Abstract: A fry pot includes a burner tube that is secured to the walls of the fry pot with front and rear end welds. A front end weld shield consists of a stainless steel clad first molded ceramic positioned between the gas burner and the front of the burner tube and a rear end weld shield consists of a second molded ceramic having a brim shaped portion positioned in the rear of the burner tube. Both end weld shields have grooves within which the respective end welds are received.

Abstract: A stove top barbecue assembly for placement over a flame of a gas stove. The assembly has a base ring which has a center opening which is at least as large as the flame of the gas stove. A cage, which is made from a metal with openings, contains cinders which are heated by the gas flame. A grill is supported by the base ring over the cage and includes channels to guide any grease to the outer periphery of the base ring.

Abstract: A cooking apparatus includes a body, a pair of heating units, a grill unit, a heat reflecting unit, and a cooling fan. The heating units are arranged between the grill unit and the heat reflecting unit. The heat reflecting unit includes inner and outer reflecting plates that are inclined at certain angles to reflect heat radiated from the heating units toward the grill unit. The cooling fan is positioned in an inner space of the heat reflecting unit. The heat reflecting unit has front, rear, and side plates, which are provided with a plurality of through holes, so that air passes through the inner space of the heat reflecting unit.

Abstract: A cooking apparatus which allows an interior of a cabinet thereof to be easily cleaned. The cooking apparatus includes a cabinet. The cabinet has an opening in a top surface defining a heating space. A heating unit to heat food is installed in the heating space and heat is transmitted from the heating unit to the food. A grill unit is seated on the top surface of the cabinet to support the food over the opening. A contamination preventing unit is installed in the heating space to prevent an inside surface of the cabinet from being contaminated with material dropping from the food. The cooking apparatus of the present invention guides splashed material back to a tray when the material collides with the tray splashes. The contamination preventing unit may be removed from the heating space, enabling a user to easily clean the contamination preventing unit.

Abstract: A gas-fired cooking device includes a braising cavity defined on its lower side by a heated surface. A more uniform heating of the heated surface is provided by a plurality of heating chambers disposed below the heated surface, with each of the heating chambers heated by at least one naturally fed gas burner. A portion of the hot combustion gases rise into upper zones associated with each heating chamber that have relatively low average front-to-back air flow therein. The upper zones have sidewalls and downwardly extending dam walls that cooperate to create the low flow zones beneath the heated surface. The relatively low flow rates within the low flow zones allow a more uniform layer of hot combustion gases to be formed along the underside of the heated surface, thereby more evenly delivering heat to the heated surface. There may be two or more such heating chambers.

Abstract: A counter-top electric oven includes a head having an electric heating unit. The heating unit includes a heating lamp and a grill underlying the heating lamp. A motor powers two fans for circulating air around the motor, and through the heating unit. An oven body removably receives at least a portion of the electric heating unit, and is supported by a dish. The head, oven body and dish form an interior cavity for cooking food. An expansion ring may be disposed between the oven body in the dish to enlarge the cooking enclosure area. A base supports the dish on the flat surface, such as a counter-top. A holder is slidably connected to the base so as to be extended away from the base for supporting the head and oven body when these are moved to an open position.

Abstract: A cooker and smoker apparatus for an outdoor grill is comprised of a plurality of louvers that are pivoted between a first position where the louvers overlap each other and a second position where the louvers are oriented uprightly relative to each other for the respective indirect and direct cooking of food supported on a cooking grate of the outdoor grill. The cooker and smoker apparatus provides for smoking of the cooking food in both modes of operation. Additionally, the cooker and smoker apparatus is provided with a simplified construction that reduces the cost of its manufacturing and enables the apparatus to be a part of an outdoor grill as it is manufactured or to be retrofit to an existing outdoor grill.

Abstract: A cooking apparatus having a body, one or more heating units, a grill unit, and a heat reflecting unit. The heating units are arranged between the grill unit and the heat reflecting unit. The heat reflecting unit has front and rear plates, side plates, and a pair of inner reflecting plates and a pair of outer reflecting plates. The inner reflecting plates are upwardly projected to be higher than the outer reflecting plates. The front plate includes an upper surface and inner and outer surfaces, and is provided in the upper surface thereof with a water inlet, and in the inner surface thereof with an overflow hole. The front plate has a water level window to ascertain a level of water. The front plate is positioned outside the body so that oil and sauce are prevented from entering the inner space of the heat reflecting unit through the water inlet.

Abstract: A segmented elongate, hollow convection pipe formed with an angled mid portion having a removable closed piercing cap or tip for piercing through the body cavity of stuffed poultry during cooking and preparation to cooking the closed end prevents dressing or stuffing from clogging the pipe when the stuffing is pierced by the tip of the hollow convection pipe. The tip is then removed for convection cooking. Each segment and the piercing cap or tip has a locking connection to enable the convection pipe segments to be securely locked together. The convection pipe is provided in plural individual sections of tubing that are serially joined in end-to-end relation. Overall length of the pipe can be adjusted by connecting greater or fewer numbers of sections of tubing, as required. Overall cooking time of both the poultry and the stuffing is more uniform and reduced as a result of simultaneous cooking from the inside as well as the outside.

Abstract: An example of what is new or different with my invention is the use of the shield that I created to guide heat flow (convection), to a measured perimeter around the edges of the grate. Avoiding conduction heat that could bum or sear baked foods is accomplished by using the elevated wire racks. The lid is the oven and the temperature inside the oven is monitored by a thermometer outside the oven.

Abstract: A pizza insert has at least one tile that rests on a rack that is advantageously spaced above a barbeque grill by a support structure that is connected to the rack and extends downwardly therefrom. The pizza insert also has a rim that extends upwardly from the rack and substantially prevents the tile from moving in horizontal directions. The rim extends away from the rack a distance less than the thickness of the tile so that the rim does not obstruct access to the pizza placed on the tile. Also disclosed are a kit for the pizza insert and the method of using the pizza insert.

Abstract: A poultry roaster for use on top of a gas-fired cooker includes a barrel-shaped cover that designed to resemble a beer keg and a carrying handle which resembles a pair of oppositely facing beer taps. An open bottom of the cover closely fits to a bottom pan having a plurality of upwardly punched lower heat distribution holes. The cover is retained to the bottom pan by a pair of latch hooks and mating headed pins. A heat deflector includes a circular plate for supporting a basting adapter, and a downwardly dependent annular rim which closely engages the bottom pan. The circular plate includes a plurality of upper heat distribution holes. A heat diffuser chamber formed between the bottom pan and the heat deflector provides even heat flow to an inner cooking chamber of the cover.

Abstract: The invention relates to an improved cookware vessel and a method of manufacturing the same. The cookware vessel comprises an inner core body of a foamable metal, and an outer shell surface of a non-porous metal. The shell surface may employ a finishing material suitable for use with food products. This construction provides a cookware vessel having a decreased weight and increased conductivity compared to other cookware vessels currently on the market.

Abstract: A pizza insert has at least one tile that rests on a rack that is advantageously spaced above a barbeque grill by a support structure that is connected to the rack and extends downwardly therefrom. The pizza insert also has a rim that extends upwardly from the rack and substantially prevents the tile from moving in horizontal directions. The rim extends away from the rack a distance less than the thickness of the tile so that the rim does not obstruct access to the pizza placed on the tile. Also disclosed are a kit for the pizza insert and the method of using the pizza insert.

Abstract: A V-shaped flavor plate is used in a barbecue in place of briquettes. The V-shaped flavor plate has three inverted V-shaped sections forming three peaks and two valleys. A plurality of spaced oblong openings are located along a lowermost surface of the valleys. The openings are separated by ridges that prevent the collection of flammable liquids.

Abstract: A segmented elongate, hollow convection pipe formed with an angled mid portion which extends through the body cavity of stuffed poultry during cooking. The device is provided in plural individual sections of tubing that are serially joined in a nested fashion. Overall length of the device can be grossly adjusted by selecting greater or fewer numbers of sections of tubing to form the device, and finely adjusted by telescopically sliding the sections relative to each other. The angled mid portion may be provided as a fixed angle, or provided as a selectively adjustable angle to accommodate anatomical differences in poultry. Overall cooking time of both the poultry and the stuffing is uniform and reduced as a result of cooking from the inside as well as the outside. A method is provided for using the convection pipe to safely, quickly, and uniformly cook a raw, stuffed poultry.

Abstract: A device for smoking food items using charcoal briquettes as fuel. The device has a channel into which the charcoal briquettes are placed so that ignition of one of the charcoal briquettes will result in eventual ignition of the adjacent charcoal briquette. The device is preferably placed in a standard barbecue grill, thereby allowing a user to smoke meat or fish using charcoal briquettes and the charcoal barbecue grill they already own.

Abstract: A steam generator is formed by a plurality of similar heat accumulator units stacked vertically. Each heat accumulator unit of the stack has an orientation different than any adjacent heat accumulator unit so that multiple heat accumulator elements of the each heat accumulator unit align with respective open spaces of any vertically adjacent heat accumulator unit.

Abstract: The invention relates to a device for preparing food, such as a grilling or baking device, comprising a unit for heating air (5) and possibly a rack. Above the unit for heating air (5) several run-off grooves (11) for the juices of the food being prepared are arranged at a distance from each other and preferably in the same plane. Between the device for heating the air (5) and the run-off grooves (11) at least one device (28) is positioned for deflecting the heated air which rises from the air-heating device in the direction of the run-off grooves.

Abstract: A barbecue grill accessory that includes an inverted V-shaped burner cover having drip channels formed along opposed side edges thereof that are each formed to channel drippings toward a first end of the burner cover. A method of using the barbecue grill accessory is also provided.

Abstract: A cooking apparatus comprising a heatable component insulated by a heat insulating material, wherein the heat insulating material comprises a plurality of metal sheets that are spaced apart from each other by a separator.

Abstract: A portable outdoor cooker for cooking foods is provided. The cooker comprises a substantially circular heat transfer plate, a plurality of individually controllable burners disposed beneath the heat transfer plate, and a frame assembly for supporting the heat transfer plate and burners above the ground and in relation to one another. The heat transfer plate has a center and a perimeter, and includes a cooking surface. The plurality of burners includes an inner burner and an outer burner, the outer burner being positioned adjacent the perimeter of the heat transfer plate and the inner burner being positioned closer to the center of the heat transfer plate than the outer burner such that the cooking surface can be made hotter adjacent the perimeter of the heat transfer plate than adjacent the center of the heat transfer plate.

Abstract: An apparatus and methods for cooking meat are provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned to contact the base and to overlie and substantially surround at least inner walls of the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

Abstract: A cooking appliance and method for cooking food articles by means of a heated cooking liquid, includes a liquid container for receiving a quantity of the cooking liquid; an electrical heater for heating the cooking liquid; a perforated rotary drum for receiving the food articles to be cooked; and an electrical drive for rotating the rotary drum. The liquid container is selectively movable to a raised position, wherein the cooking liquid therein directly contacts food articles in the drum, or to a lowered position wherein the cooking liquid therein is spaced below the food articles in the drum. The lowered position of the liquid container may be used for steam-heating the food articles, or for pre-heating the food articles before being fried by moving the liquid container to its raised position.

Abstract: A convection oven is provided with a fan for circulating air in the cooking chamber of the oven. The food is held in a food holder which is attached to but spaced from the inside surface of the oven door. Heating elements are at the top and the bottom of the cooking chamber. A flue opening is in the bottom of the cooking chamber and the heating elements are positioned above the lengthwise lower ends of the flue opening for inducing external air around the lower heating elements and the lower surface of the food and food holder. A method is disclosed for introducing external air into the bottom of a convection heating oven, to cool the lower surface of the food in the oven and provide turbulence to the circulating air for enhancing the cooking of the food.

Abstract: A pizza oven that has an air curtain or air wash along the bottom of the cooking stones that reduces heat transfer from the burners to the stones during idle modes to thereby prevent over heating and burning of pizza bottoms during an ensuing cooking mode. The heating stones are situated on a plurality of bosses that extend from a base plate disposed between the burner flame and the stones. The air curtain extends along a gap between the bottom surface of the stones and the upper surface of the base plate.

Abstract: A barbecuing cooker uses infrared rays to cook the food contained therein to provide excellent taste and nutrition and to permit easy cleaning of the cooking chamber as well as handy mounting or dismounting of spits. The barbecuing cooker comprises a main body with side and rear reflecting plates as the inner walls of a cooking chamber, an upper and lower door for opening or closing the inlet opening of the cooking chamber, a ceramic heater, spits provided rotatably through gear wheels, a motor for operating the gear wheels, a control panel for controlling the ceramic heater and motor, an oil receiver and a parching cage.

Abstract: A rotisserie oven structure includes a main body, an oil-collecting plate, an oil-guidance plate, electric heating tubes, turning trays or a rotary basket, a roasting plate, a top cover, steam-tight silicone straps and a heat circulating box. The heat from the electric heating tubes will flow into the lower inner room of the heat circulating box, and the heat is blown upward to the upper inner room by the reversal rotation of the inner fan. Because of the slope formed at the upper part of the housing and the close contact of flanged ribs and grooves, the heat in the upper part of the housing can be prevented from flowing downwardly, and the heat will flow through the upper series of heat circulating perforations into the interior of the main body so as to make the food be roasted evenly and to shorten the roasting time.

Abstract: A multipurpose cooking pan has an outward top flange round the top open side thereof, slots and holes on the outward top flange for guiding external heat energy into the inside of the cooking pan during cooking, an endless positioning groove on the outward top flange for the positioning of the pan cover covering the cooking pan, and at least one sloping guide notch cut through a part of the outward top flange for enabling liquid means to be guided out of the cooking pan when the user tilting the cooking pan.

Abstract: A more uniform heating of a griddle surface of a gas-fired cooking device is provided by a plurality of heating chambers disposed below the griddle surface, with each of the heating chambers heated by at least one naturally fed gas burner. A portion of the hot combustion gases rise into upper zones associated with each heating chamber that have relatively low average front-to-back air flow therein. The upper zones have sidewalls and downwardly extending dam walls that cooperate to create the low flow zones beneath the griddle surface. The relatively low flow rates within the low flow zones allow a more uniform layer of hot combustion gases to be formed along the underside of the griddle surface, thereby more evenly delivering heat to the griddle surface. There may be two or more such heating chambers.

Abstract: A grill flame-up suppressor that includes a bottom container assembly, a vent cap assembly and a lifting tong assembly; the bottom container assembly being constructed from a heat resistant metal in the general shape of an open topped can having a flanged lip opening edge and a circumferential inwardly directed indentation about one third up from a bottom surface of the bottom container assembly upon which a removable heat resistant flavoring agent support screen is supported.

Abstract: A broiler for fast production broiling of meat products with low levels of pollutant emissions incorporates liquid-cooled trough members that are spaced above respective horizontally spaced radiant elements under a grill for directing grease onto a drip pan that is also liquid-cooled. The radiant elements are heated by respective gas burner tubes that have outwardly inclined gas ports that are directed toward sloping sheet portions of the radiant elements, with convective flow being directed upwardly between vertically oriented flue portions and outwardly from the flue portions by horizontally oriented shield elements that are spaced between the radiant elements and the trough members.

Abstract: A removable firebox for use in a portable, collapsible barbecue grill including retractable heating grate on top of the firebox and a retractable mid-level cooking grill for providing high-temperature cooking. A lower main grill is disposed in a base cavity of the barbecue grill for providing moderate temperature cooking. The firebox rests in the base cavity of the grill housing and provides heat to a cooking area defined by the base cavity, an upper lid of the housing and a pair of side walls extending upward from the base cavity. The firebox and/or the upper lid includes insulation and/or cooling baffles to protect users from heated surfaces. Venting is provided from the sides and rear of the grill housing. When collapsed, the grate and grills fold onto or are retracted within the firebox, and the entire firebox assembly is stowed in a sealed grill housing. The top and bottom portions of the grill housing mate to form a sealed container-like structure for convenient transportability or storage.

Abstract: The present invention is a barbecue grill assembly having a frame with a work surface secured by a sliding mechanism, such as a sliding track assembly. The present invention alternatively provides a work surface being a slidable burner cover assembly for an auxiliary burner of a barbecue gas grill. The assembly includes a burner cover having a body portion disposed over the auxiliary burner in a closed position and a slide mechanism attached to the grill and the cover to allow the cover to be slidably moved from the closed position to a second position wherein the auxiliary burner is exposed from underneath the body portion of the burner cover. The slide mechanism also provides extended cantilever support for the work surface in the second position.

Abstract: A combination base plate and heat exchanger accessory are inserted into an existing cooking grill between the cooking area and the heat source of the cooking grill to suppress or prevent flame flare-ups caused by ignition of drippings. The bottom surface of the base plate is disposed in close proximity to the heat source of the cooking grill. The heat exchanger has an upper surface that is corrugated or channeled, to catch drippings and conduct them away from the surface of the heat exchanger to a drip edge disposed along a perimeter edge of the heat exchanger. The drippings are thus prevented from contacting the heat source of the cooking grill and causing flame flare-ups which may singe or burn the foodstuff being cooked.

Abstract: Enclosed rotisserie with added convenience, including a countertop resting box-like enclosure housing a safety rear mounted heating element and a power rotated dual rod spit assembly. The gear driven spit assembly may be easily inserted and removed straight into and out of the enclosure without need for angling or coupling the assembly to a power drive socket. The spit assembly may also be mounted at various distances from the heating element to decrease cooking times. The open front of the enclosure is from time to time covered by an inclined glass panel door which may be opened in various ways to facilitate food insertion into and removal from the enclosure, and which may be easily removed for cleaning or other purposes. The embodiment's design makes efficient use of valuable counter space by recessing back and raising off the countertop its controls.

Abstract: Cooking appliances, cooking assemblies, and cooking assembly components that improve heat distribution are provided. In one embodiment, a cooking assembly has a sear grid including a radiant panel having an undulating shape. The panel defines at least one generally parabolic dome with a radiused peak to allow liquids at the peak to be rapidly heated by the burner. The dome has sides extending away from the peak with a generally increasing slope to cause liquids flowing down the sides of the dome to accelerate. In another embodiment, a double U-shaped burner is provided. A U-shaped burner has a base for positioning at the front of the cooking assembly and a pair of legs that extend toward the rear of the cooking assembly. A second U-shaped connecting tube is positioned to connect the U-shaped burner base to the front of the cooking assembly housing.

Abstract: The present invention pertains to an outdoor cooker or barbeque that cooks food by providing direct or indirect heat from a heat source of the cooker to the food. The outdoor cooker has a gas or charcoal heat source that provides direct and indirect heat to foods supported on a cooking surface of the grill by operation of a plurality of parallel louvers between the heat source and grill that are moved between first, upright positions of the louvers that provide direct heating of the food and second, angled relative positions of the louvers that provide indirect heating of the food.

Abstract: A disposable liner formed of aluminum sheeting having a liner cooking compartment formed therein and a liner lip formed into an upper perimeter lip engaging configuration; and a cooker system that includes a burner unit, a ceramic pot, a disposable, formed aluminum sheeting liner member, a cooking lid, and a storage lid. The burner unit, ceramic pot and cooking lid are of conventional slow cooker construction. The disposable, formed aluminum sheeting liner member is sized to fit into the cooking cavity of the ceramic pot and has a liner lip formed into an upper perimeter lip engaging configuration for form fitting into connection with the upper perimeter lip of the ceramic pot and to engage and hold the lid lip of the storage lid. In use, the liner member is removed from the ceramic pot and sealed for storage with the storage lid. The ceramic pot then requires little or no clean up.

Abstract: A portable griddle stove has two non-stick cooking surfaces, either of which can withstand being on the underside of the cooking surface in use and the heat applied to the underside surface. A heat shield and heat diffuser control the temperature applied to the underside of the cooking surface by providing radiant heat to the center portion of the cooking surface and cooling the combustion gas diffused to the perimeter of the cooking surface. Secondary air provided through openings in case the and heat shield assist in cooling the combustion gas.

Abstract: A non-soot Chinese pan for stir-frying, the characteristic is in that the pan body is made of metal and with double-deck structure, between two decks of pan body heat-conducting medium the melting point of which is lower than the material of pan body is filled; also under double-deck pan body an oil tank is installed, one end of a balancing leading oil pipe is getting through into the top part of inner deck, the other end is inserted into the bottom of the oil tank and drowned in the oil layer. The advantages of the invention are: even heating of pan body, without oil-soot producing and no over heating partially; and also it could not be happened that the pressure in double-deck pan body raises due to the expansion of raised temperature of oil medium and even scalds operator due to great amount leakage of oil gas caused by too high temperature of the oil. The invention can raise the quality of dishes, insure the healthy and safety of operator.

Abstract: An adjustable-length flare-up preventing plate assembly for a barbecue grill includes at least two elongated metallic plates. Each elongated metallic plate includes a pair of longitudinal wings and at least one fastener, where the longitudinal wings are folded downwardly approximate a middle longitudinal centerline to form a concavity. The fastener is designed to couple at least two of the elongated metallic plates together in a longitudinal or over-lapping fashion, such that at least one of the plates will extend longitudinally from a longitudinal end of another one of the plates—providing an extended-length flare-up preventing plate. Once coupled together, this extended grill plate is placed into the barbecue grill concave-side-down so that the longitudinal ends of the extended grill plate rest against the tapered walls of the barbecue grill.

Abstract: An energy-efficient cooker is formed of a main body, an insulation body made integrally with the main body, a base body fitted over the bottom of the main body for making contact with a heat source, and a lid covering an open top of the main body. The main body is provided with a vacuum space which is partially filled with an action fluid to bring about a fast and uniform heat transfer. The insulation body, the base body and the lid are provided with a vacuum space to minimize the loss of heat of the food that is cooked and contained in the main body.

Abstract: A cooking apparatus for improved heat circulation and containment when smoking or grilling using electric, gas, or charcoal as the heat source. The base pan design enhances heat containment, and offers a channel design in the bottom of the base pan. A flame disk for even heat distribution is provided and can be used in conjunction with the base pan, and prevents internal food drippings from escaping through the disk. The disk design enhances the heat efficiency, and safeguards against drippings or ashes falling through to the burner or ground. The holes in the disk are raised, and has attached covers strategically placed over the holes to deter drippings or ashes from falling through. A fire pit container is also provided and designed for use with the base pan. The fire pit container supports a heat source such as a gas burner which directs a flame toward the base pan open hole and also toward the underside of a flame disk when a flame disk is suspended above the base pan hole.

Abstract: An electric broiler-toaster-oven with the broiling heaters installed above the food to be cooked. In order to direct heat down to the food, it uses a reflector unit which consists of the absorber plate and a series of reflectors. This arrangement increases efficiency and the speed of cooking, and provides for extremely clean operation: no fumes are emitted, very few parts are to be cleaned, and no burnt deposits are created on food.

Abstract: A grill having a bi-level tent configuration, a burner assembly and a grill shell. The lower, first tent has an “I”-shaped configuration. The upper, second tent has a plurality of openings. The burner assembly is formed from stamped metal. The upper piece of stamped metal has a raised or embossed area with multi-level ports. The burner and tent arrangement provides even distribution of heat to the cooking surface and flare-up control. The use of stamped metal for the burner assembly provides for a cost efficient and easy to assemble grill.

Abstract: The barbecuing cooker according to the invention comprises a main body(10) with side and rear reflecting plates(20 and 30) as the inner walls of a cooking chamber(11); an upper and lower door(40 and 50) for opening or closing the inlet opening of the cooking chamber(11); a ceramic heater(60) mounted on the rear reflecting plate(30); spits(80) provided rotatably through gear wheels(70) positioned at the central areas of the opposite side reflecting plates(20); a motor(100) for operating the gear wheels(70) by means of a driving gear(90); a control panel(C) for controlling the ceramic heater(60) and motor(100); an oil receiver(110) provided at a lower part of the cooking chamber(11); and a parching cage(120) in substantially a cylindrical form, said parching cage having a cover(121) and said parching cage having a circumferential surface formed with a plurality of small holes(122) and with axial spit grooves(123) at opposite sides, said spit grooves resulting in the formation of inward protuberances(124).

Abstract: An apparatus and mechanism for protecting a gas burner of a barbecue grill regardless of the size or shape of the barbecue grill's cooking chamber. In a preferred embodiment, a shield incorporates a base member and a sliding member, with the sliding member being adapted to engage the base member for adjusting the length of the shield. Preferably, the base member and sliding member each have two side panels, with a centerline fold disposed between the side panels. A method for protecting a gas burner of a barbecue grill regardless of the size or shape of the barbecue grill's cooking chamber is also taught.

Abstract: A removable firebox for use in a portable, collapsible barbecue grill including retractable heating grate on top of the firebox and a retractable mid-level cooking grill for providing high-temperature cooking. A lower main grill is disposed in a base cavity of the barbecue grill for providing moderate temperature cooking. The firebox rests in the base cavity of the grill housing and provides heat to a cooking area defined by the base cavity, an upper lid of the housing and a pair of side walls extending upward from the base cavity. The firebox and/or the upper lid includes insulation and/or cooling baffles to protect users from heated surfaces. Venting is provided from the sides and rear of the grill housing. When collapsed, the grate and grills fold onto or are retracted within the firebox, and the entire firebox assembly is stowed in a sealed grill housing. The top and bottom portions of the grill housing mate to form a sealed container-like structure for convenient transportability or storage.

Abstract: A portable griddle stove has two non-stick cooking surfaces, either of which can withstand being on the underside of the cooking surface in use and the heat applied to the underside surface. A heat shield and heat diffuser control the temperature applied to the underside of the cooking surface by providing radiant heat to the center portion of the cooking surface and cooling the combustion gas diffused to the perimeter of the cooking surface. Secondary air provided through openings in case the and heat shield assist in cooling the combustion gas.