A cooking plate is mountable to and removable from a fire pit. The cooking plate includes support tabs that position the cooking plate above the upper rim of the fire pit to provide even heating to the cooking plate while securing it in place with respect to the fire pit. The cooking plate can be placed on the fire pit after the fire has been started and removed while the fire is burning. The cooking plate has support tabs that each has an angled surface to allow the cooking plate to be leveled with respect to the fire pit. The cooking plate is ring-shaped and provides a central opening for the flame of the fire pit. The cooking plate defines an indentation that accommodates an accessory post of the fire pit.

A cooking plate is mountable to and removable from a fire pit. The cooking plate includes support tabs that position the cooking plate above the upper rim of the fire pit to provide even heating to the cooking plate while securing it in place with respect to the fire pit. The cooking plate can be placed on the fire pit after the fire has been started and removed while the fire is burning. The cooking plate has support tabs that each has an angled surface to allow the cooking plate to be leveled with respect to the fire pit. The cooking plate is ring-shaped and provides a central opening for the flame of the fire pit. The cooking plate defines an indentation that accommodates an accessory post of the fire pit.

The present invention generally provides an improvement upon existing wood-gas stoves, in which the invention makes it possible for a user to start the fire in a well-ventilated single-walled stove configuration, and then easily and instantly convert the stove into a double-walled wood-gas stove configuration for improved start-up and boil times as well as increased fuel efficiency of the stove and reduced smoke particulates emanating therefrom. The invention also improves air flow and pyrolysis efficiency by elevating the canisters above the surface below, allowing less restricted air flow from underneath and a greater distance and time for gas to heat up between the canister walls.

The present invention generally provides an improvement upon existing wood-gas stoves, in which the invention makes it possible for a user to start the fire in a well-ventilated single-walled stove configuration, and then easily and instantly convert the stove into a double-walled wood-gas stove configuration for improved start-up and boil times as well as increased fuel efficiency of the stove and reduced smoke particulates emanating therefrom. The invention also improves air flow and pyrolysis efficiency by elevating the canisters above the surface below, allowing less restricted air flow from underneath and a greater distance and time for gas to heat up between the canister walls.

The present fire pit system includes a fire pit stand including a body including a plurality of openings, wherein the walls of a fire pit body can rest upon the fire pit stand. The fire pit stand protects below surfaces (e.g., floor, ground, etc.) from high heat. The openings in the fire pit stand increase airflow. The fire pit stand fits inside the fire pit body creating a portable unit. When the fire pit is being assembled, the fire pit stand can be removed from inside the fire pit body, placed on the ground, and the fire pit body can be placed on top of the fire pit stand.

A food preparation system and method include: triggering image capturing of a camera to obtain one or more images of a food support platform while the food support platform supports a first food item; performing ingredient recognition for the first food item, including: classifying a feature tensor of a respective image in a general classifier to identify one or more first-level food ingredient categories corresponding to the first food item; and classifying the feature tensor of the respective image in a respective detailed classifier corresponding to each of the one or more first-level food ingredient categories to identify a corresponding second-level food ingredient category corresponding to the first food item, wherein the second-level food ingredient category is a sub-category of said each first-level food ingredient category; and, adjusting one or more heating units for heating the first food item in accordance with the ingredient recognition that has been performed.

A live-fire grill has been developed with a central opening and one or more adjustable accessories. In one example, the central opening is covered by a central grate to provide a more typical grilling experience. In another example, the central grate is raised to prevent food loss down the central opening. Surrounding the central opening is a griddle with an outer periphery defining a retention ledge. The retention ledge serves as a backstop to prevent food falling off the griddle and onto the ground. Attached to the grill is one or more rods holding one or more adjustable accessories. The accessories automatically lock in position and may be adjusted both horizontally and vertically. In one example, the accessory is an adjustable grate with 360 degrees of rotation.

A live-fire grill has been developed with a central opening and one or more adjustable accessories. In one example, the central opening is covered by a central grate to provide a more typical grilling experience. In another example, the central grate is raised to prevent food loss down the central opening. Surrounding the central opening is a griddle with an outer periphery defining a retention ledge. The retention ledge serves as a backstop to prevent food falling off the griddle and onto the ground. Attached to the grill is one or more rods holding one or more adjustable accessories. The accessories automatically lock in position and may be adjusted both horizontally and vertically. In one example, the accessory is an adjustable grate with 360 degrees of rotation.

Exemplary embodiments of a system for conversion of a kamado cooker to a griddle comprises a support rack and a griddle component. The support rack is configured to seat within a lower bowl portion of the kamado cooker and define a plurality of vertical post structures. The griddle component defines a sloped cooking surface and comprises a rim aspect at least partially surrounding the sloped cooking surface and a drain slot. The griddle component is configured to be received by the plurality of vertical post structures of the support rack. When in use, grease on the sloped cooking surface is directed to the drain slot which discards the grease into combusting fuel (such as charcoal) beneath the griddle component, thereby mitigating or preventing grease fires.

A tool for holding and roasting a hot dog including a handle having a grip end, a shaft, and a roasting end is disclosed. The roasting end includes a central section and a pair of projections extending from the central section, with each projection comprising a substantially linear attachment portion connected to the central section. Each projection further comprises a receiving portion, consisting of a generally annular cross-section defining a first surface and a second surface, wherein the first surface and the second surface are substantially concentric. The receiving portion also includes a slot extending between the first surface and the second surface, with the slot bisecting the receiving portion of the projection. The attachment portion of each projection is angularly offset from a longitudinal axis of the grip end of the handle, and the receiving portion is angularly offset from an axis extending through the attachment portion.