A Real Cambro, how did I live without one (or two)?

PaulstheRibList

Founding Member

Joined: Jul 2014

Posts: 1595

Location: Lake Charles, LA

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.
#1

A Real Cambro, how did I live without one (or two)?

May 17, 2015, 07:14 PM

I had two significant cooks this weekend. I donated a Ribs for 50 Gift Certificate to the local homeless soup kitchen, and some friends bought it for their daughter's college graduation. So that was 14 St. Louis racks and 10 whole chickens for Saturday at 1 o clock.

And today we had a traveling singing men's group at church, so pulled pork and ribs for 35-40 men tonight at 5.

A couple of weeks ago, I was thinking about what a pain it is to transport food and keep it hot. You have to wrap every rack of ribs, and that takes a while. I started looking at Cambro's while I was waiting for a plane in the airport, and bought 2 of them. LOVE LOVE LOVE it!

Here is Big Red, sitting all neat and tidy behind the serving table. Oh, I don't think you are getting the picture yet of how big she is. So I'll show you:

Boom! Three full hotel pans with room to stack up the meet in between. Just slide in and out and seal the door behind you!

They keep the temp like nobody's business!!!

Oh, and the Singing Men of Texas Loved the Ribs!! Ate every last one!

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Likes 3
Breadhead

Former Member

Joined: Jul 2014

Posts: 0
#2

May 17, 2015, 07:17 PM

Nice... Real nice. How many monies for Big Red?
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Jerod Broussard

Moderator

Joined: Jun 2014

Posts: 12272

Location: East Texas

"Spray cheese, from the famous family of aerosol cheeses."
#3

May 17, 2015, 07:21 PM

I LOVE my cambro. I can stack 5 briskets in that dude. Wife loves the pans for casseroles and what not.
Comment
PaulstheRibList

Founding Member

Joined: Jul 2014

Posts: 1595

Location: Lake Charles, LA

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.
#4

May 17, 2015, 07:36 PM

$196 for Big Red, http://www.webstaurantstore.com/camb...4300MPCRD.html

and $142 for the single pan top open, 12 inch height http://www.webstaurantstore.com/camb...UPCS180BK.html
Comment
Huskee

Administrator

Joined: May 2014

Posts: 18656

Location: Clare, Michigan area

Follow me on Instagram, huskeesbarbecue

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Most favorite beer: The one in your fridge

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Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

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#5

May 17, 2015, 08:04 PM

I wish you lived near me Paul.
Likes 1
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1 comment

#5.1

PaulstheRibList commented

May 17, 2015, 08:11 PM

Editing a comment

Dude, we could build that brick (or pipe) stickburner with a pellet cooker backup together!
_John_

Former Member

Joined: Jul 2014

Posts: 2394
#6

May 17, 2015, 08:11 PM

That's a 12x20? Must be like a clown car because the pics on that site look way smaller than your pics. 196 is not bad at all...

Oh and the food looks amazing.
Comment
2 - 4

4 comments

#6.2

PaulstheRibList commented

May 17, 2015, 08:17 PM

Editing a comment

The hotel pans make things way faster to put meat in and take out. I didn't have to wrap anything, so I unloaded the ribs from the smoker, put in the pans and into the Cambro. Before, i would peal off foil, wrap each rack of ribs and place into the beer cooler. That took quite a bit longer.

Last week, I was also rushed, and put 4 butts into the black top opening one, and the meat was 210 degrees and I should not have sealed it up. I did and the meat kept the heat so well it kept cooking and got more mushy. I had huge leftovers and shared, and ate some last night when one of the families had a grad party - it still tasted great, even after freezing and thawing! #BBQRocks

#6.3

_John_ commented

May 17, 2015, 08:35 PM

Editing a comment

Well add it to my list I guess! I have been taking butts with me and pulling on location, looks like you are saying it is fine to pull it first.

#6.4

PaulstheRibList commented

May 17, 2015, 08:50 PM

Editing a comment

Well, you still have the same drying-out issue if you pull earlier. I'm still leaning on doing pulled pork. But transportation is now MUCH simpler!
DWCowles

Founding Member

Joined: Jul 2014

Posts: 9698

Location: Smiths Grove, Ky

Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#7

May 17, 2015, 08:32 PM

Paul did you get the pans there also? If so did you get the 2 1/2 or 4" deep and was the measurement of the pan 12 3/4 x 20 3/4
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2 - 4

4 comments

#7.2

PaulstheRibList commented

May 17, 2015, 08:52 PM

Editing a comment

I bought 4 of these pans from Sams several months ago, along with the big cutting boards there. And I got a roll of kind-of-tacky shelf paper on a roll, and I put that under the cutting board to keep is from sliding.

I have the 2.5 inch deep pans. But the 4 inch ones are a great idea - that will increase the volume carrying capacity in Big Red!

#7.3

PaulstheRibList commented

May 17, 2015, 09:08 PM

Editing a comment

Thanks, @Jerod!

I just put this in my cart, will get soon!

Choice Full Size 4" Deep 24 Gauge Anti-Jam Stainless Steel Steam Table / Hotel Pan

http://www.webstaurantstore.com/full-size-standard-weight-anti-jam-stainless-steel-steam-table-hotel-pan-4-deep/4070049.html

Built from sturdy 24 gauge 18/8 stainless steel, this standard weight full size steam table pan features double reinforced corners that add strength where the pan takes the most abuse. Ideal for use in hot and cold tables at your catering event or buffet, this impact-resistant pan makes cleaning and refilling a breeze. Easy to use and available at a great value, this anti-jam stainless steel pan is a dependable addition to any kitchen! This hotel pan has built-in, anti-jam stacking lugs to enable hassle-proof separation and easy lifting of the pan. Plus, it can go from freezer to oven to serving line without bending, which ensures that it will sit flat in steam table wells and hold its shape under the toughest conditions. Overall Dimensions: Length: 20 3/4" Width: 12 3/4" Depth: 4" Brimful Capacity: 14 quarts

#7.4

DWCowles commented

May 17, 2015, 09:46 PM

Editing a comment

Ok that's what I was wanting to know. I will be placing my order tonight. Thanks for the info PaulstheRibList
Dr ROK

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#8

May 17, 2015, 09:29 PM

Anybody have any comparisons between the heat retention of a real cambro and a faux cambro, i.e. beer cooler?
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1 comment

#8.1

FLBuckeye commented

May 18, 2015, 06:44 AM

Editing a comment

My bro has a cambro and he says food loses a degree an hour. I have used a maxcold igloo 150 quart cooler as a faux cambro and have had no issues keeping food out of the danger (40 -140) zone. Wen I last pulled a brisket out of the cooler after resting for 3 hours, it was 171 degrees.
I want a cambro because of the ability to stack pans. It is a bit tricky to stack more than a few pans in a cooler.
A cambro is definitely on my wish list

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