Longo1908
Knows what a fatty is.
I'm new to the competition world, and my first one is coming up in about a month. Wondering how I'm gonna hold my meat until turn in, I was looking into Cambros and wondering if anyone here uses them?
We have a Carlisle. Works the same as a Cambro camcarrier. I think they are worth every penny. They aren't just for holding hot food. Once we have our big cuts trimmed and season we place them in the Carlisle with a tray of ice in the bottom.
Curious why ice on the bottom? I always carry ice on the top for cold carrying since cold air tends to sink while warmer air rises?
we have the 300 cambro with 2 winco stainless 6" pans and lids, best $280 we ever spent for comping. it sits on the table and will hold food for a loooooooong time hot. love how it sits on the table also. here is another tip not sure if people know of it, take your standard table, get some 2"x2' pvc sch40 and lift up your table, awesome for doing all the prep, really saves the back. as far as the cambro goes, we have gotten to where we like finishing way early so we are not rushed. chicken is usually finished 30 min early, ribs, 1 hr and briskie and butts around 5 hrs early. its all about the time management at comps, and i like spending my time drinkin a ice cold miller light!
Condensation drips. I guess I could put a sheet pan under the ice tray but have never had any issue keeping stuff cold with the tray in the bottom
Does your bark suffer sitting in foil that long?