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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.


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Old 04-10-2011, 04:06 PM   #1
RangerJ
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Default Cambro Question

Purchased a Cambro off of Craigslist. Typically, Brisket and Pork would get wrapped with a towel, while in foil and into the cooler.

If I'm using a pan or sheet to hold with the cambro do I still need a towel or just foil over the top?

Thanks.
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Old 04-10-2011, 04:21 PM   #2
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Just foil in. I don't see any need for a towel.
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Old 04-10-2011, 04:31 PM   #3
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If it is a front load, we use a pan just so it doesn't leak into the bottom and leak out or have to be cleaned out.

If it is a top load, I always use a pan, for the same reason. I use a couple of towels if I use the top load, but don't really need it....

my $0.02 worth.
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Old 04-10-2011, 05:38 PM   #4
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Pan no foil here.
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Old 04-10-2011, 05:52 PM   #5
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I use a pan and cover with foil.
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Old 04-10-2011, 09:09 PM   #6
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I used my new cambro for the first time and put a tray with two shoulder and a brisket in at nine am and at six pm they were still plenty hot and the pork was still as most as when I used meat at turn in time.No foil.
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Old 04-10-2011, 09:15 PM   #7
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as a rule do you guys warm the cambo with hot water pan first or not?
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Old 04-10-2011, 10:38 PM   #8
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Don't need a towel, Cambro's hold heat well. Rather than foil, I like regular butcher paper (red or white) on top of my steamer pans. It breaths a bit and helps maintain bark.
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Old 04-10-2011, 10:40 PM   #9
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Quote:
Originally Posted by rxcellentq View Post
as a rule do you guys warm the cambo with hot water pan first or not?
I've used a steamer tray full of river rock brought up to temp in a kettle and covered in foil to pre-heat and hold temp. Works well.
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Old 04-11-2011, 06:56 AM   #10
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If it's a cool morning, then yes a pan of hot water a 1/2 hour prior to adding meat. Once the butts and or brisket is in it stays hot. And we pan with foil only.
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Old 04-11-2011, 06:59 AM   #11
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We have flat lids for the pans so if we have pre sliced for service we use them rather then foil, it looks nicer.
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Old 04-11-2011, 09:03 AM   #12
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No towels, and if you are adding a couple of butts and a couple of briskets keep in mind that they can continue to cook with that much heat load in a small sealed area.
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Old 04-11-2011, 10:38 AM   #13
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Quote:
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No towels, and if you are adding a couple of butts and a couple of briskets keep in mind that they can continue to cook with that much heat load in a small sealed area.
I leave the door cracked on mine for that reason.
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Old 04-11-2011, 02:13 PM   #14
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Wrapped and put in pans over here.

I have used a couple (foil wrapped) hot bricks to pre-heat but only if itís really cold out, and Iím not stuffing much meat in the thing.

A better use for your towel may be to cover the Cambro if itís sitting in the sunÖI left mine in the back of the truck one day (empty) and the exterior got so hot it buckled and almost cracked . Itís a black oneÖif I get another one Iíll try for a lighter color, for that reason.

Good luck!
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Old 04-11-2011, 02:26 PM   #15
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Foil meat and put in cambro here

Quote:
Originally Posted by jzqh3v View Post

A better use for your towel may be to cover the Cambro if itís sitting in the sunÖI left mine in the back of the truck one day (empty) and the exterior got so hot it buckled and almost cracked . Itís a black oneÖif I get another one Iíll try for a lighter color, for that reason.

Good luck!
I believe I may have had something similar happen to mine....the top and bottom of my doors are bent outwards and the middle is sucked in...bad enough to where the gaskets are not touching.....I noticed this at Pleasant Hill couple weekends ago!!!
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