
This new Solo cooler just won summer — it chills everyone off with an A/C mist
Solo Stove, known for its smokeless fire pits, just announced its entry into the crowded cooler market with the new Solo Windchill 47 cooler.
So, what makes this new cooler stand out and will it be enough to make our list of the best coolers?
How about a built-in A/C unit and mister, which Solo Stove pitches as the "first cooler that actually cools you."
"We're thrilled to launch our first-ever cooler, an exciting new chapter that reflects our commitment to innovation and evolving with our consumers," CEO John Larson said in a press release.
The Windchill 47 features a 47-quart cooler that is "premium" foam-insulated and can be stocked with up to 65 cans. At 42 pounds, it's not light, but the cooler does come with wheels and a telescoping handle.
It also has a built-in bottle opener, and you can purchase a cup holder, a side table or extra battery accessories to hook onto the cooler.
Near the A/C controls are a USB-C and USB-A port for charging devices, which has a cover to protect it from the mist.
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The A/C unit is built into the lid with a heat exchanger, high-powered fan and a misting pump. Additionally, there is a vent hose stored under the lid, which attaches to the external vent and can be used to direct air flow.
There are two versions of the Windchill 47 to power all those electronics, one with a 10Ah battery and a model with a slightly larger 17Ah battery. Solo Stove claims the 10Ah size will get you three hours of "superior cooling" while the 17Ah battery will last longer at just over 4 hours.
Outside of the different-sized batteries, there are no differences between the two models. The 10Ah battery cooler will set you back $650 while the 17Ah model costs $700. The cooler comes in two colors: tan and green.
Unfortunately, the Windchill 47 won't ship in time for your Memorial Day cookout, but the rest of your summer should be set up when it ships on June 15.

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It's dedicated to preserving and sharing the culinary traditions of America's presidents, first ladies, and their families. Through exhibitions, TV appearances, keynote speeches, White House replica luncheons and dinners, recipes, and tastings, it explores how food and drink reflect cultural and historical moments. Marti and Stormy Mongiello serve as the leading chefs, and both are disabled veterans of 36 years combined military service. Media Contact:Master Chef Marti Mongiello, MBA, MA, MCFEThe United States Presidential Culinary Museum® The US Presidential Service Center®301 Cleveland Ave, Grover, NC 28073 and (704) 937-2940ceo@ Historic Recipe: Washington Family Syllabub From the Kitchen of President George and Martha Washington. Perfected by Executive Chef to the Washington's, Hercules Posey – who later ran away from being a slave. Ingredients:- 1 Quart of heavy cream - 1 Cup of white wine- 6 Tablespoons white sugar - 1 whole nutmeg (grated) or ground nutmeg- 2 Tablespoons of rose water (can be bought or made with hot water and rose petals)- Zest of 1/2 lemon- Sprig of Rosemary- Salt (a pinch) Instructions from the manuscripts given by Franics Parke Custis to Martha Washington: Scald the cream together with the nutmeg, cut in quarters. Remove from the fire and when cool, pour in a glass jar. Let stand overnight. Mix the white wine, rose water, sugar, and a pinch of salt. Pour the cream over this and lay in the rosemary and lemon peel. Let stand for five or six hours until the curds form. The modern method: Pour cream into a bowl and beat with a whisk or electric mixer until soft peaks appear. Add the sugar, lemon zest, salt, rose water, nutmeg and beat briefly. Pour in the wine (experiment with sweet or dry wines, etc.) and mix then put into glasses and place into the refrigerator overnight to separate into cool layers. Decorate with more lemon zest and the sprigs of Rosemary. All types of other decorations can be fantasized about and made as well as adding even more whipped cream on top with grated nutmeg. Traditionally served in Syllabub glasses to show off the distinct layers, this recipe was a favorite of all of the revolutionary founding families and frequently offered at elegant affairs at the White House, private first family estates, on Presidential yachts and rail cars, and at the Camp David Resort and Conference Center. A "Whipt Syllabub" of the era would include many different flavor ideas of lemon and strawberry and other ideas and also could be made with egg whites and heavy cream mixed with sugar and wine beaten to a froth. 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