The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 03-07-2009, 12:46 PM   #1
Smokin Mike
is One Chatty Farker
 
Smokin Mike's Avatar
 
Join Date: 09-06-07
Location: St. Johns, FL
Downloads: 0
Uploads: 0
Default cambro help

I just got a cambro, and really only know how to use a cooler, I use to preheat up a cooler, and then wrap meat with towels, blankets, ect. on the cambro do you heat it up too? and what is the vent tap for?

TIA

Michael
__________________
Disco Pigs competition team

Yoder 640
Yoder 1320
UDS (Snail barrel)
FEC-100 X2
Traeger 124 (older american made model)

KCBS, FBA Judge
Smokin Mike is offline   Reply With Quote


Unread 03-07-2009, 01:05 PM   #2
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

I don't think you need to heat it up, depending how large it is.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 03-07-2009, 03:29 PM   #3
watertowerbbq
is One Chatty Farker
 
Join Date: 11-07-07
Location: Ankeny, IA
Downloads: 0
Uploads: 0
Default

I don't know much about Cambro's, but you might post the model you purchased. It might make a difference in the advice you get. Just trying to help.
__________________
Matt
Head Cook Water Tower BBQ
BWS Extended Party - 2012
BWS Competitor (sold 2012)
WSM - 18.5" - 2009 (sold 2011)
WSM - 18.5" - 2004 (sold 2010)
Superfast Orange Thermopen
KCBS CBJ, Railroad Detective
watertowerbbq is offline   Reply With Quote


Unread 03-07-2009, 04:28 PM   #4
Neal
Full Fledged Farker
 
Neal's Avatar
 
Join Date: 03-31-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

I don't have a cambro, we use a Carlisle, but they serve the same purpose. I heat mine up with a pot of boiling water only if it's cold out (like maybe below 50). If the the ambient air temp is warm, the hot food itself going into the holder will heat and keep it warm.

I'm not sure if it helps or not, but when the holder is empty and the I am putting the first tray of cooked food in, I always put it in the top slot - so the heat coming off the top of the tray hits the ceiling and hast no where else to go. Just using the logic of heat rising I guess.

The vent you have is to release steam, should the food be so hot that it steams itself and make stuff soggy. I don't have one on my Carlisle, but it's never been a problem for me anyway.
__________________
Neal
[B][I]Dodge County Smokers[/I][/B]
[SIZE=1]KCBS CBJ[/SIZE]
[URL="http://www.dodgecountysmokers.com"][SIZE=1][B][I]www.dodgecountysmokers.com[/I][/B][/SIZE][/URL]

[I][SIZE=1]Custom Built Cooker / [/SIZE][/I][I][SIZE=1]Weber Kettle /[/SIZE][/I][I][SIZE=1]old New Braunfels offset in the backyard[/SIZE][/I]
[I][SIZE=1][/SIZE][/I]
Neal is offline   Reply With Quote


Unread 03-07-2009, 05:38 PM   #5
lazyjacres
Take a breath!
 
lazyjacres's Avatar
 
Join Date: 02-20-05
Location: Columbia, Mo.
Downloads: 0
Uploads: 0
Default

I know of one of my friends pre heating his Cambro, and it actually kept cooking his brisket. It turned out well over cooked after holding. I never pre heat mine, and it holds temp with no problem.
__________________
Jamey Johnson
"Natural Born Grillers BBQ Team"
MOFO Chapter
Rebel "28"
Gateway Drum Smoker
Certified BBQ Judge
Contest Organizer
KCBS Contest Rep
lazyjacres is offline   Reply With Quote


Unread 03-07-2009, 06:28 PM   #6
Big Ugly's BBQ
is one Smokin' Farker

 
Big Ugly's BBQ's Avatar
 
Join Date: 05-27-08
Location: Perryville, MD
Downloads: 0
Uploads: 0
Default

I don't preheat mine. When the meat comes out of the cooker, its wrapped, so I just slide it right into the Cambro.
Big Ugly's BBQ is offline   Reply With Quote


Unread 03-08-2009, 09:57 AM   #7
Smokin Mike
is One Chatty Farker
 
Smokin Mike's Avatar
 
Join Date: 09-06-07
Location: St. Johns, FL
Downloads: 0
Uploads: 0
Default

thanks guys!
__________________
Disco Pigs competition team

Yoder 640
Yoder 1320
UDS (Snail barrel)
FEC-100 X2
Traeger 124 (older american made model)

KCBS, FBA Judge
Smokin Mike is offline   Reply With Quote


Unread 03-08-2009, 03:25 PM   #8
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

leave the gasket off the door and don't seal it otherwise the meat will steam. I hold 2 butts and 3 briskets this way for 4-5 hours at contests and meat is hot.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Unread 03-08-2009, 04:51 PM   #9
Smokin Mike
is One Chatty Farker
 
Smokin Mike's Avatar
 
Join Date: 09-06-07
Location: St. Johns, FL
Downloads: 0
Uploads: 0
Default

thanks for the tip Ford!
__________________
Disco Pigs competition team

Yoder 640
Yoder 1320
UDS (Snail barrel)
FEC-100 X2
Traeger 124 (older american made model)

KCBS, FBA Judge
Smokin Mike is offline   Reply With Quote


Unread 03-09-2009, 09:28 AM   #10
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Unless it's really cold (below say 40*) I don't pre-heat mine for contests. I love to use them both before and after turn-on... Before to rest the meat and after to hold it until I can properly cool it...
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
cambro MattG Catering, Food Handling and Awareness 10 11-06-2010 05:38 PM
Cambro seattlepitboss Q-talk 2 09-28-2009 08:05 PM
Cambro vs Cooler Meat Burner Competition BBQ 29 09-02-2009 04:35 PM
cambro grillfella Catering, Food Handling and Awareness 10 11-13-2008 06:25 PM
Cambro? Fatback Joe Q-talk 3 11-01-2008 10:58 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:55 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts