Dry ice planning - should I use block too?
Taking off for the MF Salmon tomorrow for seven days. We've pre-made all of our food and frozen it in flat-packed gallon bags.
We've got an 80-quart Engel cooler and I'd like to keep frozen food frozen for as long as possible. Last time on Deso about 40 lbs of dry ice lasted around 3-4 days. I have a couple of questions:
(a) Any danger in keeping the cooler totally closed, without a vent for letting the dry ice escape? I've read that explosions can occur, no?
(b) Should I use block ice in addition to the dry ice?