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Barbecue Technology

            
             The article "Grilling and Smoking the New-Fashioned Way" in On Magazine was about a guy looking to find a better way to barbecue. The man was Robb Walsh and he traveled far and wide to find the best technology in the modern day to make better barbecue. He found new ways to grill and compared them to the old fashion way of grilling. .
             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 on heatproof wire, that lead into the meat. It allows you to close the lid and plug the wires into a transmitter that sits on the outside of the barbecue and beams the internal temperature to a remote that you can wear on your belt and keep by your side. It tells you the temperature of your meat so you don't have to check on the meat every two minutes. .
             He found out that the best buy for a top of the line gas grill is a model 36D ARN-E. It comes with an electronic ignition system that runs on 110 volts and tree 25,000 BTU burners across the grill area, firing propane or hooked up to your home's natural gas line. A built in true flame 15,000 BTU burner on the top heats radiant ceramic elements for the rotisserie, and a separate 5,000 BTU heater is devoted to the drawer that keeps wood chops smoldering. A grease management system diverts juices into U-shaped grill elements that channel the liquid into a removable drawer.
            
            
            
            


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