My cambro questions:
1. When preheating a cambro (one about 24" tall), I'm familiar with the hot water method. But it seems that makes a steamy interior. Are there other methods that you use? Can you put a lighted sterno in there to heat it up? (That sounds like a dumb question to me because I think it will either burn out, or burn up the cambro. Will it)? What do you all do?
2. When you put pans of hot food in, such as baked casserole-type dishes, or even meat, do you put foil over the food?
3. If the temperature inside the cambro stays as warm as the food, does the food (especially meat) continue to cook and raise the internal temperature? If so, is there a method for calculating how long you want to leave meat (such as prime rib) in there so it doesn't get to "done"?
Thanks for your responses,