The present invention refers to a barbecue equipped with: a) a brazier, b) at least one grill placed above the brazier and suitable for housing the food to be cooked, c) a series of contiguous vertical walls arranged above the brazier and suitable to surround the brazier itself and to create an empty space interposed between the brazier and the at least one grill. Furthermore, the barbecue of the present invention comprises an air delivery system and a water delivery system provided with the same plurality of nozzles, arranged at the contiguous vertical walls and adapted to deliver, alternatively, air or water.

A hood hanger assembly is provided for a grilling apparatus including a lid. The hood hanger assembly has a bracket connected to the lid and the bracket includes a first tab and a second tab. The first tab is configured to attach to the grilling apparatus such that the lid is in a first position. The second tab is configured to attach to the grilling apparatus such that the lid is in a second position, wherein the first position is not the same as the second position.

A vertical grilling assembly for uniform grilling of food with reduced flareups includes a housing, which defines an interior space. A retaining unit, which is engaged to a food item is insertable through an opening, which is positioned in a front of the housing, so that the food item is positioned in the interior space substantially equally distant from opposed sides of the housing. A first door is hingedly engaged to the housing and is positioned to selectively close the opening. A pair of heaters is engaged singly to the opposed sides of the housing and positioned in the interior space. The heaters selectively heat the interior space to grill the food item. A controller is engaged to the housing and is operationally engaged to the pair of heaters. The controller is positioned to control heat output from the pair of heaters.

A smoking skewer for imparting a smoke flavoring to an interior of a food item is disclosed. The smoking skewer includes an elongate hollow rod, a food penetrating point at the distal end and a handle is at the proximal end. An opening is also provided at the proximal end of the elongate hollow rod. A plurality of apertures are disposed in a spaced apart relation along the elongate hollow rod are dimensioned to convey a smoke source from the interior cavity to the exterior surface of the elongate hollow rod and the interior of a food item carried thereon. A mesh sleeve is carried within the interior cavity to contain ash and particulates from the smoke source. The smoke source may be a smoking stick, formed of a combustible material to generate a smoke flavoring combustion by product.

A device to facilitate and maintain a fire, having a camera assembly with a base, an apex, lateral columns, a first ring, and a second ring; and an air intake channel connected to the camera assembly. The first and second rings are intercepted by the lateral columns to define a plurality of apertures. The camera assembly defines a cavity area. The cutouts are positioned around the base separated a predetermined distance from each other, and extend from the base bottom edge without reaching the base top edge. The main opening extends from the base bottom edge towards the base top edge. The main opening defines a semi-circle. The plurality of apertures defined at the camera assembly and air intake through the air intake channel provide a sufficient amount of oxygen so that a fire is maintained until matter upon the camera assembly is consumed without suffocating and become extinguished.

A grill cleaning tool is disclosed that picks up remnant wire bristles that may be produced during the cleaning of a grill with wire bristle brush. The grill cleaning tool includes a handle having a proximal end and a distal end and a head connected to the distal end of the handle. The head has a top surface and a bottom surface and is wider than the handle. A magnet is also connected to the bottom surface of the head. A shroud is further provided that is removeably connected to the bottom surface of the head adjacent the magnet. The shroud substantially covers the magnet and is formed from a magnetically permeable material. In use, the handle is gripped by a user and moved across the grill with the bottom surface directed down toward the grill. The magnet is operable to magnetically attract the remnant metal bristles produced during a cleaning of the grill with the wire bristle cleaning tool and secure them against the shroud for later disposal.

A cooking implement configured to assist in the cooking process of a hot dog or similar item wherein the present invention facilitates the rotational movement of the food item during the cooking process. The present invention includes a support frame wherein the support frame is comprised of a bottom horizontal member and a vertical support member. The vertical support member includes a plurality of contiguous segments formed in a human outline shape. The frame has a food rod tube coupler secured thereto. A food rod tube is secured to the food rod tube coupler and has a hollow passage therethrough. The food rod tube further includes an engagement tab at an end distal to the support frame. A plurality of food rod support members are provided that operably couple with the food rod tube having a portion egressing therefrom.

A modular cooking appliance for cooking a variety of foods has interchangeable tops and a base to receive the tops. The base has a burner that is fed from a fuel supply and controlled by a valve. The interchangeable tops mate to an open top. One of the interchangeable tops is a grill grate that fits in the open top. Another interchangeable top is a griddle with a flat cooking surface. The griddle mates to the open top and is kept spaced from the base to allow exhaust gases to escape. Another interchangeable top is a pizza oven with a stone portion and a dome portion. The stone portion directs exhaust gases from the burner into the dome portion.

An outdoor grill has a processor and remote-controlled valves (electronic or digital) whereby the processor directs gas flow to at least one burner below a grate. Sensors can be utilized to maintain temperature at the grate. A meat probe can be used to provide input to the processor to reduce temperature upon reaching a predetermined value. The processor may wirelessly communicate with a portable computing device for remote control or monitoring of status.