A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140 F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.

A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140 F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.

The invention relates to a combustion apparatus and method, including adaptable combustion devices designed to fit over standard containers, combustion chambers larger than the opening of a standard container, and processes for optimizing the combustion of various types of materials. The adaptable combustion devices can universally fit over standard beverage containers. The combustion chambers are designed to be slightly larger than the opening of a standard two-liter bottle. The processes are designed to optimize the combustion of various types of combustible materials.

The invention relates to a combustion apparatus and method, including adaptable combustion devices designed to fit over standard containers, combustion chambers larger than the opening of a standard container, and processes for optimizing the combustion of various types of materials. The adaptable combustion devices can universally fit over standard beverage containers. The combustion chambers are designed to be slightly larger than the opening of a standard two-liter bottle. The processes are designed to optimize the combustion of various types of combustible materials.

A smoking device can include one or more walls defining, at least in part, a combustion cavity, a lower inlet connecting the combustion cavity to an air source, a first flange defining, at least in part, a first recirculation channel open to an upper side of the combustion cavity, a second flange defining, at least in part, a second recirculation channel open to the upper side of the combustion cavity, and an upper inlet connecting the upper side of the combustion cavity to the air source and disposed between the first recirculation channel and the second recirculation channel. While a flame is generated within the combustion cavity, a convection flow from the flame can be directed to the first recirculation channel and the second recirculation channel and past the upper inlet to reduce the upper flow of air from the upper inlet until the flame is reduced.

A system for storing products, in particular sausages, each having a sausage-shaped body and a loop (22), which is fixed to the sausage-shaped body and being used for a pendulously storage of the products (20) on rod-shaped storage devices (50). The System includes at least one rod-shaped storage device (50) for storing several products (20) by their loops (22) one after another. The system also includes at least one conveyor device (30) with at least one conveyor element (40) for conveying the products (20) by means of their loops (22) to storage places on the rod-shaped storage device (50). Furthermore, the system includes at least one damping unit (70, 170) for reducing a swinging motion of the products (20) is positioned at least partially along the rod-shaped storage device (50) such that it abuts on the products (20).

A method of creating a meat piece includes cooking a meat product until it is fully cooked including cooking the meat product until it has an internal temperature of approximately at least 165 F. After cooking the meat product, the meat product is sliced into meat pieces. The method then includes coating the meat pieces with a coating agent with at least cane sugar, salt, liquid smoke, and starch. Then the coated meat pieces are packaged.

A method of creating a meat piece includes cooking a meat product until it is fully cooked including cooking the meat product until it has an internal temperature of approximately at least 165 F. After cooking the meat product, the meat product is sliced into meat pieces. The method then includes coating the meat pieces with a coating agent with at least cane sugar, salt, liquid smoke, and starch. Then the coated meat pieces are packaged.

The present disclosure provides a smoking device for drink and food. The smoking device for drink and food includes a base and a supporting net. An upper surface of the base is sunken downwards to form a combustion groove. The combustion groove is configured to accommodate fuel. A lower surface of the base is sunken upwards to form a smoke passage. The smoke passage extends upwards through a side wall of the combustion groove and is communicated to the combustion groove. At least a portion of the supporting net is inserted to a bottom of the combustion groove and is configured to support the fuel. And when the fuel in the combustion groove is ignited, the smoke passage allows smoke produced by fuel combustion in the combustion groove to pass through. The present disclosure also provides a smoking method for drink and food.

Implementations of a vertical smoker and cooker for food are provided. In some implementations, the vertical smoker and cooker may be configured to cook and smoke food using charcoal briquettes and wood chips while maintaining a constant cooking temperature within the cooking chamber. In some implementations, the vertical smoker and cooker may be configured to protect the contents of the cooking chamber from direct exposure to the radiant heat coming from the fire box and prevent meat drippings from falling into the fire box. In some implementations, the vertical smoker and cooker may comprise a housing having an interior cooking chamber accessible through a first door, and a fire box chamber accessible through a second door, and an array of drip guides positioned between the cooking chamber and the fire box chamber.