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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-30-2013, 10:13 AM
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#1 |
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Is lookin for wood to cook with.
  Join Date: 04-06-12
Location: Fredericksburg, VA
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Cambro tray help
I just got a great deal on a cambro 400 but now have the dilemma of what trays to get for KCBS events. Any insights on this as it is so hard to see the real size on the Internet is greatly appreciated.
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03-30-2013, 10:24 AM
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#2 |
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is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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They are made for full size hotel (steam table) pans. Get shallow pans like a 2 1/2" depth and get pan liners unless you like scrubbing.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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| Thanks from:---> |
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03-30-2013, 11:26 AM
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#3 |
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Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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Half size sheet pans is what I use.
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Little Miss BBQ |
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03-30-2013, 11:36 AM
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#4 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Used several different depths. To simplify pre-warming the Cambro/Carlisle carriers; have a dedicated pan which has two half pan depressions - perfect for preheated firebricks (that I keep heated in my smoker).
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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