Yeah, but you can leave it to sort it’s own shit out. There’s no hovering over it and checking every hour. Just - passive/active temperature control, filtered air supply and humidity control. Stick meat in, leave alone for a few weeks.
I’ll have to get a fridge with a glass door so I can watch it decompose. 
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There’s few of those in Las Vegas.
Our butcher has a much smaller one 
http://www.calnanbrothers.co.uk/watlington/about/dry-aged-beef
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'kin ell…is that from your local friendly butcher? 
For lunch? What time are you starting?
Starting the smoking?
The whole process
Yes, from him. I just got a lecture on internal temperature, he says all beef should be cooked to 73°c. 
I told him I would cook it to medium which will be low 60’s. This set him off- with a shop full- on a tirade about food poisoning and how all these “fancy chefs up London” get in a lot of trouble “coz they poison their customers.”
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I think it will take maybe 5 hrs at 80°, we will eat at 2:30-ish. I’ll start it at seven, which will give me enough time to cook it some more if necessary and rest it whilst I make gravy with smokey drippings.
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What a nobber.
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Loads of folk have stupid prejudices about the way meat is cooked…the wife of an old friend of mine, when she sees pink meat says “some bloke in Japan got a worm in his brain from eating undercooked meat like that”
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I wonder what they’d make of restaurants serving pork tartare. And yes, they do exist!
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Mettbrotchen in Bavaria is a raw pork pate spread on dark rye bread, it’s knockout.
I’ve heard of that, I seem to recall Helmut Kohl was a big fan
Lamb leg in 50 mins ago at 190, dropping to 160 after 15 minutes. Beech chips just went in.
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Nice but a bit hard on your teeth I find
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I did another lamb leg last weekend, it was ace!
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