Jacobs Analytics

Video showing fluid flow through a barbecue food smoker


The fluid flow and heat transfer inside a smoker was inconsistent, resulting in raw and under-cooked food or dry and over-cooked food. The key to good barbecue is consistent temperatures.


ANSYS SpaceClaim was used to model the fluid volume directly, instead of using a third-party CAD package to model the solid geometry and then extract the fluid volume. By modeling the fluid volume directly with SpaceClaim, changes could be made in a matter of minutes. The fluid volume and flow was then simulated using ANSYS CFX.

Business Benefit:

Jacobs was able to model hundreds of concepts and optimize the design using simulation before building any prototypes, which saved tens of thousands of dollars in prototypes and testing. A higher quality product was developed in a shorter time for a lot less money.

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