I would totally buy
Usually 90 minutes. Then knife skills testing was 45 minutes afterwards.
Wow, that is insane. Some of those questions required a non trivial amount of writing
I’m in. Not a chef or welder, but I’ve been grilling / BBQing since the last century.
Want to engineer the automation of a pellet smoker with the full flavor of log split smoke.
I know computer boards tied to thermometers and fans offer some automation on traditional smokers, but I feel like a feeding ramp with logs behind a trap door of sorts, timed to roll a new split for the automated fan to manage, could really close some gaps.
Would likely be a monstrosity to hold enough logs for a brisket or butt, so I don’t know how commercially viable it would be, but I would buy one.
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That’s a cool idea. A Josper would be close, if you have infinite money.
Anyone who likes grilling/smoking/bbq, toss out ideas about what you’d like. Maybe we can do something with this.
Cabinet smokers/grills and gravity fed smokers do give good burn times rivaling pellet automation but the unfortunate piece for me is that they don’t give the same flavor or texture as a “stick burner”.
Charcoal doesn’t have the tannins and whatever else that raw (but seasoned) wood contains, which imparts flavor. They also usually incorporate water pans for temp control and this degrades the bark, arguably the most important part of key bbq meats.
I’m envisioning more of an offset style of smoker with an automated wood feeding system for a traditional Texas bbq flair and flavor.
The problem with current offsets is that you have to constantly manage the fire, adding a split every 45-60 minutes or so for the duration of the cook.
This can be fun for reverse searing a bone-in ribeye or even some babybacks for a few hours with friends and beer, but cumbersome with a brisket over 16-20 hours.
What do you think about this, but on a 45° angle metal chutes?
Fuck, we could build a combination wood chipper and grill.
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I think it could work, especially rotisserie style. I’ve seen fires built this way, as pictured. This would create a Santa Maria experience, which would certainly work. It would be icing on the cake if it could be rigged to roll a log in to a firebox for further control, but open pit style is certainly traditional.
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I just happen to have extensive experience with these too.
Heres the model (stock photo) I currently end up doing stuff to cuz river rock and various other non wood objects do occasionally make their way in. 
It is a very hungry beast.
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It’s bodies. We all know it.
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It was almost mine once! A bad day with a chipper can be the last one ever!
Gotta find the limits to know where they are though.
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This brings back memories of my college Advanced Foods class. #goodtimes
In this weeks episode of Crimes Against the Culinary Arts I present…
Chicken Fried Bacon.
Sorry, not sorry. This shit was amazing!
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Put some cheese on top, dip it in Ranch dressing and drive yourself straight to the ER. #TicketToTripleBypass lol
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Well… I didn’t put any cheese on it but… ranch may have been involved 
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To make up for the chicken fried bacon.
@QuadQueen there really is lettuce under there… and cucumbers, avocado, tomato, sunflower seeds, aged white cheddar, smoked turkey and rice chex. (Spinach was a no-go at the store today. Too wilted, too expensive.)
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Mixed success on this one.
Alaskan cod, with a short salt and sugar cure, then rinsed. Topped with lemon slices and braised over a mix of squash, cherry tomatoes, garlic, shallots, thyme.
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I can definitely get behind a good “Cereal Salad”. Lol.
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I’ve never given an actual name to this salad but from here on out it’s going to be called " cereal salad"
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