A gravity fed smoker includes a smoking enclosure and an external stack. The stack is double walled with an inner wall, and an outer wall. A vented cooling space exists between the inner wall and the outer wall. An inner chamber of the external stack includes a fire box with a fire grate and a feed hopper positioned above the fire box. A smoke tunnel with a series of openings for releasing smoke into the smoking enclosure extends along the bottom of the food smoking enclosure and is connected to the external fire box at one end. Fuel, including charcoal, lump coal, or wood pellets, is loaded into the feed hopper. As the fuel burns on the fire grate and turns to ashes, the fuel is fed from the hopper onto the fire grate by gravity. A fan and dampers controls air flow through the fire grate and into the smoke tunnel.

A gravity fed smoker includes a smoking enclosure and an external stack. The stack is double walled with an inner wall, and an outer wall. A vented cooling space exists between the inner wall and the outer wall. An inner chamber of the external stack includes a fire box with a fire grate and a feed hopper positioned above the fire box. A smoke tunnel with a series of openings for releasing smoke into the smoking enclosure extends along the bottom of the food smoking enclosure and is connected to the external fire box at one end. Fuel, including charcoal, lump coal, or wood pellets, is loaded into the feed hopper. As the fuel burns on the fire grate and turns to ashes, the fuel is fed from the hopper onto the fire grate by gravity. A fan and dampers controls air flow through the fire grate and into the smoke tunnel.

The disclosed embodiments provide a kamado-style grill and smoker having one or more air-intake openings and one or more exhaust openings. Like conventional kamado-style grills and smokers, a user may manually adjust the air-intake opening(s) and/or exhaust opening(s) to manually control the air flow, and thus the temperature, within the cooking chamber. However, unlike the prior art, the kamado-style grill and smoker includes an integrated fan unit that provides a completely different and alternative air-intake pathway for drawing air into the cooking chamber and controlling the cooking or smoking temperature using a fan. By providing this alternative mechanism for controlling the temperature in the cooking chamber, the kamado-style grill and smoker disclosed herein can be operated using either manual or automated temperature control, making it accessible to both novice and experienced users alike.

The disclosed embodiments provide a kamado-style grill and smoker having one or more air-intake openings and one or more exhaust openings. Like conventional kamado-style grills and smokers, a user may manually adjust the air-intake opening(s) and/or exhaust opening(s) to manually control the air flow, and thus the temperature, within the cooking chamber. However, unlike the prior art, the kamado-style grill and smoker includes an integrated fan unit that provides a completely different and alternative air-intake pathway for drawing air into the cooking chamber and controlling the cooking or smoking temperature using a fan. By providing this alternative mechanism for controlling the temperature in the cooking chamber, the kamado-style grill and smoker disclosed herein can be operated using either manual or automated temperature control, making it accessible to both novice and experienced users alike.

Disclosed is a smoker device for imparting smoked flavors to beverages and foodstuffs can include a base having at least a wall defining a first end and a floor with an opening defining a second end, a cover capable of being positioned over the base first end, thereby defining an enclosed cavity, and a conduit portion defining an open channel at a first end and closed at a second end, the first end connecting to a perimeter of the base floor opening, creating a passageway from the enclosed cavity to the channel. Also disclosed is a method for using the smoker device to impart smoked flavors to beverages and foodstuffs.

Disclosed is a smoker device for imparting smoked flavors to beverages and foodstuffs can include a base having at least a wall defining a first end and a floor with an opening defining a second end, a cover capable of being positioned over the base first end, thereby defining an enclosed cavity, and a conduit portion defining an open channel at a first end and closed at a second end, the first end connecting to a perimeter of the base floor opening, creating a passageway from the enclosed cavity to the channel. Also disclosed is a method for using the smoker device to impart smoked flavors to beverages and foodstuffs.

A multifunctional electric smoke curing device includes a smoke curing device main body and a burning seat. A bottom of the burning seat is provided with a second smoke discharging port, the smoke curing device main body is provided with a mounting channel and a smoke discharging channel. The mounting channel forms an upper mounting opening and a lower mounting. The burning seat is detachably arranged in the mounting channel through the upper mounting opening or the lower mounting opening to cause the second smoke discharging port to be communicated with the smoke discharging channel. The smoke discharging channel forms a first smoke discharging port on the bottom end surface of the smoke curing device main body. A pumping device is arranged in the smoke discharging device to pump out smoke produced by the burning seat via the first smoke discharging port.

A multifunctional electric smoke curing device includes a smoke curing device main body and a burning seat. A bottom of the burning seat is provided with a second smoke discharging port, the smoke curing device main body is provided with a mounting channel and a smoke discharging channel. The mounting channel forms an upper mounting opening and a lower mounting. The burning seat is detachably arranged in the mounting channel through the upper mounting opening or the lower mounting opening to cause the second smoke discharging port to be communicated with the smoke discharging channel. The smoke discharging channel forms a first smoke discharging port on the bottom end surface of the smoke curing device main body. A pumping device is arranged in the smoke discharging device to pump out smoke produced by the burning seat via the first smoke discharging port.

Disclosed herein is a cold smoke smoker for cold smoking foods using materials heated to a controlled temperature for use in food service, commercial, and residential environments. The cold smoke smoker comprises a blower fan which blows smoke up through a vent, past an ignition plate smoking the materials, and through tubing into a food package containing food. The materials that are smoked can include natural wood chips, herbs, spices, or blends of the fore mentioned materials.

A method of smoking and reducing or eliminating the odor of pet treats, comprising placing one or more pet treats within an internal cavity enclosed by a housing having one or more side walls, a rear wall, a top cover, a bottom floor, and a door; introducing smoke into the internal cavity using a cold smoker connected to one or more holes in at least one of said one or more side walls, wherein the smoke has a temperature below 86 F.; and removing the one or more pet treats from the internal cavity after being exposed to the smoke for a time period in the range of 3 hours to 8 hours. An apparatus for smoking and reducing or eliminating the odor of pet treats is also disclosed.