A smoker for meats and other foods, belonging to the technical sector of barbecues and similar, of horizontal type, with displaced furnace and direct flow or vertical type smokers, is formed: by a smoking chamber and a furnace. The smoking chamber is formed by: a dividing plate; a lower chamber arranged in communication with the furnace; a smoking chamber itself; passages provided in the dividing plate through which the heated gases are fed into the smoking chamber itself; a set of grates disposed in different levels; and a chimney; the lower chamber is constituted by a plenum box, which maintains the static pressure of the heated gases homogeneous in its interior; the passages include alignments of deflector openings provided on the opposite sides of the dividing plate, selected to increase the speed with the formation of vortices and direct the heated gas fed into the smoking chamber itself.

A food smoker includes a smoker body having a lid and a removable smoke and heat source secured within a base. Located adjacent the upper portion of the smoker body is a plurality of apertures configured to support at least one hanger rod. The hanger rods are capable of suspending foodstuff within the smoker body.

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 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.

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. The smoldering heater may be spaced apart from the smoke barrel by an igniter gap that permits pellet dust from the combustible material to fall into the container below, leaving only solid combustible material to pass through the smoldering heater for combustion.

Disclosed is an outdoor cooking appliance with ductwork that directs heat and smoke more evenly in the cook chamber of the appliance. For example, the ductwork can extend from the heat source of the appliance and direct the smoke to openings in rack holders that then dispel the smoke into the cook chamber more evenly. The burn pot assembly can also be segregated from the grease pan to avoid the potential for grease fires.

Method for smoking a farinaceous food. A first step comprises burning wood to produce smoke at a first location in a first space. A second step comprises conveying the smoke to a second location in a second space. A third step comprises providing fluid communication between a food in the second space and the smoke in the first space to provide a smoked food.

Example L-shaped smoker boxes for gas grills are disclosed. An example smoker box includes a base and a lid. The base includes a bottom wall having an L-shaped profile. The lid includes a top wall having an L-shaped profile.

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.

A smoker grill with separately accessible drawers for managing steam, smoke, combustion and ash while maintaining the cooking process without having to remove the food product from the racks, optimizing cook time, decreasing the likelihood of food contamination, and making cleanup simple and easy. The grill includes a cooking chamber with racks, with a half cylinder top and box shaped lower compartment with three drawers containing a removable liquid or water box with an interconnected V-channels for creating steam and collecting drippings and allowing heat to pass through to cook food items, a removable fire box with a perforated metal floor for burning solid fuels (charcoal, wood, etc.), and a removable ash box (ash collection drawer) for collecting residuals of burnt solid fuel. The perforated floor allows air to flow up into the combustion chamber while allowing ashes to drop down away and out of the combustion chamber into the ash drawer.