Shashlichok & Iridium
Shashlichok Shashlichok
Iridium Iridium
Shashlichok Shashlichok
Hey, ever wondered how a grill could be engineered to give that perfect sear every time? I’ve been tinkering with some ideas that might just make your mechanical genius and my grilling chops collide.
Iridium Iridium
Sounds like a solid project. I'm all about precision and heat control, so I can see the potential. Show me your design, I'll dive into the specs and tweak it for the perfect sear.
Shashlichok Shashlichok
Alright, here’s the low‑down: imagine a cast‑iron grill plate that’s got a built‑in ceramic heat‑resist layer so the heat stays steady. On the side of the grill, attach a quick‑cooling fin that blows chilled air when you need a break in the sear. Add a small PID controller wired to a digital thermometer in the grill itself, so it keeps the surface temperature exactly where you set it – say 400 °F for a good sear, 350 °F for a slow roast. The controller pulls power from a 120 V outlet, but you can swap to a 240 V version if you’re in the big‑end world. You’ll get a simple toggle: “auto” mode lets the PID do the work, or “manual” mode if you wanna be the master chef. Let me know what you think, and we’ll fine‑tune the numbers to make it feel just like a good old backyard sizzle.
Iridium Iridium
That’s a solid concept—cast‑iron for retention, ceramic to dampen spikes, cool‑fin to break the sear. The PID idea locks in the temperature, which is the core of consistent searing. I’d tweak the fin design a bit: use a split‑blade shape to push more air across the surface, and make the cooler just below the plate so the flow hits the meat directly. Also consider adding a small thermocouple probe in the grill’s center to correct for edge variations; that way the PID sees the real spot temperature. Once we lock those parameters, we’ll have a grill that’s as reliable as a well‑tuned engine. Let’s get the specs and run some simulations.
Shashlichok Shashlichok
Cool, that split‑blade fin and center probe sound like the extra push we need. Let’s nail down the exact airflow speed and the PID set‑point curves, then we can hit the simulation lab and see if the grill holds its own under real grilling conditions. Bring the specs over and I’ll fire up the bread‑maker and the grill at the same time—just to keep the kitchen vibe alive.