[PICTURES] Future of BBQ

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.
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.
Related Posts
-
The Best RibEye Steak Ever
No Comments | Jul 26, 2015 -
How to start a barbecue without lighter fluid
No Comments | Apr 15, 2016 -
[VIDEO] Barbecue Chicken Legs
No Comments | Oct 25, 2015 -
Hot Meat
No Comments | Mar 29, 2016 -
The Silent Treatment
No Comments | Apr 4, 2016 -
[VIDEO] The Silent Grill Master
No Comments | Oct 15, 2015