Smilin' Santa's BBQ
Is lookin for wood to cook with.
i know this has probably been discussed a thousand times, but I am just getting into comp BBQ and thinking about purchasing a Carlisle or cambro, question is, how long can you safely hold food in the cambro before turn in, not safely by usda standards I mean safely without sacrificing the heat and/or texture of your meat. I have heard of some people taking their butt and brisket off early before the ribs go on and holding til turn in from like 5 am ... is this feasible?
Any info on cambro's could help me here
Any info on cambro's could help me here
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