Abstract: A grill with a removable smoker unit comprises a pan, a body, a pan cover, a smoker unit and a socket unit, wherein the smoker unit comprises a smoker box and a heating tube member with two plug terminals. The smoker unit is removably mounted on one side of the body, wherein there is a hole in the pan where the smoker unit inserts into the body, and a removable insulation lid mounted on the hole. The socket unit is mounted in the body, and provides electrical connection. The socket unit has holes for receiving the plug terminals. The grill with these structures not only has the conventional functions, but also provides an optional smoking function.

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: A smoking system for cooking food products includes a controller, a smoke generator electrically coupled to the controller, a smoke chamber including first and second trolleys juxtaposed side-by-side, and a first duct with opposed ends directly coupled to the smoke generator and the smoke chamber. The system further includes a plurality of circulation motors, second and third ducts directly coupled to the motors and the trolleys respectively, and a cleaning section in fluid communication with the first and second trolleys. A ventilation motor is directly connected to the cleaning section, and a fifth duct is provided with an associated damper.

Abstract: A method for regulating a cooking process of a cooking product in an oven of a steamer, during which the moisture in the oven coming from the cooking product is at least periodically determined over time by a moisture sensor. During a measuring phase there is no introduction of steam into the steam oven and the moisture sensor is evaluated. For a given cooking process with fixed times for the supply of steam, on the basis of the moisture sensor evaluation during the measuring phase, the end of cooking is determined. Prior to the measuring phase and during a steam phase, steam is introduced into the oven, the steam supply being terminated following the steam phase and prior to the measuring phase during a ventilating phase. During the ventilating phase the steam concentration in the oven is greatly reduced.

Abstract: A wood chip soaking apparatus has a fluid holding base container having end walls suited for supporting at least one, and suitably two, or even more, wood chip baskets in the container for pre-soaking the wood chips to be added to a barbeque heat source. Wood chips are preferably supported in the base container on handles projecting from the wood chip baskets. The base container preferably is provided with elevated side walls for supporting the wood chip baskets in an elevated position after soaking for draining the fluid from the baskets.

Abstract: A System for storing products, in particular sausages, each having a sausage-shaped body and a loop (22), which is fixed to the sausage-shaped body and being used for a pendulously storage of the products (20) on rod-shaped storage devices (50). The System comprises at least one rod-shaped storage device (50) for storing several products (20) by their loops (22) one after another. The system also comprises at least one conveyor device (30) with at least one conveyor element (40) for conveying the products (20) by means of their loops (22) to storage places on the rod-shaped storage device (50). Furthermore, the system comprises at least one damping unit (70, 170) for reducing a swinging motion of the products (20) is positioned at least partially along the rod-shaped storage device (50) such that it abuts on the products (20).

Abstract: An apparatus for cooking using wood pellets comprising: a direct cooking zone; an indirect cooking zone separated from the direct cooking zone by a divider; and a wood pellet burner positioned in the direct cooking zone such that food items in the direct cooking zone will be positioned above the burner. The cooking apparatus has a combustion flow path such that combustion gas from the burner will flow upwardly in the direct cooking zone, then over the divider, and then downwardly into the indirect cooking zone. The downward flow of combustion gas into the indirect cooking zone provides a top down cooking mode for food products placed therein.

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: A food cooking apparatus includes: a main body having a cooking room therein; a rotation motor transmitting power to a rotating shaft disposed in the cooking room to rotate the rotating shaft; a plurality of rotating plates being connected to the rotating shaft and rotating by interlocking with the rotation of the rotating shaft; a holder detachably formed on the tops of the rotating plates; and a plurality of heaters disposed on the inner side surfaces of the cooking room to generate heat.

Abstract: A smoker attachment for heating and burning smoking particles for a gas grill includes a housing and end caps. The housing is an elongate hollow member with a triangular cross-section. The housing has open ends and a slot just below the apex. A cavity of the housing holds the smoking particles. End caps cover the open ends. For flavoring food on a gas grill, the smoker assembly, filled with smoking particles, is used in place of one sear bar located directly above one of the gas burner tubes. Heat released from the gas burner tube directly below the base of the smoker attachment causes the smoking particles to ignite and smolder. This smoke flows through the slot in the housing and fills the grill area. During this process, the food being cooked on the grill is flavored by the smoke.

Abstract: A vertical food cooker includes: (a) an open-bottomed upper warming portion including: a support frame, a temperature measuring gauge, an adjustable upper air vent, and an openable cooker lid, the support frame including a substantially cylindrical-shaped upper collar and at least two spaced apart rails extending generally downward from the upper collar; (b) a cooker base portion including: a burn chamber, an adjustable base damper to the burn chamber, a substantially planar fire pan at a bottom of the otherwise bottomless burn chamber, and at least three legs; (c) a cooker mid portion between the upper warming portion and the base portion, the mid portion including between about one and about six substantially cylindrically shaped, open-bottomed, independently openable, stacked cooking drawers; and (d) grate brackets attached to the support frame, each of the cooking drawers, and the burn chamber; grill grates being supportable on the grate brackets.

Abstract: A cooker to smoker adapter is provided, and in one embodiment the cooker to smoker adapter includes first and second walls constructed to cooperate with a wall of a cooker to provide a fuel containment zone for receipt of fuel to be used in a smoking process. In another embodiment, one of the walls includes at least one aperture to readily permit the addition of fuel to the fuel containment zone. In yet another embodiment, a second aperture is provided in one of the walls, this aperture being adapted to receive a reservoir for a liquid. In a further embodiment, a liquid holding reservoir is provided integral with one of the walls. In another embodiment, stand-alone structures are provided to define a fuel containment zone to permit the burning of fuel while avoiding direct radiant transmission of heat from the fuel containment zone to a food which is being smoked. In one embodiment, the stand-alone structure is adapted to receive a reservoir for water.

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 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 oven is disclosed which includes a heating cavity having a smoker and a steamer in communication with the heating cavity. The smoker and the steamer are operable either alone or in combination for preparation of a food product. The steamer is separately operable to produce steam for cleaning the heating cavity.

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: The inventions disclosed herein relate to a smoke generating device for use with portable grills. Various embodiments of the smoke generating devices disclosed herein incorporate some combination of a number of features to solve the problem of prior art smoke generating devices.

Abstract: An oven is disclosed having a first food preparation apparatus in the form of a convection heat source and/or a steam production assembly and/or a radiating heat source, and a second food preparation apparatus in the form of a smoking assembly. The oven can operate at least one of the food preparation apparatus simultaneously with the smoking assembly or separately from the smoking assembly.

Abstract: An improved outdoor cooking apparatus features a specially configured pot with multiple specially configured cooking inserts and burner frame that supports a burner element. One insert is a rack that can be used for cooking one or more whole poultry carcasses. Another insert is a perforated basket that can be used to hold items to be cooked. The pot has a lower tapered section that includes a tapering downwardly sidewall or walls meeting a smaller, generally rectangular bottom panel. The pot has an upper section with a larger transverse cross section than the pot bottom, preferably comprised of generally vertically oriented side all sections. The basket can be correspondingly shaped to the contour of the pot interior.

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

Abstract: A smoking apparatus is disclosed. An illustrative embodiment of the smoking apparatus includes a base having a base interior, at least one heating element provided in the base interior, a trough carried by the at least one heating element and a lid provided on the base.

Abstract: A fire-proof smoke canister is loaded with a fragrant burnable mixture, comprising wood chips, shavings, or sawdust, combined with one or more selected herb seasonings such as oregano, fennel, dill, sage, ginger, rosemary, thyme, or celery seed. The burnable mixture may itself be a combination of various woods, including vintage oak obtained from retired wine barrels. At least one aperture is provided in the wall of the canister, preferably in the removable cover portion. The loaded canister is placed on a charcoal, gas, or electric fired barbeque grill for heating. Once smoke exudes from the aperture, the meat is placed on the grill and a cover is lowered over the grill to confine the smoke. The aperture size is selected as to allow only slow, oxygen-starved combustion of the burnable mixture within the canister. The canister may be re-loaded repeatedly with new burnable mixture for successive barbeques.

Abstract: An outdoor smoking system including a smoking device coupled to a cooking vessel. The smoking device includes a feed chute for continuously supplying fuel to a burning chamber without user intervention. The feed chute is positioned above the burning chamber to gravity feed the fuel into the burning chamber. A grate positioned in the bottom wall of the burning chamber allows ash created by the burning to fall out of the chamber into an ash tray. As ash leaves the chamber through the grate, additional fuel in the feed chute is allowed to enter, maintaining a substantially constant burning mass in the burning chamber.

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: 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: 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 smoker includes a doorless and lidless cabinet including at least four drawer receiving openings. A first drawer for holding food to be cooked is provided in the first opening. A second drawer for holding a pan of water or seasonings is provided in a second opening. A third drawer for holding fuel for heating the smoker is provided in a third opening. A fourth drawer for receiving and holding ashes produced by the fuel is provided in a fourth opening. All of the drawers include a rear cap to seal a cooking compartment in the cabinet when the drawers are fully open.

Abstract: The system and method of the present invention includes three parts. Uppermost is a mesh tray on which to rest the food items being cooked. Under the mesh tray is a tray having openings formed therein. Under the tray with openings formed therein is a solid tray. Materials which emit a scent when heated which will permeate the food items being cooked are placed between the bottom of the tray with openings formed therein and the top of the solid tray.

Abstract: A 3 piece universal tray set placed directly on top of your grill (gas, electric, or any type grill you'd like to use. This tray provides you ability to use any type wood to smoke your food, while evenly distributing the heat and smoke. The bottom (ash) tray holds your wood chips. This tray also catches your ashes preventing your pit/grill from rusting. The lid tray has holes in it letting the smoke rise and heat or cook your food also catches grease preventing fire. Cooking grill is what your food is placed on to cook your food without drying and or burning your food.

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

Abstract: A smoker having a smoke generating material loader which preferably is insertable and retractable through a housing aperture and is adjustable between a no dump state and a dump state once inserted, preferably relative to a receiver tray that is closer to a heat source, as in an electric heat resistance bar, to cause smoke generation of smoke generating material received from the loader when placed in a dump state. The loader preferably has one or more seal off end caps or sections relative to the receiving housing aperture to provide a heat retention function. A preferred embodiment features a nested arrangement between the inserted loader and receiver tray and preferably the receiver tray is in a sliding supported relationship with the loader as in a semi-cylindrical loader main body in contact with one or more concave supporting surfaces of the receiver tray. The receiver tray also preferably has opposing shielding walls extending up from opposite sides of an apertured base receiving tray.

Abstract: A smoker for use with a grill, comprising a smoke-releasing material holder positionable between a heat source and food rack within a grill, at least one air diffuser positioned at least partially within the holder in air transmitting communication with the holder, and an air actuator coupled to the at least one air diffuser in air transmitting communication with the at least one air diffuser.

Abstract: A steamer and smoker accessory for generating a selected quantity of steam upwardly into a cooking section of a barbecue grill includes a reservoir including a base member and a lid tightly and securely fastened directly thereto. A plurality of rigid exhausts are directly conjoined to the lid and are in fluid communication with the base member such that the steam is directed upwardly. A flexible conduit having opposed end portions is directly connected to a gas supply source and the steam generating mechanism respectively. The accessory further includes a serrated layer for receiving foodstuff thereon during operating conditions and a plurality of smokers. The serrated layer further includes a plurality of oppositely seated support tabs for supporting the smokers. The plurality of smokers have a substantially cylindrical shape and a plurality of apertures spaced about an outer surface and extending along a length thereof.

Abstract: A cooking and smoking apparatus for cooking and smoking foodstuffs comprises a cooking chamber for containing foodstuffs, a heating arrangement, positioned in the cooking chamber, for heating the foodstuffs, a smoking chamber for producing smoking smoke for smoking the foodstuffs and a conduit arrangement for connecting the cooking chamber to the smoking chamber.

Abstract: A multifunctional cooking oven for the preparation of food products including a cooking chamber, racks within the cooking chamber to support products to be prepared in the oven and a primary convection heat source. There is a drainable collection pan positioned below the racks to collect by-products rendered from the food products during preparation for later use. A steam source is positioned below the collection pan as well as a flavored smoke generator at the bottom of the preparation chamber. Airflow paths within the preparation chamber allow for the circulation of heat, steam and flavored smoke around the racks. The oven includes a programmable controller to control the primary heat source, the steam source and the flavored smoke generator that is programmed to operate any one of the heat source, the steam source and the flavor generator in any predetermined sequence, and for any predetermined duration of time to provide optimum preparation and flavoring of the products.

Abstract: A smoker having a smoke generating material loader which preferably is insertable and retractable through a housing aperture and is adjustable between a no dump state and a dump state once inserted, preferably relative to a receiver tray that is closer to a heat source, as in an electric heat resistance bar, to cause smoke generation of smoke generating material received from the loader when placed in a dump state. The loader preferably has one or more seal off end caps or sections relative to the receiving housing aperture to provide a heat retention function. A preferred embodiment features a nested arrangement between the inserted loader and receiver tray and preferably the receiver tray is in a sliding supported relationship with the loader as in a semi-cylindrical loader main body in contact with one or more concave supporting surfaces of the receiver tray. The receiver tray also preferably has opposing shielding walls extending up from opposite sides of an apertured base receiving tray.

Abstract: An apparatus for soaking wood chips or chunks in a liquid and draining the liquid from the wood chips or chunks includes at least a container and a lid. The container includes a sidewall and a bottom surface. The bottom surface and at least a portion of the sidewall are contiguous for containing a liquid therein and for holding the wood chips or chunks within the liquid. The lid has at least one aperture and may be removably coupled to the container. The method places the wood chips or chunks into the apparatus, places all or part of the apparatus into a soaking medium or otherwise fills the apparatus with a soaking medium, soaks the wood chips or chunks, drains the soaking medium from the apparatus, and then positions the wood chips or chunks in a useful position for cooking either with further manipulation or by placement of the entire apparatus in the cooking area.

Abstract: A compact, openable and closeable barbeque smoker box receives and encloses woodchips and is easily disposed within a barbeque and emits smoke from the woodchips while grilling food. The smoker box includes an open bottom pan and a openable and closeable lid pan. The lid is pierced by at least one hole to vent smoke from the smoker box while grilling food. A magnet included in the smoker box facilitates securing the lid together with the bottom pan attached thereto beneath a grilling surface of a barbeque. Also disclosed is a sealable container specifically adapted for receiving the smoker box together with a quantity of woodchips beneath the smoker box. The container facilitates removing a smoker box stored therein regardless of the amount of woodchips remaining in the container.

Abstract: An apparatus is disclosed for producing flavored smoke on an outdoor grill. The apparatus comprises a smoker that includes a container and a tortuous path. The tortuous path is devised such that certain ratios between different flow areas and volumes fall within specified ranges. Container characteristics include angled outer walls, reinforcing brace, and notched bottom. The container holds an airborne effluent source with the tortuous path enclosing the container. The tortuous path is formed through layers of non-aligned openings that allow the airborne effluent to vent from the container. The smoker may include a baffle and a raised lid cover. The raised lid cover is formed to collect undesirable wood tars.

Abstract: A smoker for use in cooking food having a firebox and a smoking chamber connected together in a heating relationship for providing heat and smoke to the smoking chamber, at least one openable access door and at least one removeable divider covering an opening in the smoking chamber for sealing the chamber and providing access thereto.

Abstract: The present invention includes a smoking cabinet, a central air supply system, and a refrigeration device. The central air supply system includes an air supply pipe and an air-draining pipe connected with the smoking cabinet. The other end of the air supply pipe and an air-draining pipe are connected with an air supply unit and an air-draining pump respectively. The refrigeration device includes a cooling pipe extending curvedly to the inside of the smoking cabinet for controlling the temperature between ?2 to 7° C. for providing refrigeration. Thus, providing fresher and better quality meat and fish, especially sashimi.

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: A single free standing apparatus which is operable in conjunction with any number of well known grills to permit preparation of a greatly enhanced foodstuff. The apparatus simultaneously accumulates and causes vaporization of grease and fatty liquids, while enhancing flavor by enveloping the foodstuff in a flavor enhancing aroma, all while spreading heat in a more uniform manner to avoid hot spots on the food stuff.

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

Abstract: An oven is disclosed having a first food preparation apparatus in the form of a convection heat source and/or a steam production assembly and/or a radiating heat source, and a second food preparation apparatus in the form of a smoking assembly. The oven can operate at least one of the food preparation apparatus simultaneously with the smoking assembly or separately from the smoking assembly.

Abstract: A roaster oven for roasting pizza and other food includes a housing having its interior formed with at least two accommodating chambers. Each accommodating chamber has its opposite inner sidewalls respectively and correspondingly provided with positioning members, and its inner upper and lower sides respectively and oppositely installed with electric heating tubes. The housing has its faceplate disposed thereon with control rotary selectors for setting roasting time and temperature, and one of the two accommodating chambers of the roaster oven is movably provided therein with a pizza holder. By so designing, the roaster oven of this invention can be used for roasting pizza and other food simultaneously or respectively.

Abstract: A smoker attachment for heating and burning smoking particles for a gas grill includes a housing and end caps. The housing is an elongate hollow member with a triangular cross-section. The housing has open ends and a slot just below the apex. A cavity of the housing holds the smoking particles. End caps cover the open ends. For flavoring food on a gas grill, the smoker assembly, filled with smoking particles, is used in place of one sear bar located directly above one of the gas burner tubes. Heat released from the gas burner tube directly below the base of the smoker attachment causes the smoking particles to ignite and smolder. This smoke flows through the slot in the housing and fills the grill area. During this process, the food being cooked on the grill is flavored by the smoke.

Abstract: A fire-proof smoke canister is loaded with a fragrant burnable mixture, comprising wood chips, shavings, or sawdust, combined with one or more selected herb seasonings such as oregano, fennel, dill, sage, ginger, rosemary, thyme, or celery seed. The burnable mixture may itself be a combination of various woods, including vintage oak obtained from retired wine barrels. At least one aperture is provided in the wall of the canister, preferably in the removable cover portion. The loaded canister is placed on a charcoal, gas, or electric fired barbeque grill for heating. Once smoke exudes from the aperture, the meat is placed on the grill and a cover is lowered over the grill to confine the smoke. The aperture size is selected as to allow only slow, oxygen-starved combustion of the burnable mixture within the canister. The canister may be re-loaded repeatedly with new burnable mixture for successive barbeques.

Abstract: A grill for use especially in commercial kitchens includes at least one electric heating element and, directly above said heating element, at least one food-product holder these components jointly forming a grill platform and said food-product holder featuring nozzles through which steam and/or hot water and/or seasoning can be sprayed.

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.