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Old 05-01-2006, 08:15 PM   #1
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Old 05-01-2006, 09:48 PM   #2
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What do you have or plan to use for cleaning?

Are you serving as well as cooking? What meat(s) are you cooking? If serving, how are you planning to keep hot foods hot and cold foods cold?
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Old 05-01-2006, 11:15 PM   #3
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Have you cooked on this pit before ?
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Old 05-02-2006, 12:59 AM   #4
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I remember seeing that rig go up for sale. Very nice. I hope it serves you well.
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Old 05-02-2006, 01:26 AM   #5
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Just a thought, If your going to use 8 foot tables to do prep and cutting of meat they are only 30 inches high. I use PVC pipe slipped over the legs to raze them to 37 inches. Doesn't sound like much but your back will thank you. Kind of a been there, Done that deal for me.
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Old 05-02-2006, 06:32 AM   #6
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Coolers don't work to well for holding food warm in a commercial setting. I have bought a lot of stuff from this company including Carlisle holding containers.

http://www.equippers.com/

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Old 05-02-2006, 08:33 AM   #7
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Quote:
Originally Posted by Rich Decker
Coolers don't work to well for holding food warm in a commercial setting. I have bought a lot of stuff from this company including Carlisle holding containers.

http://www.equippers.com/

Rich
Amen Brother.. get some of those food pan cambros instead of coolers for holding hot food. I have 1 and could use a second one. for coolers for keeping things cold.. get one or more of those big suckers that keeps stuff cold for days.. they are great. Smaller coolers just dont work.. things just dont fit in them.. the drawback to the large ones is you need two people to handle them.

the only other thing you are gonna need is HELP.
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Old 05-02-2006, 09:08 AM   #8
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Nice pit, does it have electric brakes?
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Old 05-02-2006, 09:17 AM   #9
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Nice looking pit...Is that a big billboard attatched to the pit ???
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Old 05-02-2006, 10:12 AM   #10
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Rich,
What catagory are the Carlisle Holding container under? The URL doesn't have a search function.
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Old 05-02-2006, 11:54 AM   #11
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My beer huggie is an important tool in my arsenal of BBQ tools, materials and equipment. Oh and my tongs. Gotta have my tongs.
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Old 05-02-2006, 12:41 PM   #12
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Ive got one of those..Its awesome..Have held a steaming temp for over 6 hours...
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Old 05-02-2006, 03:25 PM   #13
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Rich,
What catagory are the Carlisle Holding container under? The URL doesn't have a search function.
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They are under Serving equipment, sub-category Insulated food and beverage carriers. They are $149.00 each.

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Old 05-02-2006, 03:50 PM   #14
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Rich,
Thanks. I am going to look into buying one.
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Old 05-02-2006, 05:11 PM   #15
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Quote:
Originally Posted by Rich Decker
Quote:
Originally Posted by DATsBBQ
Rich,
What catagory are the Carlisle Holding container under? The URL doesn't have a search function.
DATsBBQ

They are under Serving equipment, sub-category Insulated food and beverage carriers. They are $149.00 each.

Rich Decker
Rich,

Just curious on why you chose Carlisle over Cambro?
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Old 05-02-2006, 05:47 PM   #16
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Quote:
Originally Posted by Rich Decker
Coolers don't work to well for holding food warm in a commercial setting. I have bought a lot of stuff from this company including Carlisle holding containers.

http://www.equippers.com/

Rich
Well, I would have to say that it depends on what you are holding, and for how long. If I am cooking butts, and briskets,(cuts with a substantial amount of heft,) I can hold them in the 180-200 degree range for several hours in foil. The more pieces of meat you put in the cooler, the more self sustaining it is. They actually continue to cook and become overly tender. I would think that beans in foil pans would also stay plenty hot in a cooler. A Cambro is nothing more than an HDPE cooler. IMHO, a Coleman cooler seals better and is more effective than a Cambro. You can increase the effectiveness of the cooler by puttuin a towel over the top of your food items. I use my upright to hold beans and potatoes, and 150 quart Coleman coolers for meat items. Sorry Rich, but I've got to disagree with you! #-o

ps. you can buy 3-4 huge Coleman coolers for the cost on one Cambro type apparatus. The pit you have bought has a warmer for foil pan items. Your meat will hold fine in a cooler. The Cambro products also, tend to leak water/ condensate. They have an o-ring seal that fails. Ask Uncle Bubba!
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Old 05-02-2006, 06:10 PM   #17
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Mine did leak when I used it for keeping things cold while traveling. Cambro replaced the seal and it has been fine ever since. I would buy another. They hold beans hot, and I mean hot hot, for over 5 hours and transporting things in pans is much easier than in a cooler, especially multiple pans. Since you have the upright, I'd use it like Woody described if you can. Towels in a cooler do make things work better. Also, some boiling water for about 10 minutes before gets them really nice and warmed up. Guess it all depends upon what you want to do and how often you are going to be doing it.

Don't forget: First Aid kit with peroxide, disposable latex gloves, hand/dish soap, bleach for sanitizing.
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Old 05-02-2006, 06:28 PM   #18
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Quote:
Originally Posted by Woodman
Quote:
Originally Posted by Rich Decker
Coolers don't work to well for holding food warm in a commercial setting. I have bought a lot of stuff from this company including Carlisle holding containers.

http://www.equippers.com/

Rich
Well, I would have to say that it depends on what you are holding, and for how long. If I am cooking butts, and briskets,(cuts with a substantial amount of heft,) I can hold them in the 180-200 degree range for several hours in foil. The more pieces of meat you put in the cooler, the more self sustaining it is. They actually continue to cook and become overly tender. I would think that beans in foil pans would also stay plenty hot in a cooler. A Cambro is nothing more than an HDPE cooler. IMHO, a Coleman cooler seals better and is more effective than a Cambro. You can increase the effectiveness of the cooler by puttuin a towel over the top of your food items. I use my upright to hold beans and potatoes, and 150 quart Coleman coolers for meat items. Sorry Rich, but I've got to disagree with you! #-o

ps. you can buy 3-4 huge Coleman coolers for the cost on one Cambro type apparatus. The pit you have bought has a warmer for foil pan items. Your meat will hold fine in a cooler. The Cambro products also, tend to leak water/ condensate. They have an o-ring seal that fails. Ask Uncle Bubba!

When I used to put hot food ( butts and briskets) in a cooler the cooler warped the plastic blistered. I've seen others at the comps that have don the same. The Carlisles work great when delivering food cooked at home, I have a small drop off party this weekend.

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Old 05-02-2006, 06:34 PM   #19
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Quote:
Originally Posted by ScottyDaQ
Quote:
Originally Posted by Rich Decker
Quote:
Originally Posted by DATsBBQ
Rich,
What catagory are the Carlisle Holding container under? The URL doesn't have a search function.
DATsBBQ

They are under Serving equipment, sub-category Insulated food and beverage carriers. They are $149.00 each.

Rich Decker
Rich,

Just curious on why you chose Carlisle over Cambro?


The recommendations of other cooks and mostly cost.

Rich
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Old 05-02-2006, 06:49 PM   #20
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Well, I have had over 20 butts at 200 degrees internal temp in a Coleman cooler with no damage! Could be, that if you put some pans of beans straight out of a 300 degree oven, it would damage it! I guess it would be difficult to put a bunch of foil wrapped briskets stacked in a Cambro too! In the end, both the cooler, and the Cambro products are made out of the same material: High Density Polyethylene. The cooler is vac formed in two pieces (outer and inner shell) and assembled to create the air space necessary for insulation I believe . The Cambro is rotomolded in a single operation and in a single piece . In the end, HDPE is a very poor high temp material. It has very low Vicat Softening Point, as well as Heat Deflection Point. I am very familiar with Carlisle Corp as they are a large competitor of my company's in another arena. In the end, I prefer the cooler because of cost/volume considerations. I also like the cooler because it serves the dual purpose of cold and hot maintenance.
As an aside, the process used to make a Cambro is actually much more cost effective. I wonder why they cost so much more?
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