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.

A solid pellet fueled apparatus for imparting a smoke flavor to food items is disclosed. The apparatus may include an enclosed housing having an upper food chamber and a lower drawer. The lower drawer may include a pan for receiving water ice and a pellet burning system. Cool smokey air generated by the contents of the lower drawer rises through the food chamber to impart a smoke flavor to food.

A solid pellet fueled apparatus for imparting a smoke flavor to food items is disclosed. The apparatus may include an enclosed housing having an upper food chamber and a lower drawer. The lower drawer may include a pan for receiving water ice and a pellet burning system. Cool smokey air generated by the contents of the lower drawer rises through the food chamber to impart a smoke flavor to food.

A smoke generating assembly for an indoor smoker includes a smoke barrel having a rotating auger positioned therein. The smoke barrel may be supplied with combustible material at a first end of the smoke barrel and the auger may be intermittently rotated to advance the combustible material toward a second end of the smoke barrel and over a smoldering heater to generate a flow of smoke. The smoldering heater may be spaced apart from the smoke barrel by an igniter gap that permits pellet dust from the combustible material to fall into the container below, leaving only solid combustible material to pass through the smoldering heater for combustion.

A smoke generating assembly for an indoor smoker includes a smoke barrel having a rotating auger positioned therein. The smoke barrel may be supplied with combustible material at a first end of the smoke barrel and the auger may be intermittently rotated to advance the combustible material toward a second end of the smoke barrel and over a smoldering heater to generate a flow of smoke. The smoldering heater may be spaced apart from the smoke barrel by an igniter gap that permits pellet dust from the combustible material to fall into the container below, leaving only solid combustible material to pass through the smoldering heater for combustion.

A modular smoker includes a base portion having a through bore extending from a first end of the base portion to a second end of the base portion, wherein the through bore is configured to define a shelf between the first end and the second end, a top portion configured to be removably coupled with the base portion, wherein the top portion has a through bore extending from a first end of the top portion to an opposite second end of the top portion in a first direction, and a screen configured to be held on the shelf of the through bore between the first end and the second end of the base portion. The through bore of the base portion is configured to define a chamber for receiving a combustible material on the screen between the first end and the second end of the base portion, the through bore of the base portion is configured to permit a flow of smoke from the combustible material out the through bore of the base portion at the second end of the base portion, and the second end of the body member is configured to rest on a rim of a container to block the flow of air from the container where a surface of the second end of the body member contacts the rim.

A thermometer device including a shaft assembly, a heat fin assembly, and an electronic transceiver assembly is disclosed herein. The thermometer device includes a stainless-steel shaft body with a pointed distal end having temperature sensing elements housed in the body. The thermometer device further includes a T-shaped heat sink extending from the shaft portion near the proximal end. The proximal end of the body is mounted to an electronic transceiver module capable of wirelessly communicating the sensed temperature to an electronic mobile device. The electronic transceiver module includes a digital display for displaying the presently sensed temperature.

A thermometer device including a shaft assembly, a heat fin assembly, and an electronic transceiver assembly is disclosed herein. The thermometer device includes a stainless-steel shaft body with a pointed distal end having temperature sensing elements housed in the body. The thermometer device further includes a T-shaped heat sink extending from the shaft portion near the proximal end. The proximal end of the body is mounted to an electronic transceiver module capable of wirelessly communicating the sensed temperature to an electronic mobile device. The electronic transceiver module includes a digital display for displaying the presently sensed temperature.

Disclosed is an outdoor cooking appliance with ductwork that directs heat and smoke more evenly in the cook chamber of the appliance. For example, the ductwork can extend from the heat source of the appliance and direct the smoke to openings in rack holders that then dispel the smoke into the cook chamber more evenly. The burn pot assembly can also be segregated from the grease pan to avoid the potential for grease fires.