Abstract: Embodiments of an outdoor cooking station having heating elements extending to define a griddle portion and a range portion of the cooking station. The griddle portion may include a griddle covered with a hood pivotably mounted to the griddle. The range portion may include a grate with heating elements sized to heat, for example, fluids in a receptacle on the cooking station. Further, the grate of the range portion may be sized and configured to removably secure a cage for safely holding and maintaining the receptacle over the grate.

Abstract: Embodiments of a side shelf for coupling to an outdoor cooking station configured to control placement of objects adjacent a cooking surface of the outdoor cooking station. The side shelf includes an upward facing flat surface extending to a front periphery, a rear periphery, an outer periphery and an inner periphery. Further, the upward facing flat surface includes an upstanding elongated ridge, the upstanding elongated ridge extending above the upward facing flat surface and extending at least partially along the inner periphery of the upward facing flat surface. With this arrangement, the upstanding elongated ridge extends to define a set-back from the cooking surface for controlled placement of the objects on the upward facing flat surface.

Abstract: An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body defining separate first and second cooking portions fueled by separate fuel sources for cooking food in the separate modes. The first cooking portion includes gas-fueled first heating elements configured to heat a first cooking surface associated with the first cooking portion of the main body. The second cooking portion of the main body extends to define a chamber, the chamber being accessible with a door or hood pivotably coupled to the main body. The chamber includes an upper region and a lower region separated by an inner panel, the upper region including a second cooking surface suspended within the upper region. The lower region includes a second heating element sized and configured to electrically heat pellet elements to supply heat and smoke to the upper region.

Abstract: Embodiments of a wind guard system for blocking a cross-wind from flowing through a gap defined between a griddle and a cooking station. The wind guard system includes multiple wind guard members each having a shield portion and a hook portion, the hook portion extending from an upper end portion of the shield portion. The hook portion is sized and configured to be positioned to removably hang over a top edge of upstanding walls of the griddle member so that a height of the shield portion extends downward to cover the gap defined between an underside of the griddle member and the upper side of the cooking station to at least partially prevent wind from moving through the gap.

Abstract: Embodiments of a griddle of the type for an outdoor cooking station is provided herein. The griddle includes a flat cooking surface with a splash guard extending along a periphery of the flat cooking surface. The flat cooking surface defines a trough positioned adjacent a rear end of the cooking surface such that the trough includes a sloping surface extending downward toward a rear opening defined in the splash guard along and adjacent the rear end of the flat cooking surface. With this arrangement, as a user cooks food on the griddle, unwanted grease may be pushed to the rear of the griddle and into the trough so that the grease funnels down the sloped surface and through the rear opening and into a grease container centered below the rear opening.

Abstract: Embodiments of a griddle system, device, and method configured to manage unwanted food byproducts. The griddle system includes a griddle having an upper side and an underside. The upper side includes a flat cooking surface and a splash guard, the flat cooking surface having a rectangular shape extending to a rear end, a front end, a left end and a right end. The splash guard extends along a periphery of the upper side of the griddle, the upper side including a trough. The trough extends laterally from the rear end of the cooking surface and extends longitudinally along a length of the rear end of the cooking surface such that the trough defines an elongated through hole therein.

Abstract: A waste bag holder for removably positioning over a vertical side panel, the waste bag holder sized to hold a waste bag therewith. The waste bag holder includes a u-shaped structure with ends extending to first and second engaging portions. The first and second engaging portions are sized to hang and hold to the vertical side panel. Further, legs of the u-shaped structure are aligned with the respective first and second engaging portions.

Abstract: Embodiments of a side shelf for coupling to an outdoor cooking station configured to control placement of objects adjacent a cooking surface of the outdoor cooking station. The side shelf includes an upward facing flat surface extending to a front periphery, a rear periphery, an outer periphery and an inner periphery. Further, the upward facing flat surface includes an upstanding elongated ridge, the upstanding elongated ridge extending above the upward facing flat surface and extending at least partially along the inner periphery of the upward facing flat surface. With this arrangement, the upstanding elongated ridge extends to define a set-back from the cooking surface for controlled placement of the objects on the upward facing flat surface.

Abstract: Embodiments of a cooking station for cooking a food product are provided. In one embodiment, the cooking station includes a main body and an insert. The main body includes a vertically extending wall extending between a closed bottom end and a closable upper end with a lid. The main body is configured to extend longitudinally in a vertical orientation. The main body defines a lower insert opening and an upper insert opening, the main body including a slideable door moveable to close-off either the lower and upper insert openings. The insert is sized and configured to be removably positioned through either one of the lower insert opening and the upper insert opening, the first insert having heating element container structure configured to deliver heat to the food product.

Abstract: Devices, systems, and methods for maintaining convection heat within a heating region of a griddle and channeling the convection heat therefrom. The griddle includes a ribbing structure along its underside surface in a configuration that cooperates with the burners of a cooking station. Such ribbing structure allows a user to control the convective heating of the griddle as desired and channels the convective heat to a single side of the griddle, away from the user.

Abstract: A side shelf system configured to couple to a portable cooking station. The side shelf system includes a side shelf and a cutting board. The side shelf includes an upper surface that defines a rectangular opening therein. The side shelf includes at least two extensions that extend from the opening, each extension having a ledge. The cutting board is sized to be positioned in the rectangular opening, the cutting board having an upward facing surface with a through hole defined therein. The cutting board includes a depth such that, upon positioning the cutting board over the ledge, the upward facing surface of the cutting board is substantially flush with the upper surface of the side shelf.

Abstract: Embodiments of a griddle of the type for an outdoor cooking station is provided herein. The griddle includes a flat cooking surface with a splash guard extending along a periphery of the flat cooking surface. The flat cooking surface defines a trough positioned adjacent a rear end of the cooking surface such that the trough includes a sloping surface extending downward toward a rear opening defined in the splash guard along and adjacent the rear end of the flat cooking surface. With this arrangement, as a user cooks food on the griddle, unwanted grease may be pushed to the rear of the griddle and into the trough so that the grease funnels down the sloped surface and through the rear opening and into a grease container centered below the rear opening.

Abstract: Embodiments of a griddle system, device, and method configured to manage unwanted food byproducts. The griddle system includes a griddle having an upper side and an underside. The upper side includes a flat cooking surface and a splash guard, the flat cooking surface having a rectangular shape extending to a rear end, a front end, a left end and a right end. The splash guard extends along a periphery of the upper side of the griddle, the upper side including a trough. The trough extends laterally from the rear end of the cooking surface and extends longitudinally along a length of the rear end of the cooking surface such that the trough defines an elongated through hole therein.

Abstract: A portable cooking stove is disclosed. The cooking stove includes a base structure. At least one burner is positioned within the base structure. A burner plate is positioned above the burner and also above the base structure. When the stove is in use, a cooking surface may be placed on top of the burner plate. Multiple legs are connected to the base structure. The legs can be positioned in an extended configuration in which the base structure is positioned at a certain height above a ground surface. When the legs are positioned in the extended configuration, the height at which the base structure (and therefore the burner plate and any cooking surface that is placed on the burner plate) is positioned above the ground surface is adjustable without removing the legs from the base structure.