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Harvard engineering students devise BBQ smoker

bostonglobe.com

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Re: Harvard engineering students devise BBQ smoker

#21

Post by mrcsparker »

QuercusMax wrote: post #15
crikli wrote: post #14

I wonder if they really used mesquite as their wood or if that was some artistic license on the author's part. If so it would be an interesting choice. Mesquite burns hot, produces a lot of smoke and can very easily impart a harsh bitter flavor. It's a tough wood to get right.

Mesquite is the traditional wood for Texas-style beef brisket. Pork and chicken may not be able to stand up to the stronger flavor of mesquite, but beef does well with it. Or at least that's what I've read. My smoking experience is very limited, but I've done a lot of reading.

Maybe in West Texas. Hickory and oak are more traditional for central Texas. Pecan and apple are good too. Mesquite is too bitter for me, but I grew up cooking with oak.

Re: Harvard engineering students devise BBQ smoker

#22

Post by scep12 »

hackuser wrote: post #19

Anyone hungry tonight? How about some delicious Boston-style BBQ? Harvard-style BBQ? Engineering student-style BBQ? Anyone? Harvard is one of the world's great educational institutions, but perhaps it's spreading the branding a little thin to apply it to BBQ made by engineering students. Now a BBQ smoker from Central TX A&M might be interesting.

What's the difference between Austin and Boston when it comes to cooking brisket? Given the ubiquity of information and the ease of travel, I wouldn't place such a premium on location. Some of the best BBQ I've ever had was in Brooklyn (and I didn't have to wait 2 hours for it).

Re: Harvard engineering students devise BBQ smoker

#23

Post by tracker1 »

hackuser wrote: post #19

Anyone hungry tonight? How about some delicious Boston-style BBQ? Harvard-style BBQ? Engineering student-style BBQ? Anyone? Harvard is one of the world's great educational institutions, but perhaps it's spreading the branding a little thin to apply it to BBQ made by engineering students. Now a BBQ smoker from Central TX A&M might be interesting.

While I agree with the sentiment.. I do think the resulting device is a better design than most home smokers I've seen... Though given the materials, and likely the weight... The cost will probably be relatively expensive for home use. Not to mention, too small for commercial use.

If they could build one that is about 6x the total size, but could handle 15x the amount of meat... that's something quite a few chains might be interested in. Not that I disapprove of what they've done at all... gives me a lot of ideas, but more like something I would make, and not necessarily buy.

Re: Harvard engineering students devise BBQ smoker

#26

Post by will_work4tears »

scep12 wrote: post #22
hackuser wrote: post #19

Anyone hungry tonight? How about some delicious Boston-style BBQ? Harvard-style BBQ? Engineering student-style BBQ? Anyone? Harvard is one of the world's great educational institutions, but perhaps it's spreading the branding a little thin to apply it to BBQ made by engineering students. Now a BBQ smoker from Central TX A&M might be interesting.

What's the difference between Austin and Boston when it comes to cooking brisket? Given the ubiquity of information and the ease of travel, I wouldn't place such a premium on location. Some of the best BBQ I've ever had was in Brooklyn (and I didn't have to wait 2 hours for it).

Experience and standards? It's like asking what's the difference between NY Style pizza in NY and NY style pizza in LA. Do you think they are the same? It's also like saying that TexMex in MN is the same as in TX or CA.

Anybody can open up an BBQ place in Anytown, USA, and it could be passable or even pretty good, but it'll not beat a moderately good place in a town known for BBQ. It's mostly because the low quality places get run out of town to those with exceptional BBQ, and maybe even thrive in places where BBQ joins are scarce. Making really good BBQ is an art, and takes many years of experience and practice, maybe even mentoring under a master. Some guy smoking a brisket following a recipe online isn't going to come near even low quality BBQ restaraunts. Not without a lot of experience, trial and error, and by that point they aren't even following the recipe any longer.

Re: Harvard engineering students devise BBQ smoker

#27

Post by parasubvert »

QuercusMax wrote: post #15
crikli wrote: post #14

I wonder if they really used mesquite as their wood or if that was some artistic license on the author's part. If so it would be an interesting choice. Mesquite burns hot, produces a lot of smoke and can very easily impart a harsh bitter flavor. It's a tough wood to get right.

Mesquite is the traditional wood for Texas-style beef brisket. Pork and chicken may not be able to stand up to the stronger flavor of mesquite, but beef does well with it. Or at least that's what I've read. My smoking experience is very limited, but I've done a lot of reading.

Mesquite is best for grilling due to its flavor and strength. You can smoke with it, but you really need to like Mesquite.

Oak and/or Hickory is usually what I've seen and used. I also like Pecan. (smoking briskets for about 5 years)

Re: Harvard engineering students devise BBQ smoker

#28

Post by jkestner »

hackuser wrote: post #19

Anyone hungry tonight? How about some delicious Boston-style BBQ? Harvard-style BBQ? Engineering student-style BBQ? Anyone? Harvard is one of the world's great educational institutions, but perhaps it's spreading the branding a little thin to apply it to BBQ made by engineering students. Now a BBQ smoker from Central TX A&M might be interesting.

You say "Boston-style BBQ", and I think of Redbones and shudder. I'll take a chance on the students' brisket.

Seems to be a popular We-put-a-chip-in-it subject: http://venturebeat.com/2015/03/14/at-sxsw-ge-shows-how-data-...

Re: Harvard engineering students devise BBQ smoker

#29

Post by parasubvert »

I think the article exaggerates the lack of accessibility in BBQ. There sure is a fair amount of BBQ-broscience but resources like AmazingRibs.com, Aaron Franklin's YouTube videos, and Virtual Weber Bullet all have great recipes, guides, and forums. The challenge is that BBQ is true regional American cuisine, with a lot of variation. This is similar to authentic Chinese or Indian food where there are significant differences among the regional flavors, techniques and ingredients. The cooking tools aren't overly dissimilar, or don't really need to be, as traditional pits are pretty impractical... but you have to know what flavors and textures you're looking for.

I own a Big Green Egg (ceramic Kamado-style oven) and a Weber Smokey Mountain (a vertical water smoker) and I have a hunch right away as to the improvement with this device.

The Egg is quite versatile in that you can do direct grilling along with indirect slow roasting, by use of a "plate setter". This is a large ceramic plate with legs that is very similar to what is used to fire plates in a kiln, though in this case it acts as a heat sink and shield between the meat and the fire.

The hourglass shape enables a better blockage of direct heat from the main cooking chamber. BGE plate setters have gaps on the sides that in the case of large briskets can burn the ends, leading to a form of traditional "burnt ends" unless you're diligent about dousing hotspots with a water gun and mopping/spritzing regularly.

This is partly why I prefer the Weber smokey mountain for brisket. That said, Kamados are very easy to use - dump your lump, light a couple paraffin cubes, and you're up in 20 minutes.

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