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Cambro vs. Ice chest

 
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ddante



Joined: 17 Jan 2013
Posts: 7

PostPosted: Thu May 23 13 5:25 am    Post subject: Cambro vs. Ice chest Reply with quote

Anybody have any real experience with this? I am looking to maybe purchase a used Cambro for hold meat for competitions, and was wondering if it was worth it or to just use an ice chest,like i hear most do?? Do Cambro's hold the meat at temp longer etc....
thanks
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NaughtyNurse
BBQ Super Pro


Joined: 18 Sep 2008
Posts: 1015
Location: Winfield, KS

PostPosted: Thu May 23 13 5:34 am    Post subject: Reply with quote

I use both, I don't know that one works better than the other all things being equal. But:
Most Cambros have rails to hold sheet pans or hotel pans which is nice to seperate items. On the other hand, If I'm cooking a load of butts or briskets for catering I'll use an ice chest and just fill it up. Less air space means more heat retention.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Thu May 23 13 8:13 am    Post subject: Reply with quote

Like NN we have both and use them the same way, individual meats in the Cambro, bulk butts or briskets in the cooler.
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Bedlam BBQ
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Joined: 31 Aug 2006
Posts: 1609
Location: Broken Arrow, OK

PostPosted: Fri May 31 13 11:03 pm    Post subject: Reply with quote

I used to use a cooler when that was all we had. But getting 1/2 pans into and out of a cooler can be a pain sometimes. As has been mentioned, the Cambro has rails to hold the pans and I can get more in the Cambro than I can in the cooler. But I also have one of the bigger Cambros. It can be really heavy when loaded so I strap the entire Cambro to a 4-wheel furniture dolly. That way I can roll the Cambro around easier.

The Cambro seems to hold the temps much longer than what I was getting from the cooler as well.
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