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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 04-15-2012, 04:41 PM   #1
jketron
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Default Cambro's for meat storage

For those with cambro units for cooked meat storage which model works well? Do you get the electric or rely on the warming plate add on?
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Unread 04-15-2012, 05:26 PM   #2
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Just the cambro alone. Your meats will retain their heat for hours.

If you are looking to compete, I would ask whether the electric warmer version is legal in sanctioned competitions. My guess is no, but that is only a guess.
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Unread 04-15-2012, 05:28 PM   #3
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Neither, a small pan of hot water placed in the bottom of the cambro will help keep the meat hot for hours.
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Unread 04-15-2012, 05:45 PM   #4
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Just the box itself. No electric or plate. Big meats easily hold for 3 hours in mine.
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Unread 04-15-2012, 06:02 PM   #5
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Electric is a no-no in competion. The big meats will hold for 3-6 hours when you place two briskets and two pork butts in it and don't open.
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Unread 04-15-2012, 06:16 PM   #6
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Is it a rule buster to use the heated plate insert? It's kinda like the hot water thing, you preheat a plate looking thing and set it in there and it gives off heat for a while
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Unread 04-15-2012, 06:20 PM   #7
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No, as long as there is no electric heat source while the meat is present. I have one in storage in my bodaga and have not used it in years. It sounds like a good deal but in reliality, the meat keeps itself hot.
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Unread 04-15-2012, 07:40 PM   #8
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Anyone have a site that has good deals on the cambros? I have been shopping for one for ages. Carlisles, etc. Trying to find the screamin deal. Was thinking of just going multi purpose and getting a Yeti cooler or outfitters cooler to keep meat as well as beers when not in a comp.
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Unread 04-15-2012, 07:43 PM   #9
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Which Cambro model is most commonly used ?
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Unread 04-15-2012, 07:48 PM   #10
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Quote:
Originally Posted by Code3BBQ View Post
Which Cambro model is most commonly used ?
300 MPC is quite common for comps.
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Unread 04-15-2012, 08:09 PM   #11
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Quote:
Originally Posted by big brother smoke View Post
300 MPC is quite common for comps.
We picked up a 300 MPC at Restaurant Depot last month when they were on sale. Was the best deal on a new cambro I had seen in recent memory.
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Unread 04-15-2012, 09:03 PM   #12
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Quote:
Originally Posted by GreenDrake View Post
Anyone have a site that has good deals on the cambros? I have been shopping for one for ages. Carlisles, etc. Trying to find the screamin deal. Was thinking of just going multi purpose and getting a Yeti cooler or outfitters cooler to keep meat as well as beers when not in a comp.

Check out this site http://www.webstaurantstore.com/camb...214300MPC.html, have on being delivered this week $226 with shipping.
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Unread 04-15-2012, 09:35 PM   #13
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I have this one

http://www.webstaurantstore.com/camb...214UPC400.html

I put a bag of ice in the top and I transport my meat to the comp in it. I put a polder in it and it held 35-36 for nearly 24 hours. when it hit 37 i refilled the 4 inch top pan I had back with ice and it held for for another day I refilled at meat inspection and it was at 36 until time I put ribs on for the comp. I left on Wednesday Night for this comp.
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Unread 04-15-2012, 09:39 PM   #14
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Quote:
Originally Posted by Red Valley BBQ View Post
We picked up a 300 MPC at Restaurant Depot last month when they were on sale. Was the best deal on a new cambro I had seen in recent memory.
Me too, I even had to prepay for one to get the deal.

back on subject, I am not to sure I would want heat in a cambro, the very last thing I want is more cooking, I just want it to hold for a couple of hours.
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Unread 04-15-2012, 09:42 PM   #15
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The heat adding comment was to only keep it above 140 but not too far :)
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