A cooking apparatus includes an air fryer and a barbecue grill. The air fryer includes a body, a frying chamber, a door and a fan. The flying chamber is made in the body. The door is connected to the body and operable to close and open the frying chamber. The fan is inserted in the body and operable to circulate air in the frying chamber. The barbecue grill includes a grid supported on the body.

A cooking apparatus includes a body, a gas-burning air flyer and a teppanyaki grill. The gas-burning air fryer includes a frying chamber, a door and a fan. The flying chamber is made in the body. The door is connected to the body and operable to close the frying chamber. The fan is located in the body and operable to circulate air in the flying chamber. The teppanyaki grill includes a metal plate supported on the body.

A mechanism for raising and lowering a cooking surface within a recessed combustion chamber is provided.

A system for cooking food, can include a control circuit that operates a fuel feeder, for instance to vary a rate of fuel discharged from the fuel feeder. The control circuit can operate a fan, for instance to vary the speed of the fan. The control circuit can receive one or more signals from the fan that correspond to an amount of fuel discharged from the fuel feeder. The control circuit can receive one or more signals from the fuel feeder that correspond to an amount of air displaced by the fan. The system can monitor a temperature of a cooking area and can adjust the amount of fuel discharged from a fuel feeder, for instance to vary the temperature in the cooking area. The system can adjust the speed of the fan to establish a desired air-to-fuel ratio for combustion in a combustion chamber.

A mechanism for raising and lowering a cooking surface within a recessed combustion chamber is provided.

A burner for a rotisserie grill, including a rectilinear structure having a hollow area with therein an elongate pipe entering at a narrow end of said hollow structure; and an entrance into an aperture at a beginning of a narrow end of the hollow area, having a flame interface to an external liquid gas input assembly to the aperture of said pipe. Also, a heating area with the hollow area having a cooking surface temperature at the hollow area within a temperature range of about 1000 to 1200 degrees centigrade; and a ceramic burner slightly above the pipe of the hollow structure, the burner defining a porous honeycomb structure of small holes of at least 1 millimeter in diameter. Further included are about the ceramic burner including a metallic wire of openings of about 1 centimeter above the ceramic burner, the metallic wire known as a soldering board, and each element of the metallic wire each separated by between about 0.5 and about 1.0 centimeters.

A computer-controlled grill can operate burners based on a set of instructions in the form of a recipe. The grill can provide notifications corresponding to steps of the recipe, to alert the user to perform the steps. The notifications can be provided at the grill, through a connected mobile device, or both. The grill adjusts gas flow to one or more burners based on the recipe steps. If the grill detects that the user has not performed required steps, the grill reduces or shuts off gas flow to the burners.

A fluid directing structure for a direct fired appliance having a heating space, a burner for providing heat to the heating space, and an exhaust includes a duct. The duct includes a first passage extending from a first end adjacent the burner to a second end fluidly connected to the exhaust. A second passage extends from a first end fluidly connected to the first passage to a second end fluidly connected to the heating space. A damper is connected to the duct and has a first condition directing fluid flow from the first end of the first passage to the second end of the first passage while preventing fluid flow to the second passage. The damper has a second condition directing fluid flow from the first end of the first passage to the second passage while preventing fluid flow to the second end of the first passage.

A turkey cooking apparatus provides a pot and a specially configured insert (e.g., basket) that rests upon the pot bottom. A lower funnel shaped section and upper tube shaped section are provided inside the pot. The insert (e.g., basket) sits upon funnel shaped portion. The insert has a central opening that is receptive of the tubed portion. Both the insert and the tube section can have openings that enable steam to travel upwardly to cook the turkey carcass.

An outdoor cooking appliance in combination with an air frying apparatus that has a frying burner, a blower, a heat exchanger, and a cooking chamber. The frying burner is adapted to combust fuel to create heat and other products of combustion. The blower is adapted to circulate a cooking airstream. The heat exchanger is adapted to allow passage of the heat from the combusted fuel while preventing passage of the other products of combustion into the cooking air stream. The blower is further adapted to supply the heated cooking airstream through the heat exchanger to the cooking chamber to cook foodstuff disposed therein while the other products of combustion are not supplied to the cooking chamber.