Re: OAUSA Net - 5/04//17 – Coolers, Fridges, & Batteries
Posted: Thu May 04, 2017 7:59 pm
Quote: "KK6CTT
We have 65 & 35 QT Pelican coolers. We freeze as much food as possible (usually in marinade) other than the 1st 24-36 hours worth of food. Pre-cool the ice chest and anything going in it and call it good with a top off when available.
Who has experience with dry ice? Where to buy? How to deploy? Worth messing with?"
I've camped with someone who uses dry ice. He gets it at Smart and Final (front of store). He places the dry ice at the bottom of his chest, places a towel on top of the dry ice, places a layer of regular ice on top of the towel, and then he places all frozen food on top of the ice layer. Next he puts his food in and tops off the the ice chest with ice. You have to be careful not to place anything you do not want frozen near the bottom or it will freeze ( we had frozen milk one time). We've had ice last 4 days in 90 degree weather.
We have 65 & 35 QT Pelican coolers. We freeze as much food as possible (usually in marinade) other than the 1st 24-36 hours worth of food. Pre-cool the ice chest and anything going in it and call it good with a top off when available.
Who has experience with dry ice? Where to buy? How to deploy? Worth messing with?"
I've camped with someone who uses dry ice. He gets it at Smart and Final (front of store). He places the dry ice at the bottom of his chest, places a towel on top of the dry ice, places a layer of regular ice on top of the towel, and then he places all frozen food on top of the ice layer. Next he puts his food in and tops off the the ice chest with ice. You have to be careful not to place anything you do not want frozen near the bottom or it will freeze ( we had frozen milk one time). We've had ice last 4 days in 90 degree weather.