Abstract: A cooking apparatus with an information exchange system that involves an assembly featuring a cooking apparatus such as a smoker or an electric turkey fryer and an information exchange system that provides for local and/or remote monitoring of cooking characteristic that preferably includes food item temperature probing that is displayed externally on the cooking appliance as in a local remote cooking characteristic information conveyance device that are preferably either in unidirectional of bi-directional.

Abstract: A smoker apparatus is disclosed that provides a smoker cabinet having upper and lower end portions. The cabinet has a top, a bottom and a side wall or walls and an interior. The cabinet includes a plurality of vertically spaced apart shelves mounted within the cabinet interior. A cabinet door that enables access to the shelves. A gaseous fuel supplied burner element is positioned next to the lower end portion of the cabinet, the burner element being removably connectable to a source of gaseous fuel. A pair of containers is mounted within the cabinet below the shelves and above the burner element. One of the containers is preferably a water container for containing water. The other of the containers being a wood chips container for containing wood chips, wherein the wood chips container is positioned in between the water container and the burner element. A slide bracket supports the containers, the slide bracket positioned generally in between the burner element and the shelves.

Abstract: A stock pot cooker is disclosed. A firebox includes a burner receptacle on a first side, a stock pot receptacle on a second side, and an exhaust port, with each being fluidically connected to a heat plenum formed within the firebox. The stock pot receptacle includes a seating surface configured to seat a stock pot having a predetermined size. When a stock pot is seated, excess heat from the heat plenum is directed through the exhaust port.

Abstract: A cooking apparatus enables a user to cook bu boiling, steaming or frying food items. The apparatus includes a burner having a base that is specially shaped to cradle a pot. The pot has a valved flowline that enables the user to drain any fluid that was used for cooking (eg. water, oil, seasoned water, stock, etc.). An upper section above the support surface of the burner for engaging the sidewall of the pot should the pot be tipped inadvertently. The burner includes upper members that are supported above the bottom of the pot and a lower member that engages an underlying supporting surface. The upper pot support members include a ring with a bent, U-shaped section that extends on opposite sides of and under the valved drain flowline. The burner frame can have a plurality of circumferentially spaced radially extending legs. Radial and circumferentially spaced struts define part of the frame and are shaped and cradle the bottom of the pot and its sidewall respectively.

Abstract: A barbeque pit smoker is provided, the smoker including a cooking pit having a first side, a second side, and a front side; an access door disposed on the front side of the cooking pit; a firebox disposed adjacent to the first side of the firebox; an adjustable pit entry port in communication between the cooking pit and the firebox; an upright chimney disposed adjacent to a second side of the cooking pit, the upright chimney in communication with the cooking pit; a first end of a shaft disposed on the adjustable entry port, whereby communication between the cooking pit and the firebox may be regulated; and a first rotating handle disposed on a second end of the shaft, the rotating handle disposed proximate to the access door.

Abstract: The present invention relates to a round rotating cooking pot. More particularly, the present invention relates to a round rotating cooking pot which enables the user to cook food while moving so that the food that is cooking is separated in the cooking process occasionally from the sidewalls of the pot.

Abstract: A grill assembly comprising first and second rotisserie towers configured to be attached to opposing ends of a grill. The rotisserie towers are also preferably configured to support a rotisserie at a height to position rotisserie-cooked food over the surface of the grill. The grill is preferably configured to be vertically adjustable and preferably comprises a plurality of juice-catching channels configured to collect food juices from cooked food and deliver said juices to the front of the grill. Each rotisserie tower preferably comprising a rotisserie tower attachment structure detachably attached to said grill. Said grill assembly preferably further comprising a rotisserie rod configured to be rotationally supported on either side by respective first and second rotisserie towers.

Abstract: A multi-use cooker is disclosed. The multi-use cooker includes a cooking chamber having a cooking chamber interior. A charcoal/wood grilling section and a gas grilling section are provided in the cooking chamber interior. A burner coil and a rotisserie rack are provided in the gas grilling section.

Abstract: The interchangeable multi-purpose cooking apparatus may be used as a normal stove, a grill, a frying pan, a barbecue, a baker, a steamer, a poacher, a chip fryer, a fondue or a Chinese wok. With some small modifications it can be used as a pressure cooker or even as a lighting device or a heater. This portable apparatus consists of a heating pan (1) and a cooking pan (2) which fits into the heating pan and accessories which allows it to carry out the various cooking operations. The heating unit is a heating pan comprising a heating mechanism and insulation for protection. The heating mechanisms are mutually interchangeable. The heating pan, when upside down fits upon the cooking pan, so that they are also in interchangeable positions.

Abstract: A cooking device disposable on a horizontal surface. The cooking device includes a support mechanism that is movable by a drive, in a direction substantially vertical to the surface, between an operating position and an inactive position. The cooking device also has a heating unit disposed on the support mechanism and a food tray disposed on the support mechanism. The food tray and heating unit are held on the support mechanism such that the food tray and heating unit are movable relative to one another. In an inactive position of the support mechanism, the food tray has a height position that is lower than a height position of the surface.

Abstract: The invention concerns a utensil for slow-cook cycles, comprising an annular wall (14) enclosing a cooking vessel (15), and a lid (30), the annular wall and the lid being designed to be arranged on another annular wall (12) pertaining to the steam-cooker. The invention is characterized in that the lid (30) forms with the cooking vessel (15) a sealed cooking chamber (13), the lid (30) comprising at least a vent (31) provided outside the cooking chamber (13).

Abstract: A self-contained apparatus having a rotating flavor barrel for roasting, grilling, searing, rotisserie cooking, and smoking food. The apparatus is easily assembled, disassembled and transported making it ideal for “tailgate” cooking. The apparatus may be mounted on a wheeled frame or on a vehicle mounted frame. The apparatus can include an adjustable-height firebox and a smoker cover. Multiple accessories may be attached to the flavor barrel.

Abstract: The present invention generally provides a roasting machine, which can roast both the food that needs to be rotated upon roasting and the food that does not need to be rotated while roasting. The roasting machine is provided with a housing for supporting and protecting a roasting cab and roasting pipes, a roasting plate for baking and heating various food which does not need to be rotated, roasting pipes for baking and heating various food which needs to be rotated continuously so that they can be uniformly heated, and a drive unit used to drive the roasting pipes to rotate. The roasting machine can be used to bake two kinds of food. As the roasting plate is removable, food which does not need to be rotated can be roasted when the roasting plate is placed over the roasting pipes, and the roasting pipes can be used to heat food which needs to be rotated so as to be heated, such as sausages when the roasting plate is removed.

Abstract: A thermo-moderating grill for a baking stone for a barbecue has a grill and a thermo-moderating panel. The grill is formed with multiple interlaced metal wires, is adapted to be mounted over a heating chamber, containing a heating device, formed in the barbecue for supporting a baking stone. The thermo-moderating panel is mounted between the grill and the heating device to moderate the heat from the heating device. Therefore, thermal convection of air between the thermo-moderating panel and the baking stone can evenly heat the baking stone to form an even thermal distribution on the baking stone to cook ingredients laid on the baking stone consistently and protect the baking stone from cracks caused by uneven thermal distribution.

Abstract: A grease collection system is provided that may be connected to an oven for the real-time removal of grease from the heating chamber while maintaining a closed system. In particular, one end of a grease removal conduit is placed in communication with a drain in the cooking chamber, and the other end of the conduit is placed in a portable reservoir for the disposal of grease having a predetermined fluid level to prevent ambient air from entering the heating chamber during the preparation of food product.

Abstract: A cooking device and method for cooking food items by boiling and by steaming is provided. The method of cooking the food items includes placing an amount of liquid in a recess of the cooking device, heating the recess to heat a liquid therein to a cooking temperature, and receiving the sidewalls of a bowl having apertures in a bottom surface thereof in the recess, in a first position, for cooking by boiling. The bowl is supported in a second position over the recess on an intermediate member for cooking the food items by steaming.

Abstract: A portable grill and cooker which can be transported on a vehicle's trailer hitch, on a separate trailer, or used as a free-standing stationary grill. This grill can also be used to bake, griddle fry, deep fry, boil, steam, smoke, and barbeque different foods. The grill can utilize propane, wood, or charcoal to provide a heat source for cooking. It includes a storage compartment as well as wheels/casters on adjustable-height legs to permit relocation easily, and a trailer hitch adapter which permits easy hookup and raising without the user having to physically lift the grill by hand.

Abstract: A hanging roaster combines a “drip” pan, two pan-supports for suspending the pan from a rack (typically the top rack) in an oven, and at least two skewer-supports for supporting a food-carrying skewer spaced above the pan bottom and below the top rack of the oven. The pan-supports are pivotable to facilitate compact storage of the hanging roaster.

Abstract: A cooking surface for a grill includes a cylindrical fire column. Food placed on the grill surface directly above the fire column will be impinged by the heat of the heat source, made even more intense by the upward, directional flow of air through the fire column. Food placed on the grill surface but not directly above the fire column can be cooked with indirect heat.

Abstract: An improved outdoor cooking apparatus features a pot with multiple cooking inserts and burner frame that supports a burner element. One insert can be used for cooking an entire poultry carcass. Other inserts are perforated baskets that can be used to fry items.

Abstract: The invention relates to a carrier system for products to be cooked in a baking oven. Said system comprises at least one carrier for products to be cooked (5), at least one pair of telescoping slides (6) which respectively comprise at least one inner rail (6a) and one outer rail (6b), and fixing devices which are arranged on the lateral walls (1a) of the baking oven muffle (1) and which enable the telescoping slides (6) to be detachably fixed at various levels of said baking oven muffle (1). Said carrier for products to be cooked (5) is positioned in such a way that it can be removed from the baking oven muffle by means of the telescoping slides situated in the same.

Abstract: A circular cylindrical broil apparatus includes an outer cylinder and a core part. The outer cylinder has an upper opening at the top thereof and is provided with a lower recess at an outer wall thereof and the lower recess is inserted with a movable heat initiating plate. The core part has the bottom thereof being provided with a lower net and extends upward a plurality of circular heating cages from the lower net to form a central broil zone. Each of the heating cages has an open top and providing a core wall next to the central broil zone with a plurality of perforations. Once the heating cages are filled with fuel and placed in the outer cylinder and the initiating plate inserted into the lower recess is ignited for the fuel being burned or the heating cages are placed with a plurality of electrical heating plates and the electrical heating plates are powered on, broiled stuff, which is placed in the broil zone, can be broiled effectively.

Abstract: The present invention is drawn to a gas grill or add-on component for a gas grill that provides the additional functionality of permitting grilling with either gas, charcoal briquettes, or wood chips. The additional functionality of being able to cook with charcoal or wood chips on a gas grill is achieved by positioning moveable flaps in a second position thus providing a horizontal surface above the gas burner, yet below the cooking surface, upon which to place charcoal briquettes. Spaces on either side of each pair of flaps allow the gas burners to be used to ignite the charcoal briquettes or wood chips. Once the charcoal briquettes or wood chips are ignited, use of the gas burner is discontinued. The charcoal or wood chips are permitted to burn to complete ash, then the moveable flaps are placed to a first position thus forming an apex that permits the ash to fall into an ash pan located in the bottom of the firebox.

Abstract: An improved outdoor cooking apparatus features a pot with multiple cooking inserts and burner frame that supports a burner element. One insert can be used for cooking an entire poultry carcass. Other inserts are perforated baskets that can be used to fry items.

Abstract: An electric oven capable of cooking food in a cook-top way. The electric oven according to the present invention includes a cabinet which forms an appearance of the electric oven, a cooking cavity defined inside the cabinet and having an opening front part to contain food therein, and a heater movably mounted in the cooking cavity and moves forward from the cooking cavity through the opening front part so as to cook food in cook-top way. The heater may heat the inner part of the cooking cavity also so as to cook food in a conventional oven-cooking manner.

Abstract: A portable outdoor cooker particularly adapted for boats and convertible for grill, griddle, steam and roast cooking. A cooker unit having an open top and a propane gas log interiorly positioned and attached to a propane supply is provided. Various racks and pans and covers are mounted on the cooker providing the ability to grill, griddle, steam or roast. The cooker has removable or retractable legs for mounting on boat rails.

Abstract: A cooking vessel is disclosed having a main cooking surface. In one aspect, the cooking vessel has an exchangeable handle, one of the handles being elongate. In another aspect, a textured cooking surface is provided on an interior the cooking vessel to retain food on the textured portion at a level different from the main cooking surface.

Abstract: An outdoor cooking machine including a combination of horizontal and vertical smoker/grills. A vertical smoker/grill is connected to a horizontal smoker/grill by a tube with a damper. A variety of outdoor cooking techniques are provided, singly or in combination, by the outdoor cooking machine. Among these cooking techniques are: cold/slow smoking, hot smoking, steaming, double boiling, deep frying, stewing, food warming, spit/rotisserie cooking, conventional grilling, baking, an open firepit function, an outdoor fireplace function, and a tabletop function. Some cooking techniques use a single fire while others combine multiple fires from one or more smoker/grills to enhance and/or change cooking options.

Abstract: A combination toaster oven and toaster appliance for cooking and heating foodstuff including a housing defining a food cavity therein and a heating element mounted in the housing for heating the food cavity. The housing includes a top wall and a front wall. A slot is located in the top wall and a door is movably mounted to the front wall. A toaster oven opening is located in the front wall and provides access to the food cavity. The door is movable between a closed position wherein the door covers the toaster oven opening and an open position wherein the door exposes the toaster oven opening and food cavity. A slot cover is movable between an extended position covering the slot and a retracted position exposing the slot.

Abstract: A fire pit grill apparatus includes a housing that has a top wall, a bottom wall and a perimeter wall extending between the top and bottom walls. A motor is mounted in the housing. A drive shaft is mechanically coupled to the motor and is rotated when the motor is turned on. The drive shaft extends through and is rotatably coupled to a panel. Each of a plurality of legs has an upper end pivotally coupled to the panel. A sleeve is positioned on the drive shaft which is selectively couplable along a length of the drive shaft. A plurality of hooks is attached to the sleeve. A grill includes a perimeter edge having a plurality of tethers attached thereto. Each of the tethers is removably attached to one of the hooks to suspend the grill from the drive shaft. The grill is rotated when the motor is turned on.

Abstract: Disclosed herein is a double heating-type pot. The pot includes air inlet holes at an upper portion thereof to introduce heated air into the pot. Further, a guide unit is provided on an outer surface of the pot to efficiently guide heated air to the air inlet holes. Thus, the present invention allows heat conducted through the bottom of the pot and convection heat transferred through the air inlet holes to eliminate a temperature difference between upper and lower portions in the pot, therefore reducing cooking time and evenly heating food.

Abstract: An electric baking oven includes an open mesh vertically oriented baking basket to hold food while the food is baked in air by a programmed combination of radiant and convective and conductive energy transfer. An electrical programming control controls the energy from vertically oriented toaster heating elements located juxtaposed to the large vertical faces of the basket and from at least one elongated heating member located below the vertical baking basket with the axis of the elongated heating member oriented nominally horizontal and parallel to the longer horizontal axis of the vertically oriented baking basket.

Abstract: A barbeque grill assembly includes a grill housing, a support frame, and a side rack. The grill housing includes a lower housing part that has an upright lower lateral wall. The support frame is mounted movably on the lower lateral wall, has an inner end that extends into the lower housing part and an outer end that is disposed outwardly of the lower housing part, and is movable horizontally between extended and retracted positions relative to the lower lateral wall. The side rack is coupled pivotally to the outer end of the support frame, and is pivotable to a horizontal unfolded position, in which the side rack is disposed on top of the support frame, when the support frame is at the extended position. The side rack is further pivotable from the unfolded position to a vertical folded position to permit retraction of the support frame.

Abstract: An outdoor cooking apparatus includes a base heating unit and at least one cooking chamber adapted to interlockingly engage the heating unit so that the heating unit and cooking chamber can be carried separately or as a unit. The base heating unit includes a housing adapted to support burning charcoal, and at least one air opening above and below the support, respectively, that are closeable to control air flow. Several different cooking chambers are provided that nest against the heating unit and/or nest into each other and/or stack on each other. The heating unit includes a funnel to direct food grease to a collection place, and a seasoning pan that both shields the funnel from heat and that holds seasoning for flavoring food being cooked.

Abstract: A cooking vessel that combines the functions of a grill and an oven. The vessel includes a cooking chamber having an upwardly arched ceiling comprised of fire brick. A cooking surface is located within the cooking chamber. A pull-out mechanism is attached to the cooking surface and is adapted to move the cooking surface in and out of the cooking chamber through a front opening. The front opening defines a baffle, which traps heat in the cooking chamber. Two infrared gas burners, located below and outboard from the cooking surface, heat food located on the cooking surface directly. Radiant heat from the ceiling indirectly heats the food.

Abstract: The invention concerns a vertical-pit barbecue using charcoal, wood or lava rocks. The invention concerns a box-shaped barbecue (1) accessible from the top. One or both opposite side(s) of the box is/are cut out in the horizontal direction (13) and is/are equipped with fins (3) sloping somewhat downwards. The cooking racks (5), spits and fat collecting receptacles (10) are supported by arms (8), stands (9) and stems (7) foldable on either side of the box (1). The inventive barbecue is used for vertical cooking.

Abstract: A cooking apparatus and methods of forming are provided. The cooking apparatus has a cooking surface, a sidewall depending from the cooking surface, and a handle is provided. The handle has a saddle portion and a gripping portion. The saddle portion includes a first opening defined therethrough and a first recess defined about the first opening. The saddle portion is adjacent the sidewall so that the first recess defines a first gap between the sidewall and the saddle portion. A first rivet secures the handle to the sidewall. The rivet has a first weldament in the first gap, a first shaft in the first opening, and a first head abutting the handle and covering the first opening.

Abstract: An overheated steam oven including a cabinet to define a cooking cavity therein, and an overheated steam generator to supply overheated steam into the cooking cavity. The overheated steam generator includes a steam generating vessel of which an outlet is connected to and communicates with the cooking cavity, with a predetermined amount of water contained in the steam generating vessel. A first heater is installed in the steam generating vessel to be immersed in the water contained in the steam generating vessel so as to generate steam, and a second heater is mounted to an upper portion in the steam generating vessel so as to overheat the steam generated by the first heater.

Abstract: A wall-mounted cooking appliance has a muffle and a bottom opening that can be closed by a lowerable bottom door. A drive mechanism is provided for lifting the bottom door. To prevent the jamming of objects that have been inadvertently placed below the base door, the novel wall-mounted cooking appliance has a control unit that detects an angle of inclination of the base door and controls the drive device in accordance with the magnitude of the angle of inclination to reduce the latter.

Abstract: A waffle baker grill for producing a waffle product, including a first heating plate having a first surface and a first peripheral wall extending from the first surface to a predetermined distance. The first peripheral wall includes a first side and a second side. A second heating plate has a second surface and a second peripheral wall extending from the second surface to the predetermined distance. The second peripheral wall includes at least a third side and a fourth side. The second heating plate is pivotally connected to the first heating plate to move between a closed position and an open position. The first and second surfaces include at least one scoring flange extending to a distance less than the predetermined distance. The waffle produced from the grill may be divided into a plurality of waffle sticks along score lines created by the scoring flanges.

Abstract: A barbecue grill has a stand, a body, a grid and an adjusting device. The body is attached to the top of the stand. The grid is adjustably mounted on the body with the adjusting device. The adjusting device has a shaft and a positioning device. The shaft is moveably extended through the body and is rotatably connected to the grid. The positioning device is mounted between the body and the grid and is connected to the shaft to hold the shaft at a desired position. Accordingly, the grid can be rotated away from the body when the user want to add charcoal into the body or pick the roasted food from the grid. The use of the barbecue grill is convenient and versatile.

Abstract: The invention provides cooking apparatus (10) comprising a base unit (12) having an inner shell (40) which defines an interior compartment (51), a combustion chamber (14) for holding combustion material; and insulating means (16) including a first annular air channel (18), at least partially surrounding the interior compartment (51).

Abstract: A grill apparatus includes a base having a cooking plate, an exhaust fan mounted in the base for sucking exhaust air generated by the cooking plate, and a water-cooled muffler device mounted in the base and including a housing through which the exhaust air passes. The water-cooled muffler device creates water curtains for filtering, cooling, and muffling the exhaust air. The exhaust air after handling can be directly discharged indoors.

Abstract: A modular kitchen appliance system includes a base having a first receptacle and a second receptacle formed in a top surface of the base, at least a first motor contained within the base, a vessel supported in the first receptacle of the base and a hand-held appliance removably supported in the second receptacle of the base. The vessel includes a blade assembly adapted for coupling to the first motor and the hand-held appliance has a first end for receiving a shaft of an appliance attachment.

Abstract: There is therefore provided devices that are used for straining liquid from solid food. Specifically, there is a food strainer that fits a multiple of pot and pan sizes and securely couples to those various size devices. There is a food strainer that provides for reduced exposure for the use to harmful steam during the act of straining food. There is a food strainer that provides for a more balanced handling of the heavy pot or pan during the act of straining.

Abstract: A combination grill and food smoker having a dual smoker chamber configuration in fluid or vented communication with the grilling chamber of a grill, wherein the dual smoker chamber configuration functions in association with a generally centrally disposed smoke stack and a smoker particle smoldering rate regulatory means to ensure even dispersion of heat and smoke throughout the grilling chamber of a grill for even cooking and flavoring of meats, fish, vegetables, or the like, therein.

Abstract: Slow cooking over solid fuel in an enclosed barbeque pit is carried out by the use of an electronically controlled impeller which directs a flow of air toward the fuel. The duty cycle of the impeller is controlled by an electronic controller which is responsive to the internal temperature of the food and to the temperature of the pit atmosphere. As the internal temperature of the food increases, the temperature of the pit atmosphere gradually decreases.

Abstract: A barbecue oven having an internal firewall separating a cooking chamber and a fire chamber. The firewall has a generally arcuate shape that forms an upwardly tapered duct connecting the fire chamber to the cooking chamber along an interior wall. As configured, the cooking chamber has a generally elliptical shape that promotes the recirculating of the heat and smoke within the cooking chamber. The constricted throat of the aperture creates an accelerated current of heat and smoke directed into the cooking chamber. The heat and smoke is directed up the rear wall, then passes across the top of the cooking chamber, down the front, and is then entrained in the current from the fire chamber. Thereafter, the heat and smoke exit the cooking chamber through portals opening into exhaust ducts contained within the sidewalls. Electric heating elements are placed adjacent to an elevated, elongated vessel containing the solid fuel such as wood or charcoal.

Abstract: A cooking appliance has a vessel, a top and first and second racks each having a food item support surface. The first rack has a rack support suitable to support the second rack on top of the first rack in nested relation with the food item support surface of the second rack spaced a predetermined distance above the food item support surface of the first rack. The first rack includes a plurality of attachment clips to interconnect the two racks. The racks are interconnected by stacking the racks in a vertical stack and rotating the racks relative to one another for handling the racks as one unit. When interconnected, relative rotation of the racks is prevented. One rack includes a rectangular utensil receiving opening in a bottom surface sized and shaped to receive the tines of a standard kitchen for transporting the rack independently.

Abstract: A grill device includes two independently controllable cooking sets confining two isolate cooking spaces such that two different meat pieces can be grilled therein under different cooking temperatures at the same time. Each of the cooking sets has a cooking plate provided with first and second grill ribs alternately disposed thereon. The first grill rib has a horizontal flat portion and a curved portion extending curvedly and downwardly from the flat portion. The second grill rib has a horizontal flat portion, and a curved portion extending curvedly and upwardly from the flat portion. The curved portion of the second grill rib has an elevation higher than those of the flat portions of the first and second ribs to prevent sliding out a meat piece from the cooking plate when the meat piece is disposed on the flat portions of the first and second grill ribs.