A method of treating a meat-substance containing a bone structure. The bone marrow is coagulated with microwaves generated by a solid-state RF energy source. The microwave heating may be carried out prior to a heat treatment of the meat-substance and/or may be carried out after slaughtering and before the fresh slaughtered meat-substance is frozen.

A smoke generating assembly for an indoor smoker includes a smoke barrel having a rotating auger positioned therein. The smoke barrel may be supplied with combustible material at a first end of the smoke barrel and the auger may be intermittently rotated to advance the combustible material toward a second end of the smoke barrel and over a smoldering heater to generate a flow of smoke. A discharge port at the end of the smoke barrel may be positioned over a water reservoir, and the auger may be selectively rotated to advance partially consumed combustible material out of the smoke barrel and into the water reservoir where it is quickly extinguished.

A smoke generating assembly for an indoor smoker includes a smoke barrel having a rotating auger positioned therein. The smoke barrel may be supplied with combustible material at a first end of the smoke barrel and the auger may be intermittently rotated to advance the combustible material toward a second end of the smoke barrel and over a smoldering heater to generate a flow of smoke. A discharge port at the end of the smoke barrel may be positioned over a water reservoir, and the auger may be selectively rotated to advance partially consumed combustible material out of the smoke barrel and into the water reservoir where it is quickly extinguished.

An electric food smoker is disclosed that includes a smoker chamber for holding food to be smoked, a wood compartment for holding smoke producing material to generate smoke, a chamber coil in the smoker chamber to control cooking temperature, and a wood coil in the wood compartment to control temperature for generating smoke. The wood compartment is separated from the smoker chamber. The wood compartment can be located in and insulated from the smoker chamber. The wood compartment can have vents allowing smoke to exit into the smoker chamber. The wood coil can have multiple temperature settings to control the amount of smoke generated; or can have a high smoke setting for generating more smoke and a normal smoke setting for generating less smoke. The chamber coil can maintain the cooking temperature in the smoker chamber regardless of the temperature setting for the wood coil.

An electric food smoker is disclosed that includes a smoker chamber for holding food to be smoked, a wood compartment for holding smoke producing material to generate smoke, a chamber coil in the smoker chamber to control cooking temperature, and a wood coil in the wood compartment to control temperature for generating smoke. The wood compartment is separated from the smoker chamber. The wood compartment can be located in and insulated from the smoker chamber. The wood compartment can have vents allowing smoke to exit into the smoker chamber. The wood coil can have multiple temperature settings to control the amount of smoke generated; or can have a high smoke setting for generating more smoke and a normal smoke setting for generating less smoke. The chamber coil can maintain the cooking temperature in the smoker chamber regardless of the temperature setting for the wood coil.

A device for injecting dry smoke into a food product is disclosed. The device includes a smoke injector having an external wall with a plurality of apertures formed therein that communicate with a smoke-injector conduit. The smoke-injector conduit is in fluid communication with a smoke reservoir that houses dry smoking media therein. A fan directs dry smoke produced from said dry smoking media into the smoke-injector conduit such that the dry smoke is eluted through said plurality of apertures in order to introduce said dry smoke to an interior of the food product when impaled by said smoke injector.

An electrically heated smoker device is configured from a previously used wooden barrel. The wooden barrel includes interior grills, a drip pan, and a support pan for isolating the elements of the heating device from other elements of the smoker device. A tray of flavor enhancing wood chips may be positioned on the support pan. The wooden barrel is of the type used to store, age and transport alcoholic beverages such as wine or whiskey. The reprocessing of a previously used barrel as a food product smoker includes the benefit of enhancing the flavor of food products being smoked in the smoker device.

An electrically heated smoker device is configured from a previously used wooden barrel. The wooden barrel includes interior grills, a drip pan, and a support pan for isolating the elements of the heating device from other elements of the smoker device. A tray of flavor enhancing wood chips may be positioned on the support pan. The wooden barrel is of the type used to store, age and transport alcoholic beverages such as wine or whiskey. The reprocessing of a previously used barrel as a food product smoker includes the benefit of enhancing the flavor of food products being smoked in the smoker device.

A vertical electric cooker and smoker having lower air intake vents and upper exhaust vents which together create a more balanced flow and distribution of smoke and reduce the operating pressure of the system to allow a much larger load of wood chips to be used without refilling. A smoke box is also provided for holding and properly combusting the larger quantity of wood chips in an oxygen deficient environment. The smoke box has a false bottom and discharges the smoke through a circuitous exhaust flow path. Also, the electric heating elements of the cooking and smoking apparatus are contained in an assembly which provides an air gap beneath the smoker box and also shields the smoker box to prevent the wood chips in the smoker box from becoming overheated.

A vertical electric cooker and smoker having lower air intake vents and upper exhaust vents which together create a more balanced flow and distribution of smoke and reduce the operating pressure of the system to allow a much larger load of wood chips to be used without refilling. A smoke box is also provided for holding and properly combusting the larger quantity of wood chips in an oxygen deficient environment. The smoke box has a false bottom and discharges the smoke through a circuitous exhaust flow path. Also, the electric heating elements of the cooking and smoking apparatus are contained in an assembly which provides an air gap beneath the smoker box and also shields the smoker box to prevent the wood chips in the smoker box from becoming overheated.