I have seen many people use their cambro (mine is a UPC400) as a cooler for transportation/storage of their raw meat to comps. I was concerned about the cambro getting cold enough so I did two different test - 1. Putting a full size pan of ice on the top shelf and 2. Putting a full size pan of ice on the bottom shelf. Both test resulted in the same temperature - 48-50 degrees. I will tell you, it held this temp range for 24 hours and after 24 hours there was still 50% of the ice remaining in the tray. Everything I have read says raw meat should be stored at a temp between 38 to 41 degrees. Is that possible in a Cambro? If so, how do you do it? I am looking for a technique. Any help would be appreciated. Thanks.