A gravity fed smoker includes a smoking enclosure and an external stack. The stack is double walled with an inner wall, and an outer wall. A vented cooling space exists between the inner wall and the outer wall. An inner chamber of the external stack includes a fire box with a fire grate and a feed hopper positioned above the fire box. A smoke tunnel with a series of openings for releasing smoke into the smoking enclosure extends along the bottom of the food smoking enclosure and is connected to the external fire box at one end. Fuel, including charcoal, lump coal, or wood pellets, is loaded into the feed hopper. As the fuel burns on the fire grate and turns to ashes, the fuel is fed from the hopper onto the fire grate by gravity. A fan and dampers controls air flow through the fire grate and into the smoke tunnel.

An automatic doner kebab cutting robot comprises; position sensors perceiving positions of the engine to introduce to the processor providing rotation movements of first engine providing vertical movement of cutting rod in second axis, a second engine providing horizontal movement of cutting rod in third axis, an engine providing movement of the knife of cutting rod in first axis, an engine providing rotation movement of doner kebab skewer in fourth axis, at least one scanner and/or laser perceiving starting point, height and diameter of doner kebab on it to introduce to the processor, at least 1 temperature sensor perceiving the value achieved by measuring temperature of doner kebab to introduce to the processor, a scanner and/or laser, control system (PLC/PIC) sending commands transferred by position sensors and temperature sensors and in this direction, to make furnace, doner kebab skewer, cutting rod and cutting knife it is connected to, move synchronously.

A pellet grill includes a ceramic oven body and a ceramic inner liner. The oven body includes a first through-hole in its side. A conduit is inserted through the first through-hole into the oven body. A firepot is removably coupled to the conduit toward an end of the conduit that is within the oven body. The inner liner conforms to a shape of, and fits to a portion of, an oven body inner wall. The inner liner covers the conduit and includes a second through-hole aligned with the firepot. A bulge in the inner liner conforms to a shape of the conduit within the ceramic oven body and may protect the conduit from cooking debris and from heat, rising from a flame in the firepot, that circulates within a portion of the oven body that is above the inner liner. The firepot receives fuel and air via the conduit.

A cast iron kamado style cooker includes a cast iron frustoconical pot and a semi-spherical cast iron lid. Both the lid and the pot are configured with integrally-formed circumferential band surrounding areas of each that comprise the greatest diameter and are pivotally connected to each other so that the lid may be rotated away from the pot. The cooker also includes a lift assist mechanism operative to impart a force to contribute to raising the cast iron lid.

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 barbecue including at least two vertical fireboxes, each configured to receive at least one heating means, and a cooking enclosure adapted to receive the food to be cooked, the cooking enclosure being disposed between the two vertical fireboxes, wherein the cooking enclosure includes at least two vertical, gas-tight heating lateral walls each disposed facing one of the two vertical fireboxes, configured so that the food inside the cooking enclosure is heated indirectly, the heating lateral walls respectively transmitting the heat generated by the heating means of the vertical fireboxes by radiation to the food from the two sides of the cooking enclosure.

A barbecue cooking apparatus is an apparatus used to cook food items by utilizing different barbecue smoking methods. The apparatus includes a barrel, a lid, a frame, a shelved cooking system, a venting system, and a winch mechanism. The barrel further includes a base, a lateral wall, and a rim. The barrel provides a thermal enclosure for cooking the food items. The lid serves to seal the barrel during the cooking process and to support the shelved cooking system. The shelved cooking system holds the food items within the barrel during the cooking process. The shelved cooking system further holds the fuel source utilized to generate energy to cook the food items. The frame serves to hold the winch mechanism offset from the rim. The winch mechanism facilitates the retrieval of the shelved cooking system from the barrel as well as the reintroduction of the same into the barrel.

A collapsible smoke reducing fire pit comprises a combustion barrel with an open end and a base end, a locking lid with ash screen, an insulated ash container with heat shield, a folding leg assembly, and a component mount for items such as an attachable grill. The collapsible smoke reducing fire pit is designed to be portable and collapsible with the insulated ash container and folding leg assembly being able to fit inside the combustion barrel for storage and transportation. It is further designed to promote efficient combustion, reduce and prevent the ejection of embers, provide for the efficient collection and disposal of ashes, and conduct heat in such a way so as to prevent burning of objects around and beneath the fire pit.

A cooking stone apparatus with a rotatable cooking surface for use in conventional ovens, barbecue grills and the like includes a stationary bottom support plate and a cooking stone rotatably supported on top of the stationary bottom support plate. The cooking stone has a perimeter edge with one or more engagement points for receiving a tangential force without slippage, such that when a tangential force is applied to any of the one or more engagement points, the cooking stone rotates about the perpendicular axis of the support plate.

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.