The Texas BBQ Forum

OK fellas Im really looking into getting a cambro or something comparable. Realistically what is the performance yall are getting out of them? Will it hold a brisket overnight?

Very interested in this thread. I've been having similar thoughts.


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I love all mine, and I have several. I've done pork shoulders that I immediately pulled off and put in the Cambro, and 6 hours later I still needed gloves because they were h-o-t. One thing that helps is I have H-Pans and GripLids so it seals...TIGHT. And then if they're preheated prior to putting in meat, I've had it stay warm overnight with no problem. I have a UPC400 upright and two top-loads 8 inches deep. They're handy like a pocket on a shirt

A cooler will work alright, but not NEARLY as good as a Cambro or a Carlisle food transport.

Hope that helps...

igloo and a towel?????

TXLNGHRN wrote:igloo and a towel?????

Lol, I have done a 6 hr hold using this method, very effective! I usually only do 2 - 3 hrs and it's as hot as off the smoker.


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I'd sure like to have one, but for the cost I'll stick to heating up my landscape paver on the firebox and wrapping it in a towel for the igloo. I would think for catering it would be well worth the $$ though

Depends on the size of the Cambro. If you have spare room for a standard pan, or half pan, then you can add hot water to the pan to maintain heat. I've never gone longer than four hours, so no need for extra heat. They are great for family reunions, where stuff is coming off at various times.

I have kept them 4-5 hours and still too hot to touch. I have been told heat up a brick wrapped in foil and pre heat the cambro with that. It will easily hold 12-15 hours. I have not tried it yet but plan to soon.

cokeguy101 wrote:I have kept them 4-5 hours and still too hot to touch. I have been told heat up a brick wrapped in foil and pre heat the cambro with that. It will easily hold 12-15 hours. I have not tried it yet but plan to soon.

It works!

I use ceramic fire bricks now, but I used to use a landscape stone wrapped in foil (rotated two of them), especially when I needed to keep things warm for a couple of days as we cycled food in and out of it when I've catered multi-day events like NASCAR at TMS.

Buy the 300 series and don't skimp on the pans, buy the heavy duty ones. We have 2 full pans for our needs. While others will work, even a cheap cooler and a towel will work, the cambros are stackable and will hold meat for up to 8 hrs if you preheat it. In comp situations you have to be careful because they will continue cooking your food. Made that mistake more than once. Have adjusted since sine then and still getting walks. It works phenomenal for family events also if you ever need to transport meat