[Sca-cooks] Better smoker design

[Betsy Marshall]

I think one of their assigned goals was 'repeatability'...ie consistent
results. 
Which falls more in the science category. So, I was actually surprised they
went with wood (rather than propane and wood chips, as that is a much more
consistent heat source), though the wood was likely an excellent test of
their monitor app.
YMMV, Pyro

-----Original Message-----
From: Sca-cooks
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at lists.ansteorra.org]
On Behalf Of steve montgomery
Sent: Thursday, May 07, 2015 10:29 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Better smoker design

Meh. Que is an art not a science.

Aeddie the not dead yet.

On Wed, May 6, 2015, 4:53 PM Johnna Holloway <johnnae at mac.com> wrote:

> Harvard Engineering students and their better smoker
>
>
>
http://www.eater.com/2015/5/6/8559331/harvard-students-ultimate-barbecue-smo
ker-engineering-class
>
> Johnnae
>
> Sent from my iPad
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