Tip 1: Plan it Out.
There are a lot of variables involved here. If you only have some sealed drinks to keep cold for an afternoon, do whatever you want. If you are going to be without electricity for several days in hot weather, then you need to plan your meals, prepare the food correctly, and pack your cooler(s) for maximum efficiency.

Tip 2: Size it Right.
It is recommended that your food take up no more than 60% of the volume of a cooler, and ice packs or ice take up the rest of the space. The cooler should be completely packed, with as little air as possible. Ice packs, solid block ice, or reused beverage containers filled with frozen water are better than cubes or chips.

Tip 3: Pack it Right.
If possible, precool the cooler for several hours before packing it. Put a layer of ice blocks on the bottom, then the most perishable food (like meat), then another layer of ice, then the more temperature-resistant items toward the top. Completely fill all voids with ice. It will help to freeze items before packing, but if it’s your meal for the first night, you will not want that to be frozen solid. If you can group everything for a meal into a zip-top bag, you can quickly grab the one bag, and get the top closed quickly. Zip-top bags also work well to keep food items from getting soaked, or from leaking gross juice onto everything else.

Tip 4: Limit the Access.
Every time you open the cooler you let the cold out, so only go in for the briefest time possible. Keep the cooler in the shade; white coolers will reflect more sunlight (heat) than dark-colored coolers. A blanket over the cooler will provide even more insulation.

Tip 5: The Two-Cooler Plan.
Take a second cooler for drinks and snacks, or anything that requires more frequent access. If it’s full of drinks, then a bag of cubes from the gas station will work perfectly to keep beverages ice-cold. The fastest way to cool down cans or bottles is to pack the beverages in the empty cooler (not more than 60% full), and then completely fill the rest of the space with cubes or crushed ice. After it melts, put in a block or two to maintain the cold. Do not drain the water – that will just leave room for air, which will not cool as efficiently as the ice-cold water.

Tip 6: Don’t Guess – Know.
Get, and use, a thermometer to monitor the temperature. A digital fridge thermometer is cheap, but can only be monitored when you open the lid. A better option is the Kestrel Drop, a waterproof unit which will transmit real-time readings when the cooler is closed up tight, via Bluetooth to your smartphone. It costs about $70, but you will be assured of knowing exactly what is happening inside your chill chest – perfect if you have something you have to keep at specific temperatures, such as certain medications.

Tip 7: The Reason is Real.
The reason to pay attention to food temperature is to avoid food poisoning, and that is a real danger. Cold food should be kept at 40°F or lower, and food should be cooked to a minimum of 160°F (use an instant read thermometer when cooking). The ‘danger zone’ is 40 to 140°F. If food is at 46°, it will take a lot of time to go bad, but some food sitting out at 90° can go bad in as little as an hour. Pay attention, plan your cooling and cooking strategy, cook and consume efficiently, and have a great time in the outdoors.

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