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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 05-01-2012, 11:28 AM   #1
MAP
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Default Cambro question.

So a friend went out and bought me as a suprise a UPCS400 Cambro with the wheels. I have always been a wrap in a towel and put in a cooler guy, so the question when you use the Cambro di I still need to wrap the meat in a towel?

Thanks.
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Unread 05-01-2012, 12:18 PM   #2
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nope..should be able to drop it in a hotel pan and slide it in. May want foil it if it isn't already.
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Unread 05-01-2012, 12:19 PM   #3
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Originally Posted by MAP View Post
So a friend went out and bought me as a suprise a UPCS400 Cambro with the wheels. I have always been a wrap in a towel and put in a cooler guy, so the question when you use the Cambro di I still need to wrap the meat in a towel?

Thanks.
I don't use a towel in my Cambro. After the meat has rested I cover it back with foil and in to the Cambro it goes. I also have pans in my Cambro so the meat sits in a pan.
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Unread 05-01-2012, 12:22 PM   #4
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Thanks guys!!!! I have the 4 or 5 hotel pans in it so I will just throw them and close the door. By the way I still cant belive that my friend said "Hey I got something for you" sure is nice to have a few friends that have money to burn...lol
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Unread 05-01-2012, 12:25 PM   #5
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Just be sure to rest it a bit before it goes in as mentioned, else it might continue to steam

That's a great freind you have there! Guessing he might want a little que in exchange?
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Unread 05-01-2012, 12:42 PM   #6
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Originally Posted by Stoke&Smoke View Post
Just be sure to rest it a bit before it goes in as mentioned, else it might continue to steam

That's a great freind you have there! Guessing he might want a little que in exchange?
He will get all the leftovers he wants for a while.
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Unread 05-01-2012, 01:10 PM   #7
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Quote:
Originally Posted by Stoke&Smoke View Post
Just be sure to rest it a bit before it goes in as mentioned, else it might continue to steam

That's a great freind you have there! Guessing he might want a little que in exchange?
i think you meant "vent it", yes?
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Unread 05-01-2012, 02:12 PM   #8
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Originally Posted by boogiesnap View Post
i think you meant "vent it", yes?
That too. I have a carlisle, not a cambro, so we just leave a little gap at the top to let the steam escape. Still stays plenty hot. But I usually let butts or brisket rest 10 or 15 mins before putting in the Carlisle. YMMV
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Unread 05-01-2012, 02:26 PM   #9
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Quote:
Originally Posted by Stoke&Smoke View Post
That too. I have a carlisle, not a cambro, so we just leave a little gap at the top to let the steam escape. Still stays plenty hot. But I usually let butts or brisket rest 10 or 15 mins before putting in the Carlisle. YMMV
Same here. I rest for 10 to 15 minutes and I open the vent on my Cambro so that it doesn't soften the bark as much.
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Unread 05-01-2012, 02:46 PM   #10
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i see, yeah i suppose the vented insulated carriers would work a little differently in that regard.

good info.
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