The Fisher’s Grill design criteria: Smoked concept A “A compact, waterproof grill for fantastically smoky fish.” – Conveniently carried while fishing and wading through the river. – Uses a lightweight fuel which packs up cleanly after use. – Produces great flavors highlighting the freshness of the fish. – Creates a simple experience from preparation to serving. – Uses a tried and true cooking method and refine this experience. stéphane angoulvant product design 1 / summer 2009 Compact Use new fuel sources such as the solid ethanol FlameDisk which is lightweight, waterproof and eco-friendly. User & Market Target users are fishermen, hikers, outdoor enthusiasts and locavores who want to take fresh fish directly from the river to their plate. A new market segment needs to be created for the adventur- ous types. Today’s truly portable grills are bulky, poorly designed and cheaply made. Challenges & Opportunities Patrick Grogan – 24 year old, fly-fisher. – Average age for fly- fishing is around 50, but bait fishing attracts younger people. – Hikes 2-3 miles through water to find a good fishing location. – Carries everything he needs in his vest. Needs to be able to cast his lure while wearing it. Easy & Tasty Use primitive cooking techniques which can achieve simple, delicious results. Cooking fish on a grill is difficult. It must be properly scaled and gutted or filleted. It is sticky, breaks apart and is often overcooked. Fishermen and hikers carry a significant amount of equipment and sometimes wade through chest-high water. Fly-fishermen need the mobility to cast their lures while wearing all their equipment. Practical & Clean Make a grill which can be packed quick- ly and cleanly with few parts. Grills are generally cumbersome to carry, es- pecially combined with the food and fuel. The natural environment is often littered with left-over food, empty cans and ashes. design criteria: Pouched concept B “Perfectly moist, highly flavorful fish. Anywhere.” – Facilitates the grilling experience to avoid overcooking. – Allows for intense and varied flavors on the go. – Promotes a healthy lifestyle. – Creates a new retail experience around grilling. – Simplifies cleaning after cooking. design criteria: Skewered concept C “Primitive cooking for the modern man.” – Applies the most basic cooking method. – Uses modern materials, fuels and aesthetic. – Facilitates flipping over the fish to avoid breakage and stickiness. – Requires few parts and should be quickly assembled and packed away. – Stands stably on uneven terrain. 1 2 3 4 1. Insert ethanol fuel. 2. Light fuel. 3. Put grill grate in place. 4. Place pouch on the grill. Inserting the fish into a pouch of prepared herbs and flavorings. Pouch is easily closed and placed on the grill. Resulting dish is steamy, healthy and done to perfection. Preparing the fillets on the cedar board Sliding in the solid ethanol fuel Sliding in the cedar board. Cooking on the wood surface. 1 2 3 4 Using the cedar board as a serving/eating surface. 5 Two replaceable sliding parts. Solid ethanol fuel heats the soaked wood creating vapor cooking the fish and imbuing it with smoky flavor. Adjustable vents on the sides allow for airflow during cooking. When shut these extinguish the ethanol fuel. Flat rectangular form for ease of storage. The wood board must be soaked in water at least one hour using the lid as a recipient. The legs fold to lock the grill shut. All the elements of the grill are waterproof allowing them to be carried through the river by fishermen Pouches can be sold empty or pre-prepared in a wide variety of flavors. May also include vegetables which are steamed with the fish. Interchangeable wood compartment allows for different flavors (cedar, alder, oak, etc.) The fish is gutted and scaled and skewer is inserted. The skewered fish can simply be placed over the hot grill. Ethanol fuel is used as a heat source. The flat skewer allows a better hold on the fish than a round skewer. Moveable feet allow for more stability on uneven ground. Legs lock into place in different orientations. Opening the pouch after cooking should be quick and easy. Use easy to grasp tabs to avoid burning. Different positions are available on the grill for different numbers of fish. Lid with a transparent panel allows the user to see cooking progress.
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The Fisher’s Grill
design criteria:
Smoked concept A
“A compact, waterproof grill for fantastically smoky fish.”
– Conveniently carried while fishing and wading through the river.
– Uses a lightweight fuel which packs up cleanly after use.
– Produces great flavors highlighting the freshness of the fish.
– Creates a simple experience from preparation to serving.
– Uses a tried and true cooking method and refine this experience.
stéphane angoulvant product design 1 / summer 2009
Compact Use new fuel sources such as the solid ethanol FlameDisk which is lightweight, waterproof and eco-friendly.
User & MarketTarget users are fishermen, hikers, outdoor enthusiasts and locavores who want to take fresh fish directly from the river to their plate.
A new market segment needs to be created for the adventur-ous types. Today’s truly portable grills are bulky, poorly designed and cheaply made.
Challenges & Opportunities
Patrick Grogan– 24 year old, fly-fisher.– Average age for fly-fishing is around 50, but bait fishing attracts younger people.– Hikes 2-3 miles through water to find a good fishing location.– Carries everything he needs in his vest. Needs to be able to cast his lure while wearing it.
Easy & TastyUse primitive cooking techniques which can achieve simple, delicious results.
Cooking fish on a grill is difficult. It must be
properly scaled and gutted or filleted. It is
sticky, breaks apart and is often overcooked.
Fishermen and hikers carry a significant
amount of equipment and sometimes wade
through chest-high water.
Fly-fishermen need the mobility to cast their
lures while wearing all their equipment.
Practical & CleanMake a grill which can be packed quick-ly and cleanly with few parts.
Grills are generally cumbersome to carry, es-
pecially combined with the food and fuel.
The natural environment is often littered
with left-over food, empty cans and ashes.
design criteria:
Pouched concept B
“Perfectly moist, highly flavorful fish. Anywhere.”
– Facilitates the grilling experience to avoid overcooking.
– Allows for intense and varied flavors on the go.
– Promotes a healthy lifestyle.
– Creates a new retail experience around grilling.
– Simplifies cleaning after cooking.
design criteria:
Skewered concept C
“Primitive cooking for the modern man.”
– Applies the most basic cooking method.
– Uses modern materials, fuels and aesthetic.
– Facilitates flipping over the fish to avoid breakage and stickiness.
– Requires few parts and should be quickly assembled and packed away.
– Stands stably on uneven terrain.
1 2 3 4
1. Insert ethanol fuel.2. Light fuel.3. Put grill grate in place.4. Place pouch on the grill.
Inserting the fish into a pouch of prepared herbs and flavorings.
Pouch is easily closedand placed on the grill.
Resulting dish is steamy, healthy and done to perfection.
Preparing the fillets on the cedar board
Sliding in the solid ethanol fuel
Sliding in the cedar board.
Cooking on the wood surface.
1 2 3 4
Using the cedar board as a serving/eating surface.
5
Two replaceable sliding parts. Solid ethanol fuel heats the soaked wood creating vapor cooking the fish and imbuing it with smoky flavor.
Adjustable vents on the sides allow for airflow during cooking. When shut these extinguish the ethanol fuel.
Flat rectangular form for ease of storage. The wood board must be soaked in water at least one hour using the lid as a recipient.
The legs fold to lock the grill shut. All the elements of the grill are waterproof allowing them to be carried through the river by fishermen
Pouches can be sold empty or pre-prepared in a wide variety of flavors. May also include vegetables which are steamed with the fish.
Interchangeable wood compartment allows for different flavors (cedar, alder, oak, etc.)
The fish is gutted and scaled and skewer is inserted.
The skewered fish can simply be placed over the hot grill. Ethanol fuel is used as a heat source.
The flat skewer allows a better hold on the fish than a round skewer.
Moveable feet allow for more stability on uneven ground. Legs lock into place in different orientations.
Opening the pouch after cooking should be quick and easy. Use easy to grasp tabs to avoid burning.
Different positions are available on the grill for different numbers of fish.
Lid with a transparent panel allows the user to see cooking progress.