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Quick Cambro question

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    Quick Cambro question

    Hi guys this is one of my first posts but I've been a lurker for a while. I'm in Washington DC, and tonight I'm doing an overnight cook to take to an Annual Father's Day Cookout tomorrow afternoon. I'm doing pulled pork and 4 slabs of ribs in my trusty PBC. Quick question regarding the differences between the faux cambro that Meathead speaks of and a real Cambro that I have and will be using for the second time. If I have a real cambro and I'm more than 2 hours from mealtime after the butt is done smoking, do I still wrap in foil and wrap with towels like Meathead says for the faux cambro? Or do I just wrap in foil minus the towels and throw it in the Cambro?

    Thanks Guys,

    Dane

    #2
    Use double plastic then foil to cover your 400 pan or whatever pan you are carting in the cambro. Then just close the lid. It would benifit a lot to prime your cambro as well. a good solid wrap (cater) should be done though. You dont need towels.

    I hope this helps

    Comment


      #3
      I have a real cambro and I just wrap with foil (no towels).

      Comment


        #4
        Yep, I agree with the above, the towels are just for insulation in a faux cambro (cooler). Not needed in a real one unless you're unplugging it and need them to help hold heat.

        Comment


          #5
          Also, a faux cambro doesn't have the slots for the pans to slide into.

          Real or faux, it's an insulated box. Not well insulated, wrap with towels.

          Jim

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