The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

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.

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

A smoking apparatus includes a body inside which a chamber is defined into which a sliding element is insertable in which elements of combustible material can be arranged, a heating arrangement arranged in the sliding element to heat the elements of combustible material and cause flameless combustion thereof with generation of smoke. In the sliding element a tubular element is arranged that is provided with a plurality of second suction openings communicating with the inside of the sliding element, the tubular element being connected, at a first end, to a first wall of the sliding element, whereas a second end thereof is inserted into an outlet conduit.

A smoking apparatus includes a body inside which a chamber is defined into which a sliding element is insertable in which elements of combustible material can be arranged, a heating arrangement arranged in the sliding element to heat the elements of combustible material and cause flameless combustion thereof with generation of smoke. In the sliding element a tubular element is arranged that is provided with a plurality of second suction openings communicating with the inside of the sliding element, the tubular element being connected, at a first end, to a first wall of the sliding element, whereas a second end thereof is inserted into an outlet conduit.

A cooking appliance includes a cooking chamber having a cooking space in which an object to be cooked is placeable, a heating member configured to heat the object based on the object being placed in the cooking chamber, and a smoking module configured to smoke the object placed in the cooking chamber, wherein the smoking module includes: a capsule placement unit in which a capsule containing smoking chips is insertable and placeable therein; a smoke generation unit configured to penetrate one end of the capsule based on the capsule being paced in the capsule placement unit and heat the smoking chips inside the capsule such that smoke is generated from the smoking chips; and a smoke transfer unit configured to transfer the smoke generated from the smoking chips to the cooking chamber.

A cooking appliance includes a cooking chamber having a cooking space in which an object to be cooked is placeable, a heating member configured to heat the object based on the object being placed in the cooking chamber, and a smoking module configured to smoke the object placed in the cooking chamber, wherein the smoking module includes: a capsule placement unit in which a capsule containing smoking chips is insertable and placeable therein; a smoke generation unit configured to penetrate one end of the capsule based on the capsule being paced in the capsule placement unit and heat the smoking chips inside the capsule such that smoke is generated from the smoking chips; and a smoke transfer unit configured to transfer the smoke generated from the smoking chips to the cooking chamber.