Episode 30

The Alton Browncast

Philip Preston

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The Alton Browncast #30: Philip Preston

Philip Preston of PolyScience fame joins Alton for this week’s podcast to talk temperature control and innovative culinary technology.

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  • THANK YOU, Alton! I truly adore your work. I’m so excited when I see a new podcast come over. You help make my 1.5 hour commute into work bearable.

    I really appreciated this show, in particular, because I want to eat more “raw” foods, but find it impossible to warm foods on the stovetop with killing the enzymes. Maybe I can use this machine to keep everything exactly at the correct temperature (right below 115degrees) until my husband’s schedule miraculously coincides with mine for the day and we can sit down to a healthy meal together.

    This discovery makes me want to finally build that vertical, organic (nonGMO heirloom seeds) garden I’ve been wanting to try!

    As always…thank you for the inspiration! :)

  • Did you really hear you say that when you use the Red Dragon you pretend you are “burning down a village?” Jesus, dude! What kind of village? Vietnamese? Somali?

    I’m not normally all PC but man, what a strange thing to say!

    Awesome podcast, love your podcast and listen religiously, but Alton, Jesus!

  • Great podcast! I have a pellet smoker (Traeger) and can never get enough smoke flavor. I am intrigued by the smoke gun and was wondering if you can use it to flavor, let’s say chicken by putting it in a plastic bag, filling it with the smoke from the smoke gun, closing the bag and throwing it in the fridge for an hour or two before cooking it.