Abstract: A light, foldable food cooker that will move from an expanded position to a collapsed position which can be used as a barbeque, stove, oven and smoker, and still fit into a confined area is very desirable. The device has a folding center section assembly made up of side walls, back walls, front doors and support plates pivotally mounted to fold out quickly, with a cover on top. A firebox provides both a spark and ashtray which is easily inserted in the expanded device. With food racks, water tray and fire box, this device can be assembled and disassembled in minutes. The incorporation of the water tray in the smoking process makes a tremendous difference in the quality of smoked meat, especially with fresh fish where the product is tender and moist.

Abstract: The cooking apparatus comprises a heat source within an enclosure, and a hollow chamber with an open upper and lower end which sits on or above the heat source. The hollow chamber together with the enclosure provide a cooking apparatus which has a bulbous, convex form. The chamber may be an accessory which can be removably attached to a barbecue, and it is preferably made from clay or metal. Optionally, skewers may form part of the apparatus, and they may be positioned vertically within the chamber to cook any food thereon. The skewers are preferably solid or hollow, and are longer than the height of the hollow chamber. A lid may be provided for the upper end of the chamber, and holes may be formed in the boundary of the upper opening to support the skewers. A vent may be provided in the lower region of the hollow chamber, or in the enclosure which is adjustable to regulate the size of the opening.

Abstract: Two steel plates with perforations in both sheets have narrow bent edges which overlap when the two plates are placed together to for a rapid smoker with approximately ¾ inch between the plates. A layer of wood chips is placed in the rapid smoker and the smoker placed directly on the heating source of any type of grill. The wood catches fire quickly through the bottom perforations and sends smoke through the top perforations. The perforation are configured in the top and bottom steel plates in such a way as to accomplish rapid ignition of wood producing smoke and control of the burning/smoking process. This process produces two cooking zones and adds additional favor to the cooked food.

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 barbecue grill smoker for placement in a barbecue grill to produce a flavored smoke when heated. The smoker includes a heat resistant receptacle with an interior cavity for receiving a flavored smoke source. The receptacle has a lid with a smoker control mechanism that serves to regulate the release rate of the smoke via a plurality of aligning apertures and openings that are moved from an open to closed position.

Abstract: A barbeque system having at least three legs and a variety of components selectively attached thereto, such as a grill surface, a warming rack, a heat source, a potholder, and a utensil arm. Food can be cooked on the grill surface, pots containing food can be heated on the potholder, and food can be warmed on the warming rack. The utensil arm provides a convenient place to position cooking utensils when not in use. The height of the heat source and the warming rack can be adjusted to allow control over the cooking heat. The barbeque system is collapsible and can be contained within a carrying case so that the barbeque system can be easily stored or transported.

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 rack of a cooking implement includes a surface for supporting food, opposed sides and opposed ends separated by the food supporting surface. The rack also includes opposing looped handles. A pan of a cooking implement has opposed end walls that are spaced apart at length further than the length of the rack and opposed side walls that are spaced apart at a width wider than the width of the rack. The pan also includes opposing upstanding handles. The handles include at least one horizontal resting surface for supporting the looped handle of the rack and at least one vertical retaining surface for abutting the looped handle of the rack. As a result, the looped handles of the rack are received and supported by the handles of the pan thereby permitting the rack to hang within the interior of the pan.

Abstract: A BBQ push-cart with retractable supports is disclosed. The push-cart includes a cart body and a grilling device, and the cart body comprises an enhancing board, an upright support, a plurality of pegs and locking members, the four corners of the enhancing board is perpendicularly mounted with a connection block protruded the top of the partition, and the cart body, between two connection block is mounted with a lateral wall, and at the connection block and the lateral wall, a shaft peg is inserted through so as to fix the connection block and the side wall, at a position corresponding to the peg, a locking member is inserted so that the support is fixed to a locking hole positioned on the locking member, thereby unlocking or releasing the locking member, the retractable support is stacked onto the enhancing board.

Abstract: A multi-purpose cooking apparatus includes a housing including a direct heat cooking area on one side and an indirect heat cooking area on the other side adjacent to the direct heat cooking area. A burner or burners are disposed beneath the direct heat cooking area. A removable cooking pan, having an open bottom formed by spaced rods, is located, in use, above the burners and below the direct heat cooking area. A removable water pan is interchangeable with the cooking pan and is selectively positionable within the housing in a first position beneath the indirect heat cooking area wherein heated water evaporating from the pan moistens the food, and a second position beneath the direct heat cooking area when the cooking pan is removed, wherein the water pan can be used for steaming as well as boiling and frying.

Abstract: Two steel plates with perforations in both sheets have narrow bent edges which overlap when the two plates are placed together to for a rapid smoker with approximately ¾ inch between the plates. A layer of wood chips is placed in the rapid smoker and the smoker placed directly on the heating source of any type of grill. The wood catches fire quickly through the bottom perforations and sends smoke through the top perforations. The perforation are configured in the top and bottom steel plates in such a way as to accomplish rapid ignition of wood producing smoke and control of the burning/smoking process. This process produces two cooking zones and adds additional favor to the cooked food.

Abstract: A hot-air lid (1) for containers (2) used for cooking and frying is proposed. In order to provide advantageous construction conditions it is proposed that it consists of an upper part (3) and a lower part (4) which can be fixed in said upper part and which together with the upper part (3) forms a cooking chamber (5), with the lower part (4) having an upwardly oriented curved part (6) with steam outlet openings (7) and with a reflector (8) being provided around said curved part (6) in which further through openings (9) are located.

Abstract: A novel grill top cooking tool is provided that contains and cooks food on a grill surface. The grilling tool is comprised of a main body with removable perforated or slotted end caps that are secured to either edge of the main body. An attaching device allows for connection of a detachable tool to place the grilling tool on a hot surface and for turning the grilling tool during the cooking process and removing the grilling tool when finished cooking.

Abstract: The present invention relates to a barbecue grill assembly 10 including a cooking surface assembly 12 positioned in a cooking chamber 14. The cooking surface assembly 12 includes a first portion or griddle 16 and a second portion or grate 18. The second portion or grate 18 has a plurality of openings 32 and a plurality of ribs 33. A transition wall 40 is positioned between the first portion 16 and the second portion 18. A duct 46 depends from a lower surface 48 of the first portion 16. The duct 46 has an end 47 that is cooperatively positioned with the aperture 30 to form a passageway or channel 50. The passageway 50 is adapted to permit the drainage of grease and other byproducts generated by cooking food on the assembly 12 past a plurality of burner tubes and to a lower portion of the cooking chamber 14.

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: 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: A food processing system circulates a processing medium along a circulation path having first and second segments perpendicular to food product travel along a horizontal conveyor. In another aspect, desired sequencing is provided including reversal of orientation order of return and supply path segments of the circulating processing medium.

Abstract: A hot-air lid (1) for containers (2) used for cooking and frying is proposed. In order to provide advantageous construction conditions it is proposed that it consists of an upper part (3) and a lower part (4) which can be fixed in said upper part and which together with the upper part (3) forms a cooking chamber (5), with the lower part (4) having an upwardly oriented curved part (6) with steam outlet openings (7) and with a reflector (8) being provided around said curved part (6) in which further through openings (9) are located.

Abstract: An apparatus and method of processing a product, such as food product, are disclosed. Untreated product is placed inside a bottom-unloading basket that is, in turn, placed within a covered vessel. For processing a food product, a porous steamer apparatus is provided for insertion into a covered cooking vessel. The steamer apparatus is comprised of two unfastened pieces, a basket and a support base, each of which has a plurality of small holes through which steam, but not food product, may pass. The basket holds the food product, is roughly cylindrical in shape, has an open-ended top and an open-ended bottom, and rests firmly upon, but is not fastened to, the support base during the steam-cooking process. The support base has an inverted conical shape and a vertical pole that has a hook-shaped upper terminus and that is integrally-connected to and protruding above and below the uppermost point of the support base.

Abstract: A lifter for foodstuffs for shifting the same from one position to another including the placing in or removal of various foods to and from cooking utensils without touching the same or piercing the same with forks, knives and the like. The lifter includes a generally rectangular support of a plurality of spaced, longitudinally extending rods or wires bounded by a retaining member having sides. The retaining member is provided with a pair of, side positioned, generally U-shaped handles which are rotatably mounted thereto. Select portions of the retaining member are formed to provide a pair of elevating legs on each of the sides and the handles are provided between such legs. The legs will elevate the foodstuff from the bottom of the utensil or other support surface upon which the laden lifter may be placed.

Abstract: A container for frying food. The container is shaped to snugly fit within a basket, utilized for frying or deep-frying in oil. The container is made of a heat resistant conductive material, which may withstand extreme temperatures to cook when frying. Additionally, the heat resistant conductive material increases heat intensity to cook more rapidly, with less energy. The container has a plurality of small holes at each sidewall, to allow oil to escape, but not the contents within. Benefits of the instant invention include multiple reuse of cooking oil and increased life span of the oil, lower energy consumption to cook, decreased cooking time, and increased “crispy” quality of food.

Abstract: A barbecue grill with an adjustment device comprises a cover, a rack, a post, a tooth plate, an adjusting gear, a spring, a knob, a bolt and a nut, wherein the tooth plate has teeth along one inner side, and the knob comprises a threaded hole, the adjusting gear meshes with the teeth of the tooth plate, the bolt is inserted through the knob, the spring, the adjusting gear, the cover, and: is tightened by the nut from the other end. This secures the tooth plate to the cover while the post of the rack is placed in the tooth plate. When the knob is turned to loosen the adjusting gear, the adjusting gear is able to adjust with respect to the teeth of the tooth plate and the gap between the cover and the rack is adjustable.

Abstract: A suspension frame for supporting trays includes support rails formed by legs which have cutouts and vertical sections having apertures in order to make it possible to wet the suspension frame with cleaning liquid as far as possible on all sides.

Abstract: A modular barbecue including a central portion, four lower support legs, and an upper portion. The central portion, made of refractory concrete, is a parallelepipedic body with rectangular base and two chambers, one frontal roasting chamber where foods, placed on a vertically movable steel grill, are roasted, and a rear combustion chamber in which solid fuel or charcoal is transformed into embers that, by actuating on a crank, fall onto the rear chamber bottom. The combustion chamber has its own access gate to introduce the solid fuel or charcoal. The upper portion has two truncated pyramidal pieces with respective conducts for smoke evacuation, a frontal conduct for smoke from the roasting chamber and a rear conduct for smoke from the combustion chamber. Both conducts have respective inner protecting pieces. This upper portion has, on top, a double conduct chimney.

Abstract: Apparatus and method for cooking snack food pieces features a drum-type fryer which transports individual, die-cut piece preforms through hot oil contained within a cooking tank defined between the periphery of the drum and a housing in which the drum is contained. Vacuum transfer and feed rollers transfer the individual piece preforms from a die-cutting roller assembly onto the drum for cooking, and a similar roller transfers the cooked snack food pieces from the drum to a take-away conveyor for subsequent, downstream processing. The pieces are retained by suction against molding surfaces of frying mold elements distributed over the periphery of the frying drum.

Abstract: An air funnel roaster coated with non-stick inside and outside comprises a circular roaster body with handles and a funnel affixed vertically in the center which is open to the bottom exterior of the body, a roaster cover with handle, a steaming plate, and a supporting rack. A circular concave space is formed on the bottom of the roaster body, and a steaming plate or a supporting rack can be put above the concave space. When a steaming plate is put above the concave space with water, the roaster is heated to steam foods. When a supporting rack is put above the concave space with spices, the roaster is heated to smoke foods. And when the rack is used without anything in the concave space, the roaster is used to bake foods. And the roaster can also used in baking a whole fowl with the fowl placed vertically over the funnel.

Abstract: A barbecue grill cart including a right leg frame assembly and a left leg frame assembly, each having a front leg and a rear leg, the front leg and the rear legs being connected by a support member. The cart further includes a front panel and securing means, the securing means being disposed through the front panel and the right front leg and the left front leg.

Abstract: A meatloaf pan with removable, hinged pan insert is disclosed, comprising an elongated, rectangular meatloaf pan and an elongated, rectangular pan insert. The pan insert has two insert side panels that are hinged at their bottom edges to the longitudinal edges of the bottom of the pan insert. The hinges allow the insert side walls to support the meatloaf, bread or other product during baking, and fold downward to allow access to the product for cutting and serving purposes. As such, the present invention can be used as a serving tray. Removal of the pan insert is facilitated in one of three ways. First, built-in hand grips in the flanges located on the pan insert. Second, a set of handles that connect to the flanges located on the pan insert. Third, a sliding unit that slidably inserts into the cavity formed by the rolled edges of the flanges on the pan insert.

Abstract: A portable cooking grill, which is fully capable of disassembly, having a pair of side retaining members, being linear and having a square or rectangular cross-sectional shape, each having a horizontal and a vertical borehole at either end traversing through the side retaining member, and having a plurality of sockets disposed interior of and regularly spaced along one side of the side retaining member. With the sockets of either side retaining member in opposing alignment, the ends of a plurality of traverse rods are each registered within opposing sockets. The assembly of two side retaining members and the plurality of transverse rods are secured in place with two clamping rods, the threaded ends of which register with and traverse through the opposing horizontal boreholes in the side retaining member and are secured in place with torsionally engaged threaded fasteners, forming a rigid grilling surface.

Abstract: The present invention relates to an improved cooking system having a conventional style pot using a reversible multi-function top. The system comprises a pot, a reversible top and lid, which can be used individually and collectively, to function as a cooking pot, colander, steamer and strainer. One of the improvements consists of the top and pot each having two handles to enable the top to be held securely with two hands when placed up-side-down on top of the pot. This way, the handles do not have to engage and/or mate with one another, standard off-the-shelf handles can be used, and a new top can be retrofitted to fit an existing pot with matching handles (since the handles do not have to be specially designed). A specially designed lid can also be used that is self-centering on the pot and top.

Abstract: A vertical hearth barbecue grill having a removable, vertical firebox that is backwardly inclined so as to provide a combination of direct and indirect heating. Multiple cooking grids positionable at various heights across the firebox provide an substantial cooking area for grilling, broiling, and searing. Inclination minimizes ash avalanche during briquette burning. A top grid located directly over the firebox provides a surface for searing or high-temperature cooking (i.e., direct heating), a mid-level cooking grid provides medium temperature indirect and/or partial direct heating cooking, and a lower main cooking grid provides indirect medium temperature for broiling or baking. A pair of opposed insulated sidewalls help confine heat in and about the cooking grids and may also support a removable, hinged cover lid that establishes an oven-like enclosure about the mid-level and main cooking grids to provide a baking/broiling chamber.

Abstract: A novel grill top cooking tool is provided that contains and cooks food on a grill surface. The grilling tool is comprised of a main body with removable perforated or slotted end caps that are secured to either edge of the main body. An attaching device allows for connection of a detachable tool to place the grilling tool on a hot surface and for turning the grilling tool during the cooking process and removing the grilling tool when finished cooking.

Abstract: The present invention relates to a barbecue grill assembly 10 including a cooking surface assembly 12 positioned in a cooking chamber 14. The cooking surface assembly 12 includes a first portion or griddle 16 and a second portion or grate 18. The second portion or grate 18 has a plurality of openings 32 and a plurality of ribs 33. A transition wall 40 is positioned between the first portion 16 and the second portion 18. A duct 46 depends from a lower surface 48 of the first portion 16. The duct 46 has an end 47 that is cooperatively positioned with the aperture 30 to form a passageway or channel 50. The passageway 50 is adapted to permit the drainage of grease and other byproducts generated by cooking food on the assembly 12 past a plurality of burner tubes and to a lower portion of the cooking chamber 14.

Abstract: The invention involves an improved cooking system of the type having a cooking vessel with watertight lower portion of a concave interior, having side walls generally upwardly extending from a bottom. The improvement is the addition of an annular, substantially hemi-toroidal insert. The insert is dimensioned to engage an inner surface of the side walls thereby removably supporting the insert within the cooking vessel remote from the bottom. There is a central opening in the middle of the insert, above the bottom of the vessel, whereby the bottom of the vessel may be accessed. In this way, utensils may be employed to manipulate the food cooking in the bottom of the pot or wok, ingredients may be added to the food cooking in the bottom of the pot or wok, water may be added to the bottom of the pot or wok, etc.

Abstract: An apparatus configured to permit the use of charcoal for cooking in a gas barbecue grill, the gas grill having a bottom casting containing a gas burner element, a cooking rack supported thereabove, and a top casting rotatably affixed thereto. The apparatus includes a tray configured to be received within the bottom casting and the tray includes a pair of handles. Each of the handles includes a proximal end and a distal end, and the handles are rotatably connected to the tray at the proximal ends and the distal ends are configured to support the cooking rack.

Abstract: A skillet with interchangeable bottom plates includes a side wall having upper and lower edges. A ledge is fixedly attached to the lower edge and extends inwardly to form a substantially open bottom. The skillet includes a plurality of interchangeable bottom plates, each plate being dimensioned to be selectably positioned atop the ledge and surrounded by the side wall. The ledge and bottom plates include complementary tab and groove combinations so that rotary motion of a plate is precluded when positioned atop the ledge. Each plate includes a cooking surface having a different configuration of apertures for selective use in cooking different types and sizes of food items over a cooking grill.

Abstract: The cooking apparatus comprises a collection plate and a cooking plate. The collection plate overlie the heat source of a barbecue grill having a center surface with semicircular cross section and a curved lip. The curved lip deflects gases being released by the heat source back toward the heat source reducing flames. Extruded apertures are provided through the center. The extrusions extend oppositely from the concavity of the center to direct a portion of the secretions onto the collection plate. A fluid retention channel is provided about the center. The outer surface of the inner retention wall retains secretions on the center of the collection plate. The cooking plate covers the barbecue grill fire chamber and has a plurality of apertures. The terminal end of a curved flange mates with the inner wall of the barbecue grill. A back stop member is connected to the top of the cooking plate.

Abstract: A barbecue grill cart including a right leg frame assembly and a left leg frame assembly, each having a front leg and a rear leg, the front leg and the rear legs being connected by a support member. The cart further includes a front panel and securing means, the securing means being disposed through the front panel and the right front leg and the left front leg.

Abstract: There is provided an apparatus for steaming food, which includes a steam cooking plate, an upper heater, two upper steam pipes, an instantaneous steam generator including an inner sealed space, a lower heater, a pump and a water tank. The steam generator consists of a generator upper cover, a gasket, and a generator lower cover. The pump sucks water from the water tank and the water is supplied to the steam generator. The vapor steamed in the steam generator moves to the steam plate to cook food on the surface of the steam cooking plate. The upper heater directly heats the steam cooking plate to cook food thereon.

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 disposable, broiler cooking tray for meats, particularly bacon, or other foods, has a double-layered foil tray with a perforated surface, under which lies an absorbent material. The bottom layer can be heat-resistant plastic. No absorbent material is present in another embodiment. When cooking meat under the broiler the grease that is produced is drawn through the perforations by the absorbent material, or passes through under influence of gravity, and is trapped between the top and bottom layers. The disposable bacon cooking tray is designed to virtually eliminate the clean-up of cooking meat, and other food products, improve on the taste and reduce the calories by reducing the residual grease that remains after cooking is complete.

Abstract: A cooking grate for a grill, such as a barbecue grill, is comprised of a plurality of generally elongate rail members assembled in a nesting relationship to form a first and second cooking surface. The first cooking surface is formed by a generally flat surface on each of the rail members, the flat surfaces abutting to form a substantially smooth surface, with a plurality of elongate apertures therein through which juices produced by cooking food may flow. Each rail member has a gutter along its length which underlies approximately half of each of the apertures for catching a portion of the juices and diverting it from the heat source below. The grate may be reversed and the gutters form the second cooking surface which is similar to a conventional grate surface.

Abstract: A smoke producing device adaptably configured for use in either a gas and electric barbecue grill having a plurality of heat diffusers, heat bars or plates, or sear bars (collectively referred to hereinafter as the “heat distribution bar”) principally serving as means to distribute heat and aid in preventing flare-ups within a grilling compartment, the smoker device substantially comprising a rectangular-shaped receptacle having a pair of longitudinal walls positioned perpendicular and integrally attached to a pair of end walls and an inwardly-protruding channel situated between a pair of bottom plate members and extending lengthwise thereabout to form a pair of legs for engaging the heat distribution bar. A detachable top having a plurality of elongate openings allows venting of accumulated smoke as heat is applied to a smoke-producing material contained within the rectangular-shaped receptacle.

Abstract: Apparatus for cooking foods by heating with heat transmitted from outside to a product to be cooked by a current of hot air, wherein, substantially, a hot-air circuit is formed in an enclosed space and the product to be cooked rests on a receiving element (10) for the product to be cooked forming a receiving base (11), wherein air is flowable through the receiving base (11) of the receiving element (10) for the product to be cooked and the hot air is guided so that it flows through the product to be cooked substantially at right angles to the receiving base (11) of the receiving element (10) for the product to be cooked.

Abstract: A cooking element for a steamer, composed of: a tubular side wall; a removable perforated bottom, the tubular side wall having an interior surface provided with a shoulder on which the perforated bottom rests; a first element carried by the interior surface of the tubular side wall; and a second element carried by, and located beneath, the perforated bottom. The first element is located to block the second element when the perforated bottom rests on the shoulder, one of the elements is a tongue, and the other of the elements is an abutment. A cooking element for a steamer, composed of a tubular side wall, a removable perforated bottom and a removable handle, wherein the perforated bottom has orifices adapted for rapid connection of the removable handle.

Abstract: A cooking apparatus enables a user to cook (boiling, steaming or frying). The apparatus includes a burner having a base that is specially shaped to cradle a pot. 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 can include upper members that are supported above the bottom of the pot and a lower member that engages an underlying supporting surface. Alternatively, the burner frame can have a plurality of circumferentially spaced radially extending legs. Struts are shaped and cradle the bottom of the pot and its sidewall respectively.

Abstract: A collapsible barbecue grill in the present invention includes a body in a box shape capable of being pivoted with two side plates respectively disposed at both side walls thereof and a cover plate disposed at a rear wall thereof, each of the two side plates provided with a plurality of engagement grooves; a plurality of positioning members capable of being screwed with the cover plate for connecting the two side plates and the cover plate when the body is extended; and, a supporting frame capable of being placed across the two side plates of the body for supporting a grid member, by which a combination of the aforementioned components enables the barbecue grill of the present invention to be quickly extended in use or folded into a reduced dimension for the convenience of carrying and storage only occupied with minimal space.

Abstract: A cooking container adapted for roasting large fowl has a pot shaped base member and a top member shaped like an inverted pot that jointly form a high heating chamber proportioned to receive a full sized fowl in a vertical orientation, A heat pipe extends upward from an opening in the bottom of the base member and enters the hollow interior of the dressed fowl. A trivet in the heating chamber holds the fowl out of contact with the very hot bottom of the base member. Relative rotation of the base member and top member opens a notch into which a meat thermometer may be entered. The roaster configuration facilitates outdoor cooking where available heat sources, such as gas cookers, barbecue stands or campfires, concentrate heating at the base of an overlying food container.

Abstract: A grill apparatus for grilling large quantities of food. The grill apparatus includes a drum support assembly including a plurality of leg members, and also including cross members interconnecting said leg members; and also including a drum member having a side wall which is securely mounted upon top ends of the leg members and also having end walls and further having an opening disposed through the side wall and into the drum member and also having a hole being disposed through one of the end walls; and also includes a lid being hingedly attached to the drum member and being closable over the opening; and further includes a door being hingedly attached to the drum member and being closable over the hole; and also includes a grate assembly including a grate member being removably disposed in the drum member; and further includes tray members being attached to the drum member.

Abstract: A roasting oven system includes elongate food holding wire mesh baskets, each having an axis of rotation defined by a left and right axial device secured to respective end walls of the baskets. The system also includes a housing having respective upper, lower, front, back, left end, and right end walls defining, in combination, a hollow interior envelope having a substantially concave upper surface, the housing including, within at least one of the front or rear walls, a movable panel for selectably removing and inserting the elongate baskets into the housing and upon a journal device within end plates at each opposite end wall. At least one of the front or rear walls further includes a narrow opening to provide a continuous and uninterrupted communication between the hollow interior envelope and the atmosphere. An infrared radiation element is situated within the envelope of housing, in which thereof is directed toward a center of the interior envelope of the oven.