Abstract: The present invention provides a structure of a multi-functional side oven. One end of the housing of the side oven has a connecting end that connects with the main oven. A containment space is placed inside the housing, and the top surface of the housing has an opening that connects with the containment space. The side oven of the present invention has a base tray, a frame base, a grate and a lid. The grate can be used for grilling, and the frame base can be used to place pots and a pitcher for boiling. The lid can be used for smoking, which makes the side oven achieve multiple functions.

Abstract: The present invention relates to a brazier grill and a brazier with such grill used for cooking foodstuffs. Said brazier grill (2) is single layered and comprises grooved grill bars (4, 4?, 4?), which are placed in parallel to each other and remove molten fats and cooking liquids emanating from foodstuffs placed thereon during grilling. Two such grooved grill bars (4, 4?, 4?) are placed side by side in parallel with a b2 distance to form a grill grill opening (6) corresponding to 1 mm to 10 mm. This grill opening (6) is formed in a direction perpendicular (T) to the grill so as to allow heat rays emitted from an underneath heat source to pass directly (without encountering any obstructions) through such grill openings to reach a foodstuff on said grooved grill bars during grilling.

Abstract: Disposable electric cooking grill liners for protecting an electric cooking grill having a heated grilling surface of each of the pivotally connected moveable and stationary grilling members. Each grilling surface is heated and has raised cooking ribs wherein both sides of food placed between the closed grilling surfaces are simultaneously heated. Each grill liner is formed of a sheet of semi-rigid or heavy heat conductive foil preformed for fitting directly against and substantially conforming to and covering the corresponding grilling surface whereby cooking heat provided to each grilling surface is substantially transferred through the grilling liner without substantial food and juices flowing therefrom coming in contact with the grilling surfaces. Each grill liner also has a rigidized or stiffened margin for maintaining the preformed shape during installation, use and removal of each said grill liner after use.

Abstract: The present invention provides a cooking grate for use within a barbecue grill assembly comprising a cooking chamber and a gas burner positioned in a lower portion of the cooking chamber. The grate has a plurality of elongated members defining a cooking surface and multiple openings. The grate further has a grease control assembly that is cooperatively positioned over a burner flame region to direct and control the flow of grease generated by cooking food on the grate. The grease control assembly has at least one rib group and at least one ledge. The rib group comprises a plurality of ribs, each rib having a first inclined surface and a second inclined surface. The grease control assembly also has an outer ridge and an inner ridge depending from a lower surface of the grate. With these structures, the grate prevents grease and byproducts from draining onto the burner flame region.

Abstract: A grilling system comprises a grill base that is adapted to be heated. The grill base has a top end, a bottom end, and an open interior that is adapted to hold a heatable substance that produces smoke or liquid vapors when heated. A manifold is coupled to the grill base so as to be positioned above the heatable substance. A grill member is positioned above the manifold. The grill member comprises at least one grill surface having a plurality of holes. The grill surface is configured to receive a grillable substance, whereby smoke or liquid vapors rising from the grill base pass through the manifold and then through the holes in the grill surface.

Abstract: A disposable grill cover for indoor counter top grills having two cooking plates such as the George Foreman® grills contains a first and second sheet or sheet portion of aluminum foil of a fixed shape designed to mate with the two contoured cooking surfaces of the grills. The sheets are positioned over the cooking surfaces of the grill using tabs on each side of the sheets extending the same layer of aluminum. The contoured surface including ribs/grooves and bumps of the two sheets correspond exactly to the contoured surface including ribs, bumps and a rim on the two cooking surfaces of the grill to minimize heat loss. Cleaning the grill from fat, grease and odor from food residue is avoided before each use. A front extension of the first sheet extends into and covers the interior surface of the drip tray of the George Foreman® grill.

Abstract: A grilling system comprises a grill base that is adapted to be heated. The grill base has a top end, a bottom end, and an open interior that is adapted to hold a heatable substance that produces smoke or liquid vapors when heated. A manifold is coupled to the grill base so as to be positioned above the heatable substance. A grill member is positioned above the manifold. The grill member comprises at least one grill surface having a plurality of holes. The grill surface is configured to receive a grillable substance, whereby smoke or liquid vapors rising from the grill base pass through the manifold and then through the holes in the grill surface.

Abstract: A grilling system comprises a grill base that is adapted to be heated. The grill base has a top end, a bottom end, and an open interior that is adapted to hold a heatable substance that produces smoke or liquid vapors when heated. A manifold is coupled to the grill base so as to be positioned above the heatable substance. A grill member is positioned above the manifold. The grill member comprises at least one grill surface having a plurality of holes. The grill surface is configured to receive a grillable substance, whereby smoke or liquid vapors rising from the grill base pass through the manifold and then through the holes in the grill surface.

Abstract: A grill device includes a base unit, a seasoning retaining vessel, and a seasoning supply unit. The base unit includes a housing, a cooking member mounted in the housing, and at least one supply tube connected to the cooking member and extending downwardly relative to the cooking member. The vessel has a tube immersing portion disposed under the cooking member for extension of the supply tube thereinto, and a container mounting portion in fluid communication with the tube immersing portion. The seasoning supplying unit includes a flow control member connected to a container member and mounted adjustably in the container mounting portion. The flow control member controls the flow of seasoning in the container member into the vessel in accordance with the level of the seasoning in the vessel.

Abstract: The present invention relates to a brazier grill and a brazier with such grill used for cooking foodstuffs. Said brazier grill (2) is single layered and comprises grooved grill bars (4, 4′, 4″), which are placed in parallel to each other and remove molten fats and cooking liquids emanating from foodstuffs placed thereon during grilling. Two such grooved grill bars (4, 4′, 4″) are placed side by side in parallel with a b2 distance to form a grill grill opening (6) corresponding to 1 mm to 10 mm. This grill opening (6) is formed in a direction perpendicular (T) to the grill so as to allow heat rays emitted from an underneath heat source to pass directly (without encountering any obstructions) through such grill openings to reach a foodstuff on said grooved grill bars during grilling.

Abstract: Disposable electric cooking grill liners for protecting an electric cooking grill having a heated grilling surface of each of the pivotally connected moveable and stationary grilling members. Each grilling surface is heated and has raised cooking ribs wherein both sides of food placed between the closed grilling surfaces are simultaneously heated. Each grill liner is formed of an unperforated sheet of semi-rigid or heavy aluminum foil preformed for fitting directly against and substantially conforming to and covering the corresponding grilling surface whereby cooking heat provided to each grilling surface is substantially transferred through the grilling liner without food and juices flowing therefrom coming in contact with the grilling surfaces. Each grill liner also has a rigidized outturned margin formed of multiple layers of foil folded over on itself for maintaining the preformed shape during installation, use and removal of each said grill liner after use.

Abstract: A griller includes upper and lower cooking grill members, and a temperature sensing device mounted removably on the housing of one of the grill members. The temperature sensing device includes a casing, a temperature sensing probe, a user input unit, a processor unit, a display unit, and an alarm unit. The temperature sensing probe generates a sensor output corresponding to a cooking temperature detected thereby. The user input unit is operable so as to provide a cooking time setting. The processor unit receives the sensor output and the cooking time setting, and is operable in a timer mode, wherein the processor unit generates an alarm activate signal for activating the alarm unit upon detection by the processor unit that a predetermined time period corresponding to the cooking time setting has elapsed.

Abstract: A microwave grilling appliance comprising grill elements that include heat conducting elements and microwave absorbent material. Troughs are formed in the periphery of the grill elements to contain the liquids produced from grilling a grillable food. A microwave transparent cover and base support the grill elements and provide a void space between the microwave transparent cover and base and the respective grill element. A lip and seal provide a liquid-tight seal between the grill elements and the supporting microwave transparent cover and base. The seal prevents liquids from grilling or washing from entering behind the grill elements. A hinge assembly provides multiple stop positions for the microwave transparent cover relative to the microwave transparent base.

Abstract: A cooking device comprises a lower cooking plate including a flat top area, parallel, widthwise ribs on the top area, and pairs of arcuate, opposite projections on the top area; an upper cooking plate including a flat bottom area, parallel, widthwise ribs on the bottom area, and holes at the bottom area; and a temperature sensor including a circuit board in the upper plate, temperature sensing units disposed at the holes and being coupled to the circuit board, and an indicator lamp on the device. Foodstuffs placed in the pairs of arcuate, opposite projection are held in position by the ribs with the pointed ends of the sensing units inserted into the foodstuffs. Temperature of the foodstuffs is sensed by the sensing units. Further, the lamp is lit if the foodstuffs are thoroughly cooked.

Abstract: A suspension frame for supporting trays includes support rails formed by legs which have cutouts and vertical sections having apertures in order to make it possible to wet the suspension frame with cleaning liquid as far as possible on all sides.

Abstract: A portable outdoor cooker for cooking foods is provided. The cooker comprises a substantially circular heat transfer plate, a plurality of individually controllable burners disposed beneath the heat transfer plate, and a frame assembly for supporting the heat transfer plate and burners above the ground and in relation to one another. The heat transfer plate has a center and a perimeter, and includes a cooking surface. The plurality of burners includes an inner burner and an outer burner, the outer burner being positioned adjacent the perimeter of the heat transfer plate and the inner burner being positioned closer to the center of the heat transfer plate than the outer burner such that the cooking surface can be made hotter adjacent the perimeter of the heat transfer plate than adjacent the center of the heat transfer plate.

Abstract: A grill device includes a connecting unit which pivotally connects upper and lower grill units.

Abstract: A grill device includes an upper grill unit pivoted to a lower grill unit so as to rotate about an axis between an open position, and a closed position, in which, the upper and lower grill units cooperatively define a cooking space therebetween. A seasoning supplying unit includes a vessel mounted in the cooking space to receive a body of seasonings in liquid form, and a thermal conductive dispenser. The thermal conductive dispenser is extendible into the vessel when the upper grill unit is positioned at the closed position, and defines a plurality of channels. Each of the channel has an inlet that is immersed in seasonings in the vessel, and an outlet that is exposed from the vessel when the upper grill unit is positioned at the closed position.

Abstract: A cooking grate for a grill, such as a barbecue grill, is comprised of a plurality of generally elongate rail members assembled in a nesting relationship to form a first and second cooking surface. The first cooking surface is formed by a generally flat surface on each of the rail members, the flat surfaces abutting to form a substantially smooth surface, with a plurality of elongate apertures therein through which juices produced by cooking food may flow. Each rail member has a gutter along its length which underlies approximately half of each of the apertures for catching a portion of the juices and diverting it from the heat source below. The grate may be reversed and the gutters form the second cooking surface which is similar to a conventional grate surface.

Abstract: A grill device includes a U-shaped frame that is pivoted to a lower grill unit and that has two lateral arms. An upper grill unit is disposed between and is pivoted to the lateral arms by two first pivots. A space adjusting unit includes second, third and fourth pivots, and pivotally connected first and second links. The first link is pivoted to the upper grill unit via the second pivot which is disposed frontwardly of and which extends in a direction parallel to the first pivot. The second link is pivoted to the first link and one of the lateral arms via the third and fourth pivots, respectively, which extend in directions parallel to the first pivots.

Abstract: A water circulated grill including a housing containing spaced apart food supporting tubes and with a water catching system including spaced apart collection troughs to receive condensed water dropping from the sides of the water cooled supporting tubes, a steamer positioned beneath the water cooled food supporting tubes and above a heat supply source, whereby the heat supply source will heat the steamer to generate steam that moves between collection troughs to cook food placed on the tubes and wherein a water source supplying water to the steamer also supplies water to a water chamber of a steamer pot that has a burner receiving fuel from the same source that supplies fuel to the heat source.

Abstract: A food grilling device for a skillet for separating the juices from the sausages and hotdogs while being cooked. The food grilling device for a skillet includes a food support assembly being adapted to removably rest upon a bottom wall of a skillet and including a disc-shaped support member having a wall with a plurality of holes disposed therethrough, and also including leg members being securely attached upon a bottom side of the wall.

Abstract: A grill device includes two independently controllable cooking sets confining two isolated cooking spaces such that two different meat pieces can be grilled therein under different cooking temperatures at the same time.

Abstract: An electric grill comprising a large planar surface with shallow sides defining a first cooking surface and an adjustable grillpan carrying a second cooking surface. The first cooking surface is smooth and flat, suitable for cooking or grilling foods. The second cooking surface comprises a plurality of parallel ribs along its surface, and is adapted for grilling foods. Sloped channels between the ribs carry grease away from the food while it cooks. A reservoir on the downside of the sloping surface collects the run-off. The parallel ribs are flat on top, but are deeper as the channels approach the reservoir. Placement of the grillpan within the structure comprising the first cooking surface generates three separate cooking compartments. Juices from different foods cooked simultaneously on the three respective grill surfaces are thereby prevented from mixing.

Abstract: A grill plate includes a plate body having a central fluid collecting groove between left and right cooking plate portions. The central fluid collecting groove has opposite front and rear ends, and is defined by a groove wall having opposite lateral wall portions that extend upwardly from a groove bottom. The groove bottom inclines downwardly from the front end to the rear end. Each of the left and right cooking plate portions has an outer peripheral edge and an inner edge connected integrally to a respective lateral wall portion, and inclines upwardly from the inner edge to the outer peripheral edge. A surrounding wall extends uprightly from the outer peripheral edges of the left and right cooking plate portions and the groove bottom at the front end to close the latter, and is formed with an opening in fluid communication with the rear end.

Abstract: A broiler for fast production broiling of meat products with low levels of pollutant emissions incorporates liquid-cooled trough members that are spaced above respective horizontally spaced radiant elements under a grill for directing grease onto a drip pan that is also liquid-cooled. The radiant elements are heated by respective gas burner tubes that have outwardly inclined gas ports that are directed toward sloping sheet portions of the radiant elements, with convective flow being directed upwardly between vertically oriented flue portions and outwardly from the flue portions by horizontally oriented shield elements that are spaced between the radiant elements and the trough members.

Abstract: A grill device includes a horizontal upper grill unit with a rear side, a horizontal lower grill unit with a rear side, and a connecting unit. The upper grill unit is superposed on the lower grill unit. The connecting unit interconnects the rear sides of the upper and lower grill units in such a manner that the upper grill unit can be turned rearward from the lower grill unit to an open position. At the open position, the upper grill unit is prevented by the connecting unit from being moved to left and right sides of the lower grill unit.

Abstract: A grill device includes a lower grill unit with a lower cooking member, and a frame pivoted to a rear side of the lower grill unit so as to be turnable rearwardly relative to the lower grill unit. The frame has two lateral arms defining therebetween a receiving space and confining the lower cooking member therebetween when the frame is at a closed position relative to the lower grill unit. An upper grill unit is disposed in the receiving space, is pivoted to the lateral arms of the frame so as to be turnable relative to the frame, has an upper cooking member which is registered with and which is electrically coupled to the lower cooking member of the lower grill units, and cooperates with the lower grill unit to confine a cooking space therebetween when the frame is at the closed position.

Abstract: Cooking appliances, cooking assemblies, and cooking assembly components that improve heat distribution are provided. In one embodiment, a cooking assembly has a sear grid including a radiant panel having an undulating shape. The panel defines at least one generally parabolic dome with a radiused peak to allow liquids at the peak to be rapidly heated by the burner. The dome has sides extending away from the peak with a generally increasing slope to cause liquids flowing down the sides of the dome to accelerate. In another embodiment, a double U-shaped burner is provided. A U-shaped burner has a base for positioning at the front of the cooking assembly and a pair of legs that extend toward the rear of the cooking assembly. A second U-shaped connecting tube is positioned to connect the U-shaped burner base to the front of the cooking assembly housing.

Abstract: The present invention pertains to an outdoor cooker or barbeque that cooks food by providing direct or indirect heat from a heat source of the cooker to the food. The outdoor cooker has a gas or charcoal heat source that provides direct and indirect heat to foods supported on a cooking surface of the grill by operation of a plurality of parallel louvers between the heat source and grill that are moved between first, upright positions of the louvers that provide direct heating of the food and second, angled relative positions of the louvers that provide indirect heating of the food.

Abstract: A grill device includes a horizontal upper grill unit with a rear side, a horizontal lower grill unit with a rear side, and a connecting unit. The upper grill unit is superposed on the lower grill unit. The connecting unit interconnects the rear sides of the upper and lower grill units in such a manner that the upper grill unit can be turned rearward from the lower grill unit to a half-open position and to a horizontal fully-open position. When turned to the half-open position, the upper grill unit is retained automatically thereat unless it is pulled upwardly relative to the lower grill unit.

Abstract: A grill device includes an annular bottom wall adapted to be placed above a flat support, and outer and inner annular walls which extend uprightly from outer and inner annular peripheries of the bottom wall to form outer and inner upper annular edges and which cooperate with the bottom wall to confine an annular fluid collecting groove. A lower cooking member includes upper and lower major walls normal to a central line. The upper major wall includes an outer circumferential area integrally formed with and extending inwardly from the upper inner annular edge, and a central area that is raised so as to be higher than the outer circumferential area. The lower major wall is punched upwardly to form a plurality of first and second ridge portions respectively in the central and outer circumferential areas. The first and second ridge portions are of such heights so that the respective first ridge portion is not higher than the respective second ridge portion.

Abstract: A portable griddle stove has two non-stick cooking surfaces, either of which can withstand being on the underside of the cooking surface in use and the heat applied to the underside surface. A heat shield and heat diffuser control the temperature applied to the underside of the cooking surface by providing radiant heat to the center portion of the cooking surface and cooling the combustion gas diffused to the perimeter of the cooking surface. Secondary air provided through openings in case the and heat shield assist in cooling the combustion gas.

Abstract: A barbecue grill includes a fire grate to allow cooking by radiant heat only, having no holes large enough for convection flow. The grate is one piece of heat resistant steel for economy, and to vaporize grease. Peripheral flanges catch grease drips. The flanges direct convection of hot gases along the housing inside surface to vaporize grease. A small hole is for visual confirmation of flame ignition. The grate has ridges and valleys to distribute heat evenly and to radiate heat to the food from several directions. A divider wall separates the grate into two heat zones. Used with one burner of a dual-burner grill, the wall confines the hot gases and radiant energy to half of the grate to conserve fuel.

Abstract: A portable outdoor cooker is provided which includes a round, sheet-like heat transfer plate adapted for easy movement between operative and inoperative positions by a single person. The heat transfer plate has an upwardly facing convex cooking surface with a downwardly directed outer rim around the periphery. The convex cooking surface is smooth and continuous and has sufficient slope to cause any juices produced by cooking food to run off the outer rim. A drip pan is disposed under the outer rim to collect the juices. The portable outdoor cooker also includes a frame assembly with a stand, a suspension device and a shell. The frame assembly is configured to support and position the heat transfer plate, drip pan and burner in relation to one another. The shell includes open top and bottom ends and a sidewall. The sidewall surrounds and deflects wind from the burner. The heat transfer plate rests upon the suspension device and is thereby positioned over the burner in the operative position.

Abstract: Cooking appliances, cooking assemblies, and cooking assembly components that improve heat distribution are provided. In one embodiment, a cooking assembly has a sear grid including a radiant panel having an undulating shape. The panel defines at least one generally parabolic dome with a radiused peak to allow liquids at the peak to be rapidly heated by the burner. The dome has sides extending away from the peak with a generally increasing slope to cause liquids flowing down the sides of the dome to accelerate. In another embodiment, a double U-shaped burner is provided. A U-shaped burner has a base for positioning at the front of the cooking assembly and a pair of legs that extend toward the rear of the cooking assembly. A second U-shaped connecting tube is positioned to connect the U-shaped burner base to the front of the cooking assembly housing.

Abstract: Backyard type gas grills are made suitable for use with solid fuels such as charcoal by removing existing passive radiant heat material such as lava rocks and inserting an apparatus comprising supports (50) and perforated fuel basket (40). The unique design of the invention allows for its implementation in a majority of gas grills on the market by permitting the supports (50), which rest on at least a gas burner, to be positioned and fastened to the fuel basket (40) anywhere and in various directions with respect to the fuel basket (40). Locking means (56) prevent separation of the supports from the fuel basket. By locking the supports (50) to the fuel basket (40), the supports add structural integrity to the fuel basket and prevent the basket from warping and torquing due to repeated exposure to extreme temperature differentials.

Abstract: A broiler pan cooking grid for a barbecue grill that catches and/or routes grease drippings, as well as permitting convection of heated air through the structure. The grid may be used with conventional horizontal barbecue grills or with grills having a vertical hearth or firebox. The grid assembly preferably comprises sheet metal having cutouts stamped in the upper surface, e.g., elongated slots or perforations, and a series of elongated troughs stamped in the lower surface. The elongated troughs of the lower layer route grease drippings to a grease box or tray that is disposed along the front edge of the cooking grid assembly. As series of stiffening rods are sandwiched between the layers to provide rigidity when using thin sheet metal. Preferably, the grid assembly is supported in an inclined position by the barbecue grill, but the lower sheet metal stamping may itself be formed to contain the grease or to effect the flow of grease to a grease box.

Abstract: A water circulated grill with spaced apart food supporting tubes and with a water catching system including spaced apart collection troughs to receive condensed water dropping from the sides of the water cooled supporting tubes and heat supply source positioned beneath the collection troughs to supply heat upwardly between the water collection troughs to cook food placed on the food supporting tubes and to heat the collection troughs and vaporize water collected therein.

Abstract: A roasting pan for large food items and a support structure. The roasting pan comprises a bottom wall with front, rear, and side walls rising from the perimeter of the bottom wall. The pan is shaped to conform with and fit into the support structure. The pan includes a number of hollow, upward-extrusions or ribs rising from the bottom wall. These hollow upward-extrusions mate with and seat the pan securely upon a similar number of shoulders rising from support members in the support structure. A roasting food-item sits on the upper surface of the hollow upward-extrusions well-elevated above the bottom wall of the pan and above run-off fat and cooking liquids. The bottom wall of the pan slopes downward and inward from rear to front to form a V-shaped channel to carry run-off fat and cooking liquids downward and forward into a sump or well where these are collected and isolated and are accessible by brush or basting tube.

Abstract: A browning grill is arranged for use in a high power density radiant oven. The oven includes a cooking enclosure having a ceiling and a floor, upper radiant energy sources located near the ceiling, and lower radiant energy sources located near the floor. The browning grill has a grilling surface and a debris collector. The grilling surface has a plurality of grill tines. The grilling surface is located between the upper and lower radiant energy sources, and the grilling surface establishes a cooking plane to the upper radiant energy sources. The debris collector catches food debris from food being grilled on the grilling surface. The debris collector is located between the grilling surface and the lower radiant energy sources, and the debris collector is arranged to permit heating of the cooking plane by the lower radiant energy sources.

Abstract: A cooking grate configured especially to accommodate and cook generally cylindrical food items such as frankfurters and sausage is provided. The design permits the cooking of cylindrical food items faster, more efficiently, and more evenly while minimizing undesirable burning and charring. The apparatus includes a unitary grate body made from a heat-conductive material which grate body has an upper cooking surface, a lower heat collecting surface, a rear edge, a forward edge, and left and right sides. The grate body is corrugated to form a plurality of substantially parallel and adjacent cooking troughs extending in the transverse direction from the rear edge to the forward edge. Each cooking trough has a spine as its lowermost portion and left and right cooking faces originating at the spine and diverging upwardly to converge upon the right and left cooking faces of the adjacent tough respectively to form peaks at the junctions of the same.

Abstract: A portable reversible grill apparatus wherein a grill plate having a cordoroy surface on one side and a flat surface on the other with openings in the periphery thereof is removably and firmly held on top of a base wherein a removable pan is held to catch any fluid leaking from food being cooked on the grill plate and passing through the openings in the periphery of the grill plate. Advantageously, the apparatus can be readily and easily assembled and disassembled with the base, pan and grill plate being separable from each other for washing.

Abstract: A cooking grate for a grill, such as a barbecue grill, is comprised of a plurality of generally elongate rail members assembled in a nesting relationship to form a first and second cooking surface. The first cooking surface is formed by a generally flat surface on each of the rail members, the flat surfaces abutting to form a substantially smooth surface, with a plurality of elongate apertures therein through which juices produced by cooking food may flow. Each rail member has a gutter along its length which underlies approximately half of each of the apertures for catching a portion of the juices and diverting it from the heat source below. The grate may be reversed and the gutters form the second cooking surface which is similar to a conventional grate surface.

Abstract: A griddle structure with an oil conductor to direct the flow of oil or grease through through holes out of the griddle plate. One or more collecting devices at the base container of the griddle structure collects grease and may be removed from the griddle plate. The through holes of the griddle plate communicate through holes in an intermediate reflective plate and those in turn, communicate with the collecting devices at the base container. One face of the griddle plate is formed with a flat concave surface to perform multiple functions. The other face has strips across it.

Abstract: A cooking surface for use with cooking kettles, such as outdoor grills, is disclosed. The cooking surface is made from a single sheet of stainless steel of sufficient thickness to prevent warping under normal cooking temperatures. The cooking surface has a grill section with a plurality of parallel slots cut into the stainless steel to emulate a rack type cooking surface and a griddle section that is substantially solid. Two embodiments of the combination griddle and grill cooking surface are disclosed, one directed to a rectangular kettle and one directed to a circular kettle. An adaptable embodiment of the rectangular cooking surface having extendable slide bars to fit various size cooking kettles is also disclosed.

Abstract: A multi-purpose cooking appliance comprising: a self-supporting base, a lid mountable on the base, a cooking chamber defined between the base and the lid, a heat conductive pan within the cooking chamber, a heat source connected to the heat conductive pan, removable, elongated skewers for supporting food within said cooking chamber, the skewers being formed of a heat conductive material and having a length sufficient to span the length of the conductive pan and rest thereon, and at least one tray including a surface engageable with a surface on said pan to locate the tray within the cooking chamber, the tray being dimensioned to be spaced from the pan.

Abstract: A barbecue grill for cooking food includes: a firebox, the firebox including angled lower walls for draining liquids coming from the food; a grease channel, connected to the lower portion of the firebox, for directing grease outside of the firebox; a cover pivotally attached to the firebox; a cooking surface removably placed at the top of the firebox and securely held therein. Also provided in certain and alternate embodiments of the invention are one or more gas burners mounted in any of several orientations within the firebox, an electric cooking plate, a rotisserie, and a retaining means for securing a fuel supply tank.

Abstract: An apparatus for forming tortillas into baked, oil-free taco shells. The invention may also be used to retain the shape of commercially prepared pre-formed fried taco shells during their reheating, and to hold baked or reheated taco shells during their filling and serving. The apparatus has a series of linear, parallel spaced crests in the shape of inverted, round bottomed "V"s, with such dimensions as to make a form corresponding to an inverted, taco shell shape. The crests have a plurality of perforations to allow for a uniform and rapid forming and baking of the tortillas upon the crests.

Abstract: A barbecue grill for cooking food includes: a firebox, the firebox including angled lower walls for draining liquids coming from the food; a grease channel, connected to the lower portion of the firebox, for directing grease outside of the firebox; a cover pivotally attached to the firebox; a cooking surface removably placed at the top of the firebox and securely held therein. Also provided in certain and alternate embodiments of the invention are one or more gas burners mounted in any of several orientations within the firebox, an electric cooking plate, a rotisserie, and a retaining means for securing a fuel supply tank.