**Introducing the Smart BBQ Blower: Revolutionizing Outdoor Cooking**

We've had the opportunity to test out the latest innovation in outdoor cooking technology - the smart BBQ blower. This little device may seem like a minor addition, but trust us, it makes a significant difference when it comes to controlling the temperature and airflow on your barbecue.

As we began our experiment, Barry mentioned that he's only used his barbecue in a way that can control temperature and move it up and down as desired. Knowing this feature is available with the smart BBQ blower was actually quite interesting, as it means you're not limited to one cooking style or technique. The only way to test its capabilities really is to see if our ribeye is cooked to perfection.

We carefully inserted the prong into the air inlet on the bottom of our barbecue and watched as the device sprang to life, blowing a steady stream of air upwards. The fan inside was surprisingly small, but it made a massive difference in heating up the coals quickly and efficiently. As we stood there, watching the flames dance and listening to the gentle hum of the blower, we couldn't help but feel a sense of excitement and anticipation.

The setup process was surprisingly straightforward. We simply pinched the prong and slid it into place, adjusting the airflow as needed to achieve the desired temperature. The thermometer on our barbecue had already been installed, displaying an initial internal temperature of 80 degrees Celsius and an external air temperature of 20 degrees Celsius. With the smart BBQ blower plugged in, we set the alarm for when the internal temperature reached 50 degrees Celsius, at which point we knew our steak was cooked to perfection.

As we waited for the signal from the thermometer, Barry mentioned that he needed to stand up now, while I stayed down to test out my air sensor. The device beeps and flashes as it connects to the barbecue's WiFi system, allowing us to monitor the temperature remotely using a smart app on our phone or tablet. It was impressive to see how seamlessly the blower worked with our existing cooking setup.

Once the signal arrived, we carefully removed the steak from its resting place and let out a collective sigh of relief as we realized it had finally reached the desired internal temperature. With the fan still blowing strong, we adjusted the airflow to sear the steak and bring out its full flavor. The aroma wafting from our barbecue was heavenly - a perfect blend of smoky sweetness and savory richness.

**A Closer Look at the Technology**

The smart BBQ blower is an impressive piece of engineering, with a sleek design that belies its powerful capabilities. Its compact size makes it easy to attach to any existing barbecue setup, and its wireless connectivity means you can monitor and control your cooking remotely using a smartphone or tablet app.

According to the manufacturer's website, this device has been tested and used in competitions around the world, with top chefs and grill masters swearing by its accuracy and reliability. With its affordable price tag of £289.20, it's an investment that's within reach for many backyard cooks.

**The Verdict: Is It Worth the Investment?**

For us, the smart BBQ blower was a game-changer. Its ability to control temperature and airflow with precision took our outdoor cooking to a whole new level. Whether you're a seasoned grill master or just starting out on your culinary journey, this device is definitely worth considering.

One of the biggest takeaways from our experience was the upgrade potential it offers for existing barbecue setups. If you already have a good barbecue but want to add some extra control and flexibility to your cooking, this is an excellent way to do so. And with its compact size, it's easy to integrate into any outdoor kitchen setup.

**Conclusion**

The smart BBQ blower is a testament to the power of innovation in the world of outdoor cooking. Its ability to provide precise temperature control and airflow makes it an indispensable tool for serious backyard cooks. Whether you're looking to upgrade your existing barbecue or start from scratch, this device is definitely worth considering.

"WEBVTTKind: captionsLanguage: en(jazzy music)- Welcome to the channel.Now today, not only are we puttingsome incredible barbecuegadgets to the test,but we're also filmingthis in the very placewhere we'll be hosting our wild weekender.- Yeah, this is one of three kitchensthat we will bring you oodles and oodlesof food and fun during that weekend.But today, it's about gadgets.(jazzy music)- Baz, lift the cloche number one.- Oh, it's a beerbucket, but you know.- We forgot the cloche, didn't we?- We forgot the cloche.- No, we brought beer buckets.- We forgot the cloche.- Ah, okay.I've seen you use one of these before.- Yes.- But I'm gonna be honest,I don't know what you're doing with it.(Jamie and Ben laugh)- Is that just applicable to thisor many other things in your life?- So many, many, toomany things in my life.I've seen you put coalin this and heat it upto then put into your barbecue.- So yeah, thisis a chimney starter.Essentially, you pack itfull of your charcoal,you light it from the bottomwith one of your firelighters,and it will heat up your charcoal quickerthan if you put it in yourbarbecue, which is one thing.And secondly, if you needto refill the charcoalin your barbecue, it's agreat way to get it started.- So what you're saying is this isfor the impatient or the prepared.- How does it make lightingthe barbecue any easier?If anything, isn't it morecomplicated having more things?- No, because you're puttingthe charcoal in thereand then because it's insuch a confined space,it gets hotter quicker.- With air holes.- Oh, like a chimney.- Without the air holes.- Yeah.Yeah, yeah.(Ben and Barry laugh)- One on the top and the bottom, yeah.- Yeah.- Yeah.- It directs the current of airfrom the bottom up through the charcoal.Makes it hotter, quicker.- It's one of those things I've seenbarbecue enthusiasts use.But I can't imagine myself using it.Seems a bit excessive.- Well, why don't we put it to the test?- Sure.- So put any fire lighting stuff in.(metal clangs)- Yeah.(metal clangs)- Pop your charcoal in.(paper rustles)I know how this works, mate.You're putting it to the test.- But the thing is, whenI've seen you do this,it feels like you're flexing.(paper rustles)(metal rattles)- And in any normal situation,you'd get your matchesor your lighter and you wouldlight your fire startersfrom underneath.- But Kush has a--- But Kush has a blow torch.- Yeah, cool. Okay, right.- Through the coil.Mind Jay's hand.- That one's on.That one's on.(blow torch hisses)- Lovely. Probably worthsaying, completely unnecessary.You can absolutely juststart your briquettesas you would in a barbecue.- Yeah.- It'll just take longer.The question is, does thegadget make it quicker,easier, and more convenient?- That's been 15 minutes.The coals are white and glowingand it's freaking hot.- Well, let's get them on the barbecue.- The beauty of this isyou can preheat your coalsanywhere you want and thenmove it to the barbecue.You've got this thermoplastic handleand it's nice and contained.- Okay.- So then you can actuallyarrange your coalsinto your barbecue so youhave hot end, cool end,or you can put 'embasically wherever you want.- Okay.(jazzy music)- Now, I've lit many acharcoal barbecue in my time.I've never used one either.And I usually allow 40, 45 minutesfor those coals to get going.(Barry hums)That was 15.While it's out there coolingdown, what do you think?- That's the first time I've used it.And it is impressive how quick it is.But for me, the real draw for me of itis the idea of refilling.'Cause first time around,I'm kind of happy to wastea little bit of time.But actually, when yourealize the first coalsare cooling down and youwant some more on thereand it's running low, a second lotis where I think that thing's brilliant.It's still for someone wholoves to barbecue a lotand gets through a lot of coal.- I agree.I think the heating of thebarbecue is part of the occasion.(Barry hums)And you'll normally do itwith friends or familyand it's very social.If it's a big gatheringand you need more coals to add to it,I think that's where itprobably makes most sense.- Yeah.- Or if you're doing areally long slow cookand, you know, 12 hoursin, you need a top up.Price wise-- Yeah.- 27.99.- Oh, okay.- And needless to say,it's not a one use wonder.- That's actually quite affordable.In my head, I was expecting to be likenearer £100, because it's a,because I know it's just a bit of metal,but it's for the enthusiasts,and enthusiasts will pay anythingfor something that makesmore things easier.- I've been in America and seen themin supermarkets for $10.- Okay, I'm--- We've bought a Weber one,because it's a proper oneand they aren't as popular in the UKas they are the US, but inthe US they are everywhere.They're super cheap.- Well, shows I know nothing.- Well, thanks for watching.I think we've all found out somethingthat we didn't really need to find out,because we already knew.- You knew I knew nothing.That's definitely for sure.- So Baz, do you think this is smoking hotor going up in smoke?- I don't think this is about my opinion,because they're so popular forpeople who love to barbecue.So they are smoking hot.- Right, we started simple.Wait for the next one.(jazzy music)Number two, I feel muchhappier about the factit fits under the cloche.- Lift it, Jay.- Oh, what is that?There's two pieces to it.So I would say that this looks and feelslike a thermometer, andthis is called billows,so I feel like it's goingto help provide air.- You know when you light a campfire,and I'm presuming barbecues are the same,and to get it going, down on all fours,right up close and just-(Ben blows and sputters)(Ben gasps)(Ben blows)(Barry giggles)That, I thinkit's gonna do the same job.- That's so unnecessary.(Barry giggles)- What?- Yeah, you're right Jay.This is signals and billow.The two work together.Signals is the measurement of temperature.Billows helps the barbecueget to the right temperatureand then hold it there.- Interesting. So it's a lotlike what my barbecue doesas the Masterbuilt interms of doing that bit.But it can turn any barbecue into that.- Yeah. And signals has multipletemperature inputs as well.So you can be measuringmultiple types of meatand the temperature ofthe overall barbecue.- Four in fact, hence the quadrant.- Excellent.(Barry chuckles)Have we got somethinginteresting to test it on?- Of course we have.(worktop squeaks)- I reckon we could test that.Yeah, that, yeah.- I think we can.I think we can.- That is Spaff approved.- Let's get outside.- Yeah.- For this one, we're gettingeven lower, so Jay come down.Most barbecues, there'sa air inlet or outlet,where you can kind ofblow some air into itto heat up the coals.These have a littleprong on the end of it.- Pinch, slide it in,let it go.- Let go.I've let it go and I didn't burn myself.(Barry scoffs)Maybe do this before you like put charcoalin the barbecue and get it hot.- Yeah, yeah, yeah.- Yeah, yeah, yeah.I need to stand up now.- Yeah, yeah, okay, you do that.I'm gonna stay down here.- Cool.My billows are plugged in.I'm plugging in my air sensor.(sensor beeps)- If you lift the lid,we've already installed the thermometerin the barbecue to measure the air.It's ready.- Should we get our meat in?- Yeah, so temperature wise,what are we displaying?- 80 degrees Celsius.- Yeah, and?- 20 degrees Celsius.So we've set an alarm sothat the signals will go offwhen the internal temptemperature of the steakreaches 50 degrees Celsius.At that point we know it's cooked through,and we can just whack the heat right upand sear it to finish it off.- And the beauty is thebillows will bring it upto the internal air temperature you want,and then we'll adjustthe fan to keep it there.- Which means we can go put our feet up,relax, and we'll benotified when it's ready.- Yeah, and made better bythe fact there's an app.There's a smart app which can connectvia wifi or Bluetooth,so you don't even have to be with it.(jazzy music)Well, it smells good.- So how was that as an experience?- I've only used my barbecuein a way that can control temperatureand move it up and moveit down as you want it.Knowing that I could do that on a rangeof different barbecues isactually really interesting,'cause it means you'renot going down one avenue.The only way to testit really is to see ifthis ribeye is in.- I don't think that bit matters, mate.Let's just leave itand it'll be good.- It looks all right.It smells alright.(all snigger)- Cheers.- Cheers.- Interestingly, we've reviewed a numberof kitchen appliances recentlythat do exactly that indoors.- Yeah.- The fact that this cankind of plug into thebottom of your outdoor grillwas kind of cool.- Did the bellow up make theheating up easier and quicker?- It was blowing hard.It was, in a good way.I mean that in a good way.- Is there a bad way?There's not a bad way, is there?- It was blowing properly hard.For such a little thing,I was quite surprised.The actual fan inside it is really small,but it made a massive difference.- Price-wisefor the two comes in at£289.20.- Oh.- So it's not cheap.- I'm not surprised, because it's a bigpiece of technology that'snow been made very small.My whole barbecue that I haveis set up to do exactly that,and therefore it's an expensive barbecue.So knowing that you're gonnahave to buy your barbecueand buy this, it does becomea very expensive thing.But what it does do isgive you the controland the ability and the flexibilityto cook big chunks ofmeat with confidence.- For me, it kind of worksfor people who already havea good barbecue that they've had for yearsand they don't wanna get rid of.This is almost, this is an upgrade.- Yeah.- Yeah.- So Jay, smoking hot or isthis one blowing smoke up your--- Barbecue?- Barbecue.- I think it's smoking hot,because it's giving you controland it's giving you theflexibility and the confidence,and there will only be acertain type of person that canA, afford it and B, wants it.But if they get it, it'll do exactlywhat it says on the barbecue.- For me, I think the biggest takeoutis the upgrade to a barbecueyou might already have.Or if you can't afford thetop end, you can downgradeon barbecue and add this as an extra.And the fact that it'stried and tested and usedin competitions around the world,like barbecue competitions,it's not just us getting great results.- It's time towrap your flip flops out,because this summer\"Sorted Live\" brings youthe wild weekender, afestival style weekendof live streamed \"Sorted\" mayhem.(dubstep music)Tickets available now.See the link below forall the information.- Come on then, Evers.Lift the cloche.- I can see a sneaky handle.(metal clangs)Oh.(metal clangs)Bird feeders, so you watchthe birds while you barbecue.- Not bird feeders.- Could be though. He's right.(Ben scoffs)- Don't play his game.- Sorry.(metal clangs)- And a wok from the Vatican.- There's a hole in your wok, Evers.(Jamie laughs)- What's this?- That is a roller.So you can put things likevegetables and stuff like thatin it, and then you can roll itso you can flip them very easily-- Gotcha.- Move it from thedirect heat to the indirect heat.- This makes perfect sense.Barbecue some fish.Serve it with some stir fried veg.Like it.This feels quite flimsy,but I guess it just replaces the skewer.- Yeah, yeah.- Like mushrooms or somethingin there that you can turn and do.- Smaller--- And off you go,like button mushrooms.- Smaller veg that youcan't put on a grill,'cause it's gonna fall through the holes--- Yeah.- That you wanna be ableto turn quickly and easily.- It's a vegetable tombola.- It's exactly what it is.- It's a vegetable tombolawithout the hassle of skewering,'cause you just bundle it all in, do that,and away we go.- Yeah.- Can we try it?- Let's give it a go.(energetic rock music)- In one of our rollingcages we've gone forcherry tomatoes and chorizocut to about the same size.So you've got the naturalfats from the chorizo.In the other one, we'vegot padron peppers.Nothing more than oliveoil, salt and pepper.I don't wanna cook thetomatoes all the way through,just bliss them,which is why turning themregularly is importantand why a rolling cage helps.So in the wok, we've gone with a selectionof easy stir fry veg, mushrooms, corn,some tender stem broccoli, some pak choy.We'll finish with beansprouts at the end.Nothing more than oil over searing coals.And we'll finish it with soy.Beans sprouts last minute,'cause you barely want to cook those.(pan hisses)Everything a wok's doing,but because of the holes,you get the smoke andthe lick of flame too.Unfortunately, the holes doessomewhat ruin the seasoning.But we'll get the idea.- How'd you get on?- I like them.- Oh.- Whoa.- I like them all, because it enables youto do things you wouldn'tthink of on a barbecue.These--- Looks good.- Just as you'd get in a restaurant,that wonderful char andcolor that you'd expectof a padron pepper.- Yeah.- This is delicious, because you've gotall those natural fats of the chorizo,plus those wonderful bouncy now,hot and bubbling all theway through tomatoes.- It was quite nice watching you do it,is seeing the flavors combine.- Yeah.- Whereas on a barbecue,everything sticks to it own quarter.- It's all a bit separate isn't it?- And the wok I wasn't surehow it was going to work,but what you get is the same effectof the intense heat anda little lick of flamethat you would get ifyou had a wok burner.- I'm quite surprised.- Do you wanna try?- I told you he likeshis vegetables licked.(Jamie scoffs)- Chorizo--- It's difficult to make asauce around your vegetableswith holes in it.- Yeah.- But actually, all you wantis a little bit of seasoning.- That tastes like itwas made on a barbecue.If you'd done it in a normal wok,it would taste like it couldhave been cooked anywhere.- Try one of those tomatoes.- Oh hell, it's hot.(Jamie laughs)- Very hot, yeah.I'm gonna be honest, thewok I had high hopes for.The bird feeders felt flimsyand I wasn't convinced by.But the results you can get ifyou put the right things in,nice.- So when it comes to price,you're looking at £36.99for three of the rollers.- Oh okay, so 12 quid each.- And 15.99 for the wok.- That feels like a no-brainer.- Okay.- I wish I could buy those individually.I'd buy one for 12 quid.36 is quite an investmentand I'm not sure I'd have that many thingsI want to roll on my barbecue.- You probably can buy them individually,I assume.- Or repurpose a bird feeder.- Go to your garden centerand you can probablyget one for 3.99.- There might be a bird in there already.- No, you feed, no, no.(Jamie laughs)- Evers, question is smoking hotor is it going up in smoke?- Both the wok and thebird feeders, smoking hot.(energetic rock music)- I'm glad there's a chef in the seat now,because it's about to get very technical.- We couldn't do this by ourselves.Evers, lift the cloche.(metal clangs)(Jamie sniggers)- What the hell?It looks like the kind ofornaments you get at garden centers.(Barry imitates motorcycle engine)That you like grow plants in.If it wasn't a barbecueepisode, I'd say this isfor like potholder for herbs or something,'cause it's a motorbike with a pot.- It can be whatever you want it to be.- It is. Evers, can Ijust read you some of thewords from the websiteand it might help lead usdown the path to findout what it actually is?\"This badass patriotchick doesn't want anyoneto tell her what to do.She ran away from home at a very young ageand has something to prove.(Barry cackles)Imagine how impressed your friends will bewhen you show up with thisFreedom Rider motorcycle.\"(Barry imitates motorcycle engine)- Yeah.- You sound like, what was it?The frog.- Yeah, bring, ding,ding, ding, ding, ding.- Bring, ding, ding, ding.Does that sexist descriptiongive anything away?(Barry chuckles)- No one would write that in 2023-(Barry and Jamie laugh)unless it referred to achicken, rather than a chick.- We're getting closer.- That's right.- Evers, continuedown that train of thought.If we gave you this, does that help?- This. Oh, okay, okay.I know where we are.This is ridiculous, but this is cool.So DJ Barbecue firstshowed me beer can chicken.And Christian's a bit of a legendand I honestly thought, what a novelty,what an unnecessary thing.But essentially, chickensteamed from the insidewith whatever you want, in this case beer.The fact that chicken is nowgoing to be sat on a motorbike-- That is an uncomfortable seat, isn't it?(Barry laughs)- Should we try it?- Hell yeah.- Let's give it go.Oh, yeah, yeah.- Yeah.- We've got you a lovely organicfree range chicken.There is mayonnaise.- That is a wonderful shot.We've got mayonnaise tohelp stick the rub to it,but I've never seen anybody-- But also, most of the mayonnaise camefrom inside that chickenin the first place.- Yeah. Oh, yeah.(chicken slaps)- Yeah it did, yeah.- Oh God.- It does feel likeyou're just lotioning up.- No, not with your hand in it.- And we're giving you a rub with chili,garlic, paprika, cumin,and some seasoning.- It's her fake tan.- Well, yeah. Basically, yeah.- The can is open and half drunkand slides inside the bird.- Yeah.- Which acts as the seat.- Yeah.- This is ridiculous.The wings clip in here.- Yeah.- So that it doesn't fall off.- Exactly. And Evers, you'vemissed one vital piece.- Yeah, yeah.- Yeah.(Barry cackles)- This is wrong on so many levels.- Don't drink and drive, kids.(energetic rock music)I mean, it worked and it looks ridiculous.- Then it's worked perfectly.- I think our job here is done.- This is a gift forthat barbecue enthusiast.This is Father's Day, a birthday present,some kind of silly gift.No one is buying this for themselves.- I mean, I would.- I disagree. I disagree.- It's ridiculous.- I'm sure there aremany people in the commentswho have bought thisfor themselves.- What I like about it themost is it's harmless fun.Bringing a chicken to the tableis predictable.- Yeah, yeah.- This really mixes things up a bit,doesn't it?(Jamie giggles)It's a surprise for everybody.It's great.- It takes you for a ride.- Yeah.- Yeah.- It's a centerpieceand there is no doubtingthe beer can approach, withthe helping of the steamingfrom the inside is a funone, it's a good one.The rub helps.The gadget,I'm here for it.It's ridiculous.- I love it.- Yes. Well then, Evers,what if I told you that this costs £9.99?- Then it's definitelythe gift market, yeah.- Hop on, Evers.- Hop on.- Can I have a baccy?(all laugh)- Yeah.- Well Evers,are you gonna ride off into the sunsetor is it just blowingsmoke up your (beep)?- This is steaming beer up the chicken's-(Barry and Jamie laugh)I'm on board with this.I'm gonna ride off intothe sunset with it.- That was very clever. I love that.Well done. Well done.- Well done. Well done.Well done. Well done.- Well done you.That was good.- Well, they're just ourthoughts on the gadgets,but let us know what you thinkin the comments downstairs.- And don't forget,this is the exact placewhere we're gonna behosting our \"Sorted Live\"wild weekender.- Yeah.- Get all of the tickets,all of the informationdown in the description box below.It's gonna be amazing.Where are you going?(water splashes)(Jamie chuckles)It's gonna be wild and it's gonna be wet.Don't miss out.\n"