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# Family Tech: Top-of-the-Line Backyard Smoker

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<!-- video src="https://cdn.jwplayer.com/manifests/ZANnJwme.m3u8" -->
## Video: Family Tech: Top-of-the-Line Backyard Smoker

[Watch (HLS stream): Family Tech: Top-of-the-Line Backyard Smoker](https://cdn.jwplayer.com/manifests/ZANnJwme.m3u8) (3:43)

![Family Tech: Top-of-the-Line Backyard Smoker](https://cdn.jwplayer.com/v2/media/ZANnJwme/poster.jpg?width=720)

_Published 2009-06-11. Josh Quittner hopes to out-do his archrival in backyard barbecue contests with the new Viking Smoker_


---

Jul 27, 2023 1:10 PM UTC

---

## More From This Series

[All Videos](https://time.com/video/)

[Vegan Sues Neighbor for Barbecuing In Their Own Backyard Because She 'Can't Go Out There'](/video/qOC8tPOx/)

### Vegan Sues Neighbor for Barbecuing In Their Own Backyard Because She 'Can't Go Out There'

[CDC Tips From Former Smokers: Rose's Ad](/video/oWCozIV9/)

### CDC Tips From Former Smokers: Rose's Ad

[CDC Tips From Former Smokers: Brett's Ad](/video/exh3pDie/)

### CDC Tips From Former Smokers: Brett's Ad

---


## Transcript

>> Greetings from Northern California. Today we're gonna be smoking. Every summer we have a barbecue cook off and every summer I lose to stock. I smelt that my barbecued meats aren't good enough. It's just that he's always coming in with Ostrich and goose and wildebeest and whatnot. But this year it's going to be different. This year I've got the Viking 30- inch gravity feet charcoal smoker. This is really state- of- the- art. This thing is 3, 000 bucks stock will not know what hit them. Smokers are all pretty much the same general idea. You use an indirect heat source. In this case we've got a chimney filled with charcoal that will supply heat and wood chips are stacked on top of that and in a pan on the bottom creating the smoke effect and the smoke is going to get pushed out into the chamber and smoke our chickens.

I'm going to use one other piece of technology here to seal the deal. This thing is called the DigiQ 2 and I can tell the DigiQ exactly how hot it on the pit and what my set point is for the meat so I can tell when it's done. What it does is it takes the temperature of the pit with this probe and it also takes the temperature of the meat. I can stick this into the deepest part, the fleshiest part of the breast and it will tell me when it reaches 170, 175 degrees, which is how I like my chicken to be cooked. It relays that information to this fan, which I hook in to the exhaust fan of the smoker and the fan will go on or off keeping the heat at a perfectly steady temperature.

When I got this whole thing setup, I can basically just walk away from it and the DigiQ will tell me when it's done. Stock better watch himself.

>> What the-- -[ unk ] my duck's done yet?

>> No. Enjoy your chicken.

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