Interesting take on kamado joe

OferL · 10-28-2019, 08:55 AM

"How a Harvard class project changed barbecue"

https://www.engadget.com/2019/10/25/...cinder-grills/

Mike Twangzer · 10-28-2019, 09:33 AM

ineresting read thanks. But their Projoe with the insert is $3700 ???? Anyone spring for one ?

SmoothBoarBBQ · 10-28-2019, 10:23 AM

I do love seeing innovation and that's very impressive that Kamado Joe chose to acquire this new setup. Truth be told I'm pretty skeptical of it actually having any noticeable effect on the meat. I think on something like a kettle where you have more of a draft this might actually be a solid concept. I'm just not sure how on something like a kamado, where the draft is almost non-existent, how this would really make any noticeable difference.

Either way cool concept and thanks for posting.

SmokinAussie · 10-28-2019, 09:06 PM

Some of your rich fellas need to stump up for this so that the price can come down!

thirdeye · 10-28-2019, 09:45 PM

Jeez, I cook at sub 0° all the time, and often with an analog Guru for over-nighters, and I have diagrams and all.... but I don't have a research team or 1.5M in venture capital.

Oh well, easy come easy go.

BGEChicago · 10-28-2019, 10:53 PM

Quote:

Originally Posted by thirdeye

Jeez, I cook at sub 0° all the time, and often with an analog Guru for over-nighters, and I have diagrams and all.... but I don't have a research team or 1.5M in venture capital.

Oh well, easy come easy go.

Your quite the comedian! I had to laugh.... I too have a BGE, I cooked last winter when it was -40F actual temp not wind chill .. no problems, did a brisket. I usually smoke them at 350 but when it was that cold I amped it to 415 and saw no noticeable difference other than me freezing my ass off to retrieve it. I know were a minority here but in the cold a kamado really pays off.

Thanks,
Greg

Swine Spectator · 10-28-2019, 11:29 PM

I laughed at "one-degree precision". Whatever Harvard dude.

OferL · 10-29-2019, 04:51 AM

thirdeye I really dig that drawing. We should schedule a meeting with a VC I know to raise some capital and start running with this awkward cave man drawings startup. 1.5M is not a problem. I'd aim for 10M. Easy.

Dofamine · 10-29-2019, 05:50 AM

It's Harward, ok. Harward is Harward and there's nothing more to say, imo.

Researches that improves cooking art always makes me happy and excited, though.
Joyful topic.

Big George's BBQ · 10-29-2019, 03:20 PM

I use my Egg in any weather but rain and that is because I dont have a cover to keep me dry As long as I can light the grill I am good to go

rickatwoodme · 11-16-2019, 03:08 PM

When I first started getting serious with all this, a Kamado Joe Big Joe was the first big splurge... its a great grill, but I don't find it a good smoker; just not enough air flow IMHO; I'm really curious how and if this helps.. its a lot of $$ though thats for sure.

m-fine · 11-17-2019, 10:12 AM

Harvard is not exactly known as a top engineering school, nor are they or Boston known for BBQ.

I have a ceramic Kamado and a HeaterMeeter that already does almost everything their product does and more. OK, they have better air circulation within the cook chamber? I can solve that with a small $2 fan.

The big problem with a kamado that they didn’t solve is it doesn’t have the same flavor you get from a stick burner. I bought my Kamado to use in the winter and for unattended cooks, and it is great for that, but it is a compromise in flavor. If you want an engineering project to change BBQ, fix that!

10-28-2019, 08:55 AM	#1
OferL is One Chatty Farker Join Date: 06-30-16 Location: Israel	Interesting take on kamado joe "How a Harvard class project changed barbecue" https://www.engadget.com/2019/10/25/...cinder-grills/

10-28-2019, 10:23 AM	#3
SmoothBoarBBQ is One Chatty Farker Join Date: 02-25-17 Location: Jacksonville, NC	I do love seeing innovation and that's very impressive that Kamado Joe chose to acquire this new setup. Truth be told I'm pretty skeptical of it actually having any noticeable effect on the meat. I think on something like a kettle where you have more of a draft this might actually be a solid concept. I'm just not sure how on something like a kamado, where the draft is almost non-existent, how this would really make any noticeable difference. Either way cool concept and thanks for posting. __________________ Spicewine Ironworks Large Model , Gorilla Fabrications Wood/Propane Hog style smoker

10-28-2019, 09:06 PM	#4
SmokinAussie Quintessential Chatty Farker Join Date: 10-19-09 Location: Melbourne, VIC	Some of your rich fellas need to stump up for this so that the price can come down! __________________ Still Smokin'

10-28-2019, 09:45 PM	#5
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Jeez, I cook at sub 0° all the time, and often with an analog Guru for over-nighters, and I have diagrams and all.... but I don't have a research team or 1.5M in venture capital. Oh well, easy come easy go. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

10-28-2019, 11:29 PM	#7
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: Northern Virginia Name/Nickname : David	I laughed at "one-degree precision". Whatever Harvard dude. __________________ Shirley 24" x 60", 26" OTG, 22" WSM, SJG, "Fiskstone" charcoal griddle (R.I.P. Dave) (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

10-28-2019, 09:33 AM	#2
Mike Twangzer is one Smokin' Farker Join Date: 06-20-14 Location: Moorpark Californis	ineresting read thanks. But their Projoe with the insert is $3700 ???? Anyone spring for one ?

10-29-2019, 04:51 AM	#8
OferL is One Chatty Farker Join Date: 06-30-16 Location: Israel	thirdeye I really dig that drawing. We should schedule a meeting with a VC I know to raise some capital and start running with this awkward cave man drawings startup. 1.5M is not a problem. I'd aim for 10M. Easy.

10-29-2019, 05:50 AM	#9
Dofamine Got rid of the matchlight. Join Date: 10-28-19 Location: Kansas city, Missouri Name/Nickname : Dio	It's Harward, ok. Harward is Harward and there's nothing more to say, imo. Researches that improves cooking art always makes me happy and excited, though. Joyful topic.

10-29-2019, 03:20 PM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Name/Nickname : George	I use my Egg in any weather but rain and that is because I dont have a cover to keep me dry As long as I can light the grill I am good to go __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-16-2019, 03:08 PM	#11
rickatwoodme Found some matches. Join Date: 09-29-19 Location: Los Angeles, CA Name/Nickname : Smoky Bark~Bark BBQ	When I first started getting serious with all this, a Kamado Joe Big Joe was the first big splurge... its a great grill, but I don't find it a good smoker; just not enough air flow IMHO; I'm really curious how and if this helps.. its a lot of $$ though thats for sure. __________________ Backyard ‘Q in Southern California. Yoder YS640s, Kamado Joe Big Joe II, Hunsaker Drum. CBBQA. KCBS. IG: @smokybarkbarkbbq

11-17-2019, 10:12 AM	#12
m-fine is Blowin Smoke! Join Date: 04-25-16 Location: Rochester/Finger Lakes NY	Harvard is not exactly known as a top engineering school, nor are they or Boston known for BBQ. I have a ceramic Kamado and a HeaterMeeter that already does almost everything their product does and more. OK, they have better air circulation within the cook chamber? I can solve that with a small $2 fan. The big problem with a kamado that they didn’t solve is it doesn’t have the same flavor you get from a stick burner. I bought my Kamado to use in the winter and for unattended cooks, and it is great for that, but it is a compromise in flavor. If you want an engineering project to change BBQ, fix that! __________________ [Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]