SDSBBQ - Cambros - What I Use For Food Transport When Catering
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- Опубликовано: 28 авг 2024
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I've read so many books on catering 101 and so far your responses and examples have proven to be most useful!❤
Well that's good to hear! Thanks for watching and commenting 🙂
I really appreciate you responding to my question Dash. I love your videos bro. Keep it coming once again thanx
Sure thing.
Yes double up OR buy thin wood strips from your craft store to place in the center to brace and support. Can find the wood at Hobby Lobby or Michaels.
Thanks for the idea!
How many pounds max for the half, and big pans before they buckle? You're really the most helpful guy for this on RUclips!
In the 1/2 pans I usually put no more than 5lbs of meat with out doubling the pans up and I might push it to 7-8lbs of a cold side if I do double it up. The Full Pans I can usually get about 12-15lbs before I really feel the need to double them up and I might MAX out at 20lbs per doubled pan.
SDSBBQ Thank you!
It's been great to see the evolution of your business and channel, from big dreams to big "THINGS". I am on a similar journey and will be using Cambros for ribs and briskets. Could you please share at what temperature you preheat the Cambros and at what rested temperature you slide in the briskets, ribs, or other meats?
Awesome and congrats. So I find that unless I am going to be traveling a GREAT distance preheating isn't really needed. I usually try to make sure the food is warmed to 150ish give or take due to timing and such. But as long as it is warm it will stay warm for quite a while when you put food in the cambros.
Thank you for passing on this information. I am so glad I found your channel. I bought my first wood burner about 3 months ago. Everyone is trying to get me to smoke food for them. Your channel is a God sent to let me know what I need and around what to charge. Thank you very much, God bless.
Thank you Sir for watching and commenting! Best of luck, hope to see you again in the comments.
@@SDSBBQs a
You can also prevent the pans from bending and caving in on each other is just use stainless steel catering pans. lol
True... but those things are so expensive. By me doubling up on them I already have the water pan with me.
very informative ....I bought three cambros for 450. best money i ever spent
Thank you Sir. I wish I could say I got that kind of deal. Best of luck!
What's up Dash! Check out the Cambro full size 2 1/2" poly-carb pan they have them at depot. I've been rocking that setup under my foil pans for ultimate stability during transport. Shouldn't have any troubles after that unless there is too much liquid. We gotta get together for a cook soon!
Yeah Buddy... I want to come out that way to visit my Aunt so we will link up. I sure will look into those pans. Sometimes I'll double up and use the extra pan as the water pan in the warmer setup.
Can you do a video on starting up as a food vendor using the tents at the festivals? A video showing how to set up the food items in catering style at food events/festivals etc.
Thank you so much for sharing your information. Stay blessed! 💕
I can't do that because I do mostly catering indoors. But an outdoor event would almost be the same. This is probably the closest thing I have to what you are asking. ruclips.net/video/dcGTn6Ub2pM/видео.html
Howdy Dash. I just got done watching this video for what is the second time. It was kinda fun reading my first comment/ question. Boy I have learned a lot since then, thank you so much. That said, it's been awhile since you made this video and now you're focusing on catering and I wonder how much it might help both us veiwers and yourself to re-examine this subject and what equipment improvements might be out there. I know getting two units ( one for cold,another for hot food) are the next pieces of equipment that I need to get. And maybe after your recent trip to Texas and your visit with Markus you have new thoughts on the subject. Have a great day. 😃👍🍻
Seems I didn't reply and I agree I do need to revisit these again and talk about different things I have done with them since I bought them and showed them in this video.
@@SDSBBQs I purchased a interesting fridge/ freezer from Lowe's this past month. The interior is set up like a stand up freezer or commercial type refrigerator. However, and this is the cool thing, you can decide to use it as either a refrigerator OR freezer by changing its controls. Tons of room and the ability to adapt to your changing needs as I grow my business.
Nice!
4 of them. Every holiday, birthday, cookout. Slid lawn bags over the ends, the sat the trays in.
WOW... Well if I am ever in a jam I'll keep that in mind.
I’m getting ready to start my business and this video gave me the confidence I needed.. Thank you for this highly informative video...subscribing now❤️
Best of luck Tiffany! Thanks for watching and commenting I really appreciate that. Lots of the things I talk about from time to time can be applied to any food service business so stick around and get comfortable in the comments section!
Lol.. You’re so very welcome and Will do!!!
U also need a supportive boyfriend, what do u think?
Htube78 I have a fiancé that has been in the mortuary business for over 15 years, he knows nothing about food service...he’s very much supportive... After I posted my first comment we actually watched the video together now he has a better understanding of how to keep foods hot. 🙂
@@SunnySunflower233 Awe... so when's the wedding?
This is the loudest video I’ve ever watched. Just banging aluminum pans around like crazy.
Tell me you don't know how to work and adjust your volume without telling me you don't know how to adjust the volume.
Thanks Dash! Appreciate the video. I am so green man. I have an event coming up gonna do 10 butts and looking for how to keep warm!
These are the things to use to make keeping food warm a breeze.
Thank You from Phoenix Arizona ;
Thanks for sharing, just what I needed ❤
Sure thing glad I could help.
Cambro's are great. Yes they are not cheap. They should last 5 years a would think.
I've already had mine for almost 4-5 years and they'll last me a long while because I don't use them daily.
They look indestructable but they arent. Take care of them and they will take care of you. You can get replacement latches though, and I think hinges as well. You csn also stick those disposable pans in steel pans and that will support them, just dont leave the steel pans behind. And Cambro makes roller cabs too. But if you have wet food/ drippy runny it can be tricky running them down a ramp. Live and learn. And remember wantabe caterers, you work when others are partying. If thats what you're after go for it.
All true statements! I've had mine for years now.
Thank you for doing this video it has helped me.
Sure thing 👍
thank to you big das ive taken my bbq game to the next level.thank you
Glad to hear I could help!
1 Is there a hole or port to put a temperature probe?
2. How long will it hold food like beans out of the oven to above 140?
Thanks for a good video
No ports for a probe but you should be able to snake in a probe through the door or drill a small hole and seal it with silicone. The Cambro will keep food warm for 3+ hours with very little heat loss.
Alright, this should solve your leaking issue. There is a kind of weather striping used around doors and windows. It is round and is designed to be pushed Into place. Think of it as a flexible rod like material. from what I can see it looks like it should be a good fit. Sorry I don't know what it is called but that should be a good enough description. Just go to your local home improvement stores. And again, great stuff. If you don't mind,I'm curious what the largest event you have done so far. Just to get some sort feel for what someone should be prepared for starting out for the first few years. An example is when you were talking about realizing that you needed that 2nd large Cambro. I'm a Eagle scout, and I hate to not be prepared. 🦅
The biggest so far the biggest was for 300 people. I filmed the entire process it was the 4 part BTS of a catering event series. Check the playlists.
@@SDSBBQs ,thanks for the info. I'm currently on the second episode.
Thanks Dash. I will be on the lookout for 1. But I will start with Craigslist or Offer Up first.. Thanks for the info.
I looked locally and found one of the smaller ones I have NIB for $150 earlier today. They are out there, just might have to travel to get one.
Some sheet pans under those aluminum pans would fix the bowing when it’s too heavy.
I'll have to look in to that. For some reason I think they weren't the correct dimensions to "work" properly.
Great video!
Thanks glad to hear you liked it.
I need a couple of these in my commercial kitchen pantry... i gotta find a better name for it. Should i just call it my walk in?
Call it whatever you want! Just as long as you are putting out great food it doesn't matter. Best of luck!
Very informative video. Thank you!
Thank you for watching and letting me know you found it helpful.
fantastic video brotha, very useful!!
Thank you Sir for watching and commenting to let me know that you found this helpful.
I am having a July 4th party. The catering service not open on July 4th so I have to get the food the day before and Heat it up myself. I only have a regular stove. They said it takes one hour per pan. I have a total of 8 pans (chicken, sausage and peppers, rousted potatoes, ziti, ham and more. How many can I put inside the oven to heat up all of this food? Do you have any suggestions for me?
Hopefully your oven can heat more than just one pan at a time. You might be able to get 4 by stacking the pans on top of each other. You will have to figure out a way to hot hold your food after reheating though in an effort to keep things safe to eat. Try a big cooler or can you put things on a grill with a low heat? Just throwing out suggestions.
I don't like the alum pans, but they do make cleanup a breeze. I buy the SS hotel pans off ebay and craigs list used and they work just fine for me. The cambro's work best in a van with flat floors. Gotta get a dolly. Happy smoking.
I have seen folks using the SS ones more and more lately. Kinda makes me want some but the problem is I can't leave them when catering a job, since I often bring the food, setup and drop off, and go.
I have a folding cart that I use when catering.
Dash you gotta do what works for your operation. Happy smoking.
Thanks Right back at you Sir!
SDSBBQ mlm
Thanks for the highly informative video. Great job!
Thank you so very much for watching and commenting!
Hey Dash, do you ever preheat your cambro before putting food in them. Or does the heat from the food itself heat up the cambro while transporting. Also, if you don't preheat, how long will the food stay hot or warm in the cambro?
I have pre-heated with a little warm water in the cambro 30 minutes before I add my food. But it really isn't absolutely needed. If the food is warm enough it will warm the cambro and stay warm for hours!
Thank you for the tips, any info on not overcooking your food in a Cambro?
Let things cool a little before putting them in the Cambro. If tour food is hotter than a warm temperature you could over cook.
Does the food stay hot even after reopening it?
Indeed it does. The temps may drop slightly but it recovers quickly.
Enjoy your videos. Question Sir, I am starting my catering business. What should be the first cooking items I should get as in pots and pans. What size? Any information would be greatly helpful.
I cook the majority of what I do and serve with Full and half aluminum catering pans. I'd say start there... ad as far as pots and pans... as you figure out what you will be cooking the things you'll need will become clear.
@@SDSBBQs thank you for your input. Keep grilling
Working on it! Thanks for watching and commenting!
Can you add double trays for more strength?
Yes indeed, and I recommend doing that because I've had a few pans collapse on the one below.
Carlisle makes a good one! $175
I have had multiple people tell me that the Carlisle warming box is comparable. I only have the ones I have and haven't been able to test the other ones mentioned.
Where were these suckers, when I was hauling those pans in a dresser drawer? Drat. The new trailer will clean up nicely.
chavellat LOL a dresser drawer? I used to use the boxes from cases of chicken to tote the pans to events.
Hi Dash, do you preheat your cambro up? I'm asking as I have seen some say the meat continues to cook in the cambro. I will primarily be doing ribs, butts, and chicken. Also, I can imagine chicken skin getting soggy. Would that be an accurate assumption?
So I always let my food cool a bit and it never goes in a cambro right off the smoker. I also primarily use cambros for transportation so I typically don't have to preheat them. The warmth from the food is enough to warm up the cambro. I don't do skin on chicken often, but if you seal it up you probably will have to deal with soggy skin
@@SDSBBQs Thanks!!!!
Can you do a video of a basic list of bbq equipment for starting a catering business? Even smoker.
Yes I can! Thanks for the suggestion I am going out of town for the week so it may be a little bit before I can get it done.
@@SDSBBQs no problem thank you
How do you prevent spills when transporting food with a lot of gravy?
I remove the sauce if at all possible, travel, then add the sauce back. I had a spill in one of my cars and it forever after smelled like brisket I NEVER got all of the Jus out of the seat cushion.
Cool video bro!
Thank you Sir!
Do you always cook the meats the morning of the event and if not how do you keep the meats tasting fresh?
For the most part I cook the morning of the event, if I need to cook ahead of time I'll refrigerate the food prior to reheating for the event.
What are some affordable options to get started? I cant quite afford those yet hehe :)
There is an affordable option from Cambro made of Styrofoam and there is a knock off brand called Carslile that also makes food transport totes.
Thaaaaaanks !@@SDSBBQs
How do u transport them so they don’t flip over in your vehicle?
I had mainly put them on the back seats in my car or wife's van. I would drive a little more cautious. Only issue I've had has been a heavy pan falling on the pan below it when it flexed due to the flimsy pan.
Good morning Dash! I'm catering to 75 on a budget! Is there others ways to keep the food warm without buying a cambro?
It depends on how far you will be traveling with your prepared food. For instance... If you can get your food warmed and travel 20-30 minutes before you can get it back on warmers you'll be fine.
This warmers can be rented. Look for it in your area @ Kyerra King
They might not be able to be rented, it depends on where one lives... on the availability of that
Most half pans are 35 gauge and full pans are 58 gauge, I guess it all depends on how much weight you put in either size as to whether or not they collapse?
It's odd sometimes the rim can just get twisted and that is enough to make them not want to hold whatever you put in them. They are fragile anyway so it's almost always a crap shoot as to weather they will hold up to a lot of weight.
how do u get them hot before placing your hot foods in them for transportation?
You can place a full pan of water in it to pre-heat them but more often than not it's not seeded unless you are traveling quite a ways.
I'm starting my own business, I will be delivering hot food to customers? Does this keep hot food above the 140f? Does it need an outlet? Do you think I can customize it to add shelves?
Whatever temperature you put food in it will keep it hot for quite a while. But opening it often will let the heat out so keep it closed as much as possible. It doesn't need to be plugged in. And you shouldn't need to add shelves, just use catering pans to hold the food if possible.
What is the best method of securing the cambro for transport? I have a Yukon and want to put it in the trunk but I'm worried about it sliding around. I have a non slip mat in the cargo area, will that be sufficient?
I think so. Just try and load the heavier items down low to keep it from being top heavy. You could try and wedge something around it as well to help it from falling over, in the case of a sudden stop or something.
@@SDSBBQs ok will try, thanks!
Good luck! So, when do you want the address? You can swing by I have great taste testers, LOL!
How long does the food stay hot?
For quite some time, I think Cambro has offical temps and times. But 4 plus hours without issue.
Which cambro model is this?
Not sure about a model # but here is a link amzn.to/3rM3SeA
How can I store cooked smoked chicken legs until ready to eat maybe 5hrs later ?? Is this possible? Please help thanks in advance
You can do 1 of 2 things, you can chill them then re-heat or you can put them in an oven or warmer to keep them warm.
SDSBBQ thanks for your quick reply! 😃 I have a funeral and am also cooking for the family to eat afterwards but I’m trying to do all my cooking before so the food is ready after the funeral
Smart Move!
Lol wheres mrs dash! Lol see what i did there?
Trust me she's still around but really is camera shy. So when you see her in one of my videos count your blessings.
Dash... Need some help. Supposed to cook about 100 wings for fam reunion. Any suggestions on a sauce or what to use to mop with? Im huge pork guy, cook half chickens but thats about it. Any suggestions would be much appreciated..
Cooking wings is no different than cooking chickens. You just need to make sure you temp them. I smoke them naked for a while, sauce both sites then flip them and cook till done.
This is a video I did a long time ago on wings... ruclips.net/video/rEahn5Z5_uI/видео.html
I appreciate you brotha..
Good luck, chicken is cheap practice a few times and you'll be fine!
Would be nice to give model numbers
I don't have model #s. Here is an updated version of the Big Cambro I use. amzn.to/2zdd2n4 Here is an updated version of the smaller Cambro I use. amzn.to/2ipzkYH
What model of cambro is that and do U use the cart ?
The updated version of the ones I use is in the description, I honestly don't remember the model numbers.
And I don't have a cambro cart I bought a folding one from Sam's club with retractable wheels and handle.
How long they keep food cool or hot?
Hours either way.
OMG, Those must be bears to move about when full! I guess Commercial chefs using stainless steel serving pans don't have the collapsing problems, but then again they have "people" to clean those pans.
Do you think you could find weatherstripping you could install to give you a leak proof seal? You are a handy dude, why not make your own dollies, well Hello Dolly! LOL
Thanks for sharing. Have a great weekend.
I know right, if I didn't have to clean the pans I probably would use something more sturdy but then again I wouldn't want to leave them behind on a food delivery either. They can be QUITE expensive. I rather the expense of being able to dispose of the pans once I am done with the pans.
I've thought about a way to make the big ones leak-proof, but then again I try and just make sure it is sitting more level nowadays. I learned the hard way. I still have brisket juices in the back seat of my Jetta that seep out when its really hot in the summer.
I have one better a folding cart that I got from Sam's that works great and was a fraction of the price.
Thanks, Right back at you!
Where do you buy Cambros ????????
I got mine from Amazon a d restaurant Depot. I left links down in the video description.
Ok thank you
Sure thing
How much?
Not sure on the current pricing they were closer to $300 when I got them.
Was that a fart @ 7:20?
No. I think it was me breathing or the icemaker on the fridge
@@SDSBBQs 😜
What's the price and what the latest model
I left that information in the description. Links to amazon.
Dash... do these hold sheet pans also?
Not a hundred percent sure. I typically only put 1/2 and full catering pans in them. I know Cambro sells a "shelf" of sorts that you can use to block part of the box off so you can make it dual hot/cold transport at the same time. I'm sure you could buy an oversized cutting board and trim it down to fit maybe?
Thanks, my main product is bread. I have been looking for a way of proofing (keeping dough warm). Lots on the market... most sort of high and large and all more or less a single use piece of equipment. If this would work it would be a multi-tasker. I ALWAYS go for something I can use for more than one thing. Think I will give it a try. Thanks, always something to take away from your videos. You and I both seem to think out of the box... my wife says I NEVER think IN the box. :^)
Yeah I'm all about multitasking tools as well. But there are times when that Uni-Tasker is PERFECT for what it does. These Cambros are heavy and take up room so I use them as storage when not in use. I think they might be perfect for bread proofing though. You might want/need to add a bit of warm water before you add the bread to bring up the temp in the Cambro first though, since I don't think the bread will actually be warm enough. (but i'm no baker, shrug) Good Luck and thanks for watching and commenting.
Exactly what I planned. In a proofer you ALWAYS need a pan of water to provide humidity. In this case it would also be the source of the heat. Keep up the good work. Bye.
Dope... Love it when i guess right about something!