A method of controlling the operation of a flavoring device (200; 400; 1000) associated with a cooking chamber (315; 515) of a cooking oven (100; 100) for treating food stored therein is proposed. The flavoring device (200; 400; 1000) comprises at least one casing (205; 1003; 1006), at least one air path (600; 700; 1061; 1064) traversing said casing (205; 1003; 1006) and fluidly connecting at least one air inlet opening (210; 1012b; 1036) of said casing (205; 1003; 1006) to at least one air outlet opening (270b, 270c; 1030b; 1045b) of said casing (205; 1003; 1006). The method comprises: a) providing one between a flavoring substance (610; 1063) and a smoking substance (710; 1066) in said at least one air path (600; 700; 1061; 1064); b) selecting (920) one between a flavoring process and a smoking process, and c) controlling (930-950, 960-970) a heating in said casing (205; 1003; 1006) according to the selected one between said flavoring process and said smoking process.

A method of controlling the operation of a flavoring device (200; 400; 1000) associated with a cooking chamber (315; 515) of a cooking oven (100; 100) for treating food stored therein is proposed. The flavoring device (200; 400; 1000) comprises at least one casing (205; 1003; 1006), at least one air path (600; 700; 1061; 1064) traversing said casing (205; 1003; 1006) and fluidly connecting at least one air inlet opening (210; 1012b; 1036) of said casing (205; 1003; 1006) to at least one air outlet opening (270b, 270c; 1030b; 1045b) of said casing (205; 1003; 1006). The method comprises: a) providing one between a flavoring substance (610; 1063) and a smoking substance (710; 1066) in said at least one air path (600; 700; 1061; 1064); b) selecting (920) one between a flavoring process and a smoking process, and c) controlling (930-950, 960-970) a heating in said casing (205; 1003; 1006) according to the selected one between said flavoring process and said smoking process.

There is provided a modular barbecue system and kits for adapting a gas barbecue to other types of cooking and other uses. The modular barbecue system comprises a heating compartment having a bottom wall and a peripheral defining a cavity, a heat source provided in the cavity of the heating compartment, a plurality of add-on components receivable in the cavity of the heating compartment, a plurality of steps provided in the cavity of the heating compartment for supporting the add-on components at different distances relative to the heat source. Add-on components such as a large basin, a flat basin, a perforated plate system, a strainer, a lid and a pump are combined to form a plurality of kits enabling steam cooking, maple sap boiling, double boiling, coal fire cooking, boiling, smoke cooking and water heating to expand the typical grilling method of a gas barbecue to various cooking techniques.

There is provided a modular barbecue system and kits for adapting a gas barbecue to other types of cooking and other uses. The modular barbecue system comprises a heating compartment having a bottom wall and a peripheral defining a cavity, a heat source provided in the cavity of the heating compartment, a plurality of add-on components receivable in the cavity of the heating compartment, a plurality of steps provided in the cavity of the heating compartment for supporting the add-on components at different distances relative to the heat source. Add-on components such as a large basin, a flat basin, a perforated plate system, a strainer, a lid and a pump are combined to form a plurality of kits enabling steam cooking, maple sap boiling, double boiling, coal fire cooking, boiling, smoke cooking and water heating to expand the typical grilling method of a gas barbecue to various cooking techniques.

A smoker includes a smoke generator that is configured to provide a controllable method of producing smoke without creating a flame. The device includes a housing including a hopper for storing a smoking fuel within the interior of the housing. The hopper feeds the smoking fuel to a fuel conveyor that is partially within the housing and partially exterior of the housing. A motor is connected to the fuel conveyor so that operation of the motor causes the smoking fuel to move along the length of the fuel conveyor. As the smoking fuel moves along the fuel conveyor, it is heated to produce continuous smoke without producing a flame. The smoke generator is capable of controlling the quality and the quantity of the smoke produced by the smoke generator independently of the heat that is used to cook food within a cabinet of the smoker.

A smoker includes a smoke generator that is configured to provide a controllable method of producing smoke without creating a flame. The device includes a housing including a hopper for storing a smoking fuel within the interior of the housing. The hopper feeds the smoking fuel to a fuel conveyor that is partially within the housing and partially exterior of the housing. A motor is connected to the fuel conveyor so that operation of the motor causes the smoking fuel to move along the length of the fuel conveyor. As the smoking fuel moves along the fuel conveyor, it is heated to produce continuous smoke without producing a flame. The smoke generator is capable of controlling the quality and the quantity of the smoke produced by the smoke generator independently of the heat that is used to cook food within a cabinet of the smoker.

In an exemplary embodiment, a system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products, the surrogate including an open container of a liquid and a probe in the form of a toroidal conductivity sensor that measures electrical conductivity of the liquid; wherein the electrical conductivity of the liquid increases as smoke is absorbed by the liquid and simultaneously into the food products; and a control that receives a signal from the toroidal conductivity sensor and in response generates a signal and/or a display indicative of the electrical conductivity of the liquid that corresponds to a selected amount of smoke absorption by the food products exposed to the smoke.

In an exemplary embodiment, a system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products, the surrogate including an open container of a liquid and a probe in the form of a toroidal conductivity sensor that measures electrical conductivity of the liquid; wherein the electrical conductivity of the liquid increases as smoke is absorbed by the liquid and simultaneously into the food products; and a control that receives a signal from the toroidal conductivity sensor and in response generates a signal and/or a display indicative of the electrical conductivity of the liquid that corresponds to a selected amount of smoke absorption by the food products exposed to the smoke.

An indoor smoker includes a smoking chamber and an air handler for drawing a flow of smoke from the smoking chamber through an exhaust duct. A catalytic converter is positioned in the exhaust duct and includes a catalytic element and catalytic heater for heating the catalytic element to a temperature suitable for regulating emissions from the flow of smoke. A temperature sensor is used to monitor the temperature of the catalytic element, and smoke generation is stopped when the catalyst temperature drops below a temperature threshold or drops at a rate that exceeds a threshold rate, which may be indicative of a failure of the catalyst heater or air handler.

A device for grilling food is disclosed. The device comprises a wood plank having a top surface for receiving the food and a bottom surface for placing on a heat source; and a plurality of through holes defined on the wood plank, each through hole penetrating the top surface and bottom surface. The plurality of through holes enable smoke generated by the heat source or the wood plank to directly smoke a bottom side of the food.