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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 05-28-2012, 09:04 PM   #1
Smilin' Santa's BBQ
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Default generic cambro question

i know this has probably been discussed a thousand times, but I am just getting into comp BBQ and thinking about purchasing a Carlisle or cambro, question is, how long can you safely hold food in the cambro before turn in, not safely by usda standards I mean safely without sacrificing the heat and/or texture of your meat. I have heard of some people taking their butt and brisket off early before the ribs go on and holding til turn in from like 5 am ... is this feasible?
Any info on cambro's could help me here

Last edited by Smilin' Santa's BBQ; 05-28-2012 at 09:05 PM.. Reason: misspelled word
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Unread 05-28-2012, 09:21 PM   #2
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Absolutely. Some heat up the cambro with a pan of heated water before putting meat in. Others let the butts and briskets heat up the unit. Most people I know pull there meat pretty early in the morning and hold in the cambro.
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Unread 05-28-2012, 09:27 PM   #3
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And this doesn't make the meat mushy, or end up being too cold?
Just sounds too good to be true, I need to buy one and test it myself I guess, this would really be great for using one smoker.
What size is good for comps, holding two briskets, two butts, 4-6 slabs and some thighs?
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Unread 05-28-2012, 09:36 PM   #4
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Quote:
Originally Posted by Smilin' Santa's BBQ View Post
And this doesn't make the meat mushy, or end up being too cold?
Just sounds too good to be true, I need to buy one and test it myself I guess, this would really be great for using one smoker.
What size is good for comps, holding two briskets, two butts, 4-6 slabs and some thighs?
It can, depending on how much meat you put in, how long you hold it, and how hot it is when you pull it etc...
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Unread 05-28-2012, 11:19 PM   #5
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Quote:
Originally Posted by Smilin' Santa's BBQ View Post
What size is good for comps, holding two briskets, two butts, 4-6 slabs and some thighs?
Wrong thought IMO. You want to put your butts and briskets in it. Ribs and Chicken should be coming off the cookers.

I compete with two BGE's and used to cooler my brisket and pork to make room for ribs and chicken. I've got a Cambro now and love it.
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Unread 05-28-2012, 11:33 PM   #6
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Quote:
Originally Posted by Smilin' Santa's BBQ View Post
i know this has probably been discussed a thousand times, but I am just getting into comp BBQ and thinking about purchasing a Carlisle or cambro, question is, how long can you safely hold food in the cambro before turn in, not safely by usda standards I mean safely without sacrificing the heat and/or texture of your meat. I have heard of some people taking their butt and brisket off early before the ribs go on and holding til turn in from like 5 am ... is this feasible?
Any info on cambro's could help me here
Use search.......

Sent from my Galaxy Nexus using Tapatalk 2
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Unread 05-29-2012, 05:26 AM   #7
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I've held 2 butts and a whole packer brisket in our cambro 5+ hours and still to hot to handle without insulates gloves.6th place call in pork and 3rd in brisket at a comp 3 weeks ago.
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Unread 05-29-2012, 06:21 AM   #8
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Quote:
Originally Posted by dhuffjr View Post
Wrong thought IMO. You want to put your butts and briskets in it. Ribs and Chicken should be coming off the cookers.

I compete with two BGE's and used to cooler my brisket and pork to make room for ribs and chicken. I've got a Cambro now and love it.
What size eggs do you compete with?
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Unread 05-29-2012, 06:46 AM   #9
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Thank you, I also am using tapatalk and have yet to figure out how to search, and it really stinks too

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Unread 05-29-2012, 06:54 AM   #10
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What size eggs do you compete with?
Large. I sometimes take a small for dinner Friday.

We are looking to add another cooker for increased grid space to enter into peoples choice etc. Leaning towards a Backwoods.
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Unread 05-29-2012, 05:24 PM   #11
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ditto on posts 4, 5, and 7!
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Unread 05-30-2012, 12:03 AM   #12
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Quote:
Originally Posted by Sauced! View Post
Use search.......

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I learn from new posts....... even if it's been asked before...



back to the question, I do depend on cambro's, it's part of how we cook, and before we use it for holding, it's a excellent cooler.
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Unread 05-30-2012, 07:27 AM   #13
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Thanks everyone, I also figured out why I can't search, I need to subscribe!....I honestly had no clue.
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Unread 05-30-2012, 10:04 AM   #14
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The cold or mushy question depends on what you do with your meats. Pork butts hold a lot of heat and could overcook themselves or other meats if you pack them tightly. Putting 2 butts next to your "just right" brisket may not be a good idea.

If you are going to tightly pack something, and it's cooked perfectly, leave it out for a few minutes before you put it in the Cambro to slow the cooking process.

Cambro makes an insulated slider that divides the Cambro into multiple compartments. It's pretty effective and can give you more options around meat placement in order to keep the big meats from causing problems with others.
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