Like the topic says . I see this mentioned and I do not know what it is.
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What is a Cambro?
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Charter Member
- Oct 2014
- 8837
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
A cambro is an insulated box for holding food at temperature. A faux cambro is a cooler with a couple towels in it. Wrap the cooked meat in foil, wrap it in the towels, and put it in the cooler; it does the same thing as a cambro.
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Founding Member
- Jul 2014
- 1199
- Brentwood, CA
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Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
To be a little more clear, Cambro is a manufacturer of food handling/storage equipment. They are known for their clear plastic square sided containers (if you say "a Cambro" to baker, that's what they will think you will mean) and their insulated food storage/transport containers. In the catering world, they are those boxes you see with a front door and shelves that hold steam tray pans, and are used to transport hot food prepared at an off-site kitchen to the event site and keep it warm for many hours. They work great, but for home use they are quite expensive. So if you say "a Cambro" around these parts, we usually mean one of the insulated boxes. As Mosca says, most of us use a "faux cambro" made from a beer cooler. Meathead details how to make and use one here: http://amazingribs.com/tips_and_tech...ux_cambro.html
The better quality cooler you get (usually rated in how long it will keep ice from melting - longer=better) the longer it will keep your food warm.Last edited by mgaretz; November 16, 2015, 03:18 PM.
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No matter what you use, empty air space can be your enemy, especially when you only have 1 hunk of meat. I have a little carry cooler for 1-3 hunks of meat (with a towel and various amounts of newspaper), once I get to 4 it is time for the Cambro, which can hold 5.
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Founding Member
- Jul 2014
- 1597
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
I'm just sitting here noticing that I don't have One Picture of my, now 4 Cambros!!! Travesty!
I don't know how I lived without my Tray Slide out Cambros before. Last night, 18 racks of St. Louis #WhoDatRibs for the afterparty when we ordained a young man into the Gospel Ministry. Three trays into the Cambro. I'd open in up and grab a rack, then close it back up. I made the serving and cutting so much more fun!
I need to take more pictures!!!
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