http://www.wired.com/2015/07/high-tech-bbq/

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"We gave them 220 pounds of brisket during a world brisket shortage, which I think we contributed to," says Pat Connolly, executive vice president and chief strategy and business development officer at Williams-Sonoma.

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LOL @ thinking 15 briskets affected anything.

I do appreciate new tech in the BBQ world and I'm interested to see how this pans out thought I'm sure it will ruffle many feathers, just like the ceramic grills do (or used to).

I would like to see something similar to that -- where the top and bottom are totally separate. You can clean out the bottom and then light a fire without messing with the top. To me, that's the flaw in the ceramic cookers, at least for smoking.

In my cheap ceramic-type smoker, I create a charcoal ring in the bottom by placing a brick and making the charcoal into a semi-circle around the brick. I put lit charcoal into the "start" and it gradually burns charcoal around the circle. Typically it's only burned a third of the way around the circle for my relatively short cooks of 4-6 hours. Easier to control the temp with this method.

They sell aftermarket air blowers that will regulate the temp. That's the number one difficulty that requires tweaking for me. Monitoring the temp and trying to keep it constant. It seems like it's always moving up or down depending on what the last setting was.

Harvard: Taking the fun out of barbecue since 2015.

I'm picturing Ben Affleck walking into the restaurant along with his buddies and saying, "...so this is a Hahvad Bah-B-Q..."

So they make some over engineered shape to hold fire and meat and throw a diy fan controller on there. Fan controllers have been around awhile - I can lock in whatever temp I want to on my smoker and it'll stay that way for 10-12 hours. Not buying this as anything more than a cool science project.

I think the next big thing for BBQ science might be humidity control - like with an ultrasonic mister injecting humid air into the pit or something. Too much humidity and you get no crust, not enough and you end up with dry meat. Using different fuels (charcoal/lump/wood chunks, etc.) results in different humidity levels at the same level of ambient air humidity.

So when the three come up with a viable commercial product, are they gonna get sued by the rest of the class?

The pictures of their "perfect" result are hilarious

Looks like a ceramic grill with a cyber q controller.

Id be seriously surprised if they out cooked a ceramic style grill. It's still super cool. Never ever ever ever **** on someone trying to do something better. This is america. We're the only people we have to outdo...for now. That idea is dying though.

http://texags.com/forums/34/topics/2622833/replies/42942536#42942536

That really isn't a very good looking brisket... The vessel shape makes sense, though.

They would probably feint if they saw what I cooked on. But I have the art part down.

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http://texags.com/forums/34/topics/2622833/replies/42942536#42942536

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Nice smoke ring......what did they do, cook that in a crock pot?

The design of that "smoker" is going to steam more than smoke.

That thing looks expensive to manufacture.