SmokinGuitarPlayer
Full Fledged Farker
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.
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.