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.

A method of converting a heat source to a smoker is provided. A grill converter device having a plurality of cover sections may be provided. Each cover section may be removably connected to each other cover section by a plurality of fasteners. At least one airflow regulator hole may be positioned along a side of at least one of the plurality of cover sections. At least one airflow regulator cover may removably cover the at least one airflow regulator hole. When adding a smoke box on the heat source, the grill converter device allows for control over the smoking process. The conversion may allow for a controlled adjustment of the smoke inside a lid of a grill.

A method of converting a heat source to a smoker is provided. A grill converter device having a plurality of cover sections may be provided. Each cover section may be removably connected to each other cover section by a plurality of fasteners. At least one airflow regulator hole may be positioned along a side of at least one of the plurality of cover sections. At least one airflow regulator cover may removably cover the at least one airflow regulator hole. When adding a smoke box on the heat source, the grill converter device allows for control over the smoking process. The conversion may allow for a controlled adjustment of the smoke inside a lid of a grill.

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.

An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body defining separate first and second cooking portions fueled by separate fuel sources for cooking food in the separate modes. The first cooking portion includes gas-fueled first heating elements configured to heat a first cooking surface associated with the first cooking portion of the main body. The second cooking portion of the main body extends to define a chamber, the chamber being accessible with a door or hood pivotably coupled to the main body. The chamber includes an upper region and a lower region separated by an inner panel, the upper region including a second cooking surface suspended within the upper region. The lower region includes a second heating element sized and configured to electrically heat pellet elements to supply heat and smoke to the upper region.

An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body defining separate first and second cooking portions fueled by separate fuel sources for cooking food in the separate modes. The first cooking portion includes gas-fueled first heating elements configured to heat a first cooking surface associated with the first cooking portion of the main body. The second cooking portion of the main body extends to define a chamber, the chamber being accessible with a door or hood pivotably coupled to the main body. The chamber includes an upper region and a lower region separated by an inner panel, the upper region including a second cooking surface suspended within the upper region. The lower region includes a second heating element sized and configured to electrically heat pellet elements to supply heat and smoke to the upper region.

A cocktail smoking chimney for infusing smoke into a beverage includes a sealing base having a center and an outer perimeter. A chimney stack is aligned with the center of the sealing base and projects from a top major surface of the sealing base. A combustion chamber is disposed within the chimney stack. A smoke directing lip is aligned with the center of the sealing base and projects from a bottom major surface of the sealing base. The combustion chamber is aligned with the smoke directing lip. One or more smoke transfer openings are formed in the sealing base, each having an upper end in fluid communication with the combustion chamber and a lower end that is surrounded by the smoke directing lip. The sealing base, the chimney stack, and the smoke directing lip are made of wood. A combustible material may be packed into the combustion chamber.

A cocktail smoking chimney for infusing smoke into a beverage includes a sealing base having a center and an outer perimeter. A chimney stack is aligned with the center of the sealing base and projects from a top major surface of the sealing base. A combustion chamber is disposed within the chimney stack. A smoke directing lip is aligned with the center of the sealing base and projects from a bottom major surface of the sealing base. The combustion chamber is aligned with the smoke directing lip. One or more smoke transfer openings are formed in the sealing base, each having an upper end in fluid communication with the combustion chamber and a lower end that is surrounded by the smoke directing lip. The sealing base, the chimney stack, and the smoke directing lip are made of wood. A combustible material may be packed into the combustion chamber.

The invention relates to a grill system that achieves direct and indirect heat functionality through one or more mechanisms including a heat deflector within the cooking chamber that is adjustable through a repositioning means that allows a user to reposition the heat deflector in relation to the burner from a location external to the cooking chamber when the grilling system is in cooking operation. The system may also provide a drip tray with louvers or other apertures placed over the burner area for further optimizing transfer of direct heat to the cooking area.