Dork wrote:Dry ice is great for keeping things frozen, not so good if you just want to keep things cool. I took 50 pounds in my poorly insulated 104qt cooler last year and it kept the ice cream frozen until Saturday. I'll have to try out the tips listed next year, maybe I can squeeze an extra day or two out of it. You'll need one cooler for regular ice and non-frozen items, one for the dry ice.
Don't buy it from a grocery store. They charge too much. Get it from an industrial gas supplier for much less. The local Airgas shop had a cooler full of 25 lb blocks for $11 each.
griffin wrote:I did used frozen one gallon water jugs in 2002. They worked great. They are so thick that they take a few days to melt. Without dry ice they stayed at least partially frozen for about four days. A combination of dry ice and gallon jugs seems to be a winning combination.
Another idea is to use re-freezable blue ice packs. You can re-freeze them on the dry ice once they melt. I haven't heard of this lasting more than 5 or 6 days though. For those of us who are there for 10 days or more, that will not do. Maybe an untouched reserve cooler with dry ice, that is not opened until wednesday or thursday.
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