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Unread 07-18-2011, 10:18 AM   #1
BasicPatrick
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Default Seeking Advice: Cooler to Cambro

We are cooking our second contest this coming weekend and I recently purchased a used old style Cambro 400.

I am going to use it as opposed to the foil, towel, cooler.

Any advice on Cambro use is appreciated.
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Unread 07-18-2011, 10:31 AM   #2
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Not much advice is really necessary. You open it, put the hot food inside, close and latch the door.

A good 400 Series will keep food piping hot for hours. Nice acquisition!
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Unread 07-18-2011, 10:47 AM   #3
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Maybe pick up a few full steel food pans to give support. The foil pans sometimes wilt under the weight.
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Unread 07-18-2011, 10:50 AM   #4
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I've got the cambro 400 and it holds the heat very nicely. After pulling the briskets from the cooker I open up the foil and let the briskets rest on the couner about 15 minutes before putting in the cambro. This seems to help slow down the cooking process and prevent the brisket from drying out.
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Unread 07-18-2011, 10:59 AM   #5
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I agree on the S/S pans...I bought a pack of 2 at Sams for $20, great buy, I take brisket off smoker, let sit out for 30-40 minutes, sit in cambro....works great...

Great find used....there aint many like that..
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Unread 07-18-2011, 05:31 PM   #6
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I scored it for $75 from a local deli owner and made a promise to drop off few meals worth of BBQ after a comp some time. It is beat up a bit, has a couple minor cracks on the door hinges and is missing a hinge pin that looks replaceable. It has a new looking gasket, closes tight and appeared to work well during a test cook last week.

I am mostly looking for genera advice on whether I should still leave any que in foil as I did when resting in cooler? What kind and sizeof pans to comp guys really use?

Obviously the towel wrap is not longer needed...or is it? Is it ok to leave a few different meats all steaming hot in Cambro without cross flavor issues?

General direction not recipes, I have too many of them already.....lol
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Unread 07-18-2011, 05:38 PM   #7
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Just a hint: Instead of spending $$$ on SS hotel pans just use half-sized sheet pans. Slide them in the Cambro upside down and put you foil pans on top of them.
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Unread 07-19-2011, 02:39 PM   #8
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Like Dave says above on the hotel pans, we actually wrap our butts and briskets in a disposable half/full pan and wrap the top with foil and then put in the cambro after letting it "air" out for about 15 minutes as stated above. Yes you would need to keep it in foil if you are foiling them. You do not need the towels any longer. The cambro will hold you food HOT for a good long time!!
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Unread 07-19-2011, 03:05 PM   #9
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One bit of advice on Cambros... DO NOT, after you buy a 1960 Globe Meat Slicer, place the 80 pound Item on the Cambro and stick both into a storage facility or Van that gets really hot during long summers.

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