the help.
Hope this helped.

JD McGee · 05-04-2011, 04:38 PM

Ditto to what Joe said...I use mine religously for holding all my meats...especially when they cook a little early.

SmokinGuitarPlayer · 05-04-2011, 04:40 PM

Thanks guys ....how many trays can you get in there? Looks like if you use the really deep ones, only 3 trays ...one for 2 butts , one each for 2 briskets ...is that about it or can you get away with the shallower pans?

Fatback Joe · 05-04-2011, 04:42 PM

What size cambro you got?

SmokinGuitarPlayer · 05-04-2011, 04:51 PM

It's the 300 series ... here's one shown on amazon

Amazon.com: Black Cambro 300MPC Camcarrier Pan Carrier with Handles - Front Load for 12" x 20" Food Pans: Home & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21p9x5Tw16L.@@AMEPARAM@@21p9x5Tw16L

Coz · 05-04-2011, 08:53 PM

We use the next size bigger and I had thin stainless sheet sheared to make shelves in their so we could use the throw away pans. After the time spent there I dont wanna deal with much for dishes when picking up. I have a friend who throws all his dirty dishes in the cambro for the ride home. I havent had to preheat the cambros as I usually have a couple items coming off fairly close in time .I have held for 4-5 hours.

HarleyEarl · 05-04-2011, 09:24 PM

One thing to consider is the temps of the meat when you put them in. I don't use a Cambro but something similar and vent off the big meat when I pull them by opening the foil and letting them cool just a bit before I put them in, otherwise they keep cooking and you will end up with mushy pork and burnt brisket. Just one more thing to think about during a comp.

JD McGee · 05-04-2011, 09:25 PM

We have this size **UPC400*** We use (4) 2" ss pans to hold our meats...

Big Poppa · 05-04-2011, 10:42 PM

fred we have 3 of the bigger ones...use foil trays and try not to exceed 2 hours...johnny trigg doesnt like them and says if you use them to keep the doors open

SmokinGuitarPlayer · 05-05-2011, 09:48 PM

thanks for the tips everybody ..Sterling, I'll give you a call someday.

Plowboy · 05-06-2011, 12:00 AM

I prefer the 400 over the 300. I hold meats for 3-4 hours before turn in. The 300 doesn't allow for much space between trays. My feeling is that you have to have some space for heat to dissipate, otherwise product is still cooking to hard in that box. I've got three 300's and a 400. I use the 400 for contests and the 300's for catering. I've used both sizes for come and prefer the 400.

Big Poppa · 05-06-2011, 09:10 AM

Its ok fred you dont have to call...glad to see you are competing

ThomEmery · 05-06-2011, 09:35 AM

When catering these things are a delight
I have started cooking a little short of done
just because of the Cambro does continue cooking
and I want meats to stay HOT
Doors open at contests is a good tip

indianagriller · 05-06-2011, 07:36 PM

i just started using a pizza bag as it still insulates, but helps with not turning to mush if held too long. I used to use a Carlisle, still use it for catering

05-04-2011, 04:26 PM	#1
SmokinGuitarPlayer Full Fledged Farker Join Date: 02-23-09 Location: Shillington, Pa.	Question about using Cambro I bought a Cambro for comps and have some questions for those of you who have been using one. I'm thinking of using it for butts and briskets mostly ... to "hold " them after they are finished until turn in time. Do you put hot water / etc. in there to prewarm the box? Do you use throw away pans or the stainless steel pans? Which Depth pans do you use ? Has anyone tried the plastic pan liners ? How long can you hold large meats typically ? Sorry for all the questions but I'm trying to shorten my learning curve! Thanks in advance for the help. __________________ Tasty Licks BBQ Supply sells Green Mountain Grills, Meadow Creek, Big Green Egg, Grilldome and Primo Ceramic Grills / smokers, Weber, Hasty Bake, Memphis Grills, Traeger and Cajun Injector. Great accessories like Grill Grates and Firewires, Maverick Thermos and all the grillin tools you could ever need. Competition supplies like gloves, pans, etc. BBQer's Delights, Green Mountain, and Cookin' pellets. A HUGE selection of the best lump charcoal, and some of the best sauces and spices going. We're also pizza making specialists and Forno Bravo Dealers. [URL="http://www.tastylicksbbq.com"]Tasty Licks BBQ Rubs & Sauces[/URL] [URL="http://www.fredsmusicandbbq.com"]Fred's Music & BBQ Supply Online Store & Showroom www.fredsmusicandbbq.com[/URL] -

05-04-2011, 04:31 PM	#2
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Do you put hot water / etc. in there to prewarm the box? I usually prewarm, but it depends on how long holding and the temp outside for me. Do you use throw away pans or the stainless steel pans? Stainless, the aluminum like to fold up with much weight in there, often wind up with throw away inside the SS Which Depth pans do you use ? I have various sizes Has anyone tried the plastic pan liners ? I haven't How long can you hold large meats typically ? Longest I have is 6 hours, but it could probably go longer if needed and not opening, etc. Sorry for all the questions but I'm trying to shorten my learning curve! Thanks in advance for the help. Hope this helped. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

05-04-2011, 04:40 PM	#4
SmokinGuitarPlayer Full Fledged Farker Join Date: 02-23-09 Location: Shillington, Pa.	Thanks guys ....how many trays can you get in there? Looks like if you use the really deep ones, only 3 trays ...one for 2 butts , one each for 2 briskets ...is that about it or can you get away with the shallower pans? __________________ Tasty Licks BBQ Supply sells Green Mountain Grills, Meadow Creek, Big Green Egg, Grilldome and Primo Ceramic Grills / smokers, Weber, Hasty Bake, Memphis Grills, Traeger and Cajun Injector. Great accessories like Grill Grates and Firewires, Maverick Thermos and all the grillin tools you could ever need. Competition supplies like gloves, pans, etc. BBQer's Delights, Green Mountain, and Cookin' pellets. A HUGE selection of the best lump charcoal, and some of the best sauces and spices going. We're also pizza making specialists and Forno Bravo Dealers. [URL="http://www.tastylicksbbq.com"]Tasty Licks BBQ Rubs & Sauces[/URL] [URL="http://www.fredsmusicandbbq.com"]Fred's Music & BBQ Supply Online Store & Showroom www.fredsmusicandbbq.com[/URL] -

05-04-2011, 04:42 PM	#5
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	What size cambro you got? __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

05-04-2011, 04:51 PM	#6
SmokinGuitarPlayer Full Fledged Farker Join Date: 02-23-09 Location: Shillington, Pa.	It's the 300 series ... here's one shown on amazon Amazon.com: Black Cambro 300MPC Camcarrier Pan Carrier with Handles - Front Load for 12" x 20" Food Pans: Home & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21p9x5Tw16L.@@AMEPARAM@@21p9x5Tw16L __________________ Tasty Licks BBQ Supply sells Green Mountain Grills, Meadow Creek, Big Green Egg, Grilldome and Primo Ceramic Grills / smokers, Weber, Hasty Bake, Memphis Grills, Traeger and Cajun Injector. Great accessories like Grill Grates and Firewires, Maverick Thermos and all the grillin tools you could ever need. Competition supplies like gloves, pans, etc. BBQer's Delights, Green Mountain, and Cookin' pellets. A HUGE selection of the best lump charcoal, and some of the best sauces and spices going. We're also pizza making specialists and Forno Bravo Dealers. [URL="http://www.tastylicksbbq.com"]Tasty Licks BBQ Rubs & Sauces[/URL] [URL="http://www.fredsmusicandbbq.com"]Fred's Music & BBQ Supply Online Store & Showroom www.fredsmusicandbbq.com[/URL] -

05-04-2011, 04:38 PM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Ditto to what Joe said...I use mine religously for holding all my meats...especially when they cook a little early.

05-04-2011, 08:53 PM	#7
Coz is One Chatty Farker Join Date: 10-05-07 Location: Georgetown , Ky	We use the next size bigger and I had thin stainless sheet sheared to make shelves in their so we could use the throw away pans. After the time spent there I dont wanna deal with much for dishes when picking up. I have a friend who throws all his dirty dishes in the cambro for the ride home. I havent had to preheat the cambros as I usually have a couple items coming off fairly close in time .I have held for 4-5 hours. __________________ Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around

05-04-2011, 09:24 PM	#8
HarleyEarl Full Fledged Farker Join Date: 10-29-06 Location: Paola, Kansas	One thing to consider is the temps of the meat when you put them in. I don't use a Cambro but something similar and vent off the big meat when I pull them by opening the foil and letting them cool just a bit before I put them in, otherwise they keep cooking and you will end up with mushy pork and burnt brisket. Just one more thing to think about during a comp. __________________ Marc Operation BBQ Relief Vice President Operation BBQ Relief Founding Member CBJ Six UDS's, Traeger 125, Traeger Jr, two HD Off-sets, and a home-made Trailer mounted smoker Funny Farm BBQ [URL="http://www.FunnyFarmBBQ.us"]www.FunnyFarmBBQ.us[/URL] [COLOR=darkred][B]*2010 Great American Barbecue Baste of the Year*[/B][/COLOR]

05-04-2011, 09:25 PM	#9
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	We have this size UPC400* We use (4) 2" ss pans to hold our meats... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

05-04-2011, 10:42 PM	#10
Big Poppa is One Chatty Farker Join Date: 04-11-09 Location: La Quinta, Ca	fred we have 3 of the bigger ones...use foil trays and try not to exceed 2 hours...johnny trigg doesnt like them and says if you use them to keep the doors open

05-05-2011, 09:48 PM	#11
SmokinGuitarPlayer Full Fledged Farker Join Date: 02-23-09 Location: Shillington, Pa.	thanks for the tips everybody ..Sterling, I'll give you a call someday. __________________ Tasty Licks BBQ Supply sells Green Mountain Grills, Meadow Creek, Big Green Egg, Grilldome and Primo Ceramic Grills / smokers, Weber, Hasty Bake, Memphis Grills, Traeger and Cajun Injector. Great accessories like Grill Grates and Firewires, Maverick Thermos and all the grillin tools you could ever need. Competition supplies like gloves, pans, etc. BBQer's Delights, Green Mountain, and Cookin' pellets. A HUGE selection of the best lump charcoal, and some of the best sauces and spices going. We're also pizza making specialists and Forno Bravo Dealers. [URL="http://www.tastylicksbbq.com"]Tasty Licks BBQ Rubs & Sauces[/URL] [URL="http://www.fredsmusicandbbq.com"]Fred's Music & BBQ Supply Online Store & Showroom www.fredsmusicandbbq.com[/URL] -

05-06-2011, 12:00 AM	#12
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	I prefer the 400 over the 300. I hold meats for 3-4 hours before turn in. The 300 doesn't allow for much space between trays. My feeling is that you have to have some space for heat to dissipate, otherwise product is still cooking to hard in that box. I've got three 300's and a 400. I use the 400 for contests and the 300's for catering. I've used both sizes for come and prefer the 400. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

05-06-2011, 09:10 AM	#13
Big Poppa is One Chatty Farker Join Date: 04-11-09 Location: La Quinta, Ca	Its ok fred you dont have to call...glad to see you are competing

05-06-2011, 09:35 AM	#14
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca.	When catering these things are a delight I have started cooking a little short of done just because of the Cambro does continue cooking and I want meats to stay HOT Doors open at contests is a good tip __________________ Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com

05-06-2011, 07:36 PM	#15
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana	i just started using a pizza bag as it still insulates, but helps with not turning to mush if held too long. I used to use a Carlisle, still use it for catering __________________ JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Cambro Question	begolf25	Q-talk	9	06-17-2011 07:23 PM
Cambro Question	vhram	Q-talk	2	04-30-2011 09:56 PM
Cambro Question	RangerJ	Competition BBQ	22	04-13-2011 04:07 AM
cambro question	monty3777	Competition BBQ	3	09-04-2009 03:59 PM
Cambro question	Sledneck	Competition BBQ	33	11-03-2008 03:30 PM