I use the Coleman 5 day coolers as well. I also line it with a heavy towel, and put another heavy towel over everything. Food will stay HOT for many hours in one of these! When I cook on site, which is 95% of the time, I put the foiled butts and briskets in one to hold for pulling/slicing. If you get alot of hot meat in one of these, it actually keeps cooking! Cambros are good because they are approved by most health depts while these are not. But, if you are not specifically licensed to transport hot/cold foods, it doesn't matter. The "redneck cambro" works just as well IMHO!