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	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	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 BWS Fatboy, BWS Competitor Medium BGE, Weber Kettle and gasser, other toys

03-07-2010, 09:57 PM	#3
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: St. Johns, FL	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 Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge

03-07-2010, 11:58 PM	#6
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	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 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

03-08-2010, 08:32 AM	#7
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	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 Retired competition cook. BBQ mentor.

03-07-2010, 09:58 PM	#4
fireman_pete Full Fledged Farker Join Date: 11-28-07 Location: Temecula, CA	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	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	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 Name/Nickname : JO	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 Cookshacks Gone 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	fill with hot, not boiling water, close the lid, let it sit for 20 minutes, empty....have held meats 8+hrs no problem __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

03-08-2010, 10:53 AM	#11
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	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	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	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!

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Keeping Cambro hot	PorkQPine	Catering, Vending and Cooking For The Masses.	14	04-01-2011 08:53 AM
Cambro for Hot and Cold?	dmprantz	Competition BBQ	15	09-16-2010 02:29 PM
Searing on hot bricks	Carbon	Q-talk	9	09-13-2010 07:19 PM