Abstract: A control system for a pellet fueled cooking device includes at least two adjustable smokestacks selectively allowing combustion gases to escape from a cooking chamber, and an air adjustment mechanism being adjustable between a first position where air flow into a firepot is substantially blocked and a second position where airflow into the firepot is allowed.

Abstract: An electric cooking grill includes a firebox having a first and second heating elements, first and second cooking surfaces positioned over the first and second heating elements respectively, a household power connection, and a power dividing circuit that apportions power from the household power connection to one or both of the first and second heating elements. At least of the first and second heating elements receives up to 100% of the power from the household power connection.

Abstract: A cooking apparatus includes a first electric heating element, a reflective surface below the first electric heating element, and a cooking surface above the first electric heating element. The cooking surface is heated by radiant energy from the electric heating element and becomes heated to emit heat to food on the cooking surface.

Abstract: A cooking apparatus has a cooking chamber, a cooking grate in the cooking chamber, and a combustion chamber within the cooking chamber below the cooking grate. The apparatus includes an electric heating element below the cooking grate, and a baffle interposing the cooking grate and the combustion chamber.

Abstract: A system includes a cooking chamber defining a space for food to be cooked, a firepot inside the cooking chamber that is configured to utilize pelletized fuel to provide heat or smoke within the cooking chamber for cooking the food, and a fuel hopper defining a storage space for the pelletized fuel before delivery to the firepot. A battery powered auger interposes the fuel hopper and the firepot and is configured to selectively convey the pelletized fuel from the fuel hopper to the firepot for combustion. A rechargeable battery selectively provides power to the auger.

Abstract: An outdoor system for cooking and/or smoking food in which a smart phone, remote or other hand-held wireless device can be used to start the cooking and/or smoking unit. To allow the unit to he started remotely, or to permit one or more other operations to he remotely activated, the system first determines whether the hand-held device is within a predetermined geo-fence boundary distance of the cooking an or smoking unit and/or determines whether one or more other status criteria are met.

Abstract: An outdoor gas cooking system having multiple burners in which, if the individual manual control valves for all of the burners are placed on a high heat setting or some other specified or recognized activation position, a single electronic master control valve can be activated to control the total gas fuel rate to all of the burners in the cooker based, for example, upon a cooking or operational control set point or upon a target flow rate equaling the sum of the design flow rates of all of the burners at the current operating set points of the manual valves.

Abstract: An outdoor system for cooking and/or smoking food in which a smart phone, remote or other hand-held wireless device can be used to start the cooking and/or smoking unit. To allow the unit to he started remotely, or to permit one or more other operations to he remotely activated, the system first determines whether the hand-held device is within a predetermined geo-fence boundary distance of the cooking an or smoking unit and/or determines whether one or more other status criteria are met.

Abstract: An outdoor cooking system having at least one temperature sensor which senses an internal temperature of the cooking chamber or a temperature of the cooking chamber exhaust gas stream and transmits the temperature reading to a control unit which determines whether an over-temperature condition exists and then transmits an over-temperature alert and/or reduces or stops the heat output of the cooker heating elements.

Abstract: An outdoor gas cooking system having multiple burners in which, if the individual manual control valves for all of the burners are placed on a high heat setting or some other specified or recognized activation position, a single electronic master control valve can be activated to control the total gas fuel rate to all of the burners in the cooker based, for example, upon a cooking or operational control set point or upon a target flow rate equaling the sum of the design flow rates of all of the burners at the current operating set points of the manual valves.

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 food temperature probe having a skewer for inserting into a food product, a plurality of temperature sensors within the skewer that detect a temperature at each temperature sensor location of the food product, and a single connector communicatively coupled to the plurality of temperature sensors.

Abstract: An apparatus for cooking comprising a cooking cavity for receiving a food item and a burner positioned within a bottom portion of the cooking cavity for delivering a combustion gas in the cooking cavity which will flow upwardly to heat the vertically-extending interior surface of the cooking cavity. The upward flow of combustion gas within the heating cavity is operable for heating the vertically extending interior surface in a manner such that the food item positioned in the cooking cavity will be cooked at least predominantly by infrared radiation.

Abstract: An apparatus for cooking comprising a cooking cavity for receiving a food item and a burner positioned within a bottom portion of the cooking cavity for delivering a combustion gas in the cooking cavity which will flow upwardly to heat the vertically-extending interior surface of the cooking cavity. The upward flow of combustion gas within the heating cavity is operable for heating the vertically extending interior surface in a manner such that the food item positioned in the cooking cavity will be cooked at least predominantly by infrared radiation.

Abstract: A barbecue grill is disclosed, including a firebox, a cooking surface disposed within the firebox, at least one burner element disposed within the firebox beneath the cooking surface, and at least one burner shield disposed between the burner element and the cooking surface. The firebox has a vertical depth A, the vertical distance between the cooking surface and the vertical shield is B, and the vertical distance between the burner shield and the burner elements is C. The value of B is between 0.6×C and 1.67×C, and the ratio A/(B+C) is between 0.40 and 0.60.