A barbeque grill and oven or food smoker having an offset firebox configuration is disclosed. Example embodiments include: an oven having an enclosed interior region for cooking food items; an offset firebox sharing at least a portion of a side of the oven, the offset firebox having a first opening over which a removable grill may be placed, the firebox having a second opening through which airflow may travel from the firebox into the oven; an oven lid configured to produce an opening in the top of the oven of any desired size, the opening of the oven lid causing an increase in the flow of heated air from the firebox into the oven; and a controller coupled to a temperature sensor and an airflow conduit, the temperature sensor being terminated at a location in the oven to sense a temperature in the oven, the conduit being terminated at the offset firebox to deliver an airflow to stoke a fire in the offset firebox, the controller being configured to automatically generate an airflow in the conduit to drive the temperature in the oven to a desired temperature.

A barbeque grill and oven or food smoker having an offset firebox configuration is disclosed. Example embodiments include: an oven having an enclosed interior region for cooking food items; an offset firebox sharing at least a portion of a side of the oven, the offset firebox having a first opening over which a removable grill may be placed, the firebox having a second opening through which airflow may travel from the firebox into the oven; an oven lid configured to produce an opening in the top of the oven of any desired size, the opening of the oven lid causing an increase in the flow of heated air from the firebox into the oven; and a controller coupled to a temperature sensor and an airflow conduit, the temperature sensor being terminated at a location in the oven to sense a temperature in the oven, the conduit being terminated at the offset firebox to deliver an airflow to stoke a fire in the offset firebox, the controller being configured to automatically generate an airflow in the conduit to drive the temperature in the oven to a desired temperature.

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 cooking appliance includes a cooking chamber having a cooking space in which an object to be cooked is placeable, a heating member configured to heat the object based on the object being placed in the cooking chamber, and a smoking module configured to smoke the object placed in the cooking chamber, wherein the smoking module includes: a capsule placement unit in which a capsule containing smoking chips is insertable and placeable therein; a smoke generation unit configured to penetrate one end of the capsule based on the capsule being paced in the capsule placement unit and heat the smoking chips inside the capsule such that smoke is generated from the smoking chips; and a smoke transfer unit configured to transfer the smoke generated from the smoking chips to the cooking chamber.

Cooking devices and methods of cooking are provided. The cooking devices can include a housing defining an interior cooking chamber, a fan disposed within the interior cooking chamber, a smoke unit coupled to an exterior of the housing, and a smoke channel at least partially defined by a contour of the housing. The smoke unit is configured to generate smoke. The smoke channel has a first end in fluid communication with an interior of the smoke unit and a second end terminating within the interior cooking chamber proximate the fan such that a low-pressure zone created by operation of the fan causes smoke generated by the smoke unit to be drawn into the interior cooking chamber.

Cooking devices and methods of cooking are provided. The cooking devices can include a housing defining an interior cooking chamber, a fan disposed within the interior cooking chamber, a smoke unit coupled to an exterior of the housing, and a smoke channel at least partially defined by a contour of the housing. The smoke unit is configured to generate smoke. The smoke channel has a first end in fluid communication with an interior of the smoke unit and a second end terminating within the interior cooking chamber proximate the fan such that a low-pressure zone created by operation of the fan causes smoke generated by the smoke unit to be drawn into the interior cooking chamber.

A smoker system (1) for foodstuff, comprises a smoke generator (2), and a smoke chamber (3). A conveyor line (4a, 4b, 4c) is configured to transfer a continuous feed of the foodstuff through the smoke chamber (3) from a smoke chamber entrance to a smoke chamber exit. Preferably the smoke generator (2) is arranged outside of the smoke chamber (3) and connected thereto by a smoke conduit (8a, 8b).

A smoker system (1) for foodstuff, comprises a smoke generator (2), and a smoke chamber (3). A conveyor line (4a, 4b, 4c) is configured to transfer a continuous feed of the foodstuff through the smoke chamber (3) from a smoke chamber entrance to a smoke chamber exit. Preferably the smoke generator (2) is arranged outside of the smoke chamber (3) and connected thereto by a smoke conduit (8a, 8b).

A cooking smoker having a housing which defines a smoke chamber and separate fire box. Flow of air and smoke through the cooking smoker is governed by a fan which displaces air and smoke within the smoke chamber through a chimney which is at or below the level at which air enters the cooking smoker.