Disclosed is an oven integrated with functions of frying, roasting and smoking, comprising: a lower oven body and an upper oven body; the lower oven body comprises a lower oven base, a roasting cavity is formed on a side wall of the lower oven base, a load grid is arranged in the roasting cavity, a smoking box and a water basin are arranged in the roasting cavity, a first heating component is provided on the lower oven base, the first heating component is configured for heating the smoking box to produce smoke and for heating the water basin, and a cover plate for closing the roasting cavity is hinged with the lower oven base; the upper oven body comprises an upper oven base arranged on the lower oven base, a frying pan is provided on the upper oven base, a grill is detachably arranged on the frying pan.

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.

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.

Embodiments of an outdoor cooking station with a cooking chamber configured to be heated with smoke. The outdoor cooking station includes a pivoting hood to move the hood between closed and open positions. In one embodiment, upon the hood being in the closed position, the hood includes a vertically oriented surface with openings to vent the heated smoke.

Embodiments of an outdoor cooking station with a cooking chamber configured to be heated with smoke. The outdoor cooking station includes a pivoting hood to move the hood between closed and open positions. In one embodiment, upon the hood being in the closed position, the hood includes a vertically oriented surface with openings to vent the heated smoke.

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.

The smoker device disclosed herein provides a small profile device with more control than existing technologies for both cold smoking and smoking in an electric or compact grill. One of the main advantages of the design disclosed herein is a dual concentric or nesting fuel/housing dual structure that allows for adjusting the amount of smoke or aroma that a user wants the smoker device to emit during the smoking process.

The smoker device disclosed herein provides a small profile device with more control than existing technologies for both cold smoking and smoking in an electric or compact grill. One of the main advantages of the design disclosed herein is a dual concentric or nesting fuel/housing dual structure that allows for adjusting the amount of smoke or aroma that a user wants the smoker device to emit during the smoking process.

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.