Anyone use Cambros ?

Longo1908 · 03-19-2013, 01:32 AM

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?

MuleTuf · 03-19-2013, 02:30 AM

Most teams use them and they work excellent. You may even need two. 4 butts 4 ribs and 2 brisket flat is overloaded for just one cambro but if you only cook 2 butts your fine

pwa · 03-19-2013, 03:13 AM

coolers work wonders as well and cheaper. I will end up with a few Cambros but for now couple of 7 day 180 qt coolers will work just fine, and are cheaper.

pwa

nthole · 03-19-2013, 06:25 AM

We used coolers in the early years. Now have 2 cambros. Much easier with the pans and ability to slide things in and out. Not necessarily, but nice.

You'll see a lot of teams using them.

Shiz-Nit · 03-19-2013, 06:48 AM

Yes I use them.... keep a look out on craigslist under catering supply's. You may find one cheap under there.

jbrink01 · 03-19-2013, 07:25 AM

Buy the big one. Best $275 you'll spend.

Smoke&HoneyBBQ · 03-19-2013, 07:27 AM

We are cheap and bought carlisle which is about 80 bucks cheaper.

Works just as great.

The thing I have always liked versus a cooler is it sits on a table and I can easily grab what I want versus a cooler that I may have to dig through.

Plus if you ever plan on branching into catering they are pretty much going to be a requirement for transporting or holding your food.

jmoney7269 · 03-19-2013, 07:49 AM

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!

cpw · 03-19-2013, 08:01 AM

If it's your first contest a cooler works just as well, just maybe not as convenient. If you plan on doing this a lot, definitely invest in a cambro. Well worth the money.

SCSmoke · 03-19-2013, 08:24 AM

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.

esselle · 03-19-2013, 08:41 AM

Have a look at Catermax too by Rubbermaid. IMO they are even better than Cambro.

Stoke&Smoke · 03-19-2013, 09:33 AM

Quote:

Originally Posted by SCSmoke

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?

Funtimebbq · 03-19-2013, 09:46 AM

I trim at home before the comps and use the Cambro to transport the meats in trays. I surround all the meats with freezer packs and one tray completely full of the ice packs. Then at the comps, the Cambro is used to store the hot meats after cooking. The ice packs go into a cooler instead of having to buy extra ice.

Benny

SCSmoke · 03-19-2013, 10:34 AM

Quote:

Originally Posted by Stoke&Smoke

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?

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

indianagriller · 03-19-2013, 11:02 AM

we use a cambro for cold storage only, we have another system in place for dealing with hot meats.

03-19-2013, 01:32 AM	#1
Longo1908 Knows what a fatty is. Join Date: 01-14-13 Location: Staten Island, NY Downloads: 0 Uploads: 0	Anyone use Cambros ? 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? __________________ WSM / BWS Extended Party / KCBS

03-19-2013, 02:30 AM	#2
MuleTuf Is lookin for wood to cook with. Join Date: 03-18-09 Location: sikeston mo 63801 Downloads: 0 Uploads: 0	Anyone use Cambros ? Most teams use them and they work excellent. You may even need two. 4 butts 4 ribs and 2 brisket flat is overloaded for just one cambro but if you only cook 2 butts your fine __________________ Tim Sills, Owner, MuleTuf Smokers, MuleTuf Manufacturing., Smelly Butts BBQ Team

03-19-2013, 03:13 AM	#3
pwa is one Smokin' Farker Join Date: 10-11-11 Location: North Pole, Alaska Downloads: 0 Uploads: 0	coolers work wonders as well and cheaper. I will end up with a few Cambros but for now couple of 7 day 180 qt coolers will work just fine, and are cheaper. pwa __________________ Equipment: 2UDS Weber Performer WIFI Stoker BurlesQ BBQ team Go Magpul

03-19-2013, 06:25 AM	#4
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis Downloads: 0 Uploads: 0	We used coolers in the early years. Now have 2 cambros. Much easier with the pans and ability to slide things in and out. Not necessarily, but nice. You'll see a lot of teams using them. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

03-19-2013, 06:48 AM	#5
Shiz-Nit is One Chatty Farker Join Date: 03-06-10 Location: kentucky Downloads: 0 Uploads: 0	Yes I use them.... keep a look out on craigslist under catering supply's. You may find one cheap under there. __________________ Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ

03-19-2013, 07:25 AM	#6
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	Buy the big one. Best $275 you'll spend. __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

03-19-2013, 07:27 AM	#7
Smoke&HoneyBBQ Knows what a fatty is. Join Date: 02-24-13 Location: Fort Wayne, IN Downloads: 0 Uploads: 0	We are cheap and bought carlisle which is about 80 bucks cheaper. Works just as great. The thing I have always liked versus a cooler is it sits on a table and I can easily grab what I want versus a cooler that I may have to dig through. Plus if you ever plan on branching into catering they are pretty much going to be a requirement for transporting or holding your food.

03-19-2013, 07:49 AM	#8
jmoney7269 is One Chatty Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	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! __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

03-19-2013, 08:01 AM	#9
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	If it's your first contest a cooler works just as well, just maybe not as convenient. If you plan on doing this a lot, definitely invest in a cambro. Well worth the money. __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

03-19-2013, 08:24 AM	#10
SCSmoke Full Fledged Farker Join Date: 09-30-11 Location: Chicago, IL Downloads: 0 Uploads: 0	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. __________________ Andrew --Second City Smoke --

03-19-2013, 08:41 AM	#11
esselle Full Fledged Farker Join Date: 06-25-10 Location: Leicester UK Downloads: 0 Uploads: 0	Have a look at Catermax too by Rubbermaid. IMO they are even better than Cambro. __________________ Miss Piggy's BBQ. Jack Daniel's 2012 Top International Team. European Champions 2012.

03-19-2013, 09:46 AM	#13
Funtimebbq Full Fledged Farker Join Date: 11-19-09 Location: Whittier, CA Downloads: 0 Uploads: 0	I trim at home before the comps and use the Cambro to transport the meats in trays. I surround all the meats with freezer packs and one tray completely full of the ice packs. Then at the comps, the Cambro is used to store the hot meats after cooking. The ice packs go into a cooler instead of having to buy extra ice. Benny

03-19-2013, 11:02 AM	#15
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	we use a cambro for cold storage only, we have another system in place for dealing with hot meats. __________________ www.bigjtssmokin.com JAMBO pit