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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 08-09-2012, 08:41 PM   #1
weatherman
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Default Equipment questions

What size cambro would be acceptable for use? I can't really tell in pictures how big the trays are so choosing the right size is kinda difficult. Also, any reccomendations on a good brand of knives, cleavers, ect.
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Unread 08-09-2012, 08:48 PM   #2
Q-Dat
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We use a 300 that holds three pans unless you are using the extra deep ones, but at the most we have only needed to hold 2 butts and 2 briskets.
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Unread 08-09-2012, 09:02 PM   #3
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I have a friend that has 2-300's. He uses one for keeping his meat cold enroute to comps. He has a second one for keeping his meats warm during comps.

I have a 400 and it is too big for comps, works well for bigger cooks though.
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Unread 08-09-2012, 09:12 PM   #4
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I bought my cambro 400 and used it for the first time at my last comp and it is probably a little overkill as a 300 would have worked, but seems like a lot of what we do is overkill . Works awesome by the way.
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Unread 08-10-2012, 05:00 AM   #5
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Check out the Carlisle slide n seal / XT300R03. Many teams are using these and they were highly recommended to us.

Instawares.com has about the cheapest delivery fee I have seen I believe.
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Unread 08-10-2012, 08:12 AM   #6
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I have two Cambro 300's that I stack, small footprint on a table, lots of space. I use the top one as a cooler, bottom holds the pork & beef, when the top one is empty it serves as the leftover container. Cambro's are two years old and still look & work like brand new.
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Unread 08-10-2012, 08:38 AM   #7
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We have "Carlisle" brand. Don't know the model, but it holds full hotel pans and we can get all of our meats in there in 4 pans, but it's tight.
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Unread 08-10-2012, 10:01 AM   #8
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Where does everyone go to get their supplies like knives, tongs, ect. from.. is everyone just going to walmart or is there a brethern site that we support, or do we just wing it at the dollar store
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Unread 08-10-2012, 10:14 AM   #9
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I bought some nice cheap knives fro the Wok Shop. Certainly not chef quality, but for $4.95 for large knives and $2.95 for paring knife, can't beat them.
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Unread 08-10-2012, 10:26 AM   #10
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I use 2 300's but i cook a lot of meat at comps, usually 4 butts, 2 brisket and 6 racks of ribs, it's nice to have the extra room. I own one, and borrow another from a friend who owns a restaurant
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Unread 08-10-2012, 10:35 AM   #11
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I bought the Mundial knives from http://www.madcowcutlery.com/ when they had them on sale. Good knives for the money.
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Unread 08-10-2012, 11:08 AM   #12
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second mundial knives from madcow. can't help on cambro. keith
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Unread 08-10-2012, 11:32 AM   #13
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I highly recommend the Cambro 400. It's perfect for us. On Friday we have a half pan of ice at the top, then starting from the bottom we have: half pan brisket #1, half pan brisket #2, full pan with 2 butts, half pan with 3 racks of ribs. A 300 won't hold that much. Then Saturday morning our briskets and butts go back in to rest.

It might be our best purchase for comps. I have no idea why we waited until our 3rd year competing to purchase one. We bought ours on sale at Restaurant Depot for $225.
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Unread 08-10-2012, 12:56 PM   #14
rksylves
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Two Cambro 300s which is more than I will ever need.

Starting Thursday afternoon I chill down at least one of them with a full pan of ice. to hold the trimmed meats. Then they will hold the meats after injection/rub until time to put them in the cooker.

Saturday morning after the ribs go in, I change them over to holding the meats coming out of the cooker until time to process. I put a pan of boiling hot water in the Cambro to get the internal temp up somewhat. I'm not looking to get the Cambros very hot, I'm just looking to take the chill out. I do make sure to take the pan of hot water out before putting the meat in. Don't want there to be ANY question of how the temps are maintained.

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Unread 08-10-2012, 01:40 PM   #15
New Pal Frank
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We have a 300. It's perfect for us. one packer brisket in full hotel pan and two butts in a full hotel pan.
After each turn in, left overs go in foil half pans and back in to hlod until we leave that afternoon or have time to bag up and ice down.
No problems.
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