A hybrid grill including a cooking chamber, a solid fuel combustion unit positioned below the cooking chamber and configured to combust solid fuel, a grill housing comprising a removable front cover, and a front panel positioned underneath the removable front cover, the front panel comprising a plurality of burner apertures configured to receive a plurality of burners of a gas burner assembly.

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 cooking device may include a cooking chamber and a drip tray may be disposed within the cooking chamber. The drip tray may include one or more portions such as a first portion, a second portion, a third portion, and a fourth portion. The first portion and the second portion may be disposed in an angled configuration, such as a V-shaped configuration. In addition, the third portion and the fourth portion may be disposed in an angled configuration, such as a V-shaped configuration. The second portion and the third portion may be disposed in an angled configuration, such as an inverted V-shaped configuration. The drip tray may be sized and configured to control at least a portion of a flow of thermal energy within the cooking device.

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.

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

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

A smoker device for an outdoor cooking unit comprises a top, a back, two sides, and a hinged front door, all of which are substantially solid, and together forming an interior chamber with an open bottom. The smoker device rests on a grilling surface of a cooking unit. A perforated chimney box is fixably mounted inside the interior chamber, with a removable chip box positioned at the bottom of the chimney box, and a hinged hatch at the top. Removable food racks and a vessel for liquids may also be present inside the interior chamber. An adjustable air damper allows air exchange between the interior chamber and ambient air. The device allows an existing outdoor cooking unit to convert to a multi-rack vertical smoker.

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

A method for preparing a shelf-stable, high-moisture food product is disclosed, including drying the pre-pasteurized food item to a water activity between 0.86 and 0.94; and vacuum packing the dried food item in an oxygen impermeable and water-impermeable membrane.