I have a Coleman extreme 100 qt and a 150 qt. The trick in keeping ice from melting is to put cold contents into a cold cooler. When I go to SC to hunt hogs my cooler sits in the walk in cooler with the lid open from the day I arrive to the day I leave. The meat hangs in the walk-in for 2 or three days and is quartered when we leave. We put about 3 inches of ice on the bottom of the cold chests, then the meat, usually two hogs, then fill the rest of the space with ice and close the lid. When I get to the butcher shop about 13 hours later there probably isn't more than a cup of water in the ice chest. When I killed my Bison in MO the animal was gutted immediately and hung in a walk-in for two days, then butchered and vacume packed and quick frozen. The coolers sat in the walk in freezer from the time the animals went into the walk-in cooler until the butchered and frozen meat was put into the cooler. It is a long drive, about 17 hours with food and fuel stop. When I got home it was as though the meat had just been put in the cooler. The Coleman extreme does all I will ever ask of an ice chest.
When you are up to your butt in alligators, it is hard to remember your intent was to drain the swamp. Stay focused!