Mad Scientist BBQ Blind Taste Test
Вставка
- Опубліковано 16 лип 2024
- 🥩 Jeremy Yoder aka Mad Scientist BBQ, is back at FirstBuild to help co-create the world's first countertop-worthy indoor smoker, the Arden.
🥩 In his last visit, Jeremy praised the meat he taste-tested but also provided our engineering team with some pitmaster feedback.
🥩 Since then, FirstBuild's engineering team has put together a series of smoking experiments designed to fine-tune Arden. Today, we find out just how close we've come to creating mouthwatering real-wood smoked flavor in the comfort of your kitchen.
Indoor Smoker:
www.geappliances.com/applianc...
Kona Premium BBQ Wood Pellets:
firstbuild.com/inventions/kon...
Drip Tray Liners:
firstbuild.com/inventions/ind...
Indoor Smoker Facebook Group:
/ 2109089116088969
/ madscientistbbq
/ madscientistbbq
/ thefirstbuild - Наука та технологія
Asking a pro for feedback surely shows how dedicated you are to making a product we amateurs can rely on.
I like your "it's pretty good, but maybe we can do better" attitude. I look forward to seeing future iterations.
I picked up my GE Indoor Smoker few days ago and delivery date is on Wednesday! very, very, excited! thank you soo much for giving it so much love!
Congratulations on the accolades from Jeremy. Wow what a great idea! Can’t wait to learn more about this. Beautiful job guys.
Glad you all got big props from Jeremy, it has to feel awesome. As always, impressive and the bbq looks amazing. It's fun watching the progression 🎥🎬📽
Excellent information as always. I look forward to the day I can place my order for my own Arden. Keep up the great work!! 😎👍🔥🔥🔥
I want one of these!
I have a pellet smoker that has an extreme smoke setting that works at lower temps (250 or lower) It cycles the blower fan on and off to create more smoke. The higher the temp using pellets, the more efficiently they burn, but they create less smoke as a result. So low temp & cycling the blower fan may be an answer.
Thanks for sharing! We will give this a try!
Main concern with this smoker is grease. Especially for a pork butt. It’s going to need a pretty deep grease tray. And are you going to have to empty it mid cook?
Can’t wait for this. Where can I get that cutting board??
try @zellaworks on instagram 😉
@@Firstbuild thanks!
I'm excited to see the result of his knowledge in the product. I can't wait.
As a Louisville native, I'd like to see a BBQ restaurant review from Jeremy. I need to find the best spot!
His comments definitely caught us off guard, haha, but we aren't bbq experts, hence why we brought him in to ask for help. I'm quite curious myself. He didn't name names even off camera
A pulsating or modulating convection fan may be the answer for more flavor.
👍
I like the rib content and it is good information, but I am more interested in seeing a pork butt cooked on it and see how it does on the Arden.
We've done them before, sadly not filmed, but we (me) are working on a video showing a variety of different meats of different sizes and dialing it in. Got a freezer full we are slowly working through
🤤
Seriously, you need to just get this to market. You can find perfection in later versions.
Have you experimented with did pellets as well?
We have used lots of different pellets. Currently using a brand Jeremy recommended. It's hard to jump around too much because we want to approach it scientifically and keep the variable the same to get the settings dialed in. But it can definitely do any kind of pellet
What were the cook temps/times of each set of ribs?
I believe they were both cooked at 300. The smoking Temps were different on each as the cooking Chamber (oven temperature) can be controlled separately from the smoking temp of the pellets, which gives a ton of control.
Ask him to do his impression of alex jones!!!