The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

A turkey cooking apparatus provides a pot and a specially configured insert (e.g., basket) that rests upon the pot bottom. A lower funnel shaped section and upper tube shaped section are provided inside the pot. The insert (e.g., basket) sits upon funnel shaped portion. The insert has a central opening that is receptive of the tubed portion. Both the insert and the tube section can have openings that enable steam to travel upwardly to cook the turkey carcass.

Smoking device includes smoking chamber, smoke generating chamber, smoking heater, communication path, and fan. Smoking chamber houses raw material of a smoked food product. Smoke generating chamber is disposed below smoking chamber. Smoking heater generates smoke in smoke generating chamber by heating smoking material housed in smoke generating chamber. Communication path communicates smoking chamber with smoke generating chamber. Cooling fan cools smoke passing through communication path. According to the present aspect, a desired smoked product can be manufactured by using a sufficient amount of smoke at any smoking temperature.

A barbeque grill and oven or food smoker having an offset firebox configuration is disclosed. Example embodiments include: an oven having an enclosed interior region for cooking food items; an offset firebox sharing at least a portion of a side of the oven, the offset firebox having a first opening over which a removable grill may be placed, the firebox having a second opening through which airflow may travel from the firebox into the oven; an oven lid configured to produce an opening in the top of the oven of any desired size, the opening of the oven lid causing an increase in the flow of heated air from the firebox into the oven; and a controller coupled to a temperature sensor and an airflow conduit, the temperature sensor being terminated at a location in the oven to sense a temperature in the oven, the conduit being terminated at the offset firebox to deliver an airflow to stoke a fire in the offset firebox, the controller being configured to automatically generate an airflow in the conduit to drive the temperature in the oven to a desired temperature.

A barbeque grill and oven or food smoker having an offset firebox configuration is disclosed. Example embodiments include: an oven having an enclosed interior region for cooking food items; an offset firebox sharing at least a portion of a side of the oven, the offset firebox having a first opening over which a removable grill may be placed, the firebox having a second opening through which airflow may travel from the firebox into the oven; an oven lid configured to produce an opening in the top of the oven of any desired size, the opening of the oven lid causing an increase in the flow of heated air from the firebox into the oven; and a controller coupled to a temperature sensor and an airflow conduit, the temperature sensor being terminated at a location in the oven to sense a temperature in the oven, the conduit being terminated at the offset firebox to deliver an airflow to stoke a fire in the offset firebox, the controller being configured to automatically generate an airflow in the conduit to drive the temperature in the oven to a desired temperature.

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

A smoker system (1) for foodstuff, comprises a smoke generator (2), and a smoke chamber (3). A conveyor line (4a, 4b, 4c) is configured to transfer a continuous feed of the foodstuff through the smoke chamber (3) from a smoke chamber entrance to a smoke chamber exit. Preferably the smoke generator (2) is arranged outside of the smoke chamber (3) and connected thereto by a smoke conduit (8a, 8b).

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.

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.