Embodiments are directed to smoking food in an outdoor grill using a customized smoking routine. In one scenario, an electronic controller of an outdoor grill receives an input to initiate smoke generation according to a specified smoke generation pattern, including: adding a specified amount of combustible pellets to a combustion area within the outdoor grill, such that the combustible pellets begin to burn, measuring a current internal temperature of the outdoor grill and, if below a threshold value, adding a specified amount of additional combustible pellets to the combustion area sufficient to raise the temperature to another threshold value, allowing the internal temperature to cool a temperature below the first threshold value and, upon determining that the temperature of the outdoor grill has cooled below the first specified threshold value, adding additional combustible pellets to the combustion area sufficient to raise the temperature to at least the second threshold value.

Embodiments are directed to smoking food in an outdoor grill using a customized smoking routine. In one scenario, an electronic controller of an outdoor grill receives an input to initiate smoke generation according to a specified smoke generation pattern, including: adding a specified amount of combustible pellets to a combustion area within the outdoor grill, such that the combustible pellets begin to burn, measuring a current internal temperature of the outdoor grill and, if below a threshold value, adding a specified amount of additional combustible pellets to the combustion area sufficient to raise the temperature to another threshold value, allowing the internal temperature to cool a temperature below the first threshold value and, upon determining that the temperature of the outdoor grill has cooled below the first specified threshold value, adding additional combustible pellets to the combustion area sufficient to raise the temperature to at least the second threshold value.

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 include a lid or other seal or access point to permit placement and enclosure of smoking materials. A cover extends from the smoker to prevent entry of foreign material. 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 indoor smoker includes a smoking chamber positioned within a cabinet, a smoke generating assembly configured for selectively smoldering combustible material to create a flow of smoke, wherein the combustible material is discharged through a discharge port, and a water extinguishing assembly. The water extinguishing assembly includes a container docking station positioned below the discharge port, a water container configured for receipt within the container docking station, and a spring-loaded trigger mounted to the container docking station, wherein the spring-loaded trigger is configured to be triggered when the water container is placed on the container docking station and has a weight that exceeds a predetermined weight threshold.

The present disclosure provides a smoking device for drink and food. The smoking device for drink and food includes a base and a supporting net. An upper surface of the base is sunken downwards to form a combustion groove. The combustion groove is configured to accommodate fuel. A lower surface of the base is sunken upwards to form a smoke passage. The smoke passage extends upwards through a side wall of the combustion groove and is communicated to the combustion groove. At least a portion of the supporting net is inserted to a bottom of the combustion groove and is configured to support the fuel. And when the fuel in the combustion groove is ignited, the smoke passage allows smoke produced by fuel combustion in the combustion groove to pass through. The present disclosure also provides a smoking method for drink and food.

The present disclosure provides a smoking device for drink and food. The smoking device for drink and food includes a base and a supporting net. An upper surface of the base is sunken downwards to form a combustion groove. The combustion groove is configured to accommodate fuel. A lower surface of the base is sunken upwards to form a smoke passage. The smoke passage extends upwards through a side wall of the combustion groove and is communicated to the combustion groove. At least a portion of the supporting net is inserted to a bottom of the combustion groove and is configured to support the fuel. And when the fuel in the combustion groove is ignited, the smoke passage allows smoke produced by fuel combustion in the combustion groove to pass through. The present disclosure also provides a smoking method for drink and food.

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.

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.