Abstract: The present invention is a cooking oven for foodstuffs, comprising: a cooking chamber, wherein foodstuffs can be placed for being cooked, having a bottom wall provided with a first cooking chamber outlet positioned in such a way to receive grease collected in the bottom wall; a grease conduit configured for draining grease from the cooking chamber, wherein the first cooking chamber outlet is fluidly connected to the grease conduit; a heating device configured for heating the internal of the cooking chamber; and a vapour outlet duct configured for discharging vapour from the cooking chamber. The bottom wall of the cooking chamber is further provided with a second cooking chamber outlet, distinct from the first cooking chamber outlet and fluidly connected to the vapour outlet duct.

Abstract: An energy guidance/heat deflecting device for redirecting convective and radiant energy leaving from an interior volume of a smokeless fire pit out an open top of the smokeless fire pit. The energy guidance/heat deflecting device typically includes: a circular, planar bottom support; at least three upwardly extending supports each spaced from one another and spaced about the exterior perimeter portion of the circular, planar bottom support and proximate the exterior perimeter edge of the circular, planar bottom support; and a downwardly facing truncated cone shaped energy deflecting material.

Abstract: A cleaning chemical assembly has a collection container, a pump, two ports for storage containers that contain the same cleaning chemical, and a switchover valve that can be switched between a first state, in which the pump can pump liquid from the collection container to the storage container connected to the first one of the two ports while the second port is disconnected in a liquid-tight manner, and a second state, in which the pump can pump liquid from the collection container to the storage container connected to the second one of the two ports while the first port is disconnected in a liquid-tight manner. A sensor is provided that can be used to detect whether one of the storage containers is empty.

Abstract: Apparatus and associated methods relate to a highly portable grill having an outer casing enclosing an inner cook box that acts as a heatsink to dissipate thermal energy, the outer casing being mechanically attached to the inner cook box at attachment points that function as thermal chokepoints for controlled conduction of thermal energy. In an illustrative example, the inner cook box may be mechanically attached to the outer casing via complementary screws and bosses to provide a limited thermal conduction pathway. The inner cook box may include a plurality of fins for added thermal energy dissipation. The outer casing may include a plurality of convection apertures to facilitate convective flow of thermal energy from the inner cook box to an external ambient environment. A limited thermal conduction pathway may beneficially allow the outer casing to be safe-to-touch while the inner cook box is still in use.

Abstract: Exemplary embodiments are directed to a combination appliance. The combination appliance includes a first appliance and a second appliance. The first appliance includes a front surface, a rear surface, side surfaces extending between the front and rear surfaces, and at least one heating chamber. The second appliance includes a front surface, a rear surface, side surfaces extending between the front and rear surfaces, a heating chamber, and a door at the front surface of the second appliance. The first appliance is vertically disposed over the second appliance with the front, rear and side surfaces of the first and second appliances substantially aligned. A width of the combination appliance defined by the front surface of the first and second appliances is dimensioned smaller than a depth of the combination appliance defined by the side surfaces of the first and second appliances.

Abstract: Embodiments herein relate to grill systems. In an embodiment, a grill system is included. The grill system having a grill assembly and a first side assembly. The grill assembly can include a grill cart and a burner box configured to couple to a top portion of the grill cart. The burner box can include a first connection structure. The first side assembly that can include a first side cart and a first top cap configured to couple to a top portion of the first side cart. The first top cap can include a second connection structure. The first connection structure and the second connection structure mate together to couple the grill assembly to the first side assembly. Other embodiments are also included herein.

Abstract: A smoker is formed from at least one generally cylindrical segment of a first diameter and at least one generally cylindrical segment of a second diameter. The first diameter is greater than the second diameter and a ledge is formed between the at least one generally cylindrical segment of a first diameter and the at least one generally cylindrical segment of a second diameter when the two are joined one atop the other.

Abstract: A chafing dish set may comprise a stand, a water pan capable of being restably coupled to the stand, wherein the water pan comprises a holding portion configured to receive and hold a liquid, and a food pan capable of being restably coupled to the water pan, wherein the food pan comprises an interior portion configured to receive and hold at least one of a food and a liquid. In some embodiments, the chafing dish set further comprises a lid capable of being restably coupled to the food pan, wherein the lid is configured to substantially cover the interior portion of the food pan.

Abstract: The invention relates to a grill system that achieves direct and indirect heat functionality through one or more mechanisms including a heat deflector within the cooking chamber that is adjustable through a repositioning means that allows a user to reposition the heat deflector in relation to the burner from a location external to the cooking chamber when the grilling system is in cooking operation. The system may also provide a drip tray with louvers or other apertures placed over the burner area for further optimizing transfer of direct heat to the cooking area.

Abstract: A grill assembly includes first and second grills between which items to be cooked can be clamped. The grill assembly can be placed above the firebox of a kamado-style ceramic charcoal barbecue cooker. While in place within the cooker, the grill assembly can be rotated at least 180 degrees to allow both side of the items to be grilled direct access to the heat from the fire box of the cooker. The grill assembly can be rotated 360 degrees in either direction.

Abstract: A griddle and a cooking appliance having a griddle are provided. The griddle may include a housing having an accommodation space formed therein and an open top, a heating plate formed to have a predetermined width and length and seated on a top of the housing, a burner provided in the housing to heat the heating plate, and a temperature sensor module provided in the housing to measure a temperature of the heating plate. The temperature sensor module may include a cover provided in the housing and having an accommodation space formed therein, and a temperature sensor provided in the housing with at least a portion thereof accommodated in the accommodation space of the cover to measure a temperature of an inside of the cover.

Abstract: A safety cap assembly to be installed in the lid of a cooking appliance such as a pressure cooker and comprising a pressure release tube having a flange portion at its lower end, a cap securing nut with its outer diameter gradually increasing from the top end to the lower end and provided on the flange portion of the cap securing nut, and a safety cap unit which includes a mesh casing and a supporting bridge in a shallow reversed V-shape and is mounted to the lower portion of the pressure release tube. The safety cap assembly can be installed along with a vacuum adapter including a clogging ball inside to create a vacuum environment inside the pressure cooker.

Abstract: An outdoor cooking apparatus provides a base that has a burner element and one or more feet configured to engage an underlying support surface. The base includes a pot receptive grate or pot support. A pot is placeable on the base during cooking so that the burner heats the contents of the pot. The pot has a pot side wall or walls, a pot bottom, a pot rim, a pot outer surface, and a pot interior for holding a volume of cooking fluid. A pot liner or basket fits the pot interior, the liner sized and shaped to hold one or more food items to be cooked. The combination of base and pot support a water spray ring or header with a hollow bore, a wall, and multiple discharge openings in the wall that enable water to spray the pot exterior with multiple flow streams or sprays. An inlet fitting enables connection of a flowing source of water to the header or ring bore. The header or ring is so positioned that the pot liner can be removed from the pot interior without first moving the header or ring.

Abstract: An incinerating container for grills and similar broilers. The incinerating container receives products of combustion from a gas burner or hot gases from an electric element or other heat source. Apertures in a top of the incinerating container receive oil into the incinerating container, such as oils from melted fat as food cooks. The oils are incinerated within the incinerating container. The apertures formed in the top allow hot oils to enter the incinerating container for combustion of the oils within the incinerating container, and are constructed to prevent flames from materially exiting the incinerating container.

Abstract: A cooking device includes a bottom wall having a raised cooking surface surrounded by an overflow trough. A liquid dispersion pattern is disposed on the raised cooking surface and includes a plurality of channels configured to channel liquid towards a peripheral edge of the raised cooking surface. Each channel includes a first end disposed in a first plane and a second end disposed in a second plane that is vertically offset form the first plane. A body portion of each channel interconnects the first and second ends. The channels are spaced apart to define support ribs therebetween which are configured to abuttingly support a food substrate on the cooking device during a cooking procedure. With the channels positioned between the support ribs, the food substrate is supported in an intermittent manner on the cooking surface as compared to full contact support found in conventional cooking devices.

Abstract: A barbecue grill, including a first cover plate, a first furnace wall, a second furnace wall, a second cover plate, and a hinge seat. The first cover plate includes first hinge members, and each first hinge member includes a first unfixed terminal. The first furnace wall includes second hinge members, and each second hinge member includes a second unfixed terminal. The second furnace wall includes third hinge members, and each third hinge member includes a third unfixed terminal. The second cover plate includes fourth hinge members, and each fourth hinge member includes a fourth unfixed terminal. The first hinge members are disposed on two sides of one end of the first cover plate, respectively, and the first hinge members are fixed on the hinge seat via a first hinged pin. The second hinge members are disposed on two sides of one end of the first furnace wall, respectively.

Abstract: Disclosed is a temperature homogenization, protection, and grease guide structure of a barbecue grill, including at least one burner, a grate, and a grease guide and temperature barrier board. The burner includes a heat generation section and is arranged in an inclined, upward-facing manner in a barbecue grill. The grate is arranged in a top opening of the barbecue grill. The grate includes ribs that are provided with at least one temperature homogenization protection section, which is located above and corresponds to the heat generation section. The grease guide and temperature barrier board is configured in an M-shape and is arranged below the burner.

Abstract: A cooking apparatus includes a cooking vessel, a support structure, an assortment of ferrous members and a source of electro-magnetic radiation. The ferrous members are mounted on the support structure along with food. The source of electro-magnetic radiation heats the ferrous members and enables a previously unobtainable level of precision and control in the preparation of food.

Abstract: A temperature control system for controlling the rate of flow of a flammable fluid at generally constant pressure is disclosed. The system may include a flow control apparatus that is free of a regulator mechanism, for affecting the flow of the fluid. The flow control apparatus may be operable between at least a first flow rate and a second flow rate, and may have at least one upstream opening and at least one downstream opening. The system may also include a first burner in fluid communication with the downstream opening of the flow control apparatus and a conduit in fluid communication at one end thereof with the upstream opening of the flow control apparatus, and configured at the other end thereof for connection to a fuel supply. A thermocouple may be located in the vicinity of the burner, for converting a sensed thermal state into an electrical signal.

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: Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.

Abstract: Systems and methods for smoking food are disclosed. In one embodiment, a system for smoking food includes a first container configured for containing an article of food. The system also includes a second container configured for containing a smoking material. The second container is contained within the first container. The second container has a cover and a base, and the cover is selectively removably coupled to the base.

Abstract: A rotisserie arrangement mounts above the heat source of a grill. The rotisserie includes a plurality of holding devices configured to receive a flat meat item such as a steak or burger patty. The holding devices are spaced apart and rotatably coupled around the periphery of a vertically mounted wheel that is rotated by a power source. As the wheel rotates, the holding devices are passed over the heat source in succession. Further, two turning rollers are mounted adjacent the periphery of the wheel and spaced apart 180 degrees about the circumference of the wheel. As each holding device passes each turning roller, a projection on the holding device contacts the turning roller and causes the holding device to rotate one-quarter turn relative to the wheel.

Abstract: A heat mat with thermostatic control having a reference voltage generating source that provide high voltage DC for a power controller and low voltage for a temperature sensor and hysteresis circuit. The sensor and hysteresis circuit establish a temperature threshold signal that is delivered to the resistance heating element. The resistance heating element is sandwiched between two layers of material with adhesive. Two layers of PVC protects the sandwich. In manufacturing the heat mat, the resistance heating element is placed with adhesive between two layers of material then cured and degassed under vacuum. The thermostatic control is sealed within an overmold housing or flat pack.

Abstract: Disclosed are assemblies, methods, and means for installing attachments in barbecue grills. A barbecue grill may include, in a cooking body of the barbecue grill, an opening and a plurality of holes configured to facilitate installation of an attachment for the barbecue grill. In some embodiments, an attachment comprises a smoke box and is configured to be installed in the opening and securely fastened to the barbecue grill by using fasteners receivably positioned in the plurality of holes. In some embodiments, an attachment comprises a cover plate and is configured to be installed in the opening and securely fastened to the barbecue grill by using fasteners receivably positioned in the plurality of holes. In some embodiments, the barbecue grill comprises a plurality of means for interfacing with attachments, and a means for substantially covering the opening including a plurality of means for interfacing with the cooking body.

Abstract: A cooking device is provided for steaming food items and transferring steamed food items from the device to a work surface. The device includes a platform for placing food items thereon mounted to a support for movement to and from food steaming and food removal positions. The food items can be transferred from the device without being individually handled by an operator. A method of steaming food items is provided using the cooking device. The food items do not need to be individually handled after they are steamed. A method of transferring steamed food items from the cooking device to a container or a work surface is also provided. The steamed food items are transferred without individual handling.

Abstract: A cooker is disclosed. The cooker includes a cooking assembly having a cooking member, a hinging arrangement to mount the cooking assembly onto a support so that the cooking assembly can be displaced relative to the support between an operative position in which the cooking member is in a substantially horizontal orientation, and a stowed or inoperative position in which the cooking assembly is displaced towards the support, and a front drip tray that is pivotally mounted on the cooking assembly and that is configured to pivot relative to the cooking assembly while the cooking assembly is pivoted between the operative and stowed positions and to catch cooking waste, such as drippings from the cooking member as the cooking assembly is pivoted into the stowed position.

Abstract: In some embodiments, a cooking utensil comprises a pot with a lid that divides a cooking chamber in the pot from a condensing chamber above the lid. To prevent boil-over, one or more openings in the lid and/or openings radially between the lid and the pot convey bidirectional flow between the cooking and condensing chambers. Boiling liquid/vapor foam from the cooking chamber flows upward through the opening to the condensing chamber. Upon subsequently flowing across an upper surface of the lid, the liquid/foam condenses and then returns through the opening to the cooking chamber. In some examples, the cookware includes both a mechanical seal and a liquid seal between the lid and the pot. In some embodiments, a single opening in the lid maximizes the lid's condensing surface while still allowing sufficient flow between the cooking and condensing chambers. Such a single opening also makes the cookware easy to clean.

Abstract: A domestic cooking appliance includes a plurality of bays adapted to receive a plurality of different types of modules; a module connected to a bay of the plurality of bays; and a controller, wherein the controller is adapted to determine the bay in which the module is connected and a type of the module of the plurality of different types of modules. A method of controlling a domestic cooking appliance includes connecting a module of a plurality of different types of modules to the domestic cooking appliance; determining a type of the module; determining a position where the module is connected out of a plurality of possible positions; and displaying the type and the location of the module on a display of the domestic cooking appliance.

Abstract: A fire pit includes a circular bottom plate and a circular, centrally-apertured log-supporting plate. A plurality of legs secured about the periphery of the log-supporting plate maintain the bottom and log-supporting plates in vertically spaced, parallel relation to one another. Each leg has a hollow uppermost end. A plurality of arcuate grates is mounted about the periphery of the log-supporting plate and a vertically-oriented post is secured to each of the grates, mid-length thereof. Each of the posts has a lowermost end slideably received within the hollow uppermost end of its associated leg to releasably connect each grate to the log-supporting plate. Arcuate openings positioned radially outwardly of the central opening enhance the flow of oxygen into the areas where combustion occurs. The log-supporting plate is inverted and the grates are stacked atop it when the fire pit is in its storage configuration.

Abstract: An apparatus for steaming and blending food products comprises a container (2) for receiving the food products, the container having a steam inlet (12) and a steam outlet passage (36). A blade assembly (16) is located in the container for blending the food products. The blade assembly (16) comprising a blade support member (18,22) having at least one blade (20) extending there from. The blade support member is located over an opening (14) in the container. The steam outlet passage (36) extends between the container and the blade support member such that steam can exit the container through the opening (14).

Abstract: A steam cooking apparatus having a water retaining member and a reversible steamer insert member, the steamer insert member having a perforated main body defining two steaming surfaces, the first surface provided with upstanding annular forming walls for forming patties, the second surface being flat and unobstructed.

Abstract: Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber.

Abstract: A cooking system includes a housing and a liner with a bottom heating element and a side circumferential heating element in a plurality of segments electrically connected. A control subsystem includes a selector for the user switchable between slow cook and stove top modes. Both the bottom heating element and the side circumferential heating element are energized and in the stove top mode. Only the side circumferential heating element is energized in the slow cook mode.

Abstract: This invention is related to a griddle plate for a gas grill and especially to a griddle plate which controls the heat from the gas grill flames with a grate on the bottom side thereof which grate forms a cooking container support for baking goods on the gas grill when the griddle plate is turned bottom side up. The grate on the bottom side of the griddle plate also allows for heating only a portion of the griddle plate cooking surface by controlling the burners in the gas grill.

Abstract: A small cooking appliance comprises a bottom housing, a top housing, and a cooking assembly. The bottom housing has a top surface that forms a bottom cooking surface of the appliance. The top housing has a bottom surface that forms a top cooking surface of the appliance. The top housing is movably attached to the bottom housing and moveable between a closed position and an open position. The cooking assembly is positioned between the top and bottom cooking surfaces when the top housing is in its closed position. The cooking assembly comprises a top cooking assembly portion, a bottom cooking assembly portion and a center cooking plate therebetween.

Abstract: A decorative serving container system that includes a serving dish, a ring element, and a cover element. At least two ring element handle portions extend outwardly from a ring element lip, wherein each ring element handle portion has a shape that substantially corresponds to the shape of a serving dish handle, wherein each ring element handle portion includes a handle skirt portion that extends downwardly from the handle portion and is formed to be positionable around at least a portion of a serving dish handle and provide frictional engagement of the handle skirt portion with at least a portion of the serving dish handle. The cover element has one or more handles formed to be at least partially received within a recess of the ring element.

Abstract: A racking system for a deep fryer, wherein the deep fryer contains cooking oil, the racking system includes a housing; at least one rack that carries a food product; an actuator operatively associated with the rack to raise and lower the rack within the housing. The system further includes a sensor that detects a property of the cooking oil; and a controller that receives a signal to initiate a cooking cycle based on the property and sends a signal to permit activation of the actuator to raise and lower the rack.

Abstract: A multi-configurable cooking grill is provided comprising a burner assembly, an interchangeable cooking surface, a top, an accessory engagement structure associated with the top, and an accessory for engaging with the accessory engagement surface to configure the grill to change the cooking functionality of the interchangeable cooking surface. The accessory engagement structure may comprise a first accessory engaging structure for engaging with a first accessory and a second accessory engaging structure for engaging with a second accessory. As examples of the multi-configurations available from the inventive outdoor cooking grill, the first accessory may be the cooking surface configured as one of a grill, a griddle and a baking stone, and the second accessory may be a heat spreader/sear plate having vents configured and dimensioned to assist in spreading and evening out the heat from the burner unit reaching the interchangeable cooking surface.

Abstract: A cooking device has a casing 1, a heating chamber 8 provided in the casing 1, an exhaust tube 18 for guiding exhaust from inside of the heating chamber 8 through an electric component chamber 9 in the casing 1 to front face side, and a dew receiving container 4 that is provided on front face side of the casing 1 and that receives and diffuses the exhaust from the exhaust tube 18 to outside of the casing 1.

Abstract: A grill includes an upper cover, a supporting body and a grill frame. The grill frame is provided on the supporting body. The grill frame includes left and right boards, a back board and a front board, which all enclose into the grill frame. Heaters are provided within the grill frame and a roasting plate which tilts towards a front of the grill frame is provided above the heaters. The roasting plate has slots from which oil and grease drip down into an oil dripping slot provided on the front board and then into an oil guiding slot provided below the front board. The oil guiding slot has an oil channel of a certain angle. An oil collecting box is provided below a side of the oil guiding slot. A warming net is provided above the roasting plate and mounted on the left and right boards.

Abstract: A combination griddle and teppanyaki cooking unit for a household cooking appliance or stand-alone cooking appliance is provided in which the combination griddle and teppanyaki cooking unit includes a cooking surface, a first heating unit for heating a first portion of the cooking surface, and a second heating unit for heating a second portion of the cooking surface, wherein the first heating unit and the second heating unit are selectively operable to uniformly heat an entire area of the cooking surface in a griddle mode of operation and to concentrate a greater amount of heat in a first area of the cooking surface than in a second area of the cooking surface in a teppanyaki mode of operation.

Abstract: An outdoor cooker having a heavy metal, circular housing with an open top and a closed bottom. A grill sleeve and grill pivot tube are attached to the housing and to a circular grill. The grill pivot tube is used to pivot the grill above the open top of the housing and receiving and cooking food items on the grill. The cooker also including a skillet sleeve and skillet pivot tube attached to the housing and a circular skillet. The skillet pivot tube is used to pivot the skillet above the open top of the housing for cooking food items. The cooker also includes leg tubes attached to the outside of the housing for receiving two or more removable vertical legs. The legs are used to support the housing on a ground surface.

Abstract: A method and apparatus for steam cooking food items in two consecutive steps whereby the food items contained in a food carrier are first preheated in water in a container which is being heated by a heater. After the food items are at or near the cooking temperature, the food carrier is raised above the water and into steam. A cover may be placed on the container so as to retain the steam within the container.

Abstract: This invention relates to a pizza oven accessory (10) for a barbecue. More specifically, the invention relates to a pizza oven accessory (10) for converting a kettle-type barbecue into a pizza oven. The pizza oven accessory (10) includes a hollow body (12) and a food receiving member (14). The hollow body (12) is receivable between a fuel receiving base (100) and a lid (102) of a barbecue so as to define in use a cooking chamber (22) within the hollow body (12) and between the base (100) and lid (102) of the barbecue. The hollow body (12) further defines an access opening (24) through which food is introducible or removable from the cooking chamber (22). The food receiving member (14) on which the food is receivable, is rotatably supported within or in close proximity with the hollow body (12).

Abstract: A steaming oven having a clad plate bottom. The stainless steel clad material constitutes the bottom of the boiling water reservoir in the oven chamber. The stainless steel clad material is composed of a thin layer of stainless material clad to a thicker plate of base, heat conducting metal like steel, copper or aluminum.

Abstract: A can cooker includes a main body that is generally cylindrical in shape having a bottom portion, wall portion, neck portion, and lid ring. The bottom portion, wall portion, and neck portion may be integrally formed and connected to one another. A lid is sized and shaped to fit within a part of the neck portion. The lid includes an outer lip that engaged with lid ring on the main body in such a way that a seal is formed between the lid ring and the outer lip. The lid is secured to the main body through a plurality of latches. Handles may be placed on the exterior surface of the lid and main body to ease use and transportation of the can cooker.

Abstract: A fuel-fired multifunctional cooker system is useable for deep frying, submerged cooking in water, steaming, griddle frying, grilling, double-boiler operation and simultaneous combinations thereof. Some examples of cooker system 4 include features such as a cylindrical flue with a perforated upper discharge ring plate for even heat distribution, a removable upper flue deflector ring (annular deflector) for shielding a user and creating an “air curtain” across the cooker system's upper food-receiving opening, an invertible griddle/grill cooktop with a central flue gas opening, an adjustable skewer, a steamer hood, an annular lower heat deflector around the burner, an annular flue gas baffle in the combustion chamber, a series of legs or feet creating a combustion air inlet between the floor and the cooker system's lower edge, a removable table, and a lifting device for handling one or more cooker components.

Abstract: A cooking device includes a cooking surface defined by a plurality of vertically adjustable members. Each vertically adjustable member of the plurality of vertically adjustable members is independently movable between a retracted position and an extended position. In certain applications, the cooking device may further include a cooking base and a sidewall upwardly extending from the cooking base.

Abstract: A barbeque smoker has an angled front with a heated exhaust that increases draft and air circulation, resulting in a more even heat and smoke distribution than conventional smokers. By heating an internal chimney directly over the smoker's fire, the temperature in the exhaust is higher than it is inside the cooking chamber, thus increasing draft/air circulation. The chimney intake is positioned below the cooking grates and runs on an upward angle through the cooking chamber. The chimney terminates outside the top of the smoker. This configuration forces the chamber to uniformly fill with heat and smoke before any heat or smoke can exit the cooking chamber. The increased draft aids efficient circulation of the heat and smoke, creating a very uniform cooking environment.