KidVermicious
New member
I do like Paul, I prep food beforehand to keep cooking and cleaning simple and then I freeze it. Frozen food, a flat of frozen water bottles, and generally a block of ice for longevity, I can get three or four days out of that setup if I keep the cooler shaded. I have a buddy who uses dry ice, he wraps it in a couple extra layers of butcher paper and then pours cube ice over the top, says the dry ice refreezes the melt water from the cubes and keeps the mess down.
My favorite trick is to pre-cool the cooler. You can waste a lot of cold just getting the cooler down to temp, so if you throw a sacrificial bag of ice in it the day before to get the insulation cold, and then make sure that everything you put in it when you leave is already cold (frozen if possible), you'll get at least an extra day out of your ice.
My favorite trick is to pre-cool the cooler. You can waste a lot of cold just getting the cooler down to temp, so if you throw a sacrificial bag of ice in it the day before to get the insulation cold, and then make sure that everything you put in it when you leave is already cold (frozen if possible), you'll get at least an extra day out of your ice.
