|Banner advertisements by bbqads.com|
In Reply to: Cambro question posted by Charles in SC on September 15, 2011 at 21:34:08:
Charles i use them at comps and catering, a whole butt after 6 hours in the Cambro is still so hot you need thick gloves to comfortably pull the meat. i always know the temp of the meat going in the cambro.... but i have never checked the temp coming out after 6 hours... i will check it next time and let you know. i agree with the previous post, i learned the hard way to rest the meat and let it stop cooking before you load it into the cambro, texture was bad!
The BBQ Forum Home Page