Cambro??

chrischandler71 · 10-19-2016, 07:39 AM

I bought a Cambro for our last competition a few months back. I plan on doing a brisket this weekend, and want to know how long this thing will keep it hot. I have always used a cooler and towels before the cambro and it worked well. If I use the Cambro will I need to fill extra space with towels like in the cooler? Thanks in advance!

Ron_L · 10-19-2016, 07:47 AM

My briskets and butts are usually done by 8-9am and they are still too hot to touch at turn in time. No need for towels.

chrischandler71 · 10-19-2016, 07:57 AM

Thanks Ron. I am going to give it a try. I will be holding brisket for probably 2-4 hours

Right on Q · 10-19-2016, 08:14 AM

If you preheat the cambro it will stay hot for many hours (~6) depending on how much meat you put into it.

If you don't preheat it, it will stay hot for 4+ hours fully loaded and probably 4 hours with only a brisket. (Others may have a better handle on times)

I don't preheat and put my brisket and two butts into the cambro around 9-10 am and they are still piping hot at 12:30 and 1pm

keeperofsecrets · 10-19-2016, 08:42 AM

There are many methods to pre-heating, but just to answer the unasked question: put a pan of boiling water in the cambro for 20-30 minutes before you put your meats in there. This is especially important as the temperatures are falling. A cold cambro is like anything else. It will need to be heated by something: boiling water or your BBQ.

chrischandler71 · 10-19-2016, 09:06 AM

That is a great idea!!

cpw · 10-19-2016, 12:01 PM

I think they claim to lose no more than 4 degrees per hour (if I recall correctly). Either way, pre heat it and you'll definitely be good in 4 hours.

pharp · 10-20-2016, 07:21 AM

Quote:

Originally Posted by chrischandler71

I bought a Cambro for our last competition a few months back. I plan on doing a brisket this weekend, and want to know how long this thing will keep it hot. I have always used a cooler and towels before the cambro and it worked well. If I use the Cambro will I need to fill extra space with towels like in the cooler? Thanks in advance!

This might be obvious to some, but the Cambro is more efficient than the typical cooler. The first time I went from using a cooler (just a cheap wal-mart cooler with towels) to a Cambro, everything ended up steaming to mush. I did not vent my meat and it did not seem to make a huge difference when using a cooler. Since the Cambro works so well, my meat kept right on cooking. Again this may be obvious for some, but it was a total blindside when I pulled my meat out of the Cambro that first time.

Burnt at Both Endz · 10-20-2016, 05:21 PM

Around 8hrs.....

BigBellyBBQ · 10-21-2016, 01:48 AM

If you preheat with steam, hot water it will soften your bark even more , I prefer to use unscented kitty litter or rice sealed in a tin even a heated tin with newspapers

RumRunner_1492 · 10-21-2016, 08:13 AM

I use my cambro as a cooler for my meats when at a comp. With a bag of ice it will keep things very cold until I need them. At around 8am I take out the ice and the last of the meats. I then fill two pans up with very hot water to convert the cambro from a fridge to a warmer. I dump out the water when I add the meats to the warmer. It has worked flawlessly this year.

Scottie · 10-21-2016, 08:31 AM

Damn, you boys make this too complicated. Take brisket out of smoker. Open foil to let the brisket from continuing to cook. Now, the hard part. Place the steaming brisket in your Cambro!!! I don't latch it all the way, but this mass and steam will warm your Cambro . After wrapping back up, you have a preheated Cambro. One or in some of your cases, 10 extra steps that take you away from concentrating on your 4 meats...

RumRunner_1492 · 10-21-2016, 09:16 AM

Quote:

Originally Posted by Scottie

Damn, you boys make this too complicated. Take brisket out of smoker. Open foil to let the brisket from continuing to cook. Now, the hard part. Place the steaming brisket in your Cambro!!! I don't latch it all the way, but this mass and steam will warm your Cambro . After wrapping back up, you have a preheated Cambro. One or in some of your cases, 10 extra steps that take you away from concentrating on your 4 meats...

Your method won't work so good if you've been using the cambro as a cooler and it's about 35 degrees in there.

Scottie · 10-21-2016, 11:57 AM

Quote:

Originally Posted by RumRunner_1492

Your method won't work so good if you've been using the cambro as a cooler and it's about 35 degrees in there.

Yes it does. I've done it for years that way when I am not cooking out of my RV.

Shiz-Nit · 10-21-2016, 12:02 PM

I have never preheated either of my cambros.

10-19-2016, 07:39 AM	#1
chrischandler71 is one Smokin' Farker Join Date: 05-21-11 Location: Athens, Georgia Name/Nickname : Chris	Cambro?? I bought a Cambro for our last competition a few months back. I plan on doing a brisket this weekend, and want to know how long this thing will keep it hot. I have always used a cooler and towels before the cambro and it worked well. If I use the Cambro will I need to fill extra space with towels like in the cooler? Thanks in advance! __________________ Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL

10-19-2016, 07:47 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	My briskets and butts are usually done by 8-9am and they are still too hot to touch at turn in time. No need for towels. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-19-2016, 07:57 AM	#3
chrischandler71 is one Smokin' Farker Join Date: 05-21-11 Location: Athens, Georgia Name/Nickname : Chris	Thanks Ron. I am going to give it a try. I will be holding brisket for probably 2-4 hours __________________ Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL

10-19-2016, 08:14 AM	#4
Right on Q is One Chatty Farker Join Date: 10-21-14 Location: Olive Branch, MS	If you preheat the cambro it will stay hot for many hours (~6) depending on how much meat you put into it. If you don't preheat it, it will stay hot for 4+ hours fully loaded and probably 4 hours with only a brisket. (Others may have a better handle on times) I don't preheat and put my brisket and two butts into the cambro around 9-10 am and they are still piping hot at 12:30 and 1pm __________________ Meatcraft BBQ - Backyard Jambo Pit, 18 WSM, 22 WSM, 2 X Auber controllers

10-19-2016, 08:42 AM	#5
keeperofsecrets Full Fledged Farker Join Date: 05-14-16 Location: monroe, ga Name/Nickname : ringo	There are many methods to pre-heating, but just to answer the unasked question: put a pan of boiling water in the cambro for 20-30 minutes before you put your meats in there. This is especially important as the temperatures are falling. A cold cambro is like anything else. It will need to be heated by something: boiling water or your BBQ. __________________ May your wood stay dry and your smoke stay blue. A-1 Competition Smoker 48x48 open wood grill 72x48 open wood grill/smoker/pig roaster Sam's 8-burner gas Event Grill w/griddle drop-in Blackstone Range Top Combo Grill

10-19-2016, 09:06 AM	#6
chrischandler71 is one Smokin' Farker Join Date: 05-21-11 Location: Athens, Georgia Name/Nickname : Chris	That is a great idea!! __________________ Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL

10-19-2016, 12:01 PM	#7
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	I think they claim to lose no more than 4 degrees per hour (if I recall correctly). Either way, pre heat it and you'll definitely be good in 4 hours. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

10-20-2016, 05:21 PM	#9
Burnt at Both Endz Babbling Farker Join Date: 07-14-13 Location: freeman,mo Name/Nickname : Calvin	Around 8hrs.....

10-21-2016, 01:48 AM	#10
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	If you preheat with steam, hot water it will soften your bark even more , I prefer to use unscented kitty litter or rice sealed in a tin even a heated tin with newspapers __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]

10-21-2016, 08:13 AM	#11
RumRunner_1492 Full Fledged Farker Join Date: 09-16-13 Location: Dayton, OH	I use my cambro as a cooler for my meats when at a comp. With a bag of ice it will keep things very cold until I need them. At around 8am I take out the ice and the last of the meats. I then fill two pans up with very hot water to convert the cambro from a fridge to a warmer. I dump out the water when I add the meats to the warmer. It has worked flawlessly this year.

10-21-2016, 08:31 AM	#12
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	Damn, you boys make this too complicated. Take brisket out of smoker. Open foil to let the brisket from continuing to cook. Now, the hard part. Place the steaming brisket in your Cambro!!! I don't latch it all the way, but this mass and steam will warm your Cambro . After wrapping back up, you have a preheated Cambro. One or in some of your cases, 10 extra steps that take you away from concentrating on your 4 meats... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

10-21-2016, 12:02 PM	#15
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	I have never preheated either of my cambros. __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's