The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 04-15-2012, 04:41 PM   #1
jketron
Full Fledged Farker
 
Join Date: 03-23-12
Location: Carlsbad, CA
Default Cambro's for meat storage

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?
jketron is offline   Reply With Quote




Old 04-15-2012, 05:26 PM   #2
Funtimebbq
Full Fledged Farker
 
Join Date: 11-19-09
Location: Whittier, CA
Default

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.
Funtimebbq is offline   Reply With Quote


Thanks from:--->
Old 04-15-2012, 05:28 PM   #3
Red Valley BBQ
is one Smokin' Farker
 
Red Valley BBQ's Avatar
 
Join Date: 09-28-09
Location: Oil City, PA
Name/Nickname : Sean
Default

Neither, a small pan of hot water placed in the bottom of the cambro will help keep the meat hot for hours.
__________________
Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ Traeger Lil Tex ~ (3) Weber Kettles ~ La Caja China
Red Valley BBQ is offline   Reply With Quote


Old 04-15-2012, 05:45 PM   #4
Pappy Q
is One Chatty Farker
 
Join Date: 04-08-10
Location: Elk Creek, KY
Default

Just the box itself. No electric or plate. Big meats easily hold for 3 hours in mine.
Pappy Q is offline   Reply With Quote


Old 04-15-2012, 06:02 PM   #5
Smoke'n Ice
is one Smokin' Farker
 
Join Date: 05-08-09
Location: Plano, TX
Default

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.
Smoke'n Ice is offline   Reply With Quote


Old 04-15-2012, 06:16 PM   #6
jketron
Full Fledged Farker
 
Join Date: 03-23-12
Location: Carlsbad, CA
Default

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
__________________
-------------------------------
John, KCBS CBJ
Humphrey's Cubed Beast
Backwoods Party G2, WSM 18/22
Grill of His Dreams #1 Rule of BBQ... Have fun :razz:
jketron is offline   Reply With Quote


Old 04-15-2012, 06:20 PM   #7
Smoke'n Ice
is one Smokin' Farker
 
Join Date: 05-08-09
Location: Plano, TX
Default

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.
Smoke'n Ice is offline   Reply With Quote


Old 04-15-2012, 07:40 PM   #8
GreenDrake
is One Chatty Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Right over there
Default

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.
GreenDrake is offline   Reply With Quote


Old 04-15-2012, 07:43 PM   #9
Code3BBQ
Full Fledged Farker

 
Join Date: 10-09-10
Location: St. Louis, Missouri
Default

Which Cambro model is most commonly used ?
__________________
[SIZE="2"][/SIZE][FONT="Garamond"][/FONT][FONT="Verdana"][COLOR="DarkRed"][B]REBEL 28
Gateway Drum - Insane CAN Posse[/B][/COLOR][/FONT]
Superfast [B][COLOR="Blue"]BLUE[/COLOR][/B] and [COLOR="DarkOrange"][B]ORANGE[/B][/COLOR] Thermanpens
KCBS & SLBS Member
Code3BBQ is offline   Reply With Quote


Old 04-15-2012, 07:48 PM   #10
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Default

Quote:
Originally Posted by Code3BBQ View Post
Which Cambro model is most commonly used ?
300 MPC is quite common for comps.
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers
big brother smoke is offline   Reply With Quote


Thanks from:--->
Old 04-15-2012, 08:09 PM   #11
Red Valley BBQ
is one Smokin' Farker
 
Red Valley BBQ's Avatar
 
Join Date: 09-28-09
Location: Oil City, PA
Name/Nickname : Sean
Default

Quote:
Originally Posted by big brother smoke View Post
300 MPC is quite common for comps.
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.
__________________
Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ Traeger Lil Tex ~ (3) Weber Kettles ~ La Caja China
Red Valley BBQ is offline   Reply With Quote


Old 04-15-2012, 09:03 PM   #12
ibrisky
Knows what a fatty is.

 
Join Date: 03-07-10
Location: Bryant, Arkansas
Default

Quote:
Originally Posted by GreenDrake View Post
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.

Check out this site http://www.webstaurantstore.com/camb...214300MPC.html, have on being delivered this week $226 with shipping.
__________________
Fire Dancer BBQ
[URL="http://firedancerbbq.com/"]http://firedancerbbq.com[/URL]
[I]
Don't Burn The Day Away.....
[/I]
ibrisky is offline   Reply With Quote


Old 04-15-2012, 09:35 PM   #13
djqualls
Full Fledged Farker
 
Join Date: 03-08-10
Location: Tecumseh, OK
Default

I have this one

http://www.webstaurantstore.com/camb...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.
djqualls is offline   Reply With Quote


Thanks from:--->
Old 04-15-2012, 09:39 PM   #14
Smokin Mike
is One Chatty Farker
 
Smokin Mike's Avatar
 
Join Date: 09-06-07
Location: St. Johns, FL
Default

Quote:
Originally Posted by Red Valley BBQ View Post
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.
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.
__________________
Disco Pigs competition team
BGE XL
Yoder 640, 1320
UDS x2
FEC-100 x2
Traeger 124

KCBS, FBA Judge
Smokin Mike is offline   Reply With Quote


Old 04-15-2012, 09:42 PM   #15
jketron
Full Fledged Farker
 
Join Date: 03-23-12
Location: Carlsbad, CA
Default

The heat adding comment was to only keep it above 140 but not too far :)
jketron is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:38 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts