Embodiments of a cooking station for cooking a food product are provided. In one embodiment, the cooking station includes a main body and an insert. The main body includes a vertically extending wall extending between a closed bottom end and a closable upper end with a lid. The main body is configured to extend longitudinally in a vertical orientation. The main body defines a lower insert opening and an upper insert opening, the main body including a slideable door moveable to close-off either the lower and upper insert openings. The insert is sized and configured to be removably positioned through either one of the lower insert opening and the upper insert opening, the first insert having heating element container structure configured to deliver heat to the food product.

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 modular oven used as a pizza oven, a wood-burning stove, a barbecue PIT and an open fire. Equipment combining the functions of a wood-burning stove, a barbecue, a pizza oven and a space for an open fire in a single modular component, and allowing easy movement based on castors, is not known. The object of the present invention is to provide a modular oven formed by a vertical structure composed of modules that may be removed and installed, allowing the desired equipment to be constructed. A further object is to be able to provide the structure in the form of modular components made from refractory material, for example refractory concrete, which facilitates the construction thereof. A further object is to provide the base thereof as a heat source, with an opening designed to receive firewood and able to receive other modules or to act as an open fire.

An enriched air stove having a combustion surface for supporting solid fuel for combustion and an oxygen enriched air intake fluidly connected to the combustion surface to provide an oxygen enriched air source. The combustion surface can be a baseplate comprising a plurality of apertures fluidly connected to an air mixing chamber to mix atmospheric air and enriched oxygen to assist combustion of the solid fuel.

A modular outdoor fireplace and brick oven system is configured to be easily transportable and assembled. The modular system has a chimney unit and at least one modular unit. The modular unit may be one of an oven unit and a fireplace unit. The chimney unit and at least one modular unit are uniquely aligned using a plurality of alignment means. The alignment means are disposed between the assembled units on a top surface and a bottom surface of each modular unit and the chimney unit. The modular units are designed to allow airflow from each modular unit to reach the chimney unit. The modular units may further have lifting holes designed to easily move the modular units or assembled system with a forklift, lifting straps, and slings.

A cooking device may include a housing, a gas burner, an unburned gas vent assembly, and a vent. The unburned gas vent assembly may include a gutter disposed in the housing and at least a portion of the gutter may be disposed below at least a portion of the gas burner. The vent may be in fluid communication with an inner volume of the gutter to enable a gas disposed in the gutter to exit the housing via the vent. The gas burner may extend from the first portion of the housing to the second portion of the housing, the vent may be disposed in the second portion of the housing, and the gutter may be sloped from the first portion of the housing to the second portion of the housing.

Embodiments of a cooking station for cooking a food product are provided. In one embodiment, the cooking station includes a main body and an insert. The main body includes a vertically extending wall extending between a closed bottom end and a closable upper end with a lid. The main body is configured to extend longitudinally in a vertical orientation. The main body defines a lower insert opening and an upper insert opening, the main body including a slideable door moveable to close-off either the lower and upper insert openings. The insert is sized and configured to be removably positioned through either one of the lower insert opening and the upper insert opening, the first insert having heating element container structure configured to deliver heat to the food product.

A portable cooking grill system includes a cooking grill assembly having a grilling-rack comprising a first-section and a second-section, a frame having a plurality of foldable legs, and a detachable handle. The cooking grill assembly includes the grilling-rack and the frame in foldable functional combination such that the portable cooking grill system is configured for portable cooking use and ease of storage for backpacking, camping and other activities.

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.

Pellet grills and associated methods of operation are disclosed. An example pellet grill includes a burn pot including an upper end having a first opening, a lower end located opposite the upper end and having a second opening, and a sidewall extending between the upper and lower ends. The example pellet grill further includes a fuel grate positioned within the burn pot between the upper and lower ends. The fuel grate is configured to support pellet fuel within the burn pot. The fuel grate includes a plurality of ash openings dimensioned to enable ash produced from combustion of the pellet fuel to pass downwardly through the fuel grate toward the second opening.