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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 12-28-2012, 07:21 AM   #16
cmohr74
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Someone just had posted that the 300 & 400 is on sale at Restaurant Depot this month. I checked it out and the price is 300-$179 & 400-$245. Are these good prices for these or not much of a deal?
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Unread 12-28-2012, 07:46 AM   #17
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Quote:
Originally Posted by cmohr74 View Post
Someone just had posted that the 300 & 400 is on sale at Restaurant Depot this month. I checked it out and the price is 300-$179 & 400-$245. Are these good prices for these or not much of a deal?
not that bad for new IMO
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Unread 12-28-2012, 08:20 AM   #18
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Watch Craig's List, Dan. I found 4 of them for $120 a month ago...
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Unread 12-28-2012, 08:23 AM   #19
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Well here is a question. I don't see the original price. I go to Amazon.com and they have the 400 @ $349. The outside dimensions are the same, but the serial # is different...is this comparing apples to apples?
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Unread 12-28-2012, 11:17 AM   #20
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The one on Amazon is the UPC400, not the UPCS400, which was part of my first question on this post. Seems like the "S" model has no gasket or vent cap, but some built in venting system. The UPC (without the S) has a gasket and vent cap, but I think its an older model but I could be wrong on that.

I went to my local RD (Hackensack, NJ) to check it out - they have the UPCS400 in stock for $266, no sale. I asked the manager, he said RD are split into many regions across the US, all regions have their own pricing, their own sales, promos, etc.

The UPCS400 was gasketless, but right next to the MPC300 with the gasket (but 25% smaller). I will say it seemed to seal just fine without the gasket (and one less piece to clean/break/fix, etc) and the extra capacity was nice.
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Unread 12-28-2012, 06:54 PM   #21
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$179 is like the everyday price for the 300 at Cash&Carry in the Seattle area.

My teammate has the H series he uses for catering large gigs, and as spendy as they were he got an energy credit rebate from the PUD which did bring the price down a lot. He also has two UPC400's but prefers the Carlisle's that are the same size as the 300's.

I have two UPC400's and a ThermoBarrier would be nice, but I cut a few sheets of 1/4" Lexan dividers to support foil pans and such. Also have an 180MPC top loader






I use it a lot at home for a couple butts or a brisket and when I do a work cook or a one pan drop off, but its really not practical for much else. Its molded so a full pan seats and you can't stack thinner full pans in it, but for $35 wth.

Gotta watch out for some of the used institutional Cambro/Carlisle stuff, I've seen some that were good looking from the outside, but the interiors have been overheated and distorted or cracked on the interiors, doors that won't seal etc. Replacement parts for them are not cheap either.
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Unread 12-28-2012, 11:00 PM   #22
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I bought a used UPC400 form craigslist for $75. The outside was a bit scratched up but the gasket and interior were perfect.

Pre cook at comps the 400 is great as I just put a pan of ice on the bottom and can hold two butts, two brskets, four racks of ribs and 12-14 chicken thighs in various stages of prep all at once. It is so easy to put two butts in one pan after injectingn then later when its time rub the butts and back into cambro etc. Easy to slide in and out and not piled on top of each other or just left out at comps with flies etc is nice.

Post cook the same in and out with ease is just a great benefit when there are interruptions in processing etc. The only concern is watching to not have toooooooo much heat and carry over cooking but that is just a matter of figuring out your own system.

No way I could hold my butts, briskets and ribs in the 300.

The extra bennys as stated are great especially when having a party or large family dinners. Having all that room for holding main dishes/sides while dealing with appetizers makes the process so much less stressful.
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Unread 12-29-2012, 06:24 AM   #23
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I have the 400 and it works great. The 300 is a little small for comps. The 400 makes holding and transporting a lot easier.
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Unread 12-29-2012, 08:34 AM   #24
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a great thread which I have been bouncing around myself.... Patrick, I have the craigslist app on my phone and have about a dozen "keywords" on constant rotation. They just are not available around here for cheap and if they do go online, its hours before they are bought.
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Unread 12-29-2012, 09:38 AM   #25
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Quote:
Originally Posted by Scottie View Post
Watch Craig's List, Dan. I found 4 of them for $120 a month ago...
I tried to grab those but you beat me to the punch. A crazy deal. ..

Sent from my SCH-I535 using Tapatalk 2
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Unread 12-29-2012, 09:51 AM   #26
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I would rather have two smaller cambros than 1 large one.

Weight gets crazy if you have to move them full. I have a rubbermaid half size and it weights a ton unloaded.
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Unread 12-31-2012, 12:49 PM   #27
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Got a 400 last week after taking 4 weeks to get here. get it out of the box, ogling it for a bit and notice its cracked on the exterior lower left corner FML and time to begin the try to return process.
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Unread 12-31-2012, 10:45 PM   #28
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I just got a UPC 400 and love it. Here is a diagram of space. ImageUploadedByTapatalk1357015517.595735.jpg


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Unread 01-01-2013, 09:04 AM   #29
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On saturaday, the family and I passed restaurant Depot and I asked if I could quickly grab a pack of Butts to cook for New Years Eve. I had to take one last look at the Cambros because the sale was ending Yesterday. I'm a big guy so weight isn't an issue, the 400 was so much nicer than the 300...I caved. I took advantage of the sale and bought the 400 at Restaurant Depot. I have to correct that, my wicked awesome wife told me to put the Cambo on the cart.
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Unread 01-01-2013, 09:59 AM   #30
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I have a 300 and have to admit I could use more room sometimes.
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