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Re: Cambro question


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Posted by Triple J on September 18, 2011 at 18:16:42:

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!


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