Cooler Size Recommendations

[MilitantSquatter]

Guys,

As we continue to plan for yr 1 of competiton (hoping to enter 2-3 competitions next year) we began discussing cooler requirements.

The general rule of thumb appears to be two coolers but I may be wrong. One to keep meats and other food/drink cold and another when wrapping meats after pulling from smoker and before box preparation.I guess the cold one depends on how much food you plan to cook for entries and to feed others.

What is the # of cooler and quart size recommendation for getting started ?

We were thinking one 120 qt for the cold stuff and a 50-70 qt model for pulling and wrapping.

Thoughts ??

 

[BBQchef33]

i use a 150 for the meat, 150 for Misc/recreation foods, 120 for drinks, a 50 for greens and 2 50s for resting meat.(one is from the greens)

 

[BrooklynQ]

not to mention that I bring along another 3 coolers

 

[Jeff_in_KC]

Two coolers??? :shock: If you can get by with two, you're a genius! We used about five: A 70 quart to bring in the raw meat, a 70 quart to put wrapped and finished meat in, a 120 quart for all drinks (beer, pop, water, Gatorade and milk/juice for breakfast), another 70 quart (I think... maybe slightly smaller) for leaf lettuce and a smaller 15 quart or so for parsley. We also kept a couple of smaller "Lunchmate" style coolers around. I don't scrimp on cooler space!

Almost forgot... I also use a medium sized cooler to store the prepped turn-in boxes after the greens get placed in them.

 

[BBQchef33]

BQs right... he brings a cooler collection too.. i think the answer is..as many as can gather up.

 

[nmayeux]

I have a garage full of coolers, and for the few cooks that I have done, I use the majority of them. I will have to come up with a system like Phil!

 

[MilitantSquatter]

Two coolers ?? What the hell were we thinking ??... I totally overlooked how much regular food we'll eat over two days, all the drinks since it will be freakin hot out and the greens....totally forgot about the greens !!!!!

 

[kickassbbq]

I use 14 coolers just for the beer and whiskey alone.
PARTY!!! I guess you guys know by now that I do not have a serious bone in my body. Who cares!!! I am having fun.

 

[MoKanMeathead]

Please don't store your drinks in the same cooler as your raw meat!! Bring as many coolers as you have space for but 2 large and 2 medium are probably the minimum.

 

[Sawdustguy]

Guys,

As we continue to plan for yr 1 of competiton (hoping to enter 2-3 competitions next year) we began discussing cooler requirements.

The general rule of thumb appears to be two coolers but I may be wrong. One to keep meats and other food/drink cold and another when wrapping meats after pulling from smoker and before box preparation.I guess the cold one depends on how much food you plan to cook for entries and to feed others.

What is the # of cooler and quart size recommendation for getting started ?

We were thinking one 120 qt for the cold stuff and a 50-70 qt model for pulling and wrapping.

Thoughts ??

It also depends on what you are planning to cook. We cooked 3 briskets, 3 butts, 24 chicken thighs and 8 racks of baby back ribs. We used 1 whole 150 quart cooler for the brisket, butt, thighs and ribs allowing for alot of ice. I don't know if this is too much or too little to cook for a contest, maybe someone else can chime in.

 

[Smoker]

not to mention that I bring along another 3 coolers

And I bring 2 coolers full of ice cold bottled water.

Note: It is VERY easy to get so caught up in what u r doing that u don't eat or drink much until its too late. Make sure u bring plenty of fluids(not beer) for everyone on the team.

Steve

 

[parrothead]

Lots and lots of coolers. As many as you can get your hands on. Get a large 5 day cooler for as much ice as you can manage. Spare ice may be rarity at some contests. Other contests bring ice to you before you even know you need it. In my opinion with the importance of keeping food below a certian temp all sanctioned events should supply ice just to insure that someone is not skimping on it.

Back to the coolers. Lots and lots of coolers. The more the merrier. Especially with drinks. We have a 3 person team and each person pretty much brings their own cooler for whatever they are drinking. We go through more water than anything else. The large cooler for the meat and whatever else we are cooking and that gets loaded to the top with ice. One cooler just for greens. 2 small-medium coolers for holding meat after cooking. That pretty much adds up to 7 coolers so far.

Like everyone has said.....lots and lots of coolers.

 

[Solidkick]

Well......I take 3, 1-150 qt and 2-70 qt (one of which is used as a dry cooler) then the Bellys bring like 6 more 70 qt coolers. Then, if the event is local and we have a sponsor's dinner, we bring 2 more coolers like you see in a quick shop that has drinks iced down.
I guaran-damn-tee ya they all get used..........

 

[RichardF]

With all these coolers being used, I'm buying stock in Igloo...

 

[brdbbq]

With all these coolers being used, I'm buying stock in Igloo...

And Schaffer

 

[JohnMcD348]

On the topic of Coolers, does anyone recommend one brand/type over another? Igloo, Coleman, Styrofoam, Injection molded, etc.....??

JTMcD.

 

[BrooklynQ]

Coleman - because their customer service is first rate. I broke a pole on a shelter of theirs. When I called customer service, the only questions I got were what part is it and where do you want it shipped. Any company that treats its customers that way gets my business. Also because I've had some coleman coolers for over 25 years and they still work perfectly.

 

[jgh1204]

I will second coleman. I bought a rechargeable lantern and had lost the charger and the battery was no longer holding a charge. Went by the Coleman store in San Marcus and asked them about it. They asked if I had the lantern with me, I said yes and they took it and gave me a new one.

 

[JohnMcD348]

Coleman - because their customer service is first rate. I broke a pole on a shelter of theirs. When I called customer service, the only questions I got were what part is it and where do you want it shipped. Any company that treats its customers that way gets my business. Also because I've had some coleman coolers for over 25 years and they still work perfectly.

You know, you reminded me of an encounter I had with Coleman years ago and had forgotten about. It was probably 15 years or more ago. I have an old coleman green metal type insulated cooler that the plastic drain had broken on. My parents bought it maybe 10 to 20 years before that so it's pretty old. It would keep stuff cold for days, literally. Anyway, I called coleman and told them what the problem was and all they asked for was a discription of the cooler and my address. A few days later, I had a brand new replacement drain for it UPSed to me free of charge. I was kinda dumbfounded when I asked the girl on the phone how much and her reply was:" Just your time to give me your address..".
I miss those old metal cased coolers. These newer injection molded types just don't seem to hold the temperature the way the old ones did.

BTW, I'm 35, so the old times to me are the 70's.

JTMcD.

 

[kcpellethead]

In addition to quantity of coolers, consider size. Those 100 + quart coolers usually need two people to lift and move when packed full. We use a 120 quart for meat, plus two 58 quart, one for greens and one for drinks. However, there are only two of us, and I save my alcohol consumption until the event is over. Also, we don't cook a ton of meat (2 butts, 2 briskets, 6 slabs of ribs, and 16 pieces of chicken).

If you cooks many contests, and are in the market for coolers, consider the coolers that have the drain well in the bottom and have a snap on cap instead of the screw on type. Both of these features come in very handy. Also, I really like the units that are "extended day" coolers. Saves some $ on ice.