During Walsh’s research he found the new generation of water smokers. They are tall cylinders with the fire on the bottom, a grill on the top and a pan of water in the middle, which diffuses the heat, catches drips and adds moisture. Water smokers were fueled by charcoal, but now you can get gas and electric ones too. In the electric version, you put wood chips directly on an electric coil. In the gas version, you put the chips on heated lava rocks. This cuts down on any actual participation by the griller, but the food stills tastes pretty good.

Walsh also found a Maverick Remote Check, which has two temperature-sensing probes

The things Walsh found are all key qualities to making the outdoor barbecue much easier and tastier. The newer style grills make barbecuing go much faster and yet make the food taste better, and you can start the grill with a touch of the button now, instead of standing there throwing matches through a hole and running back incase the match somehow catches the lighter fluid.

It’s amazing what technology has come to today though; all I want to know is when is it going to stop? It seems like every time you go out and buy a computer the next day there’s a new computer that is better than the one you bought just the day before. A couple of years ago the movie “Back to the Future,” was a just a guess of what the world might look like in the year 2040 or so. It seems that each and everyday we’re getting closer to that world.

It’s amazing what technology has brought us to these days. The heat sensors that tell you how hot your meat is from a little screen on your belt are just nuts.

Some topics in this essay:
Remote Check, Robb Walsh, Way” Magazine, Barbecue Technology, little screen, it’s amazing technology, amazing technology, heat sensors, water smokers, it’s amazing, walsh found, tell it’s,