Where is the true innovation in the BBQ world?

[BBQandLove]

There have been a number of innovations over the last 75 years that have transformed the barbecue landscape. Covered grills, pellet grills, remote thermometers, digital thermometers, etc.

i’m including in this, where somebody takes an idea and takes it to levels unknown before, and changes that segment of the market.

Some of that is still going, but the majority of what I see coming across my screen is gimmicks. A slight tweak to an existing idea, get it made cheaply in China, and announce to the world that you are transforming and saving the world of barbecue with your one wonderful new innovation. Do these people even believe their own hype?

Kudos to them for building a business. Some of them are just fakers and it shows. Some of them are arrogant about their "wonderful new invention" that is actually a useless gimmick, and it shows.

Among all the noise and trash, there are some innovative cookers and accessories being designed. New techniques are being invented and fine tuned.

What are the best innovative BBQ products and ideas you have seen in the last few years?

[texastweeter]

Salt, pepper, & oak smoke.

[bbqLuv]

Sorry, have forgot the garlic?
SPG and smoke?

[GolfGeezer]

I know this may sound trite, but The Pit has been the best "innovation" for me. That has led me to many of the latest toys for cooking I’ve enjoyed in the last few years.

[Henrik]

I'm gonna have to agree on this. Really is worth a lot more than feature "X" on any grill or smoker.

[WayneT]

I think this perfectly addresses personal or individual innovation. It has nothing to do with a broader marketplace, just our being inspired to try something we’ve read or seen.

[rickgregory]

I don't think there's all that much room for innovation. BBQ (by which I mean low and slow cooking with smoke) is an ancient and simple way to cook food. Things like the Masterbuilt with its gravity feed charcoal are interesting but the goal (provide controlled heat and smoke) doesn't lend itself to many things that aren't obvious.

I think the advent of technology did bring a few things... SVQ made possible by the ability to tightly control temp, digital thermometers + fans making fan control addons possible, PID controllers and augurs making pellet grills practical. But past that? I think it's refinements and gimmicks.

[WayneT]

For the sake of discussion, I’ll take the opposite view. I think anywhere human inspiration and imagination is at play, there can be innovation. Think of how long TV technology languished at really low resolution rates until the digital age came along. Boom! 1K, 2K and now 4K TVs. The induction cooking surface is another recent innovation in the cooking world. I think in ovation is only an inspiration away so long as the imagination is engaged.

[ItsAllGoneToTheDogs]

I'm waiting for a cordless pellet, gravity, or gas grill. Whoever does that right is gonna have a real winner in the market

Right now I'd say the new thermostatic controlled gassers hitting the market are the future of grilling

The newish gravity charcoal/wood smokers are a game changer for the people who aren't satisfied with pellet smoke

The real innovation happening in BBQ is happening in the kitchen, on youtube, and maybe in your yard. The people playing with fusion recipes or developing smoked things not traditionally seen are inspiring others to get creative as well. All that is driving interest, and interest gives the cooker makers a reason to keep improving or trying some risky innovation in their designs.

[WayneT]

ItsAllGoneToTheDogs Since this is an innovation topic, I was referring to designing and building an igniter, controller and augur motor from the ground up that would use the latest battery technology available to the home user, not adapting an existing grill to use a century old battery technology. Still thinking…

[ItsAllGoneToTheDogs]

WayneT gotcha... auger and fans already use minimal juice, not really sure how much more ignitors can go, the ceramic stuff gets hot fast and has a lower fail rate than hot rod... I'd say a mapgas type thing but that would turn a lot of people off.

[WayneT]

ItsAllGoneToTheDogs Sorry I wasn’t clear in my original comment. Maybe when groups like AR demand such a product, it will get done. I’m not terribly inconvenienced by plugging my pellet smoker in because it lives on my deck but I’m sure the hunters, gatherers, campers, etc. among us would love it.

[scottranda]

Pellets seem to change the way a lot of backyard enthusiasts do things. KBQ is very innovative, but they haven’t "transformed" the market.

[ItsAllGoneToTheDogs]

I would love a KBQ one day, it just makes sense to my brain... but the cost vs the size are kinda hard to justify for the average person I think.

[texastweeter]

Oh, can't forget The Leather Apron.

[MsTwiggy]

I need a good apron!

[Michael_in_TX]

For me it is really the self-produced video ecosystem of the internet. My first foray into smoking and grilling was in 2008 and it didn't last long. Sure, I had copious books from Amazon, which was well-established at the time, but I learn by watching someone. (And for whatever reason, I did not come across Amazing Ribs...but I don't think the forums existed in 2008?)

Fast forward to 2018, when I picked this up again, and there is an embarrassment of riches of on-demand, professional-quality, personally shot and produced instructional videos. It is crazy just how many really, really good channels of BBQ content are out there, for free, as well.

For me that is the biggest innovation. All the digital thermometers and pellet grills do me no good if I don't know how to use them effectively.

[Huskee]

Yep, July 2014 The Pitmaster Club and "The Pit" were born. We've hit 8 years.

[bep35]

Holy Smokes! I joined 14 July 2014! Didn't realize it was so close to the beginning. Glad to have been a part of it all.

[WayneT]

Well said. Even complex or intimidating tasks can be learned given enough instruction and practice. Well, this doesn’t apply to me being able to correctly score baguettes! I’m embarrassed to say, after 10 years of baking, I still suck at it.

[klflowers]

Bourbon. Wait, that isn't new. It seems to be more and more my answer to all questions. This could be a problem...

[CaptainMike]

I knew there was a special reason I like you.

[DaveD]

My dad was a bourbon man, but mine is single malt whisky. Mmmmmm...

[Livermoron]

bourbon is the answer to everything.


*hic*

[MsTwiggy]

Fusion food and the willingness to look at new spice combinations - rubs are evolving and thats an innovation!

[bmillin]

I'm old enough to remember when Sous Vide was starting to be accessible for home use, that was a game changer for me. The pellet grill - meh. I have one but it is not my go-to. The gravity fed rigs are interesting but don't have one of those either, probably will though. Other than that, not much different then when my Dad showed me how to use a Weber Kettle back in the 70s.

On second thought, the instant-read thermometers, apps to monitor a cook and the blowers - those are game changers.

[glitchy]

I agree on the thermometers and ATC. Those have done more for improving my cooking than any cooker.

[Attjack]

Backyard griddles.

[smokenoob]

I think fire & smoke are now a "mature industry".
until the BBQ replicator is invented…but then we will have no excuse to drink……ok, jus give me fire & smoke!

[BBQandLove]

I have really enjoyed the thoughtful conversation here.

[Jfrosty27]

I really don’t need innovation right now. I am still trying to learn the old/current ways! I am so far from mastering those things that anything new and innovative would just screw me up. 🤣🤷‍♂️

Best thing for me was finding this site and getting, reading, and rereading Meathead’s book. And practice, practice, practice.

[ItsAllGoneToTheDogs]

I mean I assume you're in the same boat as me, the innovation of pellet grills and wifi thermometers (with help from this site) has given me the freedom to skip the hard part of bbq which is temp management and when is it ready!?! Focusing solely on the food is super empowering.