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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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03-07-2010, 07:30 PM | #1 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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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?
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03-07-2010, 09:48 PM | #2 |
Full Fledged Farker
Join Date: 11-13-07
Location: Frederick County, MD
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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.
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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 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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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!)
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
03-07-2010, 09:58 PM | #4 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
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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 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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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.
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03-07-2010, 11:58 PM | #6 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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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.
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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 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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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.
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Ford Retired competition cook. BBQ mentor. |
03-08-2010, 09:02 AM | #8 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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I pre-cool mine, and have not found pre-heating necessary...
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
03-08-2010, 09:23 AM | #9 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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I always preheat with a kettle of boiling water. They do have a heating element option for the 400 series now..
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
03-08-2010, 09:48 AM | #10 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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fill with hot, not boiling water, close the lid, let it sit for 20 minutes, empty....have held meats 8+hrs no problem
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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 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Purchase the electric one like me!
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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 |
On the road to being a farker
Join Date: 09-10-06
Location: Seaside Heights NJ
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you could also use camwarmers and camchillers and thermabarriers if you want one cambro to hold hot and cold food
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www.chopshopbarbecue.com |
03-23-2012, 03:17 AM | #13 |
Found some matches.
Join Date: 03-17-12
Location: Austrelia
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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!
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