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Certainly, no cooler has done a better job of marketing than Yeti, with its unrivaled advertising and marketing campaign that grabbed headlines 10 years ago and cemented the Yeti brand as a line of โgotta haveโ products.
The Yeti Tundra model features Patented T-Rexโข lid latches which fit into a ball and joint type of closure, โAnchorpointโขโ tie-down slots molded into the body of the coolers to easily secure it to a truck or trailer, and a patented โColdlockโข freezer-quality gasket.
It is available in three colors, can be locked, and has two types of handles, molded lock eyelets, the speediest drainage system we tested, and 2+ inches of Permafrostโข insulation, all of which has helped make Yeti the standard of coolers almost since its inception. The Tundra is IGBC (Interagency Grizzly Bear Committee) certified against destruction by grizzly bears.
Ice retention. All ice gone in 10 days.
Heat retention. Ham temperature dropped to 145หF in 3.10 hrs.
Leakage/Dropped Damage. A flood of leakage when turned its side, but it didnโt leak when it was laying top (lid) down. When dropped from the truck, the cooler leaked heavily, again while lying on its side, but had only minor abrasions on two corners and the lid.
Hinges, latches and lid. can be difficult for small or older individuals to work as the rubber is quite hard to close for some. The lid is comfortable and safe to either sit or stand on, which stands to reason as thatโs one of the main reasons this cooler was invented.
Drain efficiency and speed. The fastest draining cooler at :40 seconds with no residual water.
Handles. Lipgripโข molded and DoubleHaulโข polycord handles which are tied with knots through eyelets. Caution: the rope handles are easy to replace, but could release if the knots come loose while the cooler is being carried.
Dimensions. 25.75โL x 16โW x 15.5โH
Weight. 23 lbs.
Extras. Owners can easily replace the T-Latches, handles, pins, and gasket, as well as choose from unspecified limited edition colors and a detachable hose fitting for the drain.
Warranty. 5 year limited warranty.
Cost. Approx $350.
Country of origin. From the manufacturer: โWe work with a number of manufacturing partners that are located in the US and abroad to produce our coolers. For competitive reasons, we do not disclose the locations of our manufacturing partners.โ
Pitmaster Club Member Reviews
I have a Yeti. Iโve used it to haul frozen chip steak from Philadelphia to N. Illinois on a hitch hauler over the highway in the middle of summer. I had family with me so we took two days. The meat was still frozen solid and there was still ice in the box. That was about 50 pounds of meat. Aside from the fact that it worked, I liked the ability to lock it to the hitch haul with โinteriorโ hooks and then lock the lid closed. Itโs sturdy. I can easily stand on it and have. On the downside, itโs heavy on its own, but packed full, you really need two people to move it. Itโs better as a set-in-place cooler โ like tied down in your boat or truck bed. Then use a lighter cooler to haul the cold stuff to the campfire or whatever. —Lmhfive, club member
Yeti hands down. Have used it to brine in, as a cambro, ice chest, step stool, flotation device, safe… You name it. Only negative is the weight. Never had one break and have abused several. Keeps ice twice as long as other coolers, and keeps food hot at least twice as hot. Have cooked briskets, put them in a preheated yeti, and taken a 7-hour trip. Food was still HOT when we got there! —texastweeter, club member
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Product Information:
Published On: 3/20/2018
Rick Browne is a renowned TV cooking show host, photojournalist, and author of 16 barbecue books. He was the creator, host, and executive producer of public television’s popular Barbecue America TV series, a cooking and travelogue highlighting the world’s outdoor culinary landscape. It has aired on more than 230 stations.
Browne has appeared on “Good Morning [...]
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty โbarkโ on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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