Abstract: Embodiments of an adjustable warming rack as an accessory component for a cooking station are provided. In one embodiment, the warming rack may include a rack panel and first and second legs. The rack panel may extend with an upper panel and a lower panel such that the upper panel is moveable relative to the lower panel to modify a surface area defined by an upper side of the rack panel. The first and second legs are each pivotably coupled adjacent respective first and second opposite sides of the rack panel such that the first and second legs are configured to suspend the rack panel above a flat cooking surface of the cooking station. Further, the first and second legs are pivotably moveable to modify a height that the rack panel is suspended from the flat cooking surface of the cooking station.

Abstract: Embodiments of a paper towel holder, system and method thereof are provided. The paper towel holder includes a bracket, a sleeve, a pin and an arm. The bracket is sized and configured to be coupled to a main body of a cooking system. The sleeve defines a hollow portion to receive the pin with an axis extending axially through the sleeve, the sleeve being coupled to the bracket. The arm includes at least one opening so as to be rotatably coupled to the pin. The at least one opening in the arm extends to define a keyed shape that corresponds with a square shaped outer periphery of the sleeve such that the arm is rotatable about the pin and can be moved to different orientations about the pin.

Abstract: A waste bag holder pivotably coupled to an outdoor cooking station. The waste bag holder is a rod structure with multiple bends along its length to define a u-shaped portion and first and second engaging portions. The u-shaped portion is configured to support a waste bag. The first and second engaging portions are sized and configured to couple to coupling structure to facilitate the waste bag holder to be pivotably moveable between a use position and a stowed position.

Abstract: A waste bag holder pivotably coupled to an outdoor cooking station. The waste bag holder is a rod structure with multiple bends along its length to define a u-shaped portion and first and second engaging portions. The u-shaped portion is configured to support a waste bag. The first and second engaging portions are sized and configured to couple to coupling structure to facilitate the waste bag holder to be pivotably moveable between a use position and a stowed position.

Abstract: A roller spreading device for spreading a butter substance over a food product is provided. The device includes a basin structure and a roller member. The basin structure is sized to hold the butter substance for melting therein, the basin structure including a lower floor surface extending with an arcuate structure. The roller member includes a cylindrical outer surface with multiple recesses therein sized to capture the butter substance along the multiple recesses. The roller member, suspended within the basin structure, rotates about an axis such that the roller member rotates through the butter substance pooled along the arcuate structure.

Abstract: An oven member that may be positioned over a cooking station base with gas flame burners. The oven member includes an inner shell, an outer shell, and lower and upper stones. The inner shell includes a ridge and a ledge and positioned over the cooking station base. The lower stone is configured to be positioned adjacent the ridge of the inner shell and the upper stone is configured to be positioned adjacent the ledge of the inner shell so that the lower stone is positioned parallel relative to the upper stone to at least partially define a baking chamber between the lower and upper stones. The outer shell is sized to be positioned over the inner shell with a gap defined between the inner and outer shells, the outer shell including an oven door positionable over an access opening defined in the outer shell. The access opening is sized and configured to facilitate accessing food product in the baking chamber such that the access opening is accessed along a front side of the oven member.

Abstract: A roller spreading device for spreading a butter substance over a food product is provided. The device includes a basin structure and a roller member. The basin structure is sized to hold the butter substance for melting therein, the basin structure including a lower floor surface extending with an arcuate structure. The roller member includes a cylindrical outer surface with multiple recesses therein sized to capture the butter substance along the multiple recesses. The roller member, suspended within the basin structure, rotates about an axis such that the roller member rotates through the butter substance pooled along the arcuate structure.

Abstract: A roller spreading device for spreading a butter substance over a food product is provided. The device includes a basin structure and a roller member. The basin structure is sized to hold the butter substance for melting therein, the basin structure including a lower floor surface extending with an arcuate structure. The roller member includes a cylindrical outer surface with multiple recesses therein sized to capture the butter substance along the multiple recesses. The roller member, suspended within the basin structure, rotates about an axis such that the roller member rotates through the butter substance pooled along the arcuate structure.

Abstract: Embodiments of an outdoor cooking station having a main body with a pellet feeding system integrated with the cooking station for feeding heated smoke to a cooking chamber. The pellet feeding system utilizes a paddle wheel for feeding pellets to be burned and generating heated smoke. The heated smoke moves through a ducting system that is adjustable for distributing smoke to the cooking chamber.

Abstract: A waste bag holder pivotably coupled to an outdoor cooking station. The waste bag holder is a rod structure with multiple bends along its length to define a u-shaped portion and first and second engaging portions. The u-shaped portion is configured to support a waste bag. The first and second engaging portions are sized and configured to couple to coupling structure to facilitate the waste bag holder to be pivotably moveable between a use position and a stowed position.

Abstract: Embodiments of an adjustable warming rack as an accessory component for a cooking station are provided. In one embodiment, the warming rack may include a rack panel and first and second legs. The rack panel may extend with an upper panel and a lower panel such that the upper panel is moveable relative to the lower panel to modify a surface area defined by an upper side of the rack panel. The first and second legs are each pivotably coupled adjacent respective first and second opposite sides of the rack panel such that the first and second legs are configured to suspend the rack panel above a flat cooking surface of the cooking station. Further, the first and second legs are pivotably moveable to modify a height that the rack panel is suspended from the flat cooking surface of the cooking station.

Abstract: Embodiments of an outdoor cooking kit and method of assembling the outdoor cooking kit are provided. The outdoor cooking kit includes a case, a flexible mat, one or more utensils, and a seasoning container. The case extends between first and second end portions with one or more extensions therebetween. The flexible mat may be manually moved to a rolled position to form an elongated rolled structure extending between first and second ends. The one or more utensils may be positioned within the rolled structure of the flexible mat, and the seasoning container may be positioned within the second end portion of the case. With this arrangement, the first and second ends of the rolled structure are positioned between the first and second end portions of the case and maintained with the one or more extensions being in a taut position.

Abstract: Devices, systems, and methods for channeling heat in an outdoor cooking station. The cooking station includes a moveable hood, movable between open and closed positions relative to the cooking station, and one or more heating elements for generating heat to a cooking surface, such as a griddle and/or grill. Further, the cooking station includes one or more baffles sized and configured to channel heat, generated by the one or more heating elements, from below the cooking surface to above the cooking surface.

Abstract: A roller spreading device for spreading a butter substance over a food product is provided. The device includes a basin structure and a roller member. The basin structure is sized to hold the butter substance for melting therein, the basin structure including a lower floor surface extending with an arcuate structure. The roller member includes a cylindrical outer surface with multiple recesses therein sized to capture the butter substance along the multiple recesses. The roller member, suspended within the basin structure, rotates about an axis such that the roller member rotates through the butter substance pooled along the arcuate structure.