CELR-12 Cooler Module - a home dry aging locker for steak, charcuterie and more

The CELR-12 is designed to work in most coolers, so if you have one already you should check its performance with our simulator. If you don’t have a cooler, we like a well insulated 45qt cooler like a Yeti or RTIC UT. This class of cooler offers an excellent balance of space, performance, and value.Often, yes. Performance comes down to four things: your target temperature, the ambient temperature, the size of the space, and how well it’s insulated. Small, well insulated fridges, wine coolers and sealed cabinets generally work well. Large refrigerators and full-size freezers push past what the CELR-12 is built for - the smaller the temperature change you’re asking for, the bigger the space can be. You may also need to drill an access hole for the tether.Temperature is automatic; humidity is not. The CELR-12 monitors humidity and you manage it with the configurable moisture pan. In a 45qt cooler it typically holds between 75% and 85% relative humidity, and charcuterie generally wants at least 65%. To run drier, lower your temperature setting and empty the drip tank regularly.For full cooling performance, keep the ambient temperature at or below about 85°F with a well insulated 45qt cooler. Hotter than that - an uninsulated garage in summer, for instance - and you’ll lose some of the low end of the range. The warmer zones are far less sensitive to ambient temperature.That depends on your cooler, not the machine. In a 45qt you can hang several cuts of charcuterie, or stack roughly three briskets for hot holding. Charcuterie has been run successfully in coolers as large as 105qt, though the extremes of the temperature range get harder to reach as the space grows.Not right now, but we are working on it and will be very soon. To be notified as soon as shipping opens in your country, email marshall@tablesmith.us specifying the country you live in. This helps us know which countries we should be working on.