An improved method for the production of a smoked product of fish is described. A product produced by the method is also described.

An improved method for the production of a smoked product of fish is described. A product produced by the method is also described.

Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

The present invention relates to an improved process and system for cold smoking of seafood and meat. The process is directed towards the reduction of distasteful gas compounds in aerosol smoke that cause unwanted gas odors and flavors in subsequently smoked foods. The method is further effective in preserving the freshness, wholesomeness, and appearance of smoked seafood and meat by retaining the desirable preservative aerosol components of the smoke. A superior smoke aroma and flavor can be imparted to seafood and meat, without the interference of distasteful gases odors. The process is further highly efficient, by incorporation of condensation filtering to regulate water, collect, and recycle smoke flavoring liquid condensates, thereby maximizing the value recovery from the smoking system.

A cooking device may include a cooking chamber. A first gas-powered heat source may include one or more burners disposed in the cooking chamber. A second solid fuel burning heat source may include a burn pot disposed in the cooking chamber, and the burn pot may be spaced below the burners of the first heat source in a vertically stacked configuration. A drawer may be movable between an open position and a closed position relative to the cooking chamber. The drawer may include a drip tray that is disposed between the burners of the first heat source and the burn pot of the second heat source when the drawer is in the closed position. The drawer may allow the drip tray to be at least partially removed from between the burners of the first heat source and the burn pot of the second heat source when the drawer is in the open position.

A combination cooking apparatus that combines a reverse flow indirect-heat smoker with a pellet fuel heat grill in a single cooking chamber having a smoke tunnel, for smoke developed by the indirect smoker heat source on a first side of the cooking chamber to pass laterally to an opposing second side of the cooking chamber adjacent the pellet fuel heat source. A smokestack disposed on the second side communicates with the external environment, enabling reverse flow functionality of the smoke of the indirect smoker heat source as it is redirected back toward the smokestack. A movable chamber flap operatively associated with the smoke tunnel to be movable between an open condition and a closed condition so that a user can select an indirect heat associated with pellet fuel or an indirect heat associated with the indirect smoker heat source, respectively, within the cooking chamber.

An apparatus for smoking food products, comprising at least one kiln which is provided with a drum, which can be actuated so as to rotate about its own axis of extension, and which defines internally a treatment chamber for food products which can be accessed through a loading and unloading opening. The drum has at least one smoke inlet which is connected to a smoke generator device.

An apparatus for smoking food products, comprising at least one kiln which is provided with a drum, which can be actuated so as to rotate about its own axis of extension, and which defines internally a treatment chamber for food products which can be accessed through a loading and unloading opening. The drum has at least one smoke inlet which is connected to a smoke generator device.

A shelving system for a cooking appliance, such as a smoker or grill is disclosed. A convertible and removable shelf may be coupled to a frame in a variety of positions and orientations. The convertible shelf may be extended and locked into a first position at a first location or pivotally lowered to a second position without removing the shelf. Additionally, the shelf may be removed from the first location and secured to a second location providing a storage surface. The flexible location and orientation of the convertible shelf provides for more efficient and economical storage and portability of the appliance.