A smoker box including a box assembly having a first compartment for receiving a food product, a second compartment for receiving a smoking agent, and a divider separating the compartments from one another. To produce the desired flow of heat and smoke, a bottom wall of the second compartment, the divider, and a side wall of the first compartment all have one or more air flow passageways. These passageways permit air to enter the second chamber to smoke the smoking agent and circulates the smoke over the food product in the first compartment by forcing the generated smoke into the first compartment. In some forms, there may be a removable rack configured to be placed within the first compartment that is designed to support a food product such as sausages.

A smoker box including a box assembly having a first compartment for receiving a food product, a second compartment for receiving a smoking agent, and a divider separating the compartments from one another. To produce the desired flow of heat and smoke, a bottom wall of the second compartment, the divider, and a side wall of the first compartment all have one or more air flow passageways. These passageways permit air to enter the second chamber to smoke the smoking agent and circulates the smoke over the food product in the first compartment by forcing the generated smoke into the first compartment. In some forms, there may be a removable rack configured to be placed within the first compartment that is designed to support a food product such as sausages.

Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber.

Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber.

A meat smoker/cooker device is provided and includes a fuel chamber having a fuel chamber structure which includes a fuel chamber sidewall that defines a fuel chamber cavity, wherein the fuel chamber sidewall includes a first mounting hole, a second mounting hole and a sidewall slot communicated with the chamber cavity. Additionally, the meat smoker device also includes a fuel container having a container rim and being located within the chamber cavity proximate the slot bottom and an ignition article having an ignition article handle, an ignition article mounting structure and a heating element, wherein the ignition article handle includes a handle portion movably located within the sidewall slot and wherein the ignition article mounting structure is configured to mountingly engage with the first and second mounting hole, such that the ignition article is configurable between a first and second configuration.

An indoor smoker includes a cabinet including an exhaust duct, a smoking chamber, a firebox, and a bypass duct extending between the firebox and the exhaust duct. The indoor smoker further includes a system of dampers and check valves to regulate the flow of smoke and air within the indoor smoker. A controller may regulate these features to terminate a smoking process by asphyxiating the combustible material and evacuating the smoking chamber, to pause a process by evacuating the smoking chamber while permitting bleed air into the smoldering chamber, or to continue a normal smoking operation.

An indoor smoker includes a cabinet including an exhaust duct, a smoking chamber, a firebox, and a bypass duct extending between the firebox and the exhaust duct. The indoor smoker further includes a system of dampers and check valves to regulate the flow of smoke and air within the indoor smoker. A controller may regulate these features to terminate a smoking process by asphyxiating the combustible material and evacuating the smoking chamber, to pause a process by evacuating the smoking chamber while permitting bleed air into the smoldering chamber, or to continue a normal smoking operation.

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; and the surrogate is configured to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by a selected food product. A method of making the system for measuring smoke absorption into food products includes placing the surrogate in air ambient to the surrogate in a smokehouse where the food products are to be smoked, configuring the surrogate to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by the food products; and measuring the change of state of the surrogate.

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; and the surrogate is configured to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by a selected food product. A method of making the system for measuring smoke absorption into food products includes placing the surrogate in air ambient to the surrogate in a smokehouse where the food products are to be smoked, configuring the surrogate to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by the food products; and measuring the change of state of the surrogate.

Provided is a grill apparatus having an elongated base assembly coupled to a firebox assembly. The base assembly includes a lid with a handle, where the lid is pivotally coupled to a base along the length of the base assembly. The base has a bottom, and a hole in a side portion that is adapted to accept an exhaust piping assembly, while the bottom of the base has a hole that substantially accommodate a fire box assembly. The firebox assembly is coupled to the base assembly and includes a firebox and at least one vent. A removable shield separates the firebox assembly from the base assembly. The shield is slightly larger than the hole in the base in at least one dimension, such that as the shield rests on the base above the hole in the base, a gap is left that allows heat and air to flow from the firebox into the base assembly.