45 Dry Aged Rib Loin - Dry Aged Ribeye Steaks
Learn how to dry age a steak to perfection with Pro Smoker’s Reserve 50 Dry Aging Cabinet. We’ll guide you through the 45-day process of dry-aging ...
Home Smokers and Agers
- High Grade Stainless Steel (Exterior/Interior)
- Wifi/Bluetooth Enabled
- Temp Range 80° - 300° F
- 304 Grade Stainless Steel (Exterior/Interior)
- Wifi/Bluetooth Enabled
- Fuel Door for Maximum Heat Retention
- Made in the USA
- Temp Range 80° - 300° F
- Interior light
- 304 Stainless Steel Interior
- Compatible with Charcuterie & Primal Cuts
- Bacteria Defense UV Lighting
- Compressor Cooling System
- LED Lit Interior
- Locking Mechanism
All the latest
Featured blog posts
Smoked Venison Chili
When the temperature drops, nothing hits the spot like a bowl of Smoked Venison Chili. Made with PS Seasoning's Ten-Point Venison Chili Mix, this r...
Dry Aged Elk Loin
Learn how to make tender, flavorful dry-aged elk loin using PS Seasoning's Wild Game blend for a perfectly seasoned finish. After 14 days of dry-ag...
Jalapeno Cheddar Summer Sausage
Learn how to make delicious jalapeño cheddar summer sausage using your Pro Smoker vertical electric smoker and PS Seasoning's No. 391 Jalapeño Summ...