Abstract: A pellet-fired barbecue including an elevated barbecue pan fired by a pellet-burning pot mounted below the bottom of the barbecue. A heat baffle plate is disposed within the pan above the top of the pot, and forced-air mechanism produces movement of hearted air within the barbecue.

Abstract: Disclosed are food smoker for household or restaurant use and method for food smoking with the smoker. The food smoker comprises a container containing a liquid wood or pellet(s) onto which the liquid wood is adsorbed, which is installed in the bottom part of the smoker body, a means for heating the container, and a means for holding a material (such as food) to be smoked in the inside of the smoker body. The food smoker is preferably provided with a means capable of radiating far infrared rays by the heat of the heating means at least around the holding means. The liquid wood can be recovered by distillation or solvent extraction of wood chips. For food smoking, the liquid wood or pellet(s) onto which the liquid wood is adsorbed is(are) heated in a container of the smoker body containing the food to be smoked, whereupon the volatilization rate of the liquid wood is controlled by the choice of the heating temperature and the total amount of the liquid wood.

Abstract: A smoke producing device for use in a barbecue or the like is disclosed comprising a smoke producing material, such as wood chips, enclosed in a noncombustible perforated container. The perforations are kept covered by a perforation cover until use so as to prevent leakage of the smoke producing materials from the container and to prevent the loss of moisture and volatile aromatic oils from the smoke producing material. This cover is preferably constructed of a combustible material so that when heated in a barbecue, it will ignite and burn off to expose the perforations, through which the smoke can then escape to flavor the food.

Abstract: A barbeque having, for example, a heat source in the form of a gas burner, is provided with a device which permits smoke flavoring of food cooked on the barbeque. Wood chips are contained in a drawer which is received by a complementary sleeve located between the heat source and a cooking grill of the barbeque. During cooking the wood chips are heated by the heat source and the air flow through the drawer is restricted so that the wood chips give off smoke without igniting. The smoke flows about and flavors the food being cooked on the barbeque. Access to the sleeve and the wood chip drawer may be gained through a side wall of the barbeque body and thus the supply of wood chips may be replenished without interfering with the cooking operation. Means is provided to control the volume of smoke produced by the device.

Abstract: Fumigation apparatus for placing solid fumigant in grain in ship holds, using a gas-permeable sleeve that is telescoped within an elongated tubular probe to be driven into the grain by a probe manipulator mechanism. The mechanism has three sets of drive rollers in a housing that is clamped around the lower end portion of the probe at the surface of the grain, the mechanism being releasably secured to a foldable base platform and driven by a power operator including a reversible electric motor and a reduction gear box. The sleeve is fabric, having a funnel-shaped open upper end and a closed lower end above a flap or tail for hanging out of the probe during installation. A flexible line is secured to the probe for repeated use in pulling sleeves into the probe for rapid placement of the sleeves after introduction of fumigant.

Abstract: A portable outdoor barbecue grill having a firebox which communicates simultaneously with a direct cooking chamber and a smoke processing chamber is disclosed. The two chambers are defined by the interior of a drum-like structure. The smoke processing chamber includes a humidifier which may consist of a fluid container with associated piping. The piping channels fluid from the container to the firebox for purposes of heating that fluid. The heated fluid is then returned to the smoke processing chamber and injected into that chamber.

Abstract: The invention relates to a collapsible smoking box for smoking meat and fish in particular. The physical size of known smoking boxes is fixed and, accordingly, does not depend on the quantity of the products contained in the box to be smoked therein. Quite a large empty space of no use may be thus formed in the smoking space. In order to solve this problem, the smoking box according to the invention is formed by a plurality of separate modules to be piled up on upon another, which modules are equal in structure with the exception of the bottom of the lowest module.

Abstract: An apparatus for cooking foods which is a combination of an outdoor grill and an optional smoker attachment. The grill itself is of a type having a container with an open top, a closed bottom, front and rear sidewalls for holding heat-retaining lava rock. A hinged lid which is removable is attached to the grill for retaining heat within the container. A removable grate is selectively disposed inside of the container above the lava rock when the device is to be used as a grill for holding foods directly up above the lava rock and such grate is removable when the device is to be used for smoking foods. When the apparatus is to be used as a smoker, a metal cabinet having a rear wall, a pair of sidewalls connected to the rear wall, a removable front wall and a top wall is placed upon the container and has an open bottom so that the heat from the lava rock will be trapped within such metal cabinet.

Abstract: A method and an apparatus for operating a smoke house or smoking chamber is described in which the smoke density is reduced in order to reduce the amount of carbon in the exhausted smoke, and in which the smoking quality is retained by exerting thrusting pulses on the smoke particles present in the chamber, at least in the area of the products to be smoked, with the thrusting pulses accelerating the particles, in particular towards the products to be smoked.

Abstract: The barbecue pit is a masonry structure including a chimney portion and a fire box portion laterally adjacent to and intercommunicating with the chimney portion. The fire box portion is topped by a hood frame which defines the length and width of an access opening into it. Refractory brick line side walls of the fire box portion and terminate to form an upper horizontal ledge upon which a removable metal drip trough structure is supported. The trough structure has a rectangular drip plate oriented to have a predetermined slope. A tail extension section of the drip plate projects well out of the fire box portion into the chimney portion, and separates part of the chimney space into an upper and lower space for dividing air currents into one current for supporting combustion and another for enhancing cooking flavors.

Abstract: A meat smoker is provided in a portable cooking unit having a fire box (14) and a smoker oven (12) vertically and laterally offset from the fire box. Smoker oven (12) defines an upper enclosed volume (94) containing meat to be cooked and a lower enclosed volume (96) which opens directly to the fire box (14). A hot pan drain wall (52) is provided to separate the upper volume (94) from the lower volume (96). An adjustable damper (62) is provided between the upper volume (94) and the fire box (14) to control the temperature and the smoke density within the upper volume (94). A top (40) may be placed over an opening in the fire box (14) and having a heating plate (28) to define an oven volume (16) for radiant heat input. An ash receptacle (34) is provided having stable lifting means for removal and replacement during operation of the fire box (14).

Abstract: A substantially U-shaped or V-shaped tray for flavoring food by burning woodchips. The tray includes an elongated base and opposing sidewalls which may diverge outwardly from the base. Each of the sidewalls contain a plurality of apertures at spaced intervals along the length of the sidewall. The number, size and location of the apertures and the angle of any sidewall divergence are such that when the tray is positioned above and in close proximity to a heat source, the apertures permit sufficient direct heating of the woodchips to cause burning thereof by smoldering and the solid portions of the base and sidewalls shield the woodchips sufficiently to prevent flaming thereof.

Abstract: An outdoor cooking device capable of sustained use at elevated temperatures caused by the burning of mesquite charcoal, and the like. The device includes a plurality of liner sheet sections and a cooperative burning grate which form an inwardly spaced protective barrier adjacent the firebox side walls and bottom wall. The liner sheet sections and burning grate are independently removable and replaceable and cooperate to prevent heat degradation, or burnout, of the firebox which might otherwise result from cooking at the high combustion temperatures of mesquite charcoal, and the like.

Abstract: A pressure smoker having a stainless steel cooking vessel including a smoke generating cavity, the cooking vessel being heated by electric heating elements positioned to heat the walls of the vessel while creating a cool area at the bottom of the vessel, the smoke generating cavity having a separate heating element, the controls for the smoker including separate controls for the heating elements for the vessel and the heating element for the smoke generating cavity, and pressure responsive valves to control both heat and pressure within the cooking vessel.

Abstract: An improved compact convection oven and smoke generator for smoking meat and the like wherein the smoke generator automatically advances a block of hard-wood against a heated, rotating metal surface with scraping blade. In this manner, the build-up of an insulating layer of char on the smoldering hard-wood is controlled, resulting in improved control of smoke production.

Abstract: A barbeque cooking and smoking apparatus of the type having a separate oven and an adjacent firebox with a smoke passage opening between the firebox and oven for passage of smoke and heat from the firebox into the oven having a positive mechanical gate operated by the oven door which blocks the smoke passage opening when the oven door is open and opens the smoke passage opening when the oven door is closed.

Abstract: A barbeque smoker housing having an interior provided with food holders therein, a bottom portion of the housing having a perforate wall which admits combustion air therebeyond, and a heat source, and a control for altering the rate at which the food cooks disposed at upper and lower portions of the housing.

Abstract: A rotating shelf barbecue oven for commercial establishments is shown. Meats being barbecued are located on shelves in an upper compartment while heat and smoke for barbecuing comes from a lower compartment. Flues in the side walls provide for flow of heat and smoke from the lower compartment to the upper compartments. A shaft extends through the upper and lower compartments and connects to the shelves for rotating the shelves and meats thereon during barbecuing. The compartments, including the flues and the shaft, are constructed to allow for steam cleaning of the upper compartment without the water getting into the lower compartment. Also cooking grease is prevented from dripping into the lower compartment.

Abstract: An apparatus for placement of selected quantities of gas-producing solid fumigant at selected locations within the depth of a bulk-stored commodity within a storage compartment, such as grain loaded into the hold of a ship. The invention comprises a fabric sleeve projecting downwardly into the grain with a closed lower end at a selected depth, and an open filler pipe received into the sleeve through which a selected quantity of fumigant is poured. The filler pipe is withdrawn to leave the fumigant at a selected depth within the sleeve, whereupon the grain comprises against and closes upper unfilled sleeve portions thereby isolating the fumigant at a selected depth within the grain where it produces penetrating toxic gases to extreminate pests. In one form, the sleeve and filler pipe are inserted as an assembly to a relatively shallow depth within the grain subsequent to loading of the hold.

Abstract: A food processor (20), such as a smokehouse, cooker, dryer or the like, includes a food receiving chamber (22) having left and right ports (24 and 26) closed and opened by air flow control means provided by pivoted perforated louvers (44 and 46). For rightward horizontal air flow across flat-lying food products, the left set of louvers is closed such that air flow is restricted to passage only through the perforations or orifices (48) as an input port. The right set of louvers are open to provide lower resistance to and a higher volume of output air flow. This enables the discharge of th extra volume of water vapor due to moisture evaporating from the food in the chamber and in turn enables uniform air flow circulation and food processing without the accumulation of water vapor and consequent increased humidity in the chamber which would otherwise retard drying.

Abstract: A portable food cooker for water smoker or direct heat cooking of food products comprising a support pedestal mounted on wheels and containing a heating unit, an open-ended wall section removably supported with a lower open end on the pedestal in communication with the heating unit and extending upwardly therefrom, a removable cover for closing the upper end of the wall section and defining with the pedestal and wall section a confined cooking compartment, one or more food support grills mounted at selected elevations in the compartment, and a pan located in the compartment below the grills and above the heating unit to contain water for water smoker cooking or, alternatively, fuel for direct heat cooking. The pan catches and contains material falling from food on the grill during the cooking operation, and an annular reservoir in the bottom of the wall section collects materials falling into the lower portion of the cooking compartment.

Abstract: An adapter for using with a kettle-type charcoal or gas grill to cook and smoke meat, and a method of smoking meat using the adapter. The adapter includes a vertical cylindrical peripheral wall of a diameter just smaller than the kettle grill itself. Handles are attached near the top of the wall on opposite sides. The fasteners used to attach the handles extend through the wall and support a grill rack about 12 to 18 inches above the level where the rack would be if it were in its normal position in the lower or "kettle" portion of the grill. A second grill rack is supported about six inches above the bottom of the adapter. Small clips are hooked over the edge of the kettle portion of the grill and support the adapter by means of an outstanding tab. Four such clips are generally required to support the adapter with stability. The method includes salting the food, especially if it is fish or fowl, before cooking.

Abstract: A more convenient and versatile charcoal fired cooking apparatus is disclosed. A free-standing charcoal and water pan assembly having support legs allows lifting off of the body or shell of the cooker together with two food support racks held on brackets thereof. The water pan is also liftable from the legs of the free-standing assembly to enable direct grilling of food when desired. A removable dome rests on the top edge of the cooker body.

Abstract: An improved food oven and method of preparing food is disclosed characterized by a double-oven compartment structure with each compartment having multiple infrared heating rod arrays and a smoker unit adapted to prepare food disposed within the compartment. Operation of the heating rod arrays and smoker units are monitored by a novel electronic control system which permits independent baking, broiling, barbecuing, smoking and hold-warming of foods disposed within each compartment. The compartments further incorporate a unique vent system which automatically generates a convectional airflow through each of the compartments to reduce isolated temperature gradients within the compartments and effectuate a generally uniform preparation of food.

Abstract: An apparatus which would include a four wall closed structure having a rack on its floor portion in order to accommodate the food to be cooked or smoked. There is further provided a removable top which would have a recessed container means for housing coals or the like as a source of heat, with the recessed pan intruding into the interior of the apparatus. Positioned above the recessed pan means is a grill means hingedly attached to the top portion of the apparatus for placing meat or the like thereupon. The apparatus further comprises a means to smoke the meat while it undergoes baking, and a drain means for draining excess drippings during the cooking process. It also has members for supporting the top portion when the top portion has been removed for tending to the meat within the apparatus without the top portion having to be placed upon the ground or the like.

Abstract: An apparatus for cooking and smoking food products under pressure comprises a cooking enclosure with separate means for heating and for supplying smoke under pressure. More particularly the apparatus comprises an enclosure with a removable door and a food tray which slides in and out of the opened door. An internal heat tube is provided for connection to an external heat source. A system for producing, filtering, drying, and compressing smoke introduces compressed dry smoke which pressurizes the enclosure. There is also provided a method of maintaining a relatively constant pressure inside the enclosure, and means for indicating temperature and pressure inside the enclosure.

Abstract: An apparatus for converting a kettle-type food cooker into a food smoker includes an upright cylindrical housing having an open top and bottom with a grill support at its upper end and a water pan support at its lower end. The housing is positionable between a fuel-holding base and a cover for the food cooker in a vertically stacked arrangement to define a smoking chamber. The grill support and pan support both include brace members extending across the interior of the housing. The lower brace member has a downwardly offset central portion and a cross bracket for removably receiving and supporting the water pan. The housing also includes an access opening at its lower end, and a movable door to cover the access opening and permit the supply of fuel to be replenished.

Abstract: An oven-broiler of the humpback type includes a tunnel-form cooking chamber and a conveyor extending through it for conveying food products through the chamber for cooking of the products by emission of infrared radiation form the walls of the tunnel. An entrance and an exit are located at opposite ends of the chamber for continuous ingress and egress of the food products, with both entrance and exit being at a level lower than the chamber floor for causing the chamber to entrap a heated, oxygen-starved atmosphere in which flaming of the food products cannot freely occur. An elongated aperture extends along the bottom of the chamber for communication between the chamber and the external atmosphere. A control body, which may take one of different forms such as tubular, plate-form, or perforate, extends along the length of the aperture for controlling communication through the aperture.

Abstract: A forced air convection oven for use by restaurants and delicatessens for cooking ribs and other meat products. Liquid smoke or other liquid flavoring agent is sucked from a container, is atomized and is sprayed into the cooking chamber of the oven to impart a desired flavor to the meat.

Abstract: The housing of a smoke generator is provided with an outlet passage conducting a blower induced flow of particulate material from a hopper. An inflow of air is conducted to the blower separate from the material through a conduit extending through the hopper. The material is comminuted before entering the blower and is discharged by the blower into the outlet passage to accumulate on the upstream side of a screen which also forms a burner element activated by means of a switch to effect combustion of the accumulated material. The smoke so produced is displaced through the screen under the pressure produced in the outlet passage by the blower.

Abstract: A receptacle which may be tiered or stacked with other like receptacles and adapted to be nested when empty. Each receptacle in the tier or stack is intended to hold food products that are to be placed in a smoke house for cooking with the weight of each receptacle being supported by the product in the next lower receptacle in the stack and thus serving as a press to compress the product in said lower receptacle until such time as the product shrinks through the cooking process to a predetermined height. When the product is reduced to this predetermined height, each receptacle seats upon and rests upon the next lower receptacle in the stack to prevent further transmission of the product load and thus stops the pressing action at the predetermined height. Each receptacle is of unique design whereby it may be used to accommodate two alternate heights of smoked food product.

Abstract: An adaptable device attachable, adjustable and removable to and from the underside of natural or LP gas, electrical and certain conventional cooking grills and ovens, stationary or portable, such as are commonly employed to grill or cook food. The device includes a removable coupling unit which is mounted to a draft opening, normally a part of the underside of a grill or cooking unit. The lower area of the removable coupling unit has a smoking column, which is a tube, hollow column or barrel apparatus connectable thereto in a locking fashion and disconnectable therefrom in a reverse locking fashion, into which is placed a measurable volume of hardwood flakes or fine particles. Provided also is an electrical power heating source element to ignite or smolder the hardwood fine particles of flakes, the electric power heating source being sealed in the lower portion of the smoking column.

Abstract: A barbecue oven is provided for cooking and smoking food. The oven includes a grease control system for the door of the oven comprising an inset portion and a door grease deflector cooperating to direct grease and moisture deposited on the inner door surface during cooking to the bottom interior surface of the oven. The oven also includes an electrical heating element support and wood tray assembly. An electrical heating element is supported within the assembly and protected from contact with grease or moisture within the oven. The heating element support confines heat generated by the heating element to create an area beneath the top surface of the heating element support having a relatively elevated temperature. This elevated temperature enhances the natural convection within the oven to uniformly heat the cooking area and also causes the wood within the wood tray assembly to smoulder. Multiple apertures in the assembly aid the convection flow for efficient heat transfer to the oven.

Abstract: A cooking apparatus comprises a firebox for producing heat and smoke, and a smoke oven forming a cooking chamber therein. A plurality of vertically spaced shelves are disposed within the chamber for carrying food to be cooked. The shelves are rotated about a generally vertical axis. A heat shield is positioned beneath one of the shelves and above another of the shelves to retard the travel of heat to and from the space above such other shelf. First and second vertically spaced openings are provided in the chamber in communication with the firebox to conduct heat and smoke into the chamber. The first opening is disposed above the heat shield and the second disposed below the heat shield. Adjustable gates are provided for opening and closing the openings independently to regulate the passage of heat and smoke therethrough.

Abstract: The present invention relates to a processing chamber which is suited for the processing of food, for example meat or meat products, by smoke or steam, comprising at least one unit for the generation of steam and/or smoke and/or for the cleaning of the chamber. The invention consists in that at least one of these units and/or a fan is arranged in the door (1) of the chamber or on the inside or outside of said door.

Abstract: A barbecue oven for hickory smoking large quantities of meats with quality results; the oven including an oven component with chimney thereupon, the oven having automation controls and a large doorway, so that a truck loaded with meats on racks can be rolled directly into the oven.

Abstract: A cooking device (10) having a cylindrical housing (14), with a removable domed top closure (11), and supported by legs (12) radially spaced around the body is provided. The apparatus has a heat source (13) located near the bottom of the housing (14) and resting on top of the supporting legs (12). The water pan (22) is located above the heat source (13) and one or more grills (20 and 21) are located above the water pan (22). The grills (20 and 21) and the water pan (22) are supported by hanger structures (23) which engage the water pan (22) and have integral loops (39 and 40 ) forming planes of support for the grills (20 and 21).

Abstract: A smoke generator and method for smoking food products such as meat, sausage and fish are provided. Smoke is produced from glowing sawdust maintained at a temperature just below the flame point in the presence of excess oxygen. The smoke produced is low in tar and carbon and the food product produced possesses outstanding smell and taste and has excellent uniformity of color.

Abstract: An energy and fuel efficient portable smoker for quickly imparting a smoked flavor to comistibles. The apparatus includes an airtight enclosure which prevents escape of smoke pyrolyzed from a small quantity of smolderable material contained in a low power electrically heated smoker unit housing removably attached to the smoker enclosure. A thermostat controls heating time to rapidly smoke comistibles with minimal temperature rise within the enclosure. The removable smoker unit may be used separately from the enclosure to smoke comistibles in any type of conventional cooking or dehydrating appliance or enclosure.

Abstract: Smoldering wood or other solid fuel near the bottom of a vertically elongated enclosure or pit produces heat and smoke which rises freely through the full width of the enclosure or pit to slowly cook food products supported on a plurality of horizontal removable grill racks above the source of heat. A pair of drip collection pans at the bottom of the enclosure or pit on opposite sides of the solid fuel support extend for the full depth of the enclosure or pit. A deflector for drippings having inclined panel portions is arranged above the fuel support and below the lowermost grill rack and diverts food drippings to the two drip collection pans to protect the drippings from contact with the smoldering fuel and preventing excessive heating of the drippings.

Abstract: Plural heating elements for a corresponding number of self-adjusting smoldering wood supports are independently timed and thermostatically controlled to create a wider range of adjustability and versatility in the cooker to thus widen the variety of products which can be cooked as well as refining and rendering more sensitive the cooking procedures.

Abstract: To produce food-flavoring smoke and vapor in a gas or charcoal burner, a bed of wood flour is placed underneath the gridiron of the burner at a location which is out of the flames of the gas or burning charcoal. For example, a bed of wood flour may be placed upon a tray suspended from the gridiron. When placed at a location and in a manner to protect the wood flour and ignited, the wood flour will smolder, like burning punk, to emit smoke and vapor which is absorbed by food being cooked upon the gridiron.

Abstract: In one aspect a smoking apparatus comprises a container for a stack of smoke-producing members such as hardwood pieces, a guide retort having an inlet, a pair of vertically spaced guide surfaces the upper of which is perforated, and an outlet, means for drawing successive members into the retort, heating means positioned adjacent to and outside of the guide retort, and a food enclosure positioned to receive smoke passing through the perforated upper guide surface of the retort. In another aspect a strain-relief mechanism is described which is useful in preventing damage to the smoking apparatus should, e.g., a warped piece of wood cause a jam in the apparatus.

Abstract: A portable food smoker incorporating a cast aluminum base and a lid, of generally dome-shaped configuration, received over the base and defining an interior chamber therewith. The base includes a lid supporting side wall, a moisture retaining groove inwardly thereof, and multiple stabilizing and supporting ribs. The chamber is adapted to receive a drip pan and meat rack supported on the base ribs. The assembly can be completed by a base elevating support and fuel accommodating containers.

Abstract: The present invention relates to a method and apparatus for smoking foods. An enclosure is presented which is characterized by an absence of any ventilating means. The enclosure is substantially air tight. Hickory or other exotic wood blocks or chips are used as the source of smoke and an electric heating element raises the temperature in the enclosure to approximately 200.degree.-300.degree. F. This activates the wood and produces the desired smoke. The increase in temperature also produces an increase in pressure within the enclosure which in turn causes a pressure differential between the inside and the outside of any food being processed. This forces smoke and wood resins to permeate the meat and enhance the food with the desired smoke flavor. The enclosure in which the food is smoked is also of unique design in that the back wall is presented in three planes so as to avoid forming any right angles with any other sidewalls.

Abstract: A meat smoking and merchandise display case comprising an outer casing, a vertically extending and rotatably driven cylinder mounted in said outer casing and to which food products are adapted to be secured, smoke producing means in said case adapted to be activated by heating means, temperature control means adapted to deactivate said heating means at a predetermined temperature, smoke control means adapted to measure the density of smoke within said case and deactivate said heating means when the smoke exceeds a desired density, and means to selectively evacuate the smoke from said case.

Abstract: An elongated pipe installed the depth of a bulk storage bin or silo for raw or finished agricultural goods receives through a capped exterior access opening a supply of solid chemical fumigant for producing phosphine gas. The buildup of gas in the pipe creates pressure so that the gas exits through hooded ports formed in the pipe to permeate and saturate the bulk goods in the bin and to kill pests therein. Residual fumigant is removed from the pipe.

Abstract: Electric commercial cooking apparatus having a cylindrical body with dome top and bottom and a vertically hinged door. The apparatus has a thermostat controlled electrical heating element affixed to the bottom dome. The heating element serves as a heat supply and to generate smoke from combustible material such as hickory chips. The heating element and tray are located beneath a water pan and a plurality of grids supported by brackets located on the interior of the body adjacent the door and opposite the door. The grids and water pan may be removed by tilting each sideways so that they may pass through the door opening for easy maintenance.

Abstract: In a pit-type slow cooking apparatus, smoldering fuel elements are held on a substantially balanced seesaw support near and above a heating element in the bottom of the pit or enclosure. Food is supported at elevations above the smoldering solid fuel. As the fuel is slowly consumed without open burning or flaming, seesaw movement of the fuel support affords alternate cooling and heat exposure periods for the solid fuel to promote slower and more controllable burning.

Abstract: Air heated to between 500.degree. and 800.degree. F. is blown into a smoke generation chamber and simultaneously liquid smoke is sprayed into the chamber. The heated air vaporizes the liquid smoke and the smoke vapor is conducted into a smokehouse where food is being processed.