Hardstalk, This is what I have found out about dry ice. When it sublimates ( gasses coming off the dry ice when it is exposed to the atmosphere) the gases are at abot 90 below zero. This would keep it plenty cold on the inside of your cooler but the gases produced will taint the flavor of whats inside. I've read that people who go on multiday raft trips that use dry ice say that the food starts to take on the smell and flavor of dry ice. I would think that you would not want to take the chances of having a whole elk or deer or ? taste that way. If you store the dry ice in a seperate container within the cooler that is vented so the gases can cool the rest of the coo
ler and the ice stored inside, then when all your dry ice is sublimated you still have bagged ice that is at 90 degrees below zero. Now the ice starts to warm but it takes a couple of days untill it gets to 32 degrees when the ice actually starts to melt. I plan on doing this and when I put my deer or elk in it I will make sure there is no dry ice in the cooler. The other tip I read was if you still have dry ice when you start to put your game in it you can put the dry ice in a smaller cooler and rotate regular ice from the big cooler to the small cooler to refreeze it. I don't know if this makes sense but that is what I am going to try this year. What are your thoughts IKIC ?