MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 10-28-2019, 08:55 AM   #1
OferL
is One Chatty Farker

 
OferL's Avatar
 
Join Date: 06-30-16
Location: Israel
Default Interesting take on kamado joe

"How a Harvard class project changed barbecue"

https://www.engadget.com/2019/10/25/...cinder-grills/
OferL is offline   Reply With Quote


Thanks from:--->


Old 10-28-2019, 09:33 AM   #2
Mike Twangzer
is one Smokin' Farker
 
Join Date: 06-20-14
Location: Moorpark Californis
Default

ineresting read thanks. But their Projoe with the insert is $3700 ???? Anyone spring for one ?
Mike Twangzer is offline   Reply With Quote


Old 10-28-2019, 10:23 AM   #3
SmoothBoarBBQ
is One Chatty Farker
 
Join Date: 02-25-17
Location: Jacksonville, NC
Default

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
SmoothBoarBBQ is offline   Reply With Quote


Thanks from:--->
Old 10-28-2019, 09:06 PM   #4
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Default

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

SmokinAussie is offline   Reply With Quote


Old 10-28-2019, 09:45 PM   #5
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

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~

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
thirdeye is online now   Reply With Quote


Thanks from: --->
Old 10-28-2019, 10:53 PM   #6
BGEChicago
On the road to being a farker

 
BGEChicago's Avatar
 
Join Date: 08-11-19
Location: Chicago,IL
Name/Nickname : Greg
Default

Quote:
Originally Posted by thirdeye View Post
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
__________________
Greg
XL BGE, Mini BGE, Webber 26", 17" Blackstone, FB200

Elmhurst, IL
BGEChicago is online now   Reply With Quote


Thanks from:--->
Old 10-28-2019, 11:29 PM   #7
Swine Spectator
is One Chatty Farker

 
Swine Spectator's Avatar
 
Join Date: 06-04-12
Location: Northern Virginia
Name/Nickname : David
Default

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!
Swine Spectator is offline   Reply With Quote


Thanks from:--->
Old 10-29-2019, 04:51 AM   #8
OferL
is One Chatty Farker

 
OferL's Avatar
 
Join Date: 06-30-16
Location: Israel
Default

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.
OferL is offline   Reply With Quote


Old 10-29-2019, 05:50 AM   #9
Dofamine
Got rid of the matchlight.
 
Dofamine's Avatar
 
Join Date: 10-28-19
Location: Kansas city, Missouri
Name/Nickname : Dio
Default

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.
Dofamine is offline   Reply With Quote


Old 10-29-2019, 03:20 PM   #10
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Name/Nickname : George
Default

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
Big George's BBQ is online now   Reply With Quote


Old 11-16-2019, 03:08 PM   #11
rickatwoodme
Found some matches.

 
rickatwoodme's Avatar
 
Join Date: 09-29-19
Location: Los Angeles, CA
Name/Nickname : Smoky Bark~Bark BBQ
Default

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
rickatwoodme is offline   Reply With Quote


Old 11-17-2019, 10:12 AM   #12
m-fine
is Blowin Smoke!
 
m-fine's Avatar
 
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
Default

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]
m-fine is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:42 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts