You can bring beer to a drinkable temperature in 2 minutes, this is a trick we use at piss-ups all the time. One of my ice chests is marked "Salty Water" so the unsuspecting don't use the ice in mixed drinks. I also use a wind up egg timer so the beer doesnt freeze, all my mates are used to the routine now!
Welcome... I attended the New Hampshire state BBQ championship this past summer and one of the vendors was a team called Aussom Aussie Australian BBQ out of Sydney... http://www.aussomaussie.com ... their ribs were simply amazing! Also had an opportunity to try their pulled pork which was also unbelievable.
Salt will melt ice quicker (thats how it works), thats why they use it to melt ice on roads. I've found the ice is mostly gone in 20 to 24hrs but the food is still frozen, if I'm fishing for a week or so, I replace the mix every day to keep everything frozen (this is also a good way to bring frozen food and creature comforts from home (like ice cream).
If you watch the video I demonstrate how to draw a simple graph which will let you control the temperature by varying the amount of ice from -32F (-18C) up.
I'll make a Doc out of the graph on the weekend for anyone who wants it.
I guess I'm the only sicko on the board, but what's the chances of smoked kangaroo ribs, butts, tail, etc.? Oh yeah...sorry...Welcome, glad you found us. Looking forward to seeing the videos, and remember we love pics of que.