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How a Harvard class project changed barbecue

Tony_T
Tony_T Posts: 303
edited October 2019 in EggHead Forum
How a Harvard class project changed barbecue

Using computer-based models to make cooking more efficient.

"A hundred inches of snow that winter, it was really quite terrible."

There are several factors to overcome when trying to cook a 14-pound slab of brisket during the winter. Not only do you have to contend with freezing temperatures but you also have to keep your grill or smoker from getting too wet with moisture from the snow. On top of that, you have to keep the fire going for several hours, or you've just wasted a pricey cut of beef.

Desora co-founder and CTO, Yinka Ogunbiyi, knows first-hand the challenges of "low-and-slow" barbecue in the dead of winter. Along with CEO, Michel Maalouly, Ogunbiyi spent hours in the cold every weekend attempting to perfect a grill design as part of an engineering course at Harvard in 2015. The goal was to outperform what many consider to be the pinnacle of backyard grilling and smoking machinery: The Big Green Egg.

More: https://www.engadget.com/2019/10/25/harvard-barbecue-desora-kamado-joe-cinder-grills/

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Comments

  • unoriginalusername
    unoriginalusername Posts: 1,146
    I now have two of these SloRollers... it’s legit 
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  • Botch
    Botch Posts: 17,351
    Interesting read, and that looked like a fun Senior Design project!  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • MNEggerandStuff
    MNEggerandStuff Posts: 239
    unoriginalusername said:
    I now have two of these SloRollers... it’s legit 
    When you say legit., What do you see it changes in regards to your daily cooks?
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited October 2019
    MNEggerandStuff said:
    unoriginalusername said:
    I now have two of these SloRollers... it’s legit 
    When you say legit., What do you see it changes in regards to your daily cooks?
    More even heat distribution and more air movement which contributes significantly to better bark and crisper chicken skin using the same method/recipe as my bge
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    MNEggerandStuff said:
    unoriginalusername said:
    I now have two of these SloRollers... it’s legit 
    When you say legit., What do you see it changes in regards to your daily cooks?
    The biggest thing is useable space on an 18” grill vs the platesetter or even vs the CGS woo and half moon rig I have. 

    The SloRoller goes edge to edge and directs heat up and to the centre before pushing it out to the sides. 

    Practically speaking when I cook more than one spatchcock chicken, ribs or brisket it means no burnt tips that previously could be exposed to direct heat 
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  • HeavyG
    HeavyG Posts: 10,380
    Interesting article, thanks for the link.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Hans61
    Hans61 Posts: 3,901
    I saw a video on this on YouTube I’m intrigued by the more even heat distribution especially for pizza cooks b/c in my xl there’s a pretty big hot spot near the back right. 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Hans61 said:
    I saw a video on this on YouTube I’m intrigued by the more even heat distribution especially for pizza cooks b/c in my xl there’s a pretty big hot spot near the back right. 
    I’ve run a half basket and got even temps around the grid which is pretty amazing...

    that being said it’s Teflon and can’t go about 600 so pizza might be out 
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