I don’t have a cooler yet. Last year I only did 15 or so during bow. During bow season I skin and quarter right away and have a dedicated fridge where I let the meat rest for 24-48 hours in a meat lug to let the rigor mortis subside. I will be away the evening of 10/4 and will be back late 10/5 this year for a salmon trip. As always, please call ahead. 845-417-7753.