A system includes a smoker having a cooking chamber and a firebox in fluid communication with the cooking chamber. The system includes a cooking grate within the cooking chamber, a first exhaust opening in the cooking chamber proximate the firebox, and a plurality of generally horizontal baffles below the cooking grate. At least one of these is situated near the firebox to direct smoke away from the firebox before it rises above a level of the cooking grate.

A method of producing smoke for the treatment of foodstuffs, the method comprising the steps of providing a supply of sugar alcohol, and heating the sugar alcohol to produce a gaseous product containing vapours and particulate materials. The method further comprises filtering the gaseous product to remove substantially all of the particulate materials and any toxic gases present wherein, in use, an odourless and flavourless smoke is produced.

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.

A grill assembly is disclosed which includes a grate having an upper surface configured to support an item of food to be cooked, a cooking chamber, a gas burner or a pellet burner, and a container. The gas burner or pellet burner is adapted to be installed within the cooking chamber and below the grate and to operate using a gaseous fuel or a pellet fuel. The container includes an interior wall, a floor, and an exterior wall adapted to be positioned within the chamber, below the grate, and with the interior wall adjacent the gas burner or the pellet burner. At least one of the interior wall, the floor and the exterior wall of the container defines an opening for allowing a hot gas from the gas or pellet burner to pass into the container. The container can be adapted to hold charcoal and/or wood. The cooking chamber may be formed from an earthen material and can be adapted to support the grate within the cooking chamber.

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.

A system includes a smoker having a cooking chamber and a firebox in fluid communication with the cooking chamber. The system includes a cooking grate within the cooking chamber, a first exhaust opening in the cooking chamber proximate the firebox, and a plurality of generally horizontal baffles below the cooking grate. At least one of these is situated near the firebox to direct smoke away from the firebox before it rises above a level of the cooking grate.

An oven for food use comprising a cooking chamber, at least one variable-speed electric fan, the rotation of which is controlled by an electric motor, and a device for smoking and/or flavoring foodstuffs, the device comprising at least one container capable of being placed inside the cooking chamber and able to contain substances suitable for generating smoke for smoking and/or vapors for flavoring as well as a heat source provided for transferring heat to said substances for the purpose of smoking and/or flavoring the foodstuffs. The heat source comprises at least one electrical resistance element provided inside the cooking chamber, which element is part of the electrical circuit supplying the motor of the electric fan and is provided so as to be selectively connected to or disconnected from the electrical circuit in order to vary the speed of the fan after power is supplied to the resistance element.

The present invention relates to a smoke generator comprising a housing with a condensate inlet for receiving a smoke condensate and a steam inlet for receiving overheated water steam, wherein the smoke condensate is converted to smoke particles when the smoke condensate interacts with the overheated water steam, and the smoke particles are accessible at a smoke outlet. The invention also relates to a system for feeding smoke particles to a smoke cabinet.

A portable and convertible cooking device comprises a grilling and smoking cabinet, a tether, and a leg assembly, where the cabinet is convertible from a grill to a smoker and back to a grill. The cabinet is moveable from a fixed horizontal position on the leg assembly, for operating the cooking device as a grill, to a fixed vertical position on the leg assembly, for operating the cooking device as a smoker where the tether holds the cabinet in the smoking position. As such, the portable and convertible outdoor cooking device converts from a grill to a smoker quickly and easily. The leg assembly comprises a pair of U-shaped stands which are pivotally connected at respective hinges, such that the leg assembly is collapsible. The portable and convertible cooking device has a pair of wheels for easy transport of the cooking device while in the collapsed position.

A vertical smoker including an external housing, one or more sidewalls at least partially defining a cooking chamber within the external housing, a solid fuel combustion unit configured to combust solid fuel and produce smoke and heat, a drip tray disposed above the solid fuel combustion unit and forming a floor of the cooking chamber, the drip tray being configured to route the smoke and heat into at least one channel disposed between at least one sidewall in the one or more sidewalls and the external housing, and one or more apertures disposed in the at least one sidewall, the one or more apertures being configured to allow the smoke and heat to pass from the at least one channel into the cooking chamber.