I'm going on a 2 week roadtrip to yellowstone and glacier. This is the longest trip I've gone on before, and want to maximize the amount of food prep I can do at home before heading out. I've been thinking about ways to do so, and think I've come up with a decent solution.

I'm not overly concerned with precooking vegetables or grain, but meat is a lot easier to prepare well at home. I intend to vacuum seal and sous vide off as much meat as will stay good, and then freeze it as cold as my freezer will go.

When it's time to go, I'll pack the cooler with the frozen meat packs, adding layers of sawdust in between. I got the idea from seeing how they used to store ice blocks before refrigeration, pic related. The biggest heat losses in coolers are from air gaps between food, and then through the lid, which I'm hoping to eliminate by packing it with sawdust. ~24 before I'll eat anything, I'll pull it out of the big cooler and defrost it in a smaller cooler, then toss it in a hot cast iron to get it warmed and seared.

Thoughts? Any idea how long I could keep the food at the bottom of the cooler <40 degrees? Open to any other solutions anons have.