What is the Harvard University graduation exam imposing the development of "the ultimate BBQ smoker" that burns the best meat?

ByJonathan Reyes

In college graduation examinations you will have the opportunity to announce the culmination that you have learned over the four years, and the things to announce by the university and undergraduate are different. As a problem of such graduation production, we will make the best meat dish using the latest technology "Ultimate BBQ SmokerThe development ofHarvard University of Science and Engineering, And 16 students completed the device at the end of trial and error.

Harvard class cooks up the ultimate BBQ smoker - Metro - The Boston Globe
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What was chosen as the subject of the graduation exam of Harvard University of Science and Technology, how perfectBBQ brisketTo prepare the "ultimate BBQ smoker" to cook. "BBQ brisket" is a dish which is prepared by placing the cattle's shoulder roast meat cattle on a barbecue grill and smoking for hours at wood chips. It is not familiar in Japan, but "catamaran of meat" that my father is juicing in the garden on weekends with an American movie.

ByBecky McCray

This issue was proposed by Professor Kevin Kit Parker at Harvard University. If the BBQ brisket fails, the outside will burn to black and there will not be any lean inside and will overheat. So Parker adopted the development of a smoker that can cook a perfect BBQ brisket over and over and over easily in all its texture, taste and appearance. At first glance it seems that engineering technology cultivated at the university does not seem to be much related, but Mr. Parker is chemistry, heat transfer rate, material engineeringPrototyping· It is said that it is an accurate task to evaluate problem solving power.

For the creation of the assignment are luxury kitchen equipment manufacturersWilliams SonomaCooperate, team aprons, cooking utensils and large amounts of beef roses are offered. The team of 16 students who were tasked carried out computer simulation by "virtual brisket", tried producing 220 lbs (about 100 kg) of beef loose meat. Michel Maalouly, one of the students, said, "Sounds like a very fun task, but it was full of stress at the beginning when the assignment was given," and 16 students averaged weekly on a few months He said that 40 to 50 hours were planned to develop the BBQ smoker.

The students installed temperature probes and monitors inside the BBQ smokers and sometimes monitored what changes are occurring by heating the meat under the freezing cold. Ultimately they concluded that "controlling smoke under smoking, smoking over low temperature over time" is the secret to making a perfect BBQ brisket. By keeping the temperature of the meat for less than 120 degrees for a long time, the students can isolate the collagen contained in the meat enzyme to make the meat soft, gradually increase the temperature of the meat to 190 degrees over 15 hours We have completed the BBQ smoking machine to make it.


The following is the finished version of the BBQ smoker, which allows you to monitor the internal situation with a smartphone application with sensors. Ceramic material is adopted as a material, and the hourglass shape creates a cyclone air flow around the meat, realizing smoke circulation and efficient thermal conductivity. With this design, it is possible to eliminate the hot spot (overheating part) which heats the meat too much, solving the big problem of commercial BBQ smoker.


The judgment of acceptance or rejection of the graduation exam was made by the Kansas City · Barbeque Association judging. The BBQ brisket cooked in the finished product has a pink cut face called "smoke ring" when sliced, proved to be a "perfect BBQ brisket" with a good taste, with its meat soft but not tangled . Harvard University plans to apply for a patent on the design of a smoker, Patrick Connally, chief strategy officer of Williams Sonoma and his colleagues, also rated "the best BBQ brisket", this time the product model is Williams Sonoma It is planned to commercialize it.