Carlisle vs Cambro

[Gowan]

Monty - at comps if you put wrapped meat in it and seal the door you will seriously continue to cook butts and brisket. You won't like the results at turn-in.

True Dat!

Been there, with steamed, overcooked meat that scored lousy.

Leave your meats out for a while until you break the temp curve, then leave the door cracked to let the steam out and you'll be fine.

 

[Ford]

Ford,

Is 'wrapped' the key word there? Would unwrapped meats fare better?

True Dat!

Been there, with steamed, overcooked meat that scored lousy.

Leave your meats out for a while until you break the temp curve, then leave the door cracked to let the steam out and you'll be fine.

That's it. I just put them in with the door not shut.

 

[monty3777]

That's it. I just put them in with the door not shut.

For how long. We typically hold for between 2-3 hours?

Also, is the door wide open - or close to closed but not latched?

 

[Buster Dog BBQ]

For how long. We typically hold for between 2-3 hours?

Also, is the door wide open - or close to closed but not latched?

You can hold the meat in there for quite a while. I was very pleasantly surprised how little of a temp difference I had after 3-4 hours.

Luckily it kept my pork over 140 so I didnt have to reheat it.:twisted::icon_devil

 

[monty3777]

I guess how long do you hold it with the door open - or is that what you meant, Rod?

 

[Buster Dog BBQ]

I guess how long do you hold it with the door open - or is that what you meant, Rod?

I don't leave the door open. Once the meat stops cooking you can close the door.

On the opposite side, like someone else said. I fill the pans with ice for raw product and use them as a cooler. Works as good as a cooler and one less thing to haul.

 

[dreed]

You got a UPC400 for $166???? That's a great price!

that was the cd300 for 166.00, It is sufficient for comps at least for us.

 

[SmokinOkie]

The only issue I've heard, and it's rare, is the latches on the carlisle are plastic. Are they still that way? I see one response that had that problem.

How about you others, any latch problems?

 

[chopshop]

The only issue I've heard, and it's rare, is the latches on the carlisle are plastic. Are they still that way? I see one response that had that problem.

How about you others, any latch problems?

the new cambros do too! just got a upc400 and its latch is plastic

 

[Jacked UP BBQ]

NEVER use a cambro for comps if possible!

 

[G$]

I am surprised that so many folks are advising against using "Cambros" (Insulated Food Carriers) for competitions, or at a minimum are advising against shutting them for full insulation.

It looks like my perception and what is reality for some top teams were miles apart. Par for the course I suppose.

Interesting thread.

 

[Bbq Bubba]

No reason to. Return all your sauced, parted meat to the cooker to keep warm.

NEVER use a cambro for comps if possible!

 

[monty3777]

NEVER use a cambro for comps if possible!

Can you say more? In the past I have wrapped the finished butts and briskets in a sleeping bag - that worked o.k., but the temps would often drop to around 150*

 

[falldownbbq]

No need to say more, bbq buuba summed it all up.

 

[Brauma]

The only issue I've heard, and it's rare, is the latches on the carlisle are plastic. Are they still that way? I see one response that had that problem.

How about you others, any latch problems?

I bought two used Carlisles and they have metal latches. Not sure what model they are or how old.

They hold meat hot for 4 hours easy. I cant imagine the Cambros being much better.

 

[monty3777]

No need to say more, bbq buuba summed it all up.

I am still cooking on my cooker while I am holding briskets and butts. At 300* I wouldn't be warming, I'd be cooking.

 

[Jacked UP BBQ]

I am still cooking on my cooker while I am holding briskets and butts. At 300* I wouldn't be warming, I'd be cooking.

Just messing around, I try not to use cambros for comp, because I believe it dries the meat out. I use the sauce to re heat if needed, but I try to time it perfect.