I have a large Cambro cooler I use when I do big parties or catering. It has multiple shelves. I've never used it with my smoked meats. Probably because it's so big and a cooler works great.
Since smoking meats, I have always used a cooler and large towels to hold my meats. I'm having a Texas Style BBQ this weekend and will have lots of meats and sides. The Cambro would hold all of it. It tends to keep temp 145-165 for up to 4 hours. But I've never used it with brisket, links and burnt ends.
For those that have experience using a Cambro with your smoked meats, would you suggest using it or just staying with the cooler method and keep the sides on warm in the oven inside?
Thanks so much!
Beth
Since smoking meats, I have always used a cooler and large towels to hold my meats. I'm having a Texas Style BBQ this weekend and will have lots of meats and sides. The Cambro would hold all of it. It tends to keep temp 145-165 for up to 4 hours. But I've never used it with brisket, links and burnt ends.
For those that have experience using a Cambro with your smoked meats, would you suggest using it or just staying with the cooler method and keep the sides on warm in the oven inside?
Thanks so much!
Beth