A stand-alone gas-fired smoker constitutes a cabinet for holding food products to be cooked. A gas burner in the bottom of the cabinet is connected to a source of flammable gas by means of a variable gas valve. The gas burner heats the cabinet and thereby cooks the food products. An oil filled temperature sensing bulb is connected by means of a capillary tube to the variable gas valve in order to modulate the gas delivered through the variable gas valve to the gas burner and thereby modulate the temperature within the cabinet. A safety/ignition valve is connected between of the gas source and the variable gas valve. The safety/ignition valve is connected to a flame sensor, and the safety/ignition valve closes if the flame sensor senses that the gas burner has been extinguished.

A stand-alone gas-fired smoker constitutes a cabinet for holding food products to be cooked. A gas burner in the bottom of the cabinet is connected to a source of flammable gas by means of a variable gas valve. The gas burner heats the cabinet and thereby cooks the food products. An oil filled temperature sensing bulb is connected by means of a capillary tube to the variable gas valve in order to modulate the gas delivered through the variable gas valve to the gas burner and thereby modulate the temperature within the cabinet. A safety/ignition valve is connected between of the gas source and the variable gas valve. The safety/ignition valve is connected to a flame sensor, and the safety/ignition valve closes if the flame sensor senses that the gas burner has been extinguished.

A grill smoker apparatus provides a container and a cover. A carrier is disposed in the container. The carrier is configured to store smoke producing material such as wood chips. The carrier may be removable from the container for filling the container, for emptying the container, for replacing the container or for cleaning the smoker apparatus. The carrier includes an outer dimension smaller than the inner dimension of the container. As such, a carrier gap is defined between the inner container wall and the outer region of the carrier. The carrier gap may form a uniform, annular gap in some embodiments. Alternatively, the carrier gap has a non-uniform radial dimension around the perimeter of the container. The carrier gap provides enhanced airflow to the smoke producing material in the carrier for improving smoker performance. A heat concentrator also focuses heat to the smoker apparatus for igniting the smoke producing material.

A grill smoker apparatus provides a container and a cover. A carrier is disposed in the container. The carrier is configured to store smoke producing material such as wood chips. The carrier may be removable from the container for filling the container, for emptying the container, for replacing the container or for cleaning the smoker apparatus. The carrier includes an outer dimension smaller than the inner dimension of the container. As such, a carrier gap is defined between the inner container wall and the outer region of the carrier. The carrier gap may form a uniform, annular gap in some embodiments. Alternatively, the carrier gap has a non-uniform radial dimension around the perimeter of the container. The carrier gap provides enhanced airflow to the smoke producing material in the carrier for improving smoker performance. A heat concentrator also focuses heat to the smoker apparatus for igniting the smoke producing material.

Implementations of a vertical smoker and cooker for food are provided. In some implementations, the vertical smoker and cooker may be configured to cook and smoke food using charcoal briquettes and wood chips while maintaining a constant cooking temperature within the cooking chamber. In some implementations, the vertical smoker and cooker may be configured to protect the contents of the cooking chamber from direct exposure to the radiant heat coming from the fire box and prevent meat drippings from falling into the fire box. In some implementations, the vertical smoker and cooker may comprise a housing having an interior cooking chamber accessible through a first door, and a fire box chamber accessible through a second door, and an array of drip guides positioned between the cooking chamber and the fire box chamber.

Implementations of a vertical smoker and cooker for food are provided. In some implementations, the vertical smoker and cooker may be configured to cook and smoke food using charcoal briquettes and wood chips while maintaining a constant cooking temperature within the cooking chamber. In some implementations, the vertical smoker and cooker may be configured to protect the contents of the cooking chamber from direct exposure to the radiant heat coming from the fire box and prevent meat drippings from falling into the fire box. In some implementations, the vertical smoker and cooker may comprise a housing having an interior cooking chamber accessible through a first door, and a fire box chamber accessible through a second door, and an array of drip guides positioned between the cooking chamber and the fire box chamber.

A smoker having an internal perforated smoke stack that is able to smoke food from both the inside and outside. Food is placed inside the smoker and positioned on the perforated smoke stack. The perforated smoke stack is directly connected to the charcoal pan such that smoke enters the perforated smoke stack and out the perforations, thereby providing heat and smoke to the inside of the food in addition to the heat and smoke permeating the smoker's body chamber outside the food.

A smoker having an internal perforated smoke stack that is able to smoke food from both the inside and outside. Food is placed inside the smoker and positioned on the perforated smoke stack. The perforated smoke stack is directly connected to the charcoal pan such that smoke enters the perforated smoke stack and out the perforations, thereby providing heat and smoke to the inside of the food in addition to the heat and smoke permeating the smoker's body chamber outside the food.

A smoker with a low temperature bottom heat source for cooking and smoking a food product and a high temperature top heat source for subsequently browning the food product.

A smoker with a low temperature bottom heat source for cooking and smoking a food product and a high temperature top heat source for subsequently browning the food product.