An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

Provided is a cooking apparatus and method of controlling the cooking apparatus. The cooking apparatus includes cooking apparatus includes a cooking chamber; a heating portion installed in the cooking chamber; and a smoking agent accommodation portion separably mounted on the heating portion and capable of accommodating a smoking agent.

Provided is a cooking apparatus and method of controlling the cooking apparatus. The cooking apparatus includes cooking apparatus includes a cooking chamber; a heating portion installed in the cooking chamber; and a smoking agent accommodation portion separably mounted on the heating portion and capable of accommodating a smoking agent.

A smoker with a low temperature bottom heat source for cooking and smoking a food product and a high temperature top heat source for subsequently browning the food product.

A smoker with a low temperature bottom heat source for cooking and smoking a food product and a high temperature top heat source for subsequently browning the food product.

A smoke generation pod for use in a smoke generation system includes an enclosure that has there within a material such as wood that is heated or ignited by an igniter or arc housed within the smoke generation pod. The smoke generation pod has an input vent for accepting air and an output vent for distributing smoke. The smoke is routed to an object such as a glass (with or without a liquid there within) for infusing the smoke into the liquid or onto the object. In some embodiments, the output vent has a filter and, some such filters also remove some or all carcinogens from the smoke that is emitted.

A hand-held smoke generation device includes a hand-held housing that has a receptacle for removably receiving a smoke generation pod. The receptacle has a first plurality of electrical contacts for mating with a second plurality of contacts on the smoke generation pod. A source of electrical power is contained within the hand-held housing and a switch selectively provides electrical power from the source of electrical power to the second plurality of contacts. Operation of the switch provides the electrical power and causes a material within the smoke generation pod to generate smoke. Another device within the hand-held housing pulls the smoke from the smoke generation pod and routes the smoke out of the hand-held housing (e.g. out of a tube or muzzle for directing into a container such as a glass).

A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time. An optional modification to the smoke-infusing process is the addition of Cannabis plant material in order to enable the deposition of Cannabis-derived compounds on the surface of the smoke-infused food.

A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time. An optional modification to the smoke-infusing process is the addition of Cannabis plant material in order to enable the deposition of Cannabis-derived compounds on the surface of the smoke-infused food.

Systems and methods for smoking food are disclosed. In one embodiment, a system for smoking food includes a first container configured for containing an article of food. The system also includes a second container configured for containing a smoking material. The second container is contained within the first container. The second container has a cover and a base, and the cover is selectively removably coupled to the base.