A grill including an upper shell and a lower shell is provided. The lower shell defines an opening there-through, and the upper shell and the lower shell together define a cooking chamber. A pellet burner is adapted to fit in the opening in the lower shell. The pellet burner includes an air duct having a first end and a second end. The first end is positioned outside of the lower shell and the second end is positioned inside of the lower shell when the pellet burner is fitted in the opening in the lower shell. The pellet burner includes a fan positioned to blow air through the air duct and through the second end of the air duct, and a pellet box configured to hold a plurality of pellets. An auger moves the pellets to a position adjacent the second end of the air duct that contains a hot rod.

A grill using a flue, of the present invention, can provide healthy food by allowing meat, fish and the like to be cooked without being burnt since high-temperature smoke, which is to be generated while firewood burns in the combustion chamber of a firewood combustion cylinder, is supplied to the inside of the flue chamber of a cooking hot plate, is guided along a smoke guide plate, and is simultaneously discharged to the outside through a smoke outlet, thereby slowly heating a cooking iron plate. In addition, support members fixed to the bottom surface are provided so as to be height-adjustable, thereby stably fixing the grill. Additionally, since an oil outlet is formed at the upper edge of the cooking iron plate, the oil to be generated during meat cooking is discharged to the combustion chamber of the firewood combustion cylinder so as not to remain on the cooking iron plate, and thus the present invention is sanitary and provides an ease of cleaning and the like.

A grill using a flue, of the present invention, can provide healthy food by allowing meat, fish and the like to be cooked without being burnt since high-temperature smoke, which is to be generated while firewood burns in the combustion chamber of a firewood combustion cylinder, is supplied to the inside of the flue chamber of a cooking hot plate, is guided along a smoke guide plate, and is simultaneously discharged to the outside through a smoke outlet, thereby slowly heating a cooking iron plate. In addition, support members fixed to the bottom surface are provided so as to be height-adjustable, thereby stably fixing the grill. Additionally, since an oil outlet is formed at the upper edge of the cooking iron plate, the oil to be generated during meat cooking is discharged to the combustion chamber of the firewood combustion cylinder so as not to remain on the cooking iron plate, and thus the present invention is sanitary and provides an ease of cleaning and the like.

The apparatus is a portable three-in-one food griller, food smoker and fire pit in which the sidewalls can nest into a compact self-contained unit for easy transportation. In one variation, there are five rectangles with four walls that encompass a void that can be configured and stacked for use as a grill, a smoker or a fire pit. The bottom rectangle can contain an adjustable air inlet door and a grate for holding a fire source. The top rectangle can contain an adjustable air outlet door in the ceiling with a thermometer. The second, third and forth rectangles can contain various configurations of grates for grilling food, smoking food or use as a fire pit. After use, rectangles two through five can fit and nest into the first rectangle (the base) and be latched to the floor section forming a self-enclosed compact and transportable rectangle box with a carrying handle.

A heating or cooking method and apparatus is provided. The heating or cooking method or apparatus includes an insulated combustion chamber having an opening at one end and an extension ring extending from the open end. The extension ring may have at least one tab extending from the extension ring, configured to provide an air exhaust space when a piece of cookware is used with the heating apparatus. A fuel receptacle configured to fit inside the combustion chamber has a raised center section with at least one heat channel and a peripheral section with at least one hooded slot. The fuel receptacle may also have a lateral wall separated from the inner enclosure wall of the combustion chamber by a space when the fuel receptacle is situated within the combustion chamber. A grill having essentially the same perimeter shape as the fuel receptacle and a handle is also provided.

An assemblable grill can be dismantled and is easy to clean, and a grill bridge may also be dismantled and is easy to clean. Additionally, the assemblable grill includes first and second stands, and multiple grates assembled such that both side portions thereof are inserted in and coupled to the first and second stands. Furthermore, grates can easily be separated from the first and second stands for cleaning.

A collapsible stand includes a box, four connectors, two left legs, two right legs, two left levers, two right levers and rod. The connectors are connected to the box. The legs are pivotally connected to the connectors. Each left leg is located between one right leg and the box when the collapsible stand is in a collapsed position. Each left lever includes an end pivotally connected to a left leg. Another end of one left lever includes a straight slit. Each right lever includes an end pivotally connected to one right leg. Another end of one right lever includes a slot. A transverse tongue of the rod is movable along the slot. The levers are kept in an extended position when the tongue is inserted in the straight slit. The levers are kept in a collapsed position when the tongue is inserted in the arched slit.

A roasting device has an upright plate unit, a brazier unit and a support unit. The upright plate unit includes a main plate, a first side plate, a second side plate, and a base plate. The main plate has two inner edges. The first side plate is pivotally connected to one of the two inner edges of the main plate. The second side plate is pivotally connected to the other inner edge of the main plate. The base plate is mounted between the first side plate and the second side plate, and abuts the first side plate and the second side plate. The brazier unit is located in the upright plate unit. The support unit is mounted in the upright plate unit and above the brazier unit.

Embodiments are directed to smoking food in an outdoor grill using a customized smoking routine. In one scenario, an electronic controller of an outdoor grill receives an input to initiate smoke generation according to a specified smoke generation pattern, including: adding a specified amount of combustible pellets to a combustion area within the outdoor grill, such that the combustible pellets begin to burn, measuring a current internal temperature of the outdoor grill and, if below a threshold value, adding a specified amount of additional combustible pellets to the combustion area sufficient to raise the temperature to another threshold value, allowing the internal temperature to cool a temperature below the first threshold value and, upon determining that the temperature of the outdoor grill has cooled below the first specified threshold value, adding additional combustible pellets to the combustion area sufficient to raise the temperature to at least the second threshold value.

Embodiments are directed to smoking food in an outdoor grill using a customized smoking routine. In one scenario, an electronic controller of an outdoor grill receives an input to initiate smoke generation according to a specified smoke generation pattern, including: adding a specified amount of combustible pellets to a combustion area within the outdoor grill, such that the combustible pellets begin to burn, measuring a current internal temperature of the outdoor grill and, if below a threshold value, adding a specified amount of additional combustible pellets to the combustion area sufficient to raise the temperature to another threshold value, allowing the internal temperature to cool a temperature below the first threshold value and, upon determining that the temperature of the outdoor grill has cooled below the first specified threshold value, adding additional combustible pellets to the combustion area sufficient to raise the temperature to at least the second threshold value.