6 Cooler Head to Head Throwdown | Best Cooler for Keeping BBQ Hot

[@m9hrdad]

This is what every KZbinr should hope to achieve in their research and analysis videos. Great video!

[@davidchavarria2992]

Excellent video. It's hard enough to do a large cook like that, but then to add a research element to the mix is very admirable. I would be curious about the results if only one or two butts (or other protein) were in the cooler rather than at full capacity. I have to think that having so much food in there played a vital role in the performance. Less protein would likely also be more comparable to a backyard cook's normal experience. All in all, great work. Thanks for taking the time to do this.

[@bladesofarmour]

How much hot water do you add? Is it boiling hot? When do you add the hot water? A hour before, two, three, etc.. great video! Thank you.

[@mark2graves-foodfitness757]

This is excellent scientific observation. Thank you 🎉

[@markanthony-zb3fq]

Hi, I’m starting a food delivery business and looking for a way to deliver piping hot food to multiple customers.? does this method work the same for basic foods without adding water in the cooler? And if you have any other recommendations or videos that would help me please link me in! By the way, Your videos are awesome so informative and well put together best in the business! Many thanks in advance ✊🏾

[@mattshutta]

Great video. I appreciate that you admitted everything wasn't an apples to apples comparison, and starting data changed from cooler to cooler. One thing I would have liked to know was what the weight in cooked meat per qt cooler size in each.. It looked like some of the coolers were packed tighter than others, which could skew data. Anyway. Great video, I enjoy the content. A good Takeaway from this is: Use an appropriately sized PREHEATED cooler for your food (not too big) and you should be safe for eating tomorrrow

[@kevincobb4346]

In your opinion, does placing near boiling water in these coolers hurt the durability of the cooler long term? I am very intrigued by the long-term storage of pork butts longer than four hours.

[@Michael_Courtney]

I find your videos very interesting, I wish a couple of coolers that weren't several hundred dollars were thrown in too to see if they would do the job.

[@dougiefresh9618]

With a few towels top and bottom , I’ve had butts and brisket for 4 hrs.

[@chakka13]

Thanks for all your hard work, sir!

[@MissMyMusicAddiction]

Why do we consider internal temp on the cooldown side when we are discussing food safety? The issue during cooldown will be on the surface, where bacteria will have access to the meat due to exposure to the environment, even if that environment is foil. During heating, the internal temperature is important, because that is the part of the meat which will be the last to rise in temperature to a food-safe temp. Right?

[@SonicBoomC98]

Is there anything you can do to improve the performance of a cooler? Additional wrapping? I know with cold food they sometimes put cold packs in. What about hot packs? Maybe put some other type of insulator on top? Does this only work with a cooler full of butts?

[@DLK262]

I use coolers for more cold applications but man coolers these days are so expensive.

[@koryweaver5868]

i think all of the coolers you choose were three inches thick. I bought one that was 2 inches. I wish you choose something with that variable. Love your channel.

[@TheBarbecueLab]

I never thought about measuring the insulation of these coolers, but that’s something we could probably do in future videos. Which brand do you have that’s a 2” insulation so we know which to look for?

[@koryweaver5868]

@@TheBarbecueLab I bought a cater gator from web restaurant store. Good price and came with wheels. From what i have seen in other videos the third inch of foam gets about 10% improvements.

[@TheBarbecueLab]

@@koryweaver5868 Thanks for letting us know. We'll try to remember that for upcoming cooler related tests.

[@mitchellkylerhenderson1316]

Thank you for posting this!

[@TheBarbecueLab]

Thanks for watching Mitchell!

[@BrisketMedic]

Great compilation of information! Very cool

[@TheBarbecueLab]

Thanks! All the best Brisket Medic

[@MrBarkoGt]

I was interested in buying the Blue 60 but now confused with the message you left ---> Sorry for the inconvenience, but we no longer advertise for Blue Coolers, and are still in the process of converting some of our older links. Did you find a flaw in the Blue 60 or just a fallout with the company ?

[@TheBarbecueLab]

Hey @MrBarkoGt - I'm not sure that I left that message, or if I did, I don't remember it. No issue with Blue Coolers here. They make great products and we use the Blue 60 all the time here around The Lab. Let me know if the link is broken and we'll take a look and see what's up.

[@MrBarkoGt]

@@TheBarbecueLab same message: You no longer advertise for Blue Coolers

[@huckinator]

@@TheBarbecueLabclick the link in your description under blue 60 and you’ll see what this means.

[@NathanGumbiner]

Your videos are so helpful. I'm trying to figure this out right now and this is a huge help.

[@TheBarbecueLab]

Glad to hear it Nathan! Thanks for watching, and all the best in keeping that ‘que hot

[@normrubio]

Why do you vent the butts?

[@curtisdrakesr4900]

Another great video. Thanx for collecting the data during this cook. The proof is in the pudding. Where do you buy blue or dometic coolers? Yetis are about everywhere now. Would have been neat to see how the rugged igloo from Wal-Mart would have compared with these?

[@TheBarbecueLab]

Thanks Curtis. As far as I know, Blue and Dometic are both available online at their respective websites. I contacted Igloo to see if I could include them in this test, but I didn't get any kind of a response from them when I reached out through email and social channels.

[@curtisdrakesr4900]

@@TheBarbecueLab Seeing dometic as a cooler made me laugh because dometic produces all sorts of parts that are for rvs. I know the igloo wouldn't probably come close just curious

[@HaShemMetal]

I pulled a pork shoulder off my smoker at 12:30am last night at 200 degree and let it rest in a square Igloo cooler from Walmart (the one with 2 wheels and a handle for pulling) for 7 1/2 hours and pulled the pork apart at 8am and the internal temp was still 120 degrees. I had a couple beach towels underneath and a couple on top of the wrapped shoulder during the rest.

[@curtisdrakesr4900]

@@HaShemMetal I appreciate the info. So the cooler would be sufficient for a 6 to 8 hr hold

[@bobhoke5537]

Fantastic video😀

[@richardy2631]

Any suggestions on how to keep lobsters warm, I have to boil 30 lobsters what would you recommend

[@RichCatelli]

Great video! Can you add some other clones like Igloo BMX please?

[@TheBarbecueLab]

That sounds like a great head to head. We'll see what we can do as the weather thaws out here in the Midwest.

[@mark2graves-foodfitness757]

The link to the blue 60 cooler no longer works

[@TheBarbecueLab]

Thanks for the heads up, I’ll look into it.