Sledneck
Full Fledged Farker
For those that use cambro's during a comp,when you cooler the meat do you open the vent on the front door or keep or keep it closed?
Cambro question
- Thread starter Sledneck
- Start date
smknwhlswife
is Blowin Smoke!
Andy keeps it closed.
toys4dlr
is one Smokin' Farker
Closed, cause I am lazy.
Sticks-n-chicks
Full Fledged Farker
Closed, but I have to be carefull of timing because it tends to cook a little while longer. I am thinking I need to let it sit for a little while rather than put it right in...of course I could improve my timing and then it wouldn't be and issues...
Jacked UP BBQ
Babbling Farker
Depends on the meat heat, I do the testy test. I teabag the brisket between the flat and the pount. If I can hold them there for a complete 10 mississippi count I keep the vent closed.
Sticks-n-chicks
Full Fledged Farker
ok I will ask..."Tea Bag"?? what do you mean.
Jacked UP BBQ
Babbling Farker
Lay the old two piece all sacked up.:lol:
Sticks-n-chicks
Full Fledged Farker
Ahhh...little slow on the uptake this morning...not enough coffee...
pigmaker23
is Blowin Smoke!
Closed seeing thats its glued shut, HOWEVER, I do open the door on ocaasion if I think it is To Hot and the meat is still cooking
Sledneck
Full Fledged Farker
The one I just bought it is twist off not glued
Countryhb
is Blowin Smoke!
I pop it open every so often to allow any steam to escape (as this is a steam release valve). Don't want to build up steam and ruin my bark.
C
Chris Nickelson
Guest
closed, keeps steam in so as to keep moisture IN.
That's my story and I'm stickin to it!
That's my story and I'm stickin to it!
Jacked UP BBQ
Babbling Farker
Question - do you have the meat wrapped in foil? If so the only steam getting to the meat is in the foil, correct??
L
lunchlady
Guest
closed, until all meat is out, then I pop it open until the next time.
swamprb
somebody shut me the fark up.
Slight HIJACK
Sled beat me to this question, so now that we know, can I ask if anyone pre-heats their Cambro with hot water in a bottom pan before coolering?
I'm wondering, because I was planning to transport my meats in the box iced down.
Sled beat me to this question, so now that we know, can I ask if anyone pre-heats their Cambro with hot water in a bottom pan before coolering?
I'm wondering, because I was planning to transport my meats in the box iced down.
Sledneck
Full Fledged Farker
I preheat my regular igloo cooler . Not sure why or if it helps any. Vinny was doing it at a comp and I wanted to be just like him:icon_blush:
Scottie
Quintessential Chatty Farker
Attachments
swamprb
somebody shut me the fark up.
Until now I've been using foam Omaha Steak and frozen fish boxes for coolering and transporting my meats. They actually worked pretty good-I called them my Damn-bros cuz I'm cheap. But the last time I strolled through Restaurant Supply they were pushing the new thermoelectric Cambros with PUD rebates. And I've seen chiller plates for the Carlisle boxes.
toys4dlr
is one Smokin' Farker
The Cambros that you can plug in could get you DQ'd, so I personally would not have that kind, even if I did not plug it in. I don't want anyone to think that I am using an electric device to maintain the meat temps. The standard Cambros do a great job without a heating element.
