Speaking of tech, the smoker works the same as your garden-variety pit, but it's laden with sensors that track the temperature in each of the three cooking chambers inside. Plus it tracks the relative humidity and the amount of smoke flowing over the ribs, brisket and sausage contained within. That allows the pitmaster to test different meats, heat sources and amounts of smoke while tracking things precisely in real time and, in theory, find the ideal combination to deliver only the most succulent and delicious meats. Of course, every palate is different -- and any pitmaster will tell you that true perfection is unattainable -- but the idea is to see if an analytical approach can improve BBQ. Let's hope it can, because better BBQ makes the world a better place.