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Old 10-31-2008, 09:28 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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Old 10-31-2008, 09:31 AM   #2
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Andy keeps it closed.
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Old 10-31-2008, 10:01 AM   #3
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Closed, cause I am lazy.
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Old 10-31-2008, 10:19 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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Old 10-31-2008, 10:20 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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Old 10-31-2008, 10:23 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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Old 10-31-2008, 10:29 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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Old 10-31-2008, 10:31 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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Old 10-31-2008, 10:31 AM   #9
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Closed
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Old 10-31-2008, 11:26 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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Old 10-31-2008, 11:28 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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Old 10-31-2008, 11:30 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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Old 10-31-2008, 11:31 AM   #13
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closed, keeps steam in so as to keep moisture IN.

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Old 10-31-2008, 11:59 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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Old 10-31-2008, 01:24 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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