Cambro, Carlisle or just a cooler?

[bruno994]

Which one are you using? Cambro, Carlisle or just a trusty, cheap cooler? I don't know that you really need one in IBCA or TGCBCA events, but I could probably use it at home for family get togethers or when I cook several briskets for people. Also, disposable alum pans or stainless steam table pans. I love the no clean up factor of the alum pans, but for the cost of 15 large pans at Sams, I could buy 1 stainless steamer pan and be done, just have to clean them up.

[js-tx]

Why wouldn't you need one at a TX comp? I use a cheap cooler to hold my briset during the rest. I think disposable pans work great at comps, there's enough to clean up as it is. At home a regular pan works well... I cook they clean.

[3 star redneck]

Cambro only.....wonderful add to your arsenal....I love mine...

[k.a.m.]

The warmer on the cooker does the brunt of the work. A cooler works just fine for resting briskets and Butts. Cambros are fine if your catering but for comps I see no use for them. I use stainless steam trays for holding extra meat, clean up is minimal.

[DJ]

I have 6 carlisles we use for catering....Could not do it without.....Luv Em.
dj

[jtilk]

Maybe I'm just cheap but I use one of my beat up ice chest. I prefer having a resting area in comps so I would think it's pretty important to have one on hand. My brisket is usually done 2-3 hrs before turn in and allowed to rest before slicing.

[Pit Bulls]

Old cheap cooler here but we don't cater. If I was catering I would definitely look at the cambro storage units. you don't want the moisture to escape from whatever the meats are resting in. I say as long as you have a good seal on whatever you have insulated, use it.

[Woody Wood]

Carlisle here!

[RangerJ]

Cambro. I see no use for an extra cooler or have to worry about dumping one of mine. Stainless steel pans as well.