The struggle to find that perfect smoke flavor for your ribs or brisket might finally be over… if you’re willing to buy a prototype from Harvard engineering students.
This week, students taking their final exam set up on the lawn outside Harvard’s science and engineering buildings to test their final project, a smoker that makes perfect brisket.
Engineers wearing custom aprons, embroidered “Harvard BBQ” in red, fiddled with sensors that reported the temperature inside their 300-pound, hourglass-shaped smoker. Students, who had been sleeping in shifts for days, monitored their smartphones for minute-by-minute updates of the readings. Tiny computer-controlled fans clicked on and off to keep the heat inside the smoker steady.
The goal is to make smoking meat more of a science than an art form.
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