There are 31 flavors of cruising, of course. We replaced the failed standard 2.3cf 12v/120v fridge with a 3.1cf Norcold that fits but required enlarging the opening (it’s only 4 screws to remove the fridge). The freezer section is now big enough to hold three 2-inch silicone ice cube trays. The larger cubes last much longer than bag crushed ice. We have two 25qt RTIC coolers, one with full ice for additional meats and one with slush ice (or just melt water) for drinks, wine, cheese, bags of salad etc. that don’t need 40 degrees to stay safe. As marina bag ice melts, we add a tray of 2 inch cubes from the freezer to each as needed and replace it in the freezer. It will re-freeze in 4 hours. We still supplement with marina bag ice as needed, but much less is needed if you freeze your own ice. A bag at Publix is $1.99, so you could buy 450 10# bags of ice for the $900 cost of an Engle.
The coolers need no plug, are easy to lift, won’t wear out, are weather and rain proof, and can be stashed out of the way on the swim platform or on the dock or roof. Downside is we can’t have any frozen food, but somehow ice cream stores are at every cruising marina. When underway, we combine the house and engine batteries so all stay charged. A Victron monitor gives amps pulled out. We are very seldom over 5 days at anchor; we both like a long hot shower every 3 days and need a pumpout every 7-10 days.
Of course, this is not ‘extended cruising’ the way the Austins have worked it out with virtually no outside support for weeks or months on end. And there are still another 29 flavors to try in between!
Safe travels with an ice cold beer at the end of your journey!
John
