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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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Unread 05-04-2011, 04:26 PM   #1
SmokinGuitarPlayer
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Default Question about using Cambro

I bought a Cambro for comps and have some questions for those of you who have been using one. I'm thinking of using it for butts and briskets mostly ... to "hold " them after they are finished until turn in time.
Do you put hot water / etc. in there to prewarm the box?
Do you use throw away pans or the stainless steel pans?
Which Depth pans do you use ?
Has anyone tried the plastic pan liners ?
How long can you hold large meats typically ?

Sorry for all the questions but I'm trying to shorten my learning curve! Thanks in advance for the help.
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Unread 05-04-2011, 04:31 PM   #2
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Do you put hot water / etc. in there to prewarm the box?
I usually prewarm, but it depends on how long holding and the temp outside for me.
Do you use throw away pans or the stainless steel pans?
Stainless, the aluminum like to fold up with much weight in there, often wind up with throw away inside the SS
Which Depth pans do you use ?
I have various sizes
Has anyone tried the plastic pan liners ?
I haven't
How long can you hold large meats typically ?
Longest I have is 6 hours, but it could probably go longer if needed and not opening, etc.
Sorry for all the questions but I'm trying to shorten my learning curve! Thanks in advance for the help.
Hope this helped.
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Unread 05-04-2011, 04:38 PM   #3
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Ditto to what Joe said...I use mine religously for holding all my meats...especially when they cook a little early.
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Unread 05-04-2011, 04:40 PM   #4
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Thanks guys ....how many trays can you get in there? Looks like if you use the really deep ones, only 3 trays ...one for 2 butts , one each for 2 briskets ...is that about it or can you get away with the shallower pans?
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Unread 05-04-2011, 04:42 PM   #5
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What size cambro you got?
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Unread 05-04-2011, 04:51 PM   #6
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It's the 300 series ... here's one shown on amazon

Amazon.com: Black Cambro 300MPC Camcarrier Pan Carrier with Handles - Front Load for 12" x 20" Food Pans: Home & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21p9x5Tw16L.@@AMEPARAM@@21p9x5Tw16L
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[URL="http://www.tastylicksbbq.com"]Tasty Licks BBQ Rubs & Sauces[/URL]

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Unread 05-04-2011, 08:53 PM   #7
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We use the next size bigger and I had thin stainless sheet sheared to make shelves in their so we could use the throw away pans. After the time spent there I dont wanna deal with much for dishes when picking up. I have a friend who throws all his dirty dishes in the cambro for the ride home. I havent had to preheat the cambros as I usually have a couple items coming off fairly close in time .I have held for 4-5 hours.
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Unread 05-04-2011, 09:24 PM   #8
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One thing to consider is the temps of the meat when you put them in. I don't use a Cambro but something similar and vent off the big meat when I pull them by opening the foil and letting them cool just a bit before I put them in, otherwise they keep cooking and you will end up with mushy pork and burnt brisket. Just one more thing to think about during a comp.
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Unread 05-04-2011, 09:25 PM   #9
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We have this size **UPC400*** We use (4) 2" ss pans to hold our meats...

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Unread 05-04-2011, 10:42 PM   #10
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fred we have 3 of the bigger ones...use foil trays and try not to exceed 2 hours...johnny trigg doesnt like them and says if you use them to keep the doors open
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Unread 05-05-2011, 09:48 PM   #11
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thanks for the tips everybody ..Sterling, I'll give you a call someday.
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[URL="http://www.tastylicksbbq.com"]Tasty Licks BBQ Rubs & Sauces[/URL]

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Unread 05-06-2011, 12:00 AM   #12
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I prefer the 400 over the 300. I hold meats for 3-4 hours before turn in. The 300 doesn't allow for much space between trays. My feeling is that you have to have some space for heat to dissipate, otherwise product is still cooking to hard in that box. I've got three 300's and a 400. I use the 400 for contests and the 300's for catering. I've used both sizes for come and prefer the 400.
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Unread 05-06-2011, 09:10 AM   #13
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Its ok fred you dont have to call...glad to see you are competing
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Unread 05-06-2011, 09:35 AM   #14
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When catering these things are a delight
I have started cooking a little short of done
just because of the Cambro does continue cooking
and I want meats to stay HOT
Doors open at contests is a good tip
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Unread 05-06-2011, 07:36 PM   #15
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i just started using a pizza bag as it still insulates, but helps with not turning to mush if held too long. I used to use a Carlisle, still use it for catering
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