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In Reply to: Cambro question posted by Charles in SC on August 24, 2015 at 21:05:11:
I doubt it. Too many variables including but not limited to outdoor temperature, temperature inside of the Cambro before the food was added, actual temperature of the food, the amount of the hot food vs the amount of air left inside, how many times the door was opened.
I can tell you that on several occasions I have put in two butts that were hand pulled so they weren't scalding hot (no blisters on my hands) and about 6 hours later they were still steaming when served. It was mid to upper 70s outside at the time, and I did not pre-heat the Cambro at all and it was less than half full.
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