How Long Can A Cooler Keep BBQ Hot? | Is A Cooler The Best Cambro for Barbecue?

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0:00
0:33 Introduction
2:05 The Premise
2:35 How We Ran The Test
3:58 Party Stacker Cooler Hot Hold Test
5:17 Yeti Tundra 45 Hot Hold Test
6:28 Overall Cooler As A Cambro Results
7:01 Which Cooler Is Best For Keeping BBQ Warm?

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Опубликовано:

18 авг 2022

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Комментарии : 123

@TheBarbecueLab Год назад

Check out our 6 Cooler BBQ Hold Test - We fill 6 coolers with pork butts, stick thermometers in them overnight and track how well they hold temp. It's a good one! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-D0lFIRXrG1U.html

@AdamHammel Год назад

Try drilling a hole and filling the party stacker lid with expanding insulating foam. Might hold for a couple more hours, but adds weight. Cover the hole with a rubber automotive grommet.

@drewdrew4966 Год назад

Can you do a test using the warm function on an electric roaster oven?

@drdrew3 8 месяцев назад

The rest of is just wrap some bricks in foil, heat them up, then line the cooler bottom with them. Cover with bath towels. You don’t need a $400 Yeti - just $4 worth of bricks

@tempesttaz724 Год назад

I have a Tundra 65… use it all the time to rest my cooks. Longest I’ve had bbq in there is probably 7 hours. Even then, I foolishly picked it up bare handed not considering how hot it would still be

@Whatsinanameanyway13 Год назад

Great experiment, I stumbled across this just as I'm planning to smoke a bunch of chickens for my niece's graduation party this weekend. I've always timed things to have food done just 1-2 hours before planned events, but being able to hold food longer safely would be a bonus as I have a 30 minute drive from my house (cook site) to the party.

@scottrgood Год назад

My kind woman just bought me this Yeti 45 hard cooler. She’s knows how much I love Bigfoot and those special Alpine Yellow varieties! I couldn’t believe it! 😍

@TheBarbecueLab Год назад

Very cool! That's a great one right there. Keep her close.

@seasonings2taste115 Год назад

I’ve held 2 pork shoulders in the Walmart yeti cooler 22 qt I think? Take 4 bricks and wrap in foil, bake at 350 in a cold oven for an hour. Preheat cooler with hot water, drain and dry. Fold a towel and open it up and place the bricks. Place another small towel if necessary. I put my meat in a dollar store turkey pan and bent it to fit. Wrap pork in paper, too with foil and finally more towels. You want no room left over. This kept hot for over 8 hours, meat was 170 When I pulled from cooler, let test about half an hour and shred. 10/10 do again.

@SmoothbassmanStudios Год назад

The bricks are a good idea!! I'll have to try that next time.

@georgecook1374 9 месяцев назад

I get this was likely a promo /commercial for Yeti. A couple variations I'd like to see on the test is. 1) dont put boiling water int to coolers 1st. ( most of are never going to do that) 2nd stuff the coolers with towels. Also use a small like lunch box12 pack size cooler. I know most times I do a Shoulder thats what I use to hold one and stuff it with the towels as well. Granted I never monitored the temps like you did so I am curious. as i am betting most of us home BBQ guy and gals are using my method or similar.. Thanx for the info and the thought provoking content and educational your provide on your channel. :D

@profantalk Год назад

Dude! This was phenomenal! Just went thru this a month ago with an overnight cook. GREAT WORK!!!

@alonzoluna8586 Год назад

I always hold my briskets overnight in a cooler but by morning the temp on the brisket gets down in the 150s forcing me to put it in the oven on low to keep it out of the danger zone until serving time…I’ve often wondered if a fancy yeti would hold it for longer and now I have my answer…great video…time to go shopping…

@richarddiaz9993 Год назад

Thank you for this video! Answered many questions I've been wondering for a few weeks now.

@TheBarbecueLab Год назад

So glad it was helpful Richard! Thanks for watching.

@herb7877 Месяц назад

I made a pho-Cambro by taking an older Coleman cooler and then lining the interior with 2" thick styrofoam. I wrap the meat in aluminum foil or in some cases ' paper ' for the last few hours of cooking.. Pull it when done and open it up for a few minutes. wrap it back up + wrap an old heavy beach towel around it & then into my pho-Cambro. Works great & hold for 6-8 hours without issue. A ton less $$$ than a Cambro or Yeti as well.

@SmoothbassmanStudios Год назад

I use a classic RTIC 20 cooler to hold my Smoked Turkey or Briskets at temp when taking them to gatherings. Folks are amazed how the food is still warm after being in the cooler for 3-4 hours.

@bdr5150 7 месяцев назад

You can use moving blankets to help insulate the heat more. I have a blue coleman cooler and use 2 moving blankets and can hold food a long time. I should try this with my Rtic and see how it does!

@ericcochran5112 Год назад

Awesome information and comparison. Thank you.

@TheBarbecueLab Год назад

Thanks Eric! If you haven’t seen the follow up video to this one where we tested 6 coolers to see which held bbq meat the longest, you’ll probably find this interesting… ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-D0lFIRXrG1U.html

@mikejonce1 Год назад

Thank you so much for making this video!

@TheBarbecueLab Год назад

Absolutely! Glad you enjoyed it.

@brianprather6743 Год назад

I have done this …. It got me thinking about some of the Battery operated coolers on market now that cool and heat my be a good option to try in this experiment…. And it would work similar to the professional grade warmers …. Most of them can operate 12 hours or more 😉

@marcusfabiousmaximus3463 Год назад

Great video I rested a 14 lb brisket in a igloo cooler, wrapped it in butcher paper then foil and filled the cooler with towels. I pre heated the cooler as well. Rested for 7 hrs and it was moist and juicy. I used a MEATER thermometer and it was 150 when I served it

@drewmur Год назад

Most people I know, myself included use towels as well. I would imagine that aids in heat retention.

@toddmiller966 9 месяцев назад

i wonder if pulling towels direct form the dryer could assist in the cooler temp as well @@drewmur

@tedgutierrez5154 Год назад

Great Video. Thanks!

@Fendamonky Год назад

I've been holding my briskets and pork butts overnight in my home oven for over a year or so now. It's my understanding that most modern ovens allow for a temperature adjustment of +/- 30 degrees to account for variations from one oven to the next within the same brand/model ranges. My personal oven will hold as low as 170 degrees displayed temperature. To hold, I just adjust my *actual* oven temp to be -30 of my displayed temperature, then turn the oven on for 170-175 degrees. I cook my brisket/butt the day before (say from 8am-10 or 11pm), then throw it (wrapped up) in the oven overnight. It comes out jiggly, moist, and amazing every time! I'll use coolers for transportation the next day if I'm traveling to eat. I just pre-heat the cooler for 20-30 minutes with 150 degree water and add in hot bath towels for the drive.

@andrewquan5117 Год назад

Great experiment but I think the surface temperature of the food is more important to keep above the safety zone. The interior of the meat should not have any bacteria unless som was introduced by the probe but the surfaces will be contained with bacteria and be the source of bacteria growth in the danger zone.

@madimakes 10 месяцев назад

Do you have a reference for this?

@Rafungilo 10 месяцев назад

@@madimakeshigh school science class

@stumpslide3005 9 месяцев назад

@@RafungiloHa precisely. I’ve never seen a RU-vidr address this. These interior temp tests seem misleading.

@drdrew3 8 месяцев назад

If you keep the butt wrapped in foil and insulated with towels there’s only about a 5 degree difference between the core and the surface. You can double check this using a thermometer with multiple probes. If you add some heated bricks it stays much warmer for much longer

@JG-id5vi 4 месяца назад

Not true at all. Temperature danger zone is based on internal temp.

@emmgeevideo Год назад

I wish you had mentioned the interior dimensions. I was thinking of buying a Yeti cooler for holding BBQ but was disappointed at the small interior space (and the high price!) of the Yeti coolers I saw in my local Ace Hardware store. Also you didn't get into practical cook timing. The Yeti may last 12 hours, but if you want to serve dinner at 7:00 PM and hold for 12 hours, you would have to finish your cook at 7:00 AM That would mean starting your cook around midnight (or later, depending on how long your protein takes to cook). I'm checking out the Coleman. Seems to me you wake up early, cook all day, and have a nice 2-4 hour rest.

@usa91787 3 месяца назад

I just put my oven on "warm", set it to 150 degrees and leave it for 10 hours. I have used some Omaha Steak coolers to hold for about 4 to 6 hours. When I pulled it out it was still hot.

@McFlysGarage Год назад

Did you towel wrap the yeti pork as well? I only saw foil

@mychaelramirez9613 Год назад

Super helpful information. Thank you for doing the study/test! I’ll hold onto this information for years to come 👍🏼

@dustin3121 Год назад

I always make my brisket the day before. I would put it in cooler for 10 hours then put in the fridge. Then when ready to eat heat in oven 275.

@eyetok_alot Год назад

try it again, but with a filled up cooler, i bet you you can keep it 12 hours in the party stacker, and 20 hours in the yeti

@Escotch77 Год назад

I use the party stackers to hold bbq and find that the more full it is the longer you can hold, or add towels etc. But I'm not surprised the yeti lapped it. Just curious about venting the steam. If you'd crack the meat a little it would steam at much lower temps so I'm not sure what it acctually accomplishes even at 203. I'd take it straight from the smoker to the cooler and I agree whole heartedly about warming them up first with hot water. It keeps the cooler from sucking the heat out of the meat, a big step most people forget to do. It works the other way too, if you want max time in the yeti for cold temps you need to cool it down first with some sacrificial ice, I like to do that the night before whenever possible.

@ricksundberg5659 Год назад

Yes, the less ambient air the longer the hold time. Same goes for keeping things cold.

@tdtommy196 Год назад

I would think that starting the hold when the meat is still 200 degrees would absolutely over cook it, and it would end up like pot roast. You want it to come down in temp before the hold. There's a guy on RU-vid, smoke trails BBQ. He made a sous vide holding chest out of an old chest freezer. He vaccuum seals the brisket at 150 then puts it in a sous vide bath at temp until it's time to serve. He also does some cool stuff like inject steam into his cook chamber with a cheap steam cleaner. Definitely worth a watch.

@ejaroliny 3 месяца назад

I am a commercial smoker. We serve an average of a thousand meals per day. We use boiling water and towels at the bottom of our coolers to hold temp overnight . What no one tells you is about abundant temperatures. Beware in early spring or late fall your temperatures vary greatly

@Todd.T Год назад

I have a brisket resting in a temporary styrofoam cooler. I ordered some meat and it came in one with a few ice packs as the store was 8 hours away. The last time I pulled a brisket at 205, wrapped it in plastic over the butcher paper, threw a towel on it and put it in the styrofoam cooler, it was still 158 internal 5.5 hours later. I could maybe insulate more with more towels or have more meat in there to extend the tme.

@usa91787 3 месяца назад

Wrap it in foil, then wrap in a good size towel then again in foil shiny side in to reflect the heat back in. You should get another couple hours. I couldn't pick mine up. If it's cold outside then expect it to not hold as well.

@MartinGarcia-dl4wz 9 месяцев назад

Is it safe for the food ? After you pour boiling water in cooler ?

@lightfusegetaway Год назад

Initial thought to really extend your hold time is you could stick a large coffee can, stock pot, or some other container down in the cooler and mostly fill it with boiling water. Your cloth or towel would get condensate on it but I'm now curious how much that would extend your hold time.

@TheBarbecueLab Год назад

That's an intriguing idea

@soumynonareverse7807 Год назад

Could you redo this experiment with 2x 205 porkbutts? The reason I ask is because of my next suggestion: what effect does reheating the cooler with hot water and wrapping the meat in alloy and a towel have on meat?

@chrisjohns5877 11 месяцев назад

Could you also throw it in the oven at rhe lowest temperature?

@PD-iu9bn Год назад

I wonder whether putting mason jars filled with 165 degree water in the cooler wouldn’t extend the hold-time? Could even swap them out a few times over the course of 12 hours.

@mdre7609 9 месяцев назад

Are towels safe for food handling? I mean will the health department allow that

@nshaner Год назад

I think holding in a cooler for 12 hours is a great way to over cook a brisket. Instead when your done cooking it let it rest at room temp until 150 and hold in an electric 22 qt roaster oven for up to 17 hours at 150. It’ll be cheaper than a yeti and won’t over cook the brisket.

@Arlong1776 Год назад

agree

@centralparkfitness 11 месяцев назад

I think your wrong

@nicholasmarkowicz9168 9 месяцев назад

150???

@drdrew3 8 месяцев назад

The best smokehouses in Texas hold their briskets overnight. Just need to keep it wrapped to hold in the moisture. That long rest allows the rendered fat to redistribute. It makes the meat even more tender and flavorful. Just ask a Texas pit master. That’s how it’s done

@SnackPack913 11 месяцев назад

I love the plots and the data. Appreciate the effort on that front. Although I’ll never give yeti my business since they came out as anti-gun. But I’ll buy an artic cooler. Half the cost and same performance

@justplanefred Год назад

I have a party stacker and I feel it is adequate for transport or a shorter rest. I've been looking at companies with Rotomold cases like the Yeti you had in this video and feel like some of the cheaper companies should have these things out already at a more reasonable price as I think a 65 is needed for a larger packer brisket to rest it without folding it up. Maybe a company like yeti could sell a 35ish qt (like the partystacker) with the footprint of the larger coolers specifically for resting backyard BBQ. As I imagine most know a well rested brisket is an amazing brisket. I like to rest mine for a minimum of 8 hours and want to step up my game plus not using an oven in the summer would be a plus...

@TheBarbecueLab Год назад

I hear you there Fred. I’d love a smaller rotomolded cooler just for resting single cuts of meat about a party stacker size would be great. I do have a video coming in about 10 days or so that I think you’re going to enjoy as a follow up to this one. ;)

@centralparkfitness 11 месяцев назад

RTIC is the same damn cooler as yeti at half the price. Also Walmart has rotomold coolers that work well.. lastly, even the cheapo coolers can work even better, many times they don't insulate the lids so if you cut it open and fill lid with spray foam it solves problem

@justplanefred 11 месяцев назад

@@centralparkfitness yes spray foam does help in the cheaper coolers that don’t insulate the lid.

@bradjohnson619 Год назад

Great information share. I would add that another great option is resting in an oven on the lowest temp setting 170° for ultimate peace of mind.

@67lnr80 Год назад

It wont dry it out? What's the longest you can leave it in a oven testing at that temp?

@jjmorgan6 Год назад

No @67LNR it won't dry out on the lowest setting as long as it wasn't initially overcooked. Also let it cool down to at least 155° Internal temperature before putting in the cooler.

@jjmorgan6 Год назад

@@67lnr80 we hold anywhere from 10 to 12hours sometimes a hour or so longer in our Yeti 65 and 125

@cjdep109 Год назад

@@67lnr80 I recent did the same with a brisket I smoked, I let cool down to about 150 to stop it from cooking and threw it in my oven at the "warm" setting which is 170. After about 5 hours i checked and my brisket was sitting at 151.

@67lnr80 Год назад

@@cjdep109 have you ever done it longer than 5 hrs?

@Squashempire Год назад

The problem I see here is you haven't allowed the meat to cool enough before holding in the cooler. Pork butt is forgiving so no problem there. Do this with brisket and you can risk over-cooking it and drying it out. I'd like to see another test for brisket where it's cooled to around 160 then placed in the cooler

@alvaroarana6424 Год назад

I let my brisket cool to around 170-180 then i put in the oven overnight at around 150 degrees

@bnimble6230 Год назад

Enjoyed the video but I am still left pondering something regarding holding brisket for hours in a yeti cooler. From what I've seen on RU-vid, many cooks recommend letting the brisket rest at room temperature and then hold the brisket in a cambro or other holding technique at around 145. Would letting a brisket rest to 155-165 or possibly 145-150 and then transferring to a yeti that has not been treated with hot water hold the brisket safely? I feel like warming up the yeti would keep it hotter than needed but I also have not tried it yet.

@jjmorgan6 Год назад

We let them rest then put them in the coolers most times without warming up the Yeti's and they are good to go for hours.

@sks1024 Год назад

@@jjmorgan6 Do you keep it (brisket) wrapped in paper while it's in the cooler?

@BananaChipzzz Год назад

No. They won't be safe. There's a reason restaurants hold it at 150. Even with hot water, there is a good chance it won't be safe. Hold it in an oven or proper cambro if you're holding it more than a few hours.

@ricksundberg5659 Год назад

Great video! I've been resting meat in a couple Cambro boxes I bought at an auction for years, but recently was tasked with cooking "Santa Maria" style medium rare tri tip for 500 people. I did a graduation party last year for 275 and cooked 65 tri tips to 120 degrees internal temperature and then rested in heavy aluminum foil and tossed in the cambros for about 2 hours. Then I cooked 250 chicken thighs on the coals using metal racks we built for our Santa Maria grill. I like to serve the chicken right off the grill while the skin still has some crisp texture, resting chicken in the Cambros or coolers always seems to compromise the crispiness of the chicken skin, which is something people always compliment me on. At the end of 2 hours the meat rose to 130 degrees and the meat turned out beautiful and super hot still. I sliced the tri tip on my Hobart 12" slicer into hotel pans and everyone raved about it. I was wondering if I could get 4 hours of hold on the tri tip and not overcook it or let it get cold in those same boxes or in Yeti's. I think after watching this video I'll be plenty safe.

@leeball4 Год назад

Fun experiment. Other variables to consider are the amount of hot meat (😂) and size of the cooler relative to the amount of meat. Packing more meat into the space will allow the meat to stay hotter longer due to the increased thermal mass. The Yeti will still win, but it would be interesting to see how the Party Stacker does fully packed with meat.

@andrewyork3869 10 месяцев назад

I wonder what aside from meet could be used as thermal mass? Aside from water or a block of steel.

@machinistbytrade Год назад

I always use an electric roaster set at 150f to hold meats for over 12hrs.

@outofAlog 2 месяца назад

Yeti cooler $400 Hot Box food warmer 16x16x24 $324

@bradp6821 4 дня назад

If it’s summer time couldn’t you just put the cooler outside?

@tdtommy196 Год назад

What if you steam up a bunch of hot towels. Pull one out of the steam and imediately wrap the brisket with it. Put the brisket in the cooler, then stuff the cooler with the rest of the hot towels right before you close it. I bet you can keep that brisket at a steady 150 degrees for at least 18 hours in that yeti.

@tdtommy196 Год назад

Plus you would be keeping it nice and humid. Would keep it super moist!

@Arlong1776 Год назад

I bought as mall convection oven that was cheaper than the yeti and will hold it much longer.

@canonphoto 4 месяца назад

You need to wrap in several towels, filling the entire cooler leaving no gaps. Just my opinion but it’s like wearing several layers of clothing.

@mitchellbjerke5547 Год назад

Could you add a hot water bottle in there to keep the temp longer?

@johnleo2668 Год назад

Yes. You're adding thermal mass.

@rumin8470 Год назад

A turkey roaster costs 50 to 110 bucks. Granted you pay for electricity, but a yeti cooler costs over $300. Of course, yeti easier to transport and has other uses. I dont like how small the yeti volume is inside and dont need the long hold times so not my bag. Plus note comment on surface temp below. When cooking center is cooler than surface/smoker/oven t, when cooling, just the opposite. I have no problem getting my turkey oven to right around 155, leave it as long as i like.

@stevenpayette280 Год назад

Pre-heat the cooler with hot water before putting the meat in. In this day and age I must remind everybody to drain the water & dry out the cooler before adding the hot meat.

@enyceofnyc Год назад

What are the advantages of a cooler instead of an oven?

@tdtommy196 Год назад

Good luck finding an oven that can go below 170 degrees.

@zayzay1ize Год назад

An electric smoker would probably be cheaper than the yeti

@tsandiego6594 Год назад

Cool commercial

@SimRacingVeteran Год назад

That’s internal temperature. So if the middle is at 140 the outside is already passed the danger zone for some time.

@paulmarion7578 7 месяцев назад

My bison cooler works better than my Cambro . The cooler I put towels over the food the Cambro I put hot water in it and the cooler is better .

@donhgr Год назад

Or just buy a sous vide setup for a fraction of Yeti price and hold it for days for home use

@ConcreteKahuna Год назад

Correct me if I'm wrong but I'm quite certain your interpretation of the results is incorrect. The internal temperature of the pork is not what need to be held above 140F, but the entirety of the pork. The surface of your meat is now below 140F (likely well below judging by the air temps) and that's my understanding of the definition of the "danger zone". The test should be to measure air temp, if its above 140F then its safe, otherwise it isnt. Again I'm no expert but thats my understanding

@crookeddoghomebrew9144 Год назад

I believe you are right above a certain temp bacteria is not prone to forming on the surface of the meat.

@BananaChipzzz Год назад

Exactly. It's dangerous advice tbh.

@Chrissers2010 Месяц назад

Why not just hold the meat in an electric oven at 140°F+?

@TheBarbecueLab Месяц назад

I know my oven won’t go that low, so that’s why on my end.

@MyKonaRC 4 месяца назад

looks like they dont make the stacker anymore

@kellymccoy8500 Год назад

Glad I just saw this. I am getting ready to cater some pork butt for 200. Now I can get her done!

@brandonin_ny Год назад

I would think with more pieces of meat in the cooler that the resting period could be even longer.

@jjmorgan6 Год назад

That's a fact. We do it all the time.

@drewdrew4966 Год назад

Has anybody ever use an electric roaster oven to rest meat?

@LakerTriangle Год назад

I use my electric smoker to hot hold...

@JasonAlexzander1q47 Год назад

How many pork butts to serge 80 people?

@claytonmusgrove8438 Год назад

You could have done a better job of wrapping the meat before putting it in the cooler.

@earlhill6120 Год назад

Why would you compare a smaller, thinner cooler made for keeping drinks cold at parties to a big, well insulated, way more expensive cooler made for keeping things cold for many hours?

@jaybilawchuk2225 26 дней назад

Please do this test not with a cooler that’s 5 times too big with 2 feet of empty space inside. You need to fill up empty space, or get the proper size cooler before doing any kind of comparison what so ever!