1. Use a hard-walled esky where possible. They’re better insulated than the soft kind and keep your drinks colder for longer.
2. If you’re going camping, to a festival or another location where your drinks need to stay cold for several days, buy your cans cold, or chill them in the fridge before stocking your esky.
3. For long trips, consider buying a block of dry ice from mobile gas suppliers such as Supagas and BOC. Wrap it in newspaper to avoid direct contact with hands. It will last for two or three days in an esky.
4. Start with as many cans as possible. Restocking later on will only increase the esky’s internal temperature.
5. Never put the ice in first. Forcing cans into a bed of ice is a losing battle. It’s best to fill about three-quarters of the esky with cans and finish with the ice on top.
6. Try to store your esky in a relatively cool place – in the shade of a tree, under a gazebo, partially submerged in the ocean, half buried in sand, et cetera.
7. Where possible, replenish your esky with fresh ice as the initial batch melts.
8. Don’t pour or drain out the water that accumulates at the bottom of your esky. So long as it’s colder than the outside world, you want to keep it.
9. Open your esky as infrequently as possible, and make sure the lid is sealed tightly between openings.
10. Don’t have an esky, or don’t want to lug one around? That’s okay – try putting your cans in a bag or net, tying it to a tree or other solid object, and immersing them in a river or another source of running water. Or you can dig a hole, fill it with ice and use that as a makeshift esky.