To drain or not to drain? Another ice chest question.

We tend to drain our food cooler more often than our beverage cooler. Don't like no soggy food. And as for ice, I use the plastic bags the daily newspaper comes in (baring any holes) filled with water and then frozen. When the ice melts you only have a thin plastic bag to dispose rather than a bulky milk jug.

Rock salt is the same stuff chemically as table salt (sodium chloride), just not as pure and having a more coarse texture. Table salt also works fine for ice cream making (though it's rather expensive).

Water conducts heat faster than air. That's why 70 degree water is much colder on your body than 70 degree air is. Ice in a cooler melts because of the heat that transfers through the cooler. If there is water in the cooler, it will transfer that heat to the ice faster than if just air was in the cooler.

However, keeping food colder is better done with water because the water conducts the heat away from the food to the ice, (melting the ice) faster than air conducting the heat out of the food.

So, Drain and the ice should last longer but the food not be as cold. Don't drain the the food will be better chilled but the ice won't last as long.

Which ice chest holds the colder beer; the one filled with ice and water, or the one filled with just water? Ice and water obviously.

aguablanco wrote:
Having been an expedition whitewater rafter for the last 17+ years, trips often take anywhere from 5 to 23 days with no resupply, this is one of the most debated questions we continually discuss. We actually have a rafter in Minnesota, a scientist, who built a test room with temperature controls and multiple point sensors and ran an experiment over the course of two years on whether ice lasts longer by draining or not draining the cooler. The conclusion is that ice will last nominally longer by not draining the cooler. While that may be significant to some, it is not to me. I drain to ensure that food in the cooler is not contaminated by the water sloshing around. Even though we vac bag all of our food it is important to keep in mind that vac bags lose their seal, and people with dirty hands get into the cooler to get things out, and when that happens the outside of the other bags can become contaminated and transfer that contamination to one's hands during the prep and cooking process. On a 23 day Grand Canyon rafting trip that contamination can spread a virus through a group of campers faster than anyone could imagine. If the cooler is drinks only the issue is somewhat less critical although without good personal hygiene the water can become contaminated by using dirty hands to fish out a cold beverage.

My method is to use nothing but block ice in coolers whenever possible. It cools more efficiently and lasts much longer. I also drain daily, mostly in the morning when the outside air is cooler. We have even gone so far as to put 6"-8" of water in a large cooler, 105 quarts or larger, and freeze it solid in a commercial freezer to make one large block of ice in the bottom of the cooler. One of the best things that can be done is to get a piece of the foil covered Styrofoam insulation and cut it to fit inside the cooler and let it sit on top of the food. This essentially reduces the size of the cooler as the contents are used and sit lower in the cooler. Another good practice is to keep the cooler in the shade a have a wet towel over to keep it cooler on the outside. One can also put in a quantity of dry ice on top of the food and wrapped in newspaper to keep the ice from melting on the way to the campsite. Beware of frostbite when handling dry ice. Anyway, this is my experience.
RichH

Back in our tent camping days we used gunny sacks on top of the coolers and keep them wet from the creek water. To keep things dry that I don't want wet I use small Tupperware containers. The Styrofoam idea is excellent!!

I have a portable ice maker so I drain the cooler when, I remember' or leave the plug out for automatic drain.
BTW: Rock salt is what is used to making ice cream..

I make ice in gallon jugs and it does not matter that they begin to defrost. Nothing is using the ice chest as a swimming pool. I read but have not ran a test that things stay cooler than if the water is drained.

we don't drain our drink cooler. beer bottles, soda cans, water bottles...we just leave it til trip is over then drain. It stays outside.

inside we have an electrical cooler pluged in...no water there :) that stores water bottles and soda cans only. keeps the fridge clear for food instead of drink.

RoyB wrote:
X2 on the Salt - I remember dad using that when making hand crank ice cream. Seems to me it was something special however for the salt - Rock Salt comes to mind - Not table salt...

My job way back then was to sit on top of ice cream maker while Dad and the older boys would crank away...

Roy Ken

And too think i use rock salt to melt ice, and some us it to keep it from melting.

aguablanco wrote:
Having been an expedition whitewater rafter for the last 17+ years, trips often take anywhere from 5 to 23 days with no resupply, this is one of the most debated questions we continually discuss. We actually have a rafter in Minnesota, a scientist, who built a test room with temperature controls and multiple point sensors and ran an experiment over the course of two years on whether ice lasts longer by draining or not draining the cooler. The conclusion is that ice will last nominally longer by not draining the cooler. While that may be significant to some, it is not to me. I drain to ensure that food in the cooler is not contaminated by the water sloshing around. Even though we vac bag all of our food it is important to keep in mind that vac bags lose their seal, and people with dirty hands get into the cooler to get things out, and when that happens the outside of the other bags can become contaminated and transfer that contamination to one's hands during the prep and cooking process. On a 23 day Grand Canyon rafting trip that contamination can spread a virus through a group of campers faster than anyone could imagine. If the cooler is drinks only the issue is somewhat less critical although without good personal hygiene the water can become contaminated by using dirty hands to fish out a cold beverage.

My method is to use nothing but block ice in coolers whenever possible. It cools more efficiently and lasts much longer. I also drain daily, mostly in the morning when the outside air is cooler. We have even gone so far as to put 6"-8" of water in a large cooler, 105 quarts or larger, and freeze it solid in a commercial freezer to make one large block of ice in the bottom of the cooler. One of the best things that can be done is to get a piece of the foil covered Styrofoam insulation and cut it to fit inside the cooler and let it sit on top of the food. This essentially reduces the size of the cooler as the contents are used and sit lower in the cooler. Another good practice is to keep the cooler in the shade a have a wet towel over to keep it cooler on the outside. One can also put in a quantity of dry ice on top of the food and wrapped in newspaper to keep the ice from melting on the way to the campsite. Beware of frostbite when handling dry ice. Anyway, this is my experience.
RichH

Long term survival...Your a teacher, great reply.

Bobbo wrote:
I only drain when there is too much water to use the cooler efficiently.

X2