First timer, checking my fridge before I start

[Thea]

Hello, Thummper.
The reason we recommend a a regularly used modern frost free kitchen refrigerator located in a room temperature environment is that a decade+ experience has proven that smaller fridges cannot keep up with the humidity management. While dry aging, the meat is going to release 17-20% of it’s weight in water–for a standard 20 lb boneless ribeye, that’s about 4 lbs of water. How many cups is that? Fans will only move that moisture around, or worse, will not wick the moisture off the surface so that the meat is just sitting there in it’s own moisture. Sure, like wet aging, the enzymes are working away at the texture. The oxygen permeability of UMAi Dry® is allowing for some of the flavor to develop. But without the proper rate of moisture transmission (and removal from the environment), you can’t predict the bacterial environment.
If you opt to use your beverage cooler, remember to ensure the temp remains between 34-38F (1-4C), and let us know how it goes.