Disclosed is an oven comprising: an oven housing defining an oven chamber for containing foodstuffs during cooking or curing; and an oven floor forming a base of the oven chamber for supporting foodstuffs to be cooked or cured in the oven chamber, wherein the oven floor comprises: a first aperture for communication with a non-gas-fuel energy source for cooking or curing foodstuffs in the oven chamber; and a second aperture for communication with a gas-fuel energy source for cooking or curing foodstuffs in the oven chamber.

Disclosed is an air circulation device for an outdoor cooking appliance such as a grill. The device helps circulate air more consistently and efficiently by providing slats that direct rising air in a cyclonic arrangement. By providing this cyclonic effect, the air circulation device can distribute heat and smoke more evenly to the food being cooked and improve smoke penetration, heat efficiency, and the evenness of cooking.

A grilling device includes an auger feeder system, a heating element, a blower and a temperature control system. The temperature control system includes at least a first temperature sensor inside the firepot and a second temperature sensor inside a cooking chamber above the firepot. The heating element can also serve as the first temperature sensor. A method for controlling the temperature of the grill can include receiving temperature feedback information from one or more of the temperature sensors and adjusting power provided to the auger feeder system, heating element, and blower. The temperature control system produces cold smoke resulting from the combustion of lignin in solid wood fuel while minimizing temperatures inside the cooking chamber.

A method of operating and controlling a grill includes the steps of activating a master control to connect a heat control system of the grill with an external source of energy, and determining whether an element or burner control is an “on” position. If the determination confirms that an element or burner control is in an “on” position, a visual indication is provided to identify the particular element or burner control that is in the “on” position. If the determination confirms that an element or burner control is in an “on” position, activation of an associated heating element or burner is prohibited.

A method of operating and controlling a grill includes the steps of activating a master control to connect a heat control system of the grill with an external source of energy, and determining whether an element or burner control is an “on” position. If the determination confirms that an element or burner control is in an “on” position, a visual indication is provided to identify the particular element or burner control that is in the “on” position. If the determination confirms that an element or burner control is in an “on” position, activation of an associated heating element or burner is prohibited.

A smoker device for the preparation of foodstuffs or beverages, comprising a tubular main body with a frontal opening communicating with an internal combustion chamber wherein combustible, aromatic material is disposed before a grille or filter, and with a smoke outlet on the opposite side of said tubular body communicating, via an orifice foreseen for this purpose, with a hood suited to cover a container with the foodstuffs or beverages, there also being a flame generator directed through the frontal opening to burn the combustible material, generating a flow of smoke into the hood. The smoke outlet is constituted by multiple outlets, and next to the grille or filter an impurity collector is located, closing the extremity of the tubular main body.

A smoker device for the preparation of foodstuffs or beverages, comprising a tubular main body with a frontal opening communicating with an internal combustion chamber wherein combustible, aromatic material is disposed before a grille or filter, and with a smoke outlet on the opposite side of said tubular body communicating, via an orifice foreseen for this purpose, with a hood suited to cover a container with the foodstuffs or beverages, there also being a flame generator directed through the frontal opening to burn the combustible material, generating a flow of smoke into the hood. The smoke outlet is constituted by multiple outlets, and next to the grille or filter an impurity collector is located, closing the extremity of the tubular main body.

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.

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.

The presently disclosed embodiments include an appliance with a burn pot assembly and air distribution ducts that distribute air into a burn chamber of the burn pot assembly, and distribute heated air to a cooking chamber of the appliance. A first air supply system may distribute air into the burn chamber, and a second air supply system may distribute heated air through one or more outlet manifolds towards the cooking chamber.