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 smoking device can include one or more walls defining, at least in part, a combustion cavity, a lower inlet connecting the combustion cavity to an air source, a first flange defining, at least in part, a first recirculation channel open to an upper side of the combustion cavity, a second flange defining, at least in part, a second recirculation channel open to the upper side of the combustion cavity, and an upper inlet connecting the upper side of the combustion cavity to the air source and disposed between the first recirculation channel and the second recirculation channel. While a flame is generated within the combustion cavity, a convection flow from the flame can be directed to the first recirculation channel and the second recirculation channel and past the upper inlet to reduce the upper flow of air from the upper inlet until the flame is reduced.

A smoking device can include one or more walls defining, at least in part, a combustion cavity, a lower inlet connecting the combustion cavity to an air source, a first flange defining, at least in part, a first recirculation channel open to an upper side of the combustion cavity, a second flange defining, at least in part, a second recirculation channel open to the upper side of the combustion cavity, and an upper inlet connecting the upper side of the combustion cavity to the air source and disposed between the first recirculation channel and the second recirculation channel. While a flame is generated within the combustion cavity, a convection flow from the flame can be directed to the first recirculation channel and the second recirculation channel and past the upper inlet to reduce the upper flow of air from the upper inlet until the flame is reduced.

Some embodiments of the present disclosure include a device for smoking and cooking food. The device may include a food enclosure and a smoke distribution manifold operatively connected to the food enclosure, the smoke distribution manifold configured to operatively connect to a smoke providing device, such as a customized smoker box or a conventional smoking device. The quality of the smoke is determined by a value from a sensor, such as a lux sensor, and the smoke distribution manifold may prevent bad quality smoke from contaminating the food in the food enclosure.

Some embodiments of the present disclosure include a device for smoking and cooking food. The device may include a food enclosure and a smoke distribution manifold operatively connected to the food enclosure, the smoke distribution manifold configured to operatively connect to a smoke providing device, such as a customized smoker box or a conventional smoking device. The quality of the smoke is determined by a value from a sensor, such as a lux sensor, and the smoke distribution manifold may prevent bad quality smoke from contaminating the food in the food enclosure.

Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.

Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.

An electric food smoker includes a heating element that provides a main source of heat and a separate smoke element that is controlled independently from the heating element and provides heat to a wood chip box. Separate control of the heating element and the smoke element allows providing a cold smoke cycle for the food smoker. A hot smoke cycle provides independent control of the heating element and the smoke element according to a hot smoke program. A fast smoke cycle allows adding more smoke during any existing cycle.

An electric food smoker includes a heating element that provides a main source of heat and a separate smoke element that is controlled independently from the heating element and provides heat to a wood chip box. Separate control of the heating element and the smoke element allows providing a cold smoke cycle for the food smoker. A hot smoke cycle provides independent control of the heating element and the smoke element according to a hot smoke program. A fast smoke cycle allows adding more smoke during any existing cycle.