Choosing a refrigerator - The Original Dry Bag Steak

It's become abundantly clear to my wife and me that the Drybag system works, and we WILL be ageing our beef on a pretty regular basis ?.

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However, my wife isn't thrilled with always giving up a whole shelf to accommodate my roasts that are being aged. So, it's time to get a second refrigerator.

Space is limited, and a standard full-size fridge wouldn't be my first choice. I've heard that the smaller dorm-size refrigerators do not hold a steady temperature and don’t have the best air circulation. (Is this true?) While I've read of some folks modifying the smaller refrigerators with muffin fans and remote thermometers, I'd prefer not to do that.

My question is, what should I be looking for when choosing a refrigerator? The smaller "dorm" 3.3 cubic foot one would be great for space and size, but as I mentioned, I've heard these are not good. Would an 11 cubic foot one be okay? Is there a certain compressor size or cubic foot rule of thumb I could go by?

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What should I be considering when choosing a fridge? I'd like to get the smallest refrigerator possible. Typically, I'd only be doing one sub primal at a time. Also, price is a consideration. I'd like to keep it under $500. So, a cheap, no-frills unit from the scratch and dent outlet would fit the bill nicely, but I am concerned if these smaller, lower-end units will be okay.

Any tips?

Jess Pryles is a full-fledged Hardcore Carnivore. She’s a live fire cook, author, meat specialist, and Meat Science grad student. She’s also a respected authority on Texas-style barbecue. Australian-born and raised, she now lives in Texas.

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