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[PICTURES] Future of BBQ

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Harvard engineering students devise ultimate BBQ smoker

The College students sit for a 15 hour long exam question: How To Make A Perfect Brisket

Their device has a few interesting features, in addition to its hourglass figure. It generates turbulence around the meat, so smoke is constantly bombarding it, a process that may impart more flavour. It can be controlled at a distance with the phone app, which will also send updates throughout the smoking process to salivating friends. And it has attracted interest from companies looking to get into the smoker business.

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The Harvard Smoker maintains both a constant flow of smoke to the meat, and a consistent, low temperature, staying  below 120 degrees Fahrenheit at first in order to tenderize the brisket, and then heating up to 190 degrees Fahrenheit over a 15-hour period, according to The Boston Globe. The 16 students who worked on the project range from bioengineers to environmental engineers, but according to Parker, the class teaches them all principles of heat transfer, materials science, chemistry, and prototyping.

Full Story HERE and HERE.

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