Abstract: A smoke generating assembly for an indoor smoker includes a smoke barrel having a rotating auger positioned therein. The smoke barrel may be supplied with combustible material at a first end of the smoke barrel and the auger may be intermittently rotated to advance the combustible material toward a second end of the smoke barrel and over a smoldering heater to generate a flow of smoke. The smoldering heater may be spaced apart from the smoke barrel by an igniter gap that permits pellet dust from the combustible material to fall into the container below, leaving only solid combustible material to pass through the smoldering heater for combustion.

Abstract: Provided is a closed cooking cavity (100) formed by means of a shell in a sealed manner; a working space for accommodating main cooking equipment is formed in an interior of the cooking cavity (100), the shell is provided with communicating openings which are corresponding to the main cooking equipment and adapted for communicating the interior and exterior of the cooking cavity (100), and accessory cooking equipment arranged at the exterior of the cooking cavity (100) is connected with corresponding main cooking equipment arranged in the interior of the cooking cavity through corresponding communicating openings so as to achieve corresponding cooking functions. A closed cooking system comprises the cooking cavity (100) and a cooking machine comprises the closed cooking system.

Abstract: A modular smoker includes a base portion having a through bore extending from a first end of the base portion to a second end of the base portion, wherein the through bore is configured to define a shelf between the first end and the second end, a top portion configured to be removably coupled with the base portion, wherein the top portion has a through bore extending from a first end of the top portion to an opposite second end of the top portion in a first direction, and a screen configured to be held on the shelf of the through bore between the first end and the second end of the base portion.

Abstract: Exemplary embodiments of a pelletized fuel delivery and combustion system are disclosed. Certain embodiments are configured to be detachably mounted to the exterior of a kettle-styled grill such as, but not limited to, a Weber® charcoal grill. When mounted to the kettle-styled grill, a firebox is external to the kettle and delivers thermal energy and smoke to the interior of the kettle by, and through, at least one damper port in the kettle. In this way, embodiments of the solution do not require significant, if any, modification to the kettle-styled grill in order for the kettle-styled grill to use a pelletized fuel source. Embodiments may also include temperature loop control and/or a thermal energy and smoke distribution plate configured to be set within the kettle of the grill.

Abstract: A food smoker includes a smoker body having a lid and a removable smoke and heat source secured within a base. Located adjacent the upper portion of the smoker body is a plurality of apertures configured to support at least one hanger rod. The hanger rods are capable of suspending foodstuff within the smoker body.

Abstract: The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

Abstract: A grill using a flue, of the present invention, can provide healthy food by allowing meat, fish and the like to be cooked without being burnt since high-temperature smoke, which is to be generated while firewood burns in the combustion chamber of a firewood combustion cylinder, is supplied to the inside of the flue chamber of a cooking hot plate, is guided along a smoke guide plate, and is simultaneously discharged to the outside through a smoke outlet, thereby slowly heating a cooking iron plate. In addition, support members fixed to the bottom surface are provided so as to be height-adjustable, thereby stably fixing the grill. Additionally, since an oil outlet is formed at the upper edge of the cooking iron plate, the oil to be generated during meat cooking is discharged to the combustion chamber of the firewood combustion cylinder so as not to remain on the cooking iron plate, and thus the present invention is sanitary and provides an ease of cleaning and the like.

Abstract: Exemplary embodiments of a pelletized fuel delivery and combustion system are disclosed. Certain embodiments are configured to be detachably mounted to the exterior of a kettle-styled grill such as, but not limited to, a Weber® charcoal grill. When mounted to the kettle-styled grill, a firebox is external to the kettle and delivers thermal energy and smoke to the interior of the kettle by, and through, at least one damper port in the kettle. In this way, embodiments of the solution do not require significant, if any, modification to the kettle-styled grill in order for the kettle-styled grill to use a pelletized fuel source. Embodiments may also include temperature loop control and/or a thermal energy and smoke distribution plate configured to be set within the kettle of the grill.

Abstract: A smoke generation pod for use in a smoke generation system includes an enclosure that has there within a material such as wood that is heated or ignited by an igniter or arc housed within the smoke generation pod. The smoke generation pod has an input vent for accepting air and an output vent for distributing smoke. The smoke is routed to an object such as a glass (with or without a liquid there within) for infusing the smoke into the liquid or onto the object. In some embodiments, the output vent has a filter and, some such filters also remove some or all carcinogens from the smoke that is emitted.

Abstract: Disclosed is a portable wood smoker for smoking a food item. The smoker includes a receptacle and at least one heating element. The receptacle includes an inner space and at least one opening member for providing access to the inner space. The inner space of the receptacle is configured to accommodate wood material. The wood material is heated using the at least one heating element to realise smoke to the food item or is used for generating smoky aroma in rooms or in closed spaces. Each heating element includes a heating portion and the heating portion is configured to be removably positioned in the inner space of the receptacle. The heating portion is configured to heat the wood material when the heating element is electrically powered. The smoker also includes a control instrument which is electrically coupled with the heating element for controlling a temperature of the heating element.

Abstract: A multi-fuel grill apparatus comprising a burner, a burner cover positioned over and spaced from the burner, a solid fuel tray and/or a firebox basin. The burner cover may comprise a lower flame deflector having opposite, downwardly-extending first angled walls linked at a substantially centered cover angled wall joint and/or an upper debris deflector having a top wall and opposite, downwardly-extending deflector angled walls. The solid fuel tray may comprise opposite tray angled side walls configured to seat on the deflector angled walls so as to selectively suspend the tray between two burner covers. The firebox basin may have an upwardly-extending protrusion having opposite basin angled walls linked at a basin angled wall joint substantially vertically aligned with one or more of the burner and the cover angled wall joint. A vent may be formed in the front panel of the grill body adjacent to one or more controls for communicating with the firebox basin.

Abstract: A cooking device includes a housing assembly, a first heat source, a second heat source, a first heat control system, and a second heat control system. The housing assembly defines two cooking volumes adjacent to one another. A first cooking volume has a first portion of the cooking structure and a second cooking volume has a second portion of the cooking structure. The first heat source is disposed in the first cooking volume and provides thermal energy directly to the first portion of the cooking structure. The second heat source is disposed in the second cooking volume and occluded from the second portion of the cooking structure to provide thermal energy indirectly to the second portion of the cooking structure.

Abstract: The invention pertains to an accessory for adapting cooking grills, especially kettle and kamado style grills for better cooking of pizzas and other foods not typically thought of as appropriate for grilling. The accessory is an insert that is adapted to sit between the bottom and the top of the grill and is generally shaped with a horizontal cross-section substantially similar to the horizontal cross section at the junction of the bottom and the top of the grill with which it is adapted to work. The insert increases the height of the cooking chamber. The insert includes a side opening or window through which food may be inserted and removed from the expanded cooking chamber without the need to open or remove the top of the grill.

Abstract: The invention pertains to an accessory for adapting cooking grills, especially kettle and kamado style grills for better cooking of pizzas and other foods not typically thought of as appropriate for grilling. The accessory is an insert that is adapted to sit between the bottom and the top of the grill and is generally shaped with a horizontal cross-section substantially similar to the horizontal cross section at the junction of the bottom and the top of the grill with which it is adapted to work. The insert increases the height of the cooking chamber. The insert includes a side opening or window through which food may be inserted and removed from the expanded cooking chamber without the need to open or remove the top of the grill.

Abstract: Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.

Abstract: Disclosed herein is a grilltop smoker box designed to sit atop a cooking grid of a barbecue grill. The grilltop smoker box has a base with an aperture and a cover that covers the base. The cover and base define a space or cavity for the accumulation of smoke. The cover also comprises a port that is positioned above the base for the exit of smoke, and an outlet for directing smoke to food on a cooking grid of a barbecue grill. Embodiments of the invention may comprise other optional features.

Abstract: An oven for grilling food, is provided with: an outer shell (2), consisting of walls defining an internal volume, including a transparent portion (3); at least one door (4). The volume is subdivided into a zone (5) for heat production by heating elements and a cooking zone (6) including at least one grill (7) on which the food is placed. The at least one door (4) is associated with the at least one grill (7), which is slidingly supported inside the outer shell (2) and includes a bulkhead (8), opposite the door (4) with respect to the grill (7), arranged for closing the cooking zone (6) when the grill is fully extracted from the oven.

Abstract: A grill smoker device having an upper receptacle member adapted to receive liquid and a lower receptacle member adapted to receive wood chips, the upper and lower receptacle members being releasably connected to each other. A plurality of suspension arms extend laterally from the upper or lower receptacle members such that the device is positionable in a grill beneath the grill grid and above the heat source.

Abstract: A pellet bin insert system for a wood smoker grill includes a container with an open top, first and second parallel opposing sidewalls, a back wall, a front wall, a bottom surface and an inclined panel affixed around its perimeter to the side walls, the front wall and the bottom surface. The container includes a feeder opening in the bottom surface. A slide bar is slideably coupled to a portion of the inclined panel adjoining the bottom surface and has a bottom end slideably coupled to cover the feeder opening in a first position and to open the feeder opening when moved to a second position. The container is adapted to be inserted into a pellet hopper with the feeder hole aligned to drop pellets into a feeder mechanism when the feeder opening is uncovered.

Abstract: Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber.

Abstract: An adjustable food flavoring device with removable smoker box for use in a gas grill is disclosed. The apparatus includes an inverted V-shaped upper plate, an inverted V-shaped lower plate, a feature or features to prevent the movement of the assembly once a user obtains the desired length, a plurality of tabs to keep ceramic briquettes in their desired locations, and a removable smoker box in which to place articles for heating and burning to produce smoke that flavors the food being cooked on the grill.

Abstract: A smoke generator for providing smoke to a food smoking cabinet includes an upright enclosure with a fuel storage area located above a combustion chamber. An operating rod assembly including an operating rod, partition, and fuel agitator extend downwardly into the pellet fuel storage area. The operating rod may be manipulated from outside the enclosure to operate the agitator and selectively reposition the partition and agitator within the fuel storage area of the enclosure.

Abstract: A smoker box for a cooking grill is formed to fit between and be supported by adjacent parallel heat deflector bars of the cooking grill. The open top of the smoker box is preferably covered with a perforated lid that can be removably placed onto or hingedly connected to the top of the smoker box.

Abstract: Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber.

Abstract: Provided is a cooking appliance. Steam generated in a steam generation part is selectively supplied into a cooktop part or a steam cooking part. The steam supplied into the cooktop part is used for cleaning a top plate. Also, the steam supplied into the steam cooking part is used for cooking a food. Thus, the steam may be used in a lot of uses, e.g., for cooking the food and cleaning the top plate.

Abstract: A food preparation apparatus and method, including an inventive shelving system, is provided. In accordance with some embodiments, an exemplary embodiment of a food preparation apparatus of the present invention includes at least, but is not limited to, a frame assembly including a permanent shelf secured to the frame assembly, a multiplicity of selectable shelf features vertically offset from the permanent shelf and attached to the frame assembly, and a first non-permanent shelf vertically offset from the permanent shelf and supported by a select number of the multiplicity of selectable shelf features. In an exemplary embodiment of a food preparation apparatus of the present invention, the permanent shelf provides a flavor infusion region.

Abstract: A grill smoker apparatus provides a container and a cover. A carrier is disposed in the container. The carrier is configured to store smoke producing material such as wood chips. The carrier may be removable from the container for filling the container, for emptying the container, for replacing the container or for cleaning the smoker apparatus. The carrier includes an outer dimension smaller than the inner dimension of the container. As such, a carrier gap is defined between the inner container wall and the outer region of the carrier. The carrier gap may form a uniform, annular gap in some embodiments. Alternatively, the carrier gap has a non-uniform radial dimension around the perimeter of the container. The carrier gap provides enhanced airflow to the smoke producing material in the carrier for improving smoker performance. A heat concentrator also focuses heat to the smoker apparatus for igniting the smoke producing material.

Abstract: Disclosed herein is a grilltop smoker box designed to sit atop a cooking grid of a barbecue grill. The grilltop smoker box has a base with an aperture and a cover that covers the base. The cover and base define a space or cavity for the accumulation of smoke. The cover also comprises a port that is positioned above the base for the exit of smoke, and an outlet for directing smoke to food on a cooking grid of a barbecue grill. Embodiments of the invention may comprise other optional features.

Abstract: Method and apparatus for a swing-out, multi-level barbeque smoker having a common mounting post wherein the individual cooking units are mounted on the common mounting post so that the individual units are slidably and swingably disposed so that a user can have easy access to the individual units. The apparatus is mounted on a wheeled carriage having a handle bar assembly so that the wheeled carriage can be easily maneuvered by a user. The upper swing-out unit has a grill for receiving food items, the middle swing-out unit has a bowl for receiving water therein and the lower unit has a grill upon which the fuel, e.g., charcoal or the like can be placed.

Abstract: A barbeque smoker has an angled front with a heated exhaust that increases draft and air circulation, resulting in a more even heat and smoke distribution than conventional smokers. By heating an internal chimney directly over the smoker's fire, the temperature in the exhaust is higher than it is inside the cooking chamber, thus increasing draft/air circulation. The chimney intake is positioned below the cooking grates and runs on an upward angle through the cooking chamber. The chimney terminates outside the top of the smoker. This configuration forces the chamber to uniformly fill with heat and smoke before any heat or smoke can exit the cooking chamber. The increased draft aids efficient circulation of the heat and smoke, creating a very uniform cooking environment.

Abstract: A combination food smoker and grill system that is an effective ellipsoid shaped food smoker designed to prevent direct contact of the meat to be grilled with an open flame thereby preventing the creation of carcinogenic, carbonized meat. More specifically, the combination food smoker and grill system is a pedestal smoker and grill assembly having an upper portion grill chamber with a hinged dome cover having at least one lift handle, an adjustable heat discharge vent, a lower portion grill chamber with a first comestible grill-screen, a second comestible grill-screen, a plurality of first comestible grill-screen supports, a plurality of second comestible grill-screen supports, a smoker screen assembly, a heat portal, and a heat column assembly having a base.

Abstract: An outdoor cooker is double walled insulated and has a completely removable internal firebox that defines a vertical column which includes a fuel and fire chamber separated from an ash and air chamber by a fire grate. The perimeter wall defines an air inlet that opens the air and ash chamber to an air supply passage through the cooker body, and further defines an exhaust outlet that opens into the inner chamber of the cooker. Consistent low cooking temperatures (200°-250° F.) without resupplying fuel or opening the outdoor cooker for 10-20 or more hours are easily accomplished. The outdoor cooker is also versatile enough to directly cook other meats, such as steaks, at high temperatures for total cook times that may only last a matter of minutes. The outdoor cooker can also be configured for medium temperature indirect and direct barbequing.

Abstract: A barbecue cooking apparatus is provided. The barbecue cooking apparatus includes a firebox comprising a housing having solid walls. A charcoal tray is disposed within the housing, and one or more vents are disposed in the housing above the charcoal tray. One or more vents are disposed in the charcoal tray. An upper interior chamber within the housing above the charcoal tray is configured to hold wood and charcoal. A lower interior chamber within the housing below the charcoal tray is configured to provide a volume for the collection of wood ash. A duct is attached to the housing and forms a passageway from the lower interior chamber for heated air and wood smoke.

Abstract: An outdoor cooking apparatus having an indirect cooking chamber joined to and extending upward and rearward from a direct cooking chamber. A damper is operable to regulate fluid flow between the cooking chambers. Preferably, the cooking apparatus is operable for installation into an outdoor structure, and a flange is joined to at least one of the cooking chambers for engaging the structure and supporting the cooking chambers. Preferably, the indirect cooking chamber includes first and second doors that are rotatable about an approximately vertical axis for accessing an interior of the chamber, and a plurality of vertically spaced shelves are supported within the chamber. The shelves may be vertically adjustable. The direct cooking chamber preferably has a lid that is operable to lock when it is in an open position.

Abstract: An oven body includes a grilling chamber provided with several far infrared ray heaters and a smoking chamber that emits smoke from the charcoal heated by electric heaters, wherein the meat to be roasted is rotated in the grilling chamber by a rotating means, rotating alternately through a far infrared ray heating area where far infrared ray concentrates and through a smoking area where smoke concentrates, in which process the roasting operation by the far infrared ray and the smoking operation with particular scent of a charcoal are carried out simultaneously.

Abstract: A smoker box and humidifier for a barbecue grill has a container body having a top and at least one and preferably a plurality of top opening at its top. Isolated compartments are provided in the container body. At least one of the isolated compartments is capable of holding wood chips or the like for producing a flavoring smoke, and at least one of compartments is capable of holding a liquid separate from but in close proximity to the wood chips or the like. The compartments in the container body are positioned such that, when the smoker box is heated, both the flavoring smoke and moistening vapors produced in the compartments of the container body circulate up through the top openings in the top of said container body. The container body can include a drawer with isolated compartments, which can be pulled out to replenish spent wood chips and fluids.

Abstract: Cooking, smoking and aromatization device which consists of a casing or container (1) comprising a plurality of sealed compartments (2, 3, 4, 5) communicating with the main cooking chamber (6) by means of a plurality of channels or ducts (7) which are controlled by a plurality of valves (8a, 8b, 8c, 8d), there being at least one for each of the sealed compartments (2, 3, 4, 5) so that the contents of each of said sealed compartments are supplied to the central cooking compartment (6) with a constantly controlled flow.

Abstract: An adjustable food flavoring device with removable smoker box for use in a gas grill is disclosed. The apparatus includes an inverted V-shaped upper plate, an inverted V-shaped lower plate, a feature or features to prevent the movement of the assembly once a user obtains the desired length, a plurality of tabs to keep ceramic briquettes in their desired locations, and a removable smoker box in which to place articles for heating and burning to produce smoke that flavors the food being cooked on the grill.

Abstract: The Food Smoker Adapter converts an outdoor cooking system into a meat smoker without physical modification. It is comprised of a lid, smoke chamber, meat skewers, and a wood chip pan. It can also act as a stand alone meat smoking system when used with an electric heating element. The smoke chamber is a tube or duct, and is placed on the wood chip pan or an accessory allowing the stacking of an additional smoke chamber. The wood chip pan rests above the heat source. Skewers are placed across the top of the smoke chamber allowing meat to hang inside. The lid acts as a smoke chamber lifting mechanism, and has tabs that snap into slots near the top of the smoke chamber allowing the lid, smoke chamber, skewers, and meat to be removed and set aside allowing access to the wood chip pan for tending.

Abstract: This invention is to be used primarily to convert a traditional charcoal grill into a multifaceted smoker with wet and dry smoking capabilities. Furthermore, novel racks within the invention allow the user to utilize all of the space within the smoker providing for more food cooked over a given time frame. The invention also included a removal tray allowing access to the fuel and liquid pan with only negligible heat loss and no risk of damage to the contents of the smoker or the surface upon which the smoker is placed when removed from the primary heat source.

Abstract: A cooking rack accessory for steaming food and a method thereof. The cooking rack accessory comprises of a support frame that includes a toroidal fluid reservoir configured to store a fluid. A manifold is disposed above the fluid reservoir and is in fluid communication with the fluid reservoir. A toroidal steam chamber is disposed above the manifold and is in fluid communication with the manifold and the fluid reservoir. A plurality of coupling members is coupled to the support frame and configured to selectably couple to a cooking rack. The coupling members are elongated members extending from the fluid reservoir and arch over a cooking rack. A plurality of steam apertures is disposed through the steam chamber to release steam. A selectably sealable fill aperture includes a spout member coupled to a funnel member, which is all in fluid communication with each other and with the fluid reservoir.

Abstract: Food smoker with self-basting features and relatively low thermal conductivity chip bowls. A lid of the food smoker may include downward pointing protrusions to control dripping onto food being smoked. This self-basting feature reduces the need to open the food smoker to baste the food smoking. The food smoker may include a ceramic chip bowl to reduce the rate of consumption of wood chips used to add flavoring to the food being smoked. This further reduces the need to open the food smoker. The housing of the smoker may be constructed with inner and outer walls, minimizing the heat loss during the cooking process. In combination, these features result in an improved food smoker that requires less user interaction than traditional systems. Moreover, the food smoker may need to be opened fewer times during the smoking process, which reduces heat loss and thus leads to greater energy efficiency.

Abstract: A smoker device having a low profile fits beneath the lower most rack of an oven thereby allowing full use of all possible shelves of the oven. The smoker device comprises a uniquely shaped bi-level heater element that allows the smoker device pan to be cradled just above the bottom wall of the oven chamber. A method and system allow a processor control of the smoker device manually or automatically as a part of a programmed recipe.

Abstract: An air circulator and an oven including such an air circulator. Ducting has an inlet located toward an upper end of a cooking chamber of the oven and an outlet proximate the lower portion of the chamber. An air mover can move air in the chamber though a fluid passage defined in the ducting from the upper portion of the chamber to the lower portion.

Abstract: An egg pan has individual egg bowls and a water reservoir having channels surrounding the egg bowls. Water is introduced into the water reservoir during the final stage of cooking eggs. A user would cook eggs inside the egg bowls to desired consistency and then pour a small amount of water into the water reservoir and close a snugly-fitting lid, thus generating steam. Exposure to steam at the final stage of cooking causes improvement in shape and appearance of the cooked eggs.

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 outdoor cooking apparatus is disclosed. The apparatus features a cabinet having a firebox that heats an oven interior within the cabinet. The firebox also cooks food items placed on a grill panel that is supported above the firebox with a grill support frame. The firebox and grill support frame can be removably attachable to the cabinet.

Abstract: An accessory (10) for converting a grill (G) into a smoker comprises a sheet that sits vertically through a cooking grate (R) portion of the grill and resting on a charcoal grate (P) to divide the grill, when a cover (C) is placed over it into a heat chamber (HC) and a smoke chamber (SC). Wood (W) is smoldered on charcoal (B) in the heat chamber and food to be smoked is placed on a portion of the cooking grate within the smoke chamber. The sheet has holes (20) or vents (24), or a combination of holes and vents to allow passage of heated air from the heat chamber into the smoke chamber to smoke the food.

Abstract: An offset barbeque smoker grille has an openable cover shaped as the elongated back portion of a quadruped and the products of combustion are applied to meat on said grille with the cover closed and at least one restrictor is included in said fourth flow path to hold smoke in contact with said meat wherein a meat treatment apparatus is used as a smoker. The cooking and smoking uses counter flow from the firebox near the head of the quadruped under the cooking and smoking chambers toward the rump of the quadruped and back over the top of the cooking chambers to provide even cooking.

Abstract: Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber.