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.
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.