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Smoothsmoke
05-06-2015, 10:59 AM
Per Harvard engineers...

https://www.bostonglobe.com/metro/2015/05/05/harvard-class-cooks-ultimate-bbq-smoker/0O4fLQ0rbt9qMGsllPoTjK/story.html

https://c.o0bg.com/rf/image_1920w/Boston/2011-2020/2015/05/06/BostonGlobe.com/Metro/Images/06harvardsmoker_graphic1-8326.jpg

5string
05-06-2015, 11:08 AM
Harvard has an engineering class?

LarryO1947
05-06-2015, 11:20 AM
Interesting!!!!

Dmakkk
05-06-2015, 11:25 AM
Interesting design...

SmittyJonz
05-06-2015, 11:27 AM
My UDS can consistently produce BadAzz Briskets. :mrgreen:

AlwaysSmokey
05-06-2015, 11:29 AM
Not my cup of tea,... looks like a bowling pin. :whistle:

But I'm sure the more techie brethren will like it and snatch one up. Don't forget a real brethren review once you can get your paws on one.

Big George's BBQ
05-06-2015, 11:30 AM
Looks interesting Wonder about how much will it cost

aawa
05-06-2015, 11:31 AM
Very interesting. It appears as if they are going by temperature for doneness according to the article. 17hrs to reach 190F internal temp.

I can imagine how the campus must of thought those people were nuts for hanging out by smoker in snow and cold weather, where on the BBQ Brethren we think it is perfectly normal.

Smoothsmoke
05-06-2015, 11:32 AM
You would not need a "refueling hatch" if it was designed correctly. :wink:

TheSmoke
05-06-2015, 11:37 AM
Sounds like a good excuse to eat a lot of brisket and get credits for it. They may be smarter than we think.

toymaster
05-06-2015, 11:44 AM
And all this can be yours for the low price of (wait for it) $10,000 :thumb:. How come they don't have any classes like this at my colleges :mad2:? They get sponsors, free equipment and free brisket??? I BBQ in the middle of winter too but I have to pay for my brisket! I wish I had 15 other people to help me when there was 3 feet of snow around my smoker last winter :mad:.

Sausage Warrior
05-06-2015, 12:02 PM
Would you really trust these elitist young pallets?

Ware
05-06-2015, 12:16 PM
So they achieved 'perfection' by cooking ~18 briskets... interesting.

gtr
05-06-2015, 12:55 PM
The fact that there's no bottle opener on it throws the rest of the design into question.

Hog1990
05-06-2015, 01:02 PM
The pallets in question were those of the VP's at Williams Sonoma. Not that they are BBQ experts, but they are more credible. Williams Sonoma is trying to purchase the design, while Harvard is getting a patent.

Fwismoker
05-06-2015, 01:09 PM
They lost me at refueling hatch.

b.m.
05-06-2015, 01:14 PM
Williams Sonoma is trying to purchase the design, while Harvard is getting a patent.

This.

So much wrong with this, I don't even know how to respond.

BM

Cast Iron Chef
05-06-2015, 01:20 PM
Why didn't they just build a UDS?

darkoozy
05-06-2015, 01:56 PM
Looks like a UDS and WSM knock off too me. Wasted research if you ask me...

aawa
05-06-2015, 02:05 PM
Looks like a UDS and WSM knock off too me. Wasted research if you ask me...

No such thing as wasted research if they got to cook 22 briskets. :p

darkoozy
05-06-2015, 02:07 PM
No such thing as wasted research if they got to cook 22 briskets. :p

Very true, but they should have asked us to sample them :)

Pitbull
05-06-2015, 02:26 PM
So the whiz kids turned R2D2 into a smoker. Brilliant....:clap2:

LongTong
05-06-2015, 02:32 PM
Looks interesting Wonder about how much will it cost

If Williams-Sonoma is selling it, I'm sure it will be North of BGEs...:laugh:

Jaman
05-06-2015, 03:04 PM
http://www.bostonglobe.com/metro/2015/05/05/harvard-class-cooks-ultimate-bbq-smoker/0O4fLQ0rbt9qMGsllPoTjK/story.html

...For months, this 16-person team had been designing and modeling and building the prototype for the ultimate barbecuecooker. The handcrafted Harvard smoker is their solution. Tested by countless computer simulations of virtual brisket smoking, nearly two dozen weekend smoking sessions often in snow or sub-zero temperatures and 220 pounds of meat, the smoker is a rigorous, data-driven tool for making a feast....

BIG ALAN
05-06-2015, 03:07 PM
Looks like they did not stray far from the BGE in shape and ceramic insulating construction. Doing it in Cambridge last winter assured the 100 year maximum snow factor so northern climes will benefit winter smokes. Harvard will get the patent, but it remains if they sell it outright, or license it for long-term incomehttp://cdncache-a.akamaihd.net/items/it/img/arrow-10x10.png (http://www.bbq-brethren.com/forum/#). Anybody know what Harvard is worth? I recall it is one of the richest universities in the world. SO...How much are Brethren willing to pay to have one? Remember, you can't cook lots of stuff in one of these, like the BGE. An XXL is 4K, so the Harvard Williams Sonoma will be more than my Klose. I think I'll keep my Klose Grill Chef. :wink:

blues_n_cues
05-06-2015, 03:11 PM
They lost me at refueling hatch.

they lost me @ Harvard & brisket.:roll:

Bludawg
05-06-2015, 03:28 PM
Redneck School of Engineering ----IF it Aint Broke Don't Fix it!!! More useful----- a beer fetchin wood splitting robot.

BBQ RULES FOR SUCCESS

"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender in the thickest part of the Flat, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.

gtr
05-06-2015, 03:35 PM
^^^with a flat head and no teeth, right?

wayne77
05-06-2015, 03:36 PM
Very neat and very cool. At the same time, having something that made Q perfect every time without effort would take some of the fun out of it for me. Don't get me wrong, I don't want to baby sit all day either, but it's nice knowing it came out the way it did because of the operator as much as the cooker.

jread23
05-06-2015, 03:40 PM
Anybody know what Harvard is worth?

Their endowment is over 36 billion.

Uncle JJ
05-06-2015, 04:15 PM
They could've saved some time by calling Bludawg and Paul Shirley.

AClarke44
05-06-2015, 04:23 PM
Smoothsmoke beat you to it

http://www.bbq-brethren.com/forum/showthread.php?t=209754

Ron_L
05-06-2015, 04:52 PM
Smoothsmoke beat you to it

http://www.bbq-brethren.com/forum/showthread.php?t=209754

Please use the report post button to notify the mod team of threads on the same subject so we can merge them if needed.

Happy Hapgood
05-06-2015, 05:40 PM
That's kinda like getting hot sauce from New York City.

bathmatt
05-06-2015, 09:57 PM
Harvard has an engineering class?

No they have physics, math...

Trailer Trash
05-06-2015, 10:15 PM
Okay, I see it. A bunch of college kids at a bar with nothing but a pen and a bar napkin. The first guy draws the body of waitress and to make extra credits the rest draw in the the needs arrows and definitions to call it a new smoken er smokER design. Those were good days. :)

Clay-b-que
05-06-2015, 10:20 PM
The fact that there's no bottle opener on it throws the rest of the design into question.

Brilliant!

AClarke44
05-06-2015, 10:27 PM
Please use the report post button to notify the mod team of threads on the same subject so we can merge them if needed.

Sorry Ron, I didn't know there was such a thing. Guess I'm still a newb even though it's been a year. :loco:

lankster35
05-06-2015, 10:37 PM
Wait until they put that on their resume.......

harleykids
05-06-2015, 11:22 PM
Should have had Aaron Franklin judge their brisket, side by side with his.
Then they might have actually learned something! :-)

martyleach
05-07-2015, 12:22 AM
So, I pay $275,000 for my kid to learn how to cook brisket...... I'd be a little pissed to say the least.

el Gato
05-07-2015, 12:40 AM
It funny to see a big green egg right beside it,

EG

5string
05-07-2015, 01:09 AM
So, I pay $275,000 for my kid to learn how to cook brisket...... I'd be a little pissed to say the least.

Should have sent them to Stanford Marty, closer and they would have actually learned usable engineering skills.

80DGY
05-07-2015, 07:39 AM
Sounds like a good excuse to eat a lot of brisket and get credits for it. They may be smarter than we think.

:heh:

The fact that there's no bottle opener on it throws the rest of the design into question.

:clap2:

northeast bbqer
05-07-2015, 08:00 AM
Would you really trust these elitist young pallets?

The palates of KCBS certified judges may carry more weight: From the Globe story linked earlier by another: "But how to measure success? Peyton Nesmith, the teaching fellow for the class, became certified as a judge for the Kansas City Barbeque Society, with Parker."

PorkFish
05-07-2015, 03:55 PM
It looks like they stole this guy's design for the "hour glass shape"

PorkFish
05-07-2015, 03:59 PM
HI, My name's Aaron and I will be your professor...

rookiedad
05-07-2015, 04:06 PM
someone should tell them, it's not the cooker that makes great briskets... it's the cook!!! :wink:

RevZiLLa
05-07-2015, 05:33 PM
I think their mama's cook for them

Sammy_Shuford
05-07-2015, 10:56 PM
Or so they claim!
http://www.bostonglobe.com/metro/2015/05/05/harvard-class-cooks-ultimate-bbq-smoker/0O4fLQ0rbt9qMGsllPoTjK/story.html

Bob C Cue
05-08-2015, 12:07 AM
I doubt that it's very good. Not a horseshoe to be found anywhere.

Smoking Aces
05-08-2015, 03:40 AM
I read the whole article. They made it seem like you can burn sticks in there

NickTheGreat
05-08-2015, 09:40 AM
Kinda a cool class. I would have taken it!

sbramm
05-09-2015, 08:57 AM
and the offspring appears, to me at least, to be a cross between a ceramic cooker and a UDS.

http://www.bostonglobe.com/metro/2015/05/05/harvard-class-cooks-ultimate-bbq-smoker/0O4fLQ0rbt9qMGsllPoTjK/story.html?event=event25

LarryO1947
05-09-2015, 09:43 AM
Interesting....