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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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Old 03-26-2010, 08:09 AM   #1
T.K.
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Default Vent Cap on Cambro's

I guess I will stick my neck out and ask anyway since I'm still fairly new. When hot food is placed in a Cambro, should the vent cap cover be removed? I read somewhere the vent cap is to equalize pressure but I wasn't sure if it would cool the food off too quickly?

Thanks
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Old 03-26-2010, 09:12 AM   #2
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Originally Posted by T.K. View Post
I guess I will stick my neck out and ask anyway since I'm still fairly new. When hot food is placed in a Cambro, should the vent cap cover be removed? I read somewhere the vent cap is to equalize pressure but I wasn't sure if it would cool the food off too quickly?

Thanks

I leave the vent open as I want some of the steam to vent off.I think theres a lot of different theories on this.
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Old 03-26-2010, 09:42 AM   #3
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when hot food cools, it can creat a vacumn inside. If the cover is difficult to take off then I pop the vent. Otherwise I leave it closed.
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Old 03-26-2010, 10:20 AM   #4
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I've never taken mine off. Seems to work just fine for me...
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Old 03-26-2010, 10:39 AM   #5
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It is also used to monitor the temperature inside without having to open the door.
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Old 03-26-2010, 12:06 PM   #6
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I've never taken mine off. Seems to work just fine for me...
Do you vent off some of the heat from the meat or does it go from the cooker to the cambro? Just wondering.
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Old 03-26-2010, 12:15 PM   #7
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Do you vent off some of the heat from the meat or does it go from the cooker to the cambro? Just wondering.

It rests after pulling from the smoker, otherwise the Cambro will become as hot as the meat... And the meat will turn to mush...
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Old 03-27-2010, 06:37 AM   #8
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That is what I have been doing too. But I thought I would ask in case there were different theories out there.

Thanks again for the advice. I appreciate it.
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Old 11-22-2011, 01:58 PM   #9
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The vent cap it's used when you have hot food inside the carrier to let the steam out. This releases the pressure inside the carrier and also keeps contents crispier. The vent cap should be opened and closed quickly to maintain the inside temperature. The vent cap can also help you open the door in case the pressure inside has built up making it hard to open.

If you leave the vent cap open you are defeating the purpose of the insulation. The new Cambro S Series don't have a vent cap, they have a new system that automatically releases the steam/preassure
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Old 11-22-2011, 06:04 PM   #10
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Quote:
Originally Posted by T.K. View Post
That is what I have been doing too. But I thought I would ask in case there were different theories out there.

Thanks again for the advice. I appreciate it.
If your Cambro is packed full, you are still cooking your meat. Let it rest some before it goes in.
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Old 11-22-2011, 09:18 PM   #11
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I seem to recall reading that the vent cap is opened when holding items like pizzas or breads to let the steam out and help prevent the dough from getting soggy.

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