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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 10-31-2008, 08:28 AM   #1
Sledneck
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Default Cambro question

For those that use cambro's during a comp,when you cooler the meat do you open the vent on the front door or keep or keep it closed?
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Unread 10-31-2008, 08:31 AM   #2
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Andy keeps it closed.
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Unread 10-31-2008, 09:01 AM   #3
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Closed, cause I am lazy.
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Unread 10-31-2008, 09:19 AM   #4
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Closed, but I have to be carefull of timing because it tends to cook a little while longer. I am thinking I need to let it sit for a little while rather than put it right in...of course I could improve my timing and then it wouldn't be and issues...
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Unread 10-31-2008, 09:20 AM   #5
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Depends on the meat heat, I do the testy test. I teabag the brisket between the flat and the pount. If I can hold them there for a complete 10 mississippi count I keep the vent closed.
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Unread 10-31-2008, 09:23 AM   #6
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
Depends on the meat heat, I do the testy test. I teabag the brisket between the flat and the pount. If I can hold them there for a complete 10 mississippi count I keep the vent closed.
ok I will ask..."Tea Bag"?? what do you mean.
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Unread 10-31-2008, 09:29 AM   #7
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Quote:
Originally Posted by Sticks-n-chicks View Post
ok I will ask..."Tea Bag"?? what do you mean.
Lay the old two piece all sacked up.
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Unread 10-31-2008, 09:31 AM   #8
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
Lay the old two piece all sacked up.
Ahhh...little slow on the uptake this morning...not enough coffee...
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Unread 10-31-2008, 09:31 AM   #9
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Closed
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Unread 10-31-2008, 10:26 AM   #10
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Closed seeing thats its glued shut, HOWEVER, I do open the door on ocaasion if I think it is To Hot and the meat is still cooking
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Unread 10-31-2008, 10:28 AM   #11
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Quote:
Originally Posted by pigmaker23 View Post
Closed seeing thats its glued shut, HOWEVER, I do open the door on ocaasion if I think it is To Hot and the meat is still cooking
The one I just bought it is twist off not glued
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Unread 10-31-2008, 10:30 AM   #12
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I pop it open every so often to allow any steam to escape (as this is a steam release valve). Don't want to build up steam and ruin my bark.
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Unread 10-31-2008, 10:31 AM   #13
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closed, keeps steam in so as to keep moisture IN.

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Unread 10-31-2008, 10:59 AM   #14
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Question - do you have the meat wrapped in foil? If so the only steam getting to the meat is in the foil, correct??
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Unread 10-31-2008, 12:24 PM   #15
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closed, until all meat is out, then I pop it open until the next time.
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