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Exactly how do you use the block ice? When you move it from the ice-only reserve cooler to the separate food/beverage coolers do you break it into smaller chunks or just chuck the whole block in with the provisions? I understand why the blocks would last longer than small cubes, but based on my experience with those blue ice packs a large chunk of cold doesn't keep everything within the cooler as chilly as small pieces do.
SHANEA,Exactly how do you use the block ice?
I do not have a individual cooler of just ice so no transferring is involved. . . .
dry ice in one of those gigantic white coolers
As a general rule, Dry Ice will sublimate at a rate of five to ten pounds every 24 hours in a typical ice chest. This sublimation continues from the time of purchase, therefore, pick up Dry Ice as close to the time needed as possible. Bring an ice chest or some other insulated container to hold the Dry Ice and slow the sublimation rate. Dry Ice sublimates faster than regular ice melts but will extend the life of regular ice.
Sublimation of an element or substance is a conversion between the solid and the gaseous phases of matter, with no intermediate liquid stage. Sublimation is a phase transition that occurs at temperatures and pressures below the triple point (see phase diagram).....Carbon dioxide is a common example of a chemical compound that sublimates at atmospheric pressure - a block of solid CO2 (dry ice) set on a table will turn into gas without melting
CAMPING AND TRAVELING WITH DRY ICE Plan on using 10 to 20 pounds of dry ice for every 24-hour period depending upon the size of the ice chest. Dry Ice will keep everything frozen in this ice chest, including extra ice, so keep non-frozen goods to be refrigerated with regular ice in a separate ice chest. Dry Ice normally comes in 10-inch squares, 2 inches thick weighing about 10 pounds each square. Plan to put one square per each 15 inches of ice chest length. This will work out to 2 squares (20 pounds) for an average 40-quart cooler. For larger containers and longer camping or traveling times, multiply dry ice quantities by these rates. Dry Ice, at -109.0°F or -78.5°C, will freeze and keep frozen everything in its container until it is completely sublimated. These frozen items will take some extra time to thaw because they have been so cold. HOW TO PACK DRY ICEIf the Dry Ice is placed on top of the food (cold sinks), it will work better. However it is sometimes in the way so many people prefer to keep the Dry Ice on the bottom of the ice chest for convenience. When packing items in the container fill the empty space with wadded newspaper or other filler. Any "dead air space" will cause the Dry Ice to sublimate faster. The best storage container is a three-inch thick urethane insulated box. Lining the inside of your ice chest with sheets of Styrofoam will increase the life of Dry Ice. Dry Ice sublimation (changing from a solid to a gas) will vary depending on the temperature, air pressure and thickness of insulation. The more Dry Ice you have stored in the container, the longer it will last.
HOW TO KEEP ICE FOR WEEKSOne camper reports: "I have a 100-quart Coleman that I pack before leaving with a 50-pound block of dry ice and two 25-pound blocks of regular ice on either side of the dry ice. The dry ice is wrapped in many layers of newspaper, which is a marvelous insulator. If the cooler is kept in the shade and covered with a heavy blanket, the dry ice will last from 8-10 days at which time the wet ice first begins to melt. This will then last another 4-5 days. I would be willing to bet that using another method I heard (burying the ice chest in sand) in conjunction with mine would keep the wet ice available for 2-3 weeks. However, there is a downside. (1) Only frozen foods can be kept in the cooler until the dry ice is gone (no beer). (2) Lots of weight -- the whole shebang weighs 100 lbs. sans food. Dry Ice is very dense - a 50 lb. block is the same size as a 25 lb. block of wet ice."OUTFITTER'S SECRETJenifer Trout of Pittsburgh, Pennsylvania, reveals John Judson of the Quartercircle-Circle Ranch's secret:My family went with an outfitter on a horse packing trip in Colorado last summer. On the second night in the wilderness, John lamented that our menu was screwed up because the ice cream was "too frozen". He pulled it out of the cooler and bounced it on a slab of wood. It was a brick! He'd brought the food in 2 small coolers which doubled as stools. One was for refrigerated food and the other was for frozen food. Each day, he'd move some food (mostly meat) from the frozen cooler to the refrigerated cooler. He used no wet ice or ice packs at all. We had ice cream on our third night out - after it had thawed to an appropriate temperature in the refrigerated cooler. His trick was a block of dry ice wrapped in news paper - and it worked unbelievably well!
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