Abstract: An electric grill and method, and an electrically-powered heat radiating module which is removably or permanently positioned in the grill housing. The heat radiating module includes one or more electric heating elements which are preferably contained within a shallow heating cavity which is at least 95% closed to air flow into or out of the heating cavity and is also preferably insulated. Fat and water drippings from the food product flow around the heat radiating module rather than into the heating cavity. An infrared cooking grate assembly with a food support grate positionable on an emitter plate is also provided.

Abstract: An outdoor grill assembly with a cooking grate therein. The cooking grate can be a one-piece structure but is preferably a two-piece structure wherein the upper piece comprises longitudinally extending food support ribs having hollow interiors. The ribs will be positioned over and cover open areas in the lower structure so that combustion gases flowing through the open areas of the lower structure will flow into the hollow interiors of the food support ribs.

Abstract: An upright electric roaster and smoker having an air flow passage outside of, and adjacent to, the food heating chamber. The air flow passage has an upper inlet in the heating chamber so that air flows upwardly through the heating chamber from a bottom air inlet and subsequently flows downwardly through the air flow passage from the upper inlet of the passage to an outlet located in a lower portion of the passage.

Abstract: A grate assembly for cooking food products and a grilling apparatus which uses the grate assembly for supporting the food during cooking. The grate assembly comprises: (a) a lower grate element having a series of parallel peak structures with valleys therebetween and (b) an upper grate element having a series of parallel food support ribs which are sized and spaced such that each rib will be positioned over the top of a corresponding peak structure. The upper food contacting surfaces of the ribs will remain substantially rust-free at atmospheric and cooking conditions.

Abstract: A burner with a tubular body has a proximal end, a distal end, and a medial portion therebetween and further defining an upper side and a lower side. The burner has a gas orifice on the proximal. A plurality of burner ports open on the top side and span between the medial portion to the distal end. At least one carry over port opens between the top side and bottom side of the body proximal to the plurality of burner ports. At least one transition ports opens on the medial portion of the body between the at least one carry over port and the plurality of burner ports.

Abstract: A rotisserie having a first support structure with a rotisserie motor affixed thereto, the rotisserie motor having a receptacle for receiving a spit rod. A second support structure defines a slot for receiving the spit rod. The first and second support structures are mounted to side shelves on a grill on opposite sides of a cooking grate. The side shelves each define at least one mounting aperture for retaining the support structures in upright positions.

Abstract: A cooking apparatus and a cooking grate assembly therefor. The cooking grate assembly includes a food support grate which is positionable on a contoured emitter tray. The contoured emitter tray preferably has either a concave or a convex longitudinal shape. The food support grate is formed of a plurality of side-by-side food support ribs having bottoms which are shaped in a manner corresponding to the contoured shape of the emitter tray so that the bottoms of the ribs run longitudinally along the contoured upper surface of the emitter tray.

Abstract: A burner apparatus which can be used as a side burner for an outdoor grill. The burner apparatus includes a burner head having a plurality of surrounding discharge ports and a flame guide element positioned in the burner head for receiving the combustible gas feed stream. The flame guide element has a plurality of guide openings which discharge the combustible gas stream into the burner head toward the discharge ports such that the combustible gas stream flows out of the discharge ports of the burner head at an angle which is preferably in the range of from 0° to about 30° upward from horizontal. This greatly increases the effectiveness and fuel efficiency of the burner by increasing the flame contact area for a cooking pot placed on the burner, allowing the use of a more shallow burner pan, and allowing the burner head to be raised.

Abstract: An apparatus and method for cooking, heating, or drying in which, as items or materials are conveyed through a heating chamber by a linear, spiral, or other type of conveyor, hot combustion product gases are delivered upwardly through an upwardly extending first annulus or other flow gap which is closest to the conveyor. The hot combustion product gases are then delivered downwardly through the heating chamber into contact with the items or materials on the conveyor. Next the combustion product gases are delivered from the lower portion of the heating chamber into the lower portion of a second annulus or other flow gap or passage. The second flow gap or passage is separated from the heating chamber by the first annulus or other flow gap. Subsequently, the combustion product gases are delivered upwardly through the second flow gap or passage.

Abstract: A rotisserie mounting bracket assembly for a cooking grill having a cooking surface having a plurality of ribs. The bracket has a bracket base with at least one downward projection situated between a pair of adjacent ribs, and a bracket extension extending vertically from the bracket base and having at least one surface adapted to retain a skewer.

Abstract: An apparatus for cooking or smoking and a fuel combustor therefor. In the cooking or smoking apparatus and method, combustion products produced by the combustor, by a gas burner, or by other means are preferably delivered upwardly through an upwardly extending inner flow gap which at least partially surrounds a cooking or smoking chamber. The combustion products are preferably then delivered downwardly through the cooking or smoking chamber and then upwardly through an upwardly extending outer flow gap which is outside of the inner flow gap and which also at least partially surrounds the cooking or smoking chamber.

Abstract: A multi-part cooking grate with a lower sub-grate with a first plurality of V-shaped cooking members running along a length of the lower sub-grate and having a first predetermined spacing between the first plurality cooking members along a width of the lower sub-grate, and an upper sub-grate with a second plurality of V-shaped cooking members running along a length of the lower sub-grate and having a second predetermined spacing between the second plurality of cooking members along a width of the upper sub-grate.

Abstract: A brush having bundles of wire bristles which extend from a retaining base wherein the brush also includes deflection support guides for the bundles with openings which surround and contact the active portions of the bundles when the bundles flex during use.

Abstract: A brush having bundles of wire bristles which extend from a retaining base wherein the brush also includes deflection support guides for the bundles with openings which surround and contact the active portions of the bundles when the bundles flex during use.

Abstract: A grill and a burner assembly therefor. The burner assembly utilizes a V-shaped firebox having a V-shaped combustion chamber containment wall, which defines a combustion chamber of significantly reduced volume. The burner assembly can also have a V-shaped outer insulating wall which is positioned outside of the combustion chamber containment wall such that an insulating gap is formed between the inner V-shaped wall and the outer V-shaped wall. A burner element preferably extends longitudinally within the combustion chamber of the firebox above the bottom of the V-shaped combustion chamber containment wall.