I spoke with Harry at Clear Lake, Hello Harry, about the way he packs his van for comp. He told me that he uses the cambro to keep his comp meat cold. Seems like a good idea especially for me, since I am packing everything in a 4 runner. Question I have is how many cold packs will I need to keep the meat at or below 40 for the trip, overnight and till I cook. Obviously starting wth properly tempted meat.I have a 300 Cambro, which holds 3 full trays. I know that some use 400s but I opted forthe smaller due to cost at the time. Guess I will have to choose my meat carefully and cook what I bring well.

We use the cambro only at the competition site after our meet is trimmed as a cooler. Fill the top tray with ice. Not sure I would transport meat in one though. The meat inspectors I think want to see meat in a cooler with lots of ice.

Dan

quote:

Originally posted by Dan N.:
We use the cambro only at the competition site after our meet is trimmed as a cooler. Fill the top tray with ice. Not sure I would transport meat in one though. The meat inspectors I think want to see meat in a cooler with lots of ice.

Dan

I wonder, I am going to ask one of the teams what they do about inspection. I know that SYD only takes his meat in the cambro with one cooler for garnish and drinks. SYD is #1 in points in Calif,CBBQA.

It can be done in a cambro
We transport our tools in ours
I have found the "five day" type coolers with
wheels easy to work with
A block of ice will still be there for the ride home

All the meat inspectors want and need to know is that the meat is below 40f. Ice in the the top of a Cambro is exactly how an ice box worked which is the old version of the modern refrigerator.

I transport my meats in a cambro, with a tray of ice on top. I've never had an inspector give me a hard time on it.

Thank you all for your input. I ordered a Camchiller off the Bay and then Harry wroter me back saying he uses Polar Foam ice packs 2/tray and it keeps meat cold for days. I found some in a lab supply business on line. Hey If nothing else the meat should be cold. Now I just goota learn to cook!!!!!!!!!

Mark