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Unread 10-03-2013, 11:46 AM   #1
Terry The Toad
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Question Cambro - Which Pans?

I am thinking about investing in a Cambro 300MPC (specs say it will hold four 2.5" deep full size food pans.)

So, should I go with:
1. four 2.5" deep pans
or
2. one 4" deep + two 2.5" deep
or
3. two 4" deep
or
something else?


Any recommendations from you Cambro owners?

Thanks!
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Unread 10-03-2013, 11:59 AM   #2
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It depends on what you are using them for. I use mine at comps to hold briskets and butts after rubbing (with a pan of ice) or after cooking. 2 1/2" deep pans are fine for that. If you plan on baking in the pans (beans, etc) then you may want the deeper ones. Although, you could bake in a deep foil pan and set it in the shallow pan and then into the Cambro.
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Unread 10-03-2013, 04:08 PM   #3
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I would go with the shallower pans, then you can use those as needed, or you can use them just to hold a disposable pan in place.
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Unread 10-03-2013, 04:15 PM   #4
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Thanks for the post, I have been wondering the same thing. Is the 300mpc-110 big enough for competition cooks?
Thanks Brad
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Unread 10-03-2013, 04:17 PM   #5
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I have the Carlisle on the way. Less money and it says to hold 5 not 4.
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Unread 10-03-2013, 04:20 PM   #6
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If I recall correctly it'll also hold 3 deep full pans. I've got an assortment, a bunch of full shallows, a couple deep, and a bunch of deep half pans. I like the half pans the best, especially for butts
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Unread 10-03-2013, 04:35 PM   #7
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Quote:
Originally Posted by bwsy2k View Post
Thanks for the post, I have been wondering the same thing. Is the 300mpc-110 big enough for competition cooks?
Thanks Brad
It depends on what you cook. My double-height Cambro is basically two 330's on top of each other and it is very tight with two butts (one full pan) and two briskets (two full pans) because of the height of the meat. I normally put the butt in the top and the briskets in the bottom.
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Unread 10-03-2013, 04:49 PM   #8
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I looked at this model, but opted for the Cambro Camcarrier UPC400110. I'm glad that I did. I had two pork butts, two briskets, and a pan of beans in it last weekend for a group of 25 people from a dog club. I have 2.5" and 4" pans, two of each. I think you will find that you need both. YMMV. Good luck.
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Unread 10-03-2013, 04:56 PM   #9
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I got a tip to put shelves in mine so I can use aluminum pans. The shelves keep the pans from collapsing down from the weight of the meat. Works great. In this pic the one pan is actually just above the shelf and normally they hold in there pretty good, but the extra support makes sure they don't fall.

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Unread 10-03-2013, 07:03 PM   #10
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Fnbish, what carrier is that in your pic above?

Thanks
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Unread 10-03-2013, 07:10 PM   #11
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What are you using as shelves?
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Unread 10-03-2013, 09:14 PM   #12
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Quote:
Originally Posted by bwsy2k View Post
Fnbish, what carrier is that in your pic above?

Thanks
It's the UPC400
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Unread 10-03-2013, 09:15 PM   #13
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Quote:
Originally Posted by PigTamer View Post
What are you using as shelves?
My buddy made them for me. It is basically the same type of aluminum that gutters are made of.
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