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Cancel All BBQ Competitions! Harvard Engineers Have It All Solved
Posted on 5/6/15 at 12:28 pm
Posted on 5/6/15 at 12:28 pm
quote:
He thought science and smart engineering could turn the art of barbecue from something that skilled practitioners do with secretive, homespun rigs to something more accessible. So for his engineering design class back in the confines of Harvard Yard, he assigned a team of novices one of the toughest problems in the field: build a foolproof smoker that can repeatedly produce the perfect brisket, to be judged on texture, taste, and appearance.
LINK
This post was edited on 5/6/15 at 12:29 pm
8
Posted on 5/6/15 at 12:30 pm to Stadium Rat
really smart people are awesome
Posted on 5/6/15 at 1:03 pm to Stadium Rat
I'm sure it'll be a bazillion damn dollars... 
Posted on 5/6/15 at 1:31 pm to Stadium Rat
It's R2D2 for brisket.
Posted on 5/6/15 at 1:32 pm to Stadium Rat
It's basically an BGE with an hourglass shape and a temp controller. What's the big deal?
I am sure the price point would be the same as BGE or Primo.
I am sure the price point would be the same as BGE or Primo.
Posted on 5/6/15 at 2:09 pm to Stadium Rat
Brisket =/= Pork therefore Brisket =/= BBQ.
Go home Harvard.
Go home Harvard.
Posted on 5/6/15 at 2:11 pm to Stadium Rat
Williams Sonoma will charge an arm and a leg for this.
Posted on 5/6/15 at 3:02 pm to Aubie Spr96
quote:
Williams Sonoma will charge an arm and a leg for this.
W/S plus the Harvard brand...it will cost $10K.
Agree that it's only a slight modification of a kamado. Not exactly revolutionary; plenty of people use a monitored temp that wirelessly connects to a cell phone. I read the article, did I miss some finer point?
Posted on 5/6/15 at 5:29 pm to hungryone
I find that most egg heads can't cook worth a shite.
Posted on 5/6/15 at 5:43 pm to OTIS2
You can stand around that overgrown hot water heater while it burns your chicken. Talk about Big Bang Theory, Planetary Eclipses, and how boiling crawfish is next..
Posted on 5/6/15 at 5:43 pm to Stadium Rat
the taste testers sure had it hard
Posted on 5/6/15 at 5:53 pm to Stadium Rat
220 pounds of brisket is not a lot.....at all
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