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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 05-18-2013, 10:17 AM   #1
Buckshot Malone
On the road to being a farker
Join Date: 09-04-11
Location: Nashville
Default Cambro as a cooler?

For those guys/gals that use a cambro, how do they do function as a cooler? Do you use ice in pans? Top shelf/bottom shelf/both? Has anyone used the Cambro freezable gel inserts? I'm trying to reduce my cooler clutter for comps.

Any feedback is appreciated.


Buckshot Malone's Pig Shack
Nashville, Tennessee
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Old 05-18-2013, 12:06 PM   #2
Take a breath!
Join Date: 03-08-11
Location: Northern NJ

We use a 400 as a cooler to transport our butts/brisket/ribs. 2 bags of 7-8 lbs each of ice in a pan, I put it on the top shelf and put the meats below. Read somewhere that heat rises but cold air sinks, so put the ice on top so the cold air goes down.

I can pack it the morning of a comp or maybe the night before and usually do not need more ice. If it gets really hot at the comp, I may throw another bag or two fresh ice in there just to be safe.

Never had a problem.
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Old 05-18-2013, 12:18 PM   #3
somebody shut me the fark up.
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Join Date: 05-04-05
Location: Coral Bay, USVI

We did it when we were traveling light and only had one cambro. We put a bag of ice in the top shelf and used it as a cooler. When the raw meat was all out, we washed it out, then put a put of hot water on the "floor" to change it from a cold box to a hot box. Worked great.
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