A door-lifting type barbecue stove for grilling and smoking includes a furnace, a mounting rack, a door assembly, and a linkage mechanism. The mounting rack is fixed on the furnace and is disposed above the furnace. The door assembly is disposed above the furnace, is adjacent to the mounting rack, and swings relative to the mounting rack and the furnace. The linkage mechanism connects the mounting rack and the door assembly, lifts the door assembly up, and makes the door assembly swing relative to the mounting rack.

The system for controlling cooking as a function of environmental air density includes a cooking appliance operating in accordance with a recipe. An air density detector is operatively coupled to the cooking appliance. The air density detector determines an air density at the cooking appliance and outputs an air density signal. A processor in communication with the air density detector and the cooking appliance receives the air density signal. The processor outputs an adjustment recipe to the cooking appliance in response to the air density signal and the cooking appliance operates in accordance with the adjustment recipe.

The system for controlling cooking as a function of environmental air density includes a cooking appliance operating in accordance with a recipe. An air density detector is operatively coupled to the cooking appliance. The air density detector determines an air density at the cooking appliance and outputs an air density signal. A processor in communication with the air density detector and the cooking appliance receives the air density signal. The processor outputs an adjustment recipe to the cooking appliance in response to the air density signal and the cooking appliance operates in accordance with the adjustment recipe.

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

A smoker device for an outdoor cooking unit comprises a top, a back, two sides, and a hinged front door, all of which are substantially solid, and together forming an interior chamber with an open bottom. The smoker device rests on a grilling surface of a cooking unit. A perforated chimney box is fixably mounted inside the interior chamber, with a removable chip box positioned at the bottom of the chimney box, and a hinged hatch at the top. Removable food racks and a vessel for liquids may also be present inside the interior chamber. An adjustable air damper allows air exchange between the interior chamber and ambient air. The device allows an existing outdoor cooking unit to convert to a multi-rack vertical smoker.

A smoker device for an outdoor cooking unit comprises a top, a back, two sides, and a hinged front door, all of which are substantially solid, and together forming an interior chamber with an open bottom. The smoker device rests on a grilling surface of a cooking unit. A perforated chimney box is fixably mounted inside the interior chamber, with a removable chip box positioned at the bottom of the chimney box, and a hinged hatch at the top. Removable food racks and a vessel for liquids may also be present inside the interior chamber. An adjustable air damper allows air exchange between the interior chamber and ambient air. The device allows an existing outdoor cooking unit to convert to a multi-rack vertical smoker.

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.