Wow that thing is beautiful! You did an awesome job. Was it hard to make it air tight?

CelticBomber wrote:

Also an option, it is very simple to plug a PID controller into a refridgerator, then you can set the temp ranges to whatever you want year round. Pop in one of those spiffy humidty machines and you're cooking with gas. So to speak.

I run these pid controllers on my dough retarders and proofers for my sourdough breads. They're not spendy but they work great. One of those in a used fridge is way cheaper than buying the actual cabinets.

https://www.amazon.com/Inkbird-Temperature-Controller-Controlling-Fermentation/dp/B07PVBG8K1/ref=sr_1_12_sspa?keywords=pid+controller&qid=1561562238&s=gateway&sr=8-12-spons&psc=1 

USNGunner wrote:

Check around and you might be able to find an old gun cabinet. I've seen them for sale in my area for around 20 - 50 bucks. I found an old one someone was throwing away and turned it into a humidor. It took about a week to build. Boxes in the bottom and display on the top.

https://imgur.com/5yTV057 

AKDAVE wrote:

This could be problematic when trying to maintain humidity as the refrigerator will have a tendency to remove the moisture from the air.

Thunder.Gerbil wrote:

I have a couple of friends that hate cigars but when they come over they like to open the door and smell the inside, lol.

AKDAVE wrote:

Maybe, my stand up freezers I run at higher temps have exactly the opposite problem. I have to dry them out periodically.

USNGunner wrote:

Proofing bread and storing cigars are two entirely different things - you're at a higher temperature and the dough has more water in it than a cigar. Also, some stand up freezers just have coils in the cooled space, unlike refrigerators, they aren't using an evap and a fan in a separate compartment. That fan and evap setup are going to dehumidify the air when the compressor runs, this condensate is then drained to a pan under the refrigerator to evaporate naturally.

Now, if you want to use a stand up freezer that is totally sealed, that will hold humidity quite well. As will an old refrigerator where there is no fan, just a cooling grid around the ice box area. But a modern refrigerator will not.

Thunder.Gerbil wrote:

Got you. My dough retarder runs at 50f, the bread goes 18 hours before I bake it off. I did not think about the fan issue. You're right, my freezer does not have that. 🤦

USNGunner wrote:

no worries - and I misunderstood what you meant by higher temp. I thought you meant higher temp than cigar storage (60F is fine for that) rather than higher than freezer temps.

People like to convert thermoelectric wine coolers for that very reason. Just plug the drain hole, set the temp and you're done.

Thunder.Gerbil wrote:

Nothing to see here - move along.

steve02 wrote:

Perhaps for you.
Many of us enjoy it. Especially what AKDave has created. And the general interaction.

Most of us simply choose to quietly close a thread if we're not interested in what it contains.
But you felt a need to proclaim your disinterest to the rest of us.
And put it on display. In a particularly dismissive and condescending way as well.

Hmmm, says more about you than it does us... :-k

izonfire wrote:

Don’t get your panties in a wad.

steve02 wrote:

Alas, you have no idea what I meant - it was a clue to CelticBomber to watch his ass. So, since you spoiled it, incoming - I’ll leave it at that.

steve02 wrote: