A drum smoking assembly is configured to utilize uniform, cyclonic circulation flow of air, heat and smoke for smoking and cooking food. The drum smoking assembly has a drum smoker that is approximately cylindrical and further comprises interior and exterior surfaces. Two side openings extend through the interior and exterior surfaces which are joined to air intakes tangentially connected to the exterior surface. A basket is arranged within the drum smoker above the first side opening and the second side opening. A twelve vane straightening perforate plate is arranged within the drum smoker above the basket. A lid is rotationally connected to the drum smoker and further comprising a chimney cap. A heat source in the basket pulls air through the first air intake and the second air intake that is then pushed through the twelve vane straightening perforate plate toward the chimney cap, creating a cyclonic air flow.

A drum smoking assembly is configured to utilize uniform, cyclonic circulation flow of air, heat and smoke for smoking and cooking food. The drum smoking assembly has a drum smoker that is approximately cylindrical and further comprises interior and exterior surfaces. Two side openings extend through the interior and exterior surfaces which are joined to air intakes tangentially connected to the exterior surface. A basket is arranged within the drum smoker above the first side opening and the second side opening. A twelve vane straightening perforate plate is arranged within the drum smoker above the basket. A lid is rotationally connected to the drum smoker and further comprising a chimney cap. A heat source in the basket pulls air through the first air intake and the second air intake that is then pushed through the twelve vane straightening perforate plate toward the chimney cap, creating a cyclonic air flow.

A natural antioxidant for pet food and/or pet food ingredients to extend the shelf life of the pet food and/or pet food ingredients. The natural antioxidant is a natural smoke antioxidant obtained from fractions of natural liquid smoke. A pet food or pet food ingredient that contains a phenolic fraction of a liquid natural smoke flavor (or “the natural smoke extract”). The phenolic fraction exhibits an antioxidant effect on the pet food or the pet food ingredient, such as delayed oxidation or hydrolysis of fats and oils, whereas fats include animal fat and oils include vegetable oils; or stated differently, the delayed rancidification of the pet food or pet food ingredient.

The invention is directed to synthetic food casings made from specific polyvinyl alcohol grades containing carbonyl groups, preferably in admixture with other polymers, as well as processes for using such synthetic food casings.

The invention is directed to synthetic food casings made from specific polyvinyl alcohol grades containing carbonyl groups, preferably in admixture with other polymers, as well as processes for using such synthetic food casings.

A vertical smoker including an external housing, one or more sidewalls at least partially defining a cooking chamber within the external housing, a solid fuel combustion unit configured to combust solid fuel and produce smoke and heat, a drip tray disposed above the solid fuel combustion unit and forming a floor of the cooking chamber, the drip tray being configured to route the smoke and heat into at least one channel disposed between at least one sidewall in the one or more sidewalls and the external housing, and one or more apertures disposed in the at least one sidewall, the one or more apertures being configured to allow the smoke and heat to pass from the at least one channel into the cooking chamber.

An indoor smoker includes a smoking chamber that is defined at least in part by a chamber wall and a smoke generating assembly for providing a flow of smoke into the smoking chamber through a chamber inlet defined in the chamber wall. A rack assembly is positioned within the smoking chamber and includes a ladder rack mounted to the chamber wall for supporting a plurality of racks. The ladder rack includes L-shaped mounting flanges that are secured to the chamber wall and a support plate that is secured to the distal ends of the mounting flanges to define a flow plenum for distributing the flow of smoke throughout the smoking chamber.

An indoor smoker includes a smoking chamber that is defined at least in part by a chamber wall and a smoke generating assembly for providing a flow of smoke into the smoking chamber through a chamber inlet defined in the chamber wall. A rack assembly is positioned within the smoking chamber and includes a ladder rack mounted to the chamber wall for supporting a plurality of racks. The ladder rack includes L-shaped mounting flanges that are secured to the chamber wall and a support plate that is secured to the distal ends of the mounting flanges to define a flow plenum for distributing the flow of smoke throughout the smoking chamber.

The disclosure provides an electric smoker, comprising a box body, an inner housing and a controller, one side of box body is provided with a box door, a smoking device is mounted in inner housing, the controller is mounted on the box body for controlling the smoking device, the inner housing is arranged in the box body, an opening of the inner housing faces the box door, a water collection cavity located below the controller is formed on inner housing, water collection cavity comprises an inner concave surface arranged obliquely toward the controller, an outer wall of the inner housing is provided with a water collection groove structure and a guide groove structure, water collection groove structure is connected to a lower end of the inner concave surface, and an outflow port of the guide groove structure is connected to an inflow port of the water collection groove structure.

Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.