Originally Posted by PorkQPine
I cooked pork shoulders overnight, wrapped in plastic wrap, foil and towels then packed in a softsided cooler, drove to the airport and flew to L.A. in time to serve lunch to my L.A. office. I checked the cooler with a note that it contained hot food and if a baggage handler 'lost' it there would be hell to pay. It was still very hot and lunch was great.
My kind of Boss
I've used soft sided coolers and gel freezer packs for short trips inside my checked bags
UDS, Weber Kettle,
#5 Kamado refurbished 'the Copper top'
[COLOR="navy"]Blue 'like my Smoke' Thermapen[/COLOR]
IMBAS certified MOINK! baller, KCBS MCBJ & CTC