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.

An improved process for the manufacturing of emulsion-type sausages into a flattened form-factor that does not require the use of individual molds.

An improved process for the manufacturing of emulsion-type sausages into a flattened form-factor that does not require the use of individual molds.

A cooking device has a cooking chamber and a firebox affixed to a bottom of the cooking chamber and in fluid communication with the cooking chamber.

Provided is a method for making brandy, such as for instance cognac, Armagnac or Weinbrand, including the steps of providing fermentation component for the fermentation, which fermentation component is selected from at least one of the components grapes and products made completely of grapes, such as for instance raisins; fermenting the fermentation component into an alcoholic mixture; and distilling the alcoholic mixture. Before the step of fermenting the fermentation component, the fermentation component is smoked by bringing the fermentation component into contact with smoke.

Provided is a method for making brandy, such as for instance cognac, Armagnac or Weinbrand, including the steps of providing fermentation component for the fermentation, which fermentation component is selected from at least one of the components grapes and products made completely of grapes, such as for instance raisins; fermenting the fermentation component into an alcoholic mixture; and distilling the alcoholic mixture. Before the step of fermenting the fermentation component, the fermentation component is smoked by bringing the fermentation component into contact with smoke.

A system includes a firebox connected to the cook chamber, an exchange plate opening between the cook chamber and the firebox for fluid flow between the firebox and the cook chamber, a heat deflector connected to inside the cook chamber above the exchange plate opening, a smoke collector connected to the cook chamber opposite the firebox, for accumulation of fluid flow from the cook chamber, a smokestack connected to the smoke collector for expulsion of fluid flow from the smoke collector, and a cooking grate located inside the cook chamber extending from below the heat deflector to a base of the smoke collector. The system operates as a barbecue pit cooker and may be optimized for cooking meats.

A system includes a firebox connected to the cook chamber, an exchange plate opening between the cook chamber and the firebox for fluid flow between the firebox and the cook chamber, a heat deflector connected to inside the cook chamber above the exchange plate opening, a smoke collector connected to the cook chamber opposite the firebox, for accumulation of fluid flow from the cook chamber, a smokestack connected to the smoke collector for expulsion of fluid flow from the smoke collector, and a cooking grate located inside the cook chamber extending from below the heat deflector to a base of the smoke collector. The system operates as a barbecue pit cooker and may be optimized for cooking meats.

A cooking appliance including a cooking chamber for cooking food items, the cooking chamber having a base, at least one wall and a door. A smoke generator is provided in the cooking chamber, the smoke generator made up of a smoke generation compartment in the base, a wall or the door of the cooking chamber and an igniter in, or installable in, the compartment. A fluid injector may be provided to inject a combustion-enhancing fluid such as air into the compartment. Combustible material, such as wood chips, is added to the compartment, covered by a vented compartment lid and then an automated process ignites the wood chips and feeds combustion-enhancing fluid to the compartment to maintain combustion and generation of smoke for smoking the food items.

A food and beverage cold smoking device includes a sealed a sealed container, an adjustable downstem pipe, an incendiary device, a flavoring agent, and an external pump. The sealed container includes an intake port and an exhaust port. The pipe passes through the intake port and provides a channel for the smoke to travel to reach the container. The incendiary device is coupled to a first end of the pipe. The flavoring agent is burned in the incendiary device and the smoke is pulled through a vacuum into the container via operation of the pump.