Harvard is one of the world's great educational institutions, but perhaps it's spreading the branding a little thin to apply it to BBQ made by engineering students.
Now a BBQ smoker from Central TX A&M might be interesting.
Seems to be a popular We-put-a-chip-in-it subject: http://venturebeat.com/2015/03/14/at-sxsw-ge-shows-how-data-...
If they could build one that is about 6x the total size, but could handle 15x the amount of meat... that's something quite a few chains might be interested in. Not that I disapprove of what they've done at all... gives me a lot of ideas, but more like something I would make, and not necessarily buy.
Edit: some examples
https://www.pinterest.com/rhysdgriffiths/not-quite-kentucky/
Anybody can open up an BBQ place in Anytown, USA, and it could be passable or even pretty good, but it'll not beat a moderately good place in a town known for BBQ. It's mostly because the low quality places get run out of town to those with exceptional BBQ, and maybe even thrive in places where BBQ joins are scarce. Making really good BBQ is an art, and takes many years of experience and practice, maybe even mentoring under a master. Some guy smoking a brisket following a recipe online isn't going to come near even low quality BBQ restaraunts. Not without a lot of experience, trial and error, and by that point they aren't even following the recipe any longer.
http://dining.blog.austin360.com/2015/05/04/aaron-franklin-w...