A cooking grate for a grill is provided having substantially hollow rungs in fluid communication with each other and/or with a substantially hollow border to provide improved thermal management and more efficient heat transfer.

A cooktop appliance or griddle assembly may include a cooking platter, a spring-loaded platform, and a sensor body. The cooking platter may define a top surface and a bottom surface. The spring-loaded platform may be mounted below the cooking platter. The sensor body may be attached to the spring-loaded platform in biased conductive engagement with bottom surface.

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.

The disclosure provides a food cooking device which comprises a grill body and a rack body, where a food cooking cavity is disposed in the grill body, and the rack body is disposed in the food cooking cavity and located below food being cooked, the rack body comprises at least one net rack, the net rack comprises a plurality of bar-shaped pieces disposed spaced from each other, two adjacent bar-shaped pieces are connected by a connecting piece, one side of each of the bar-shaped pieces facing the food being cooked is formed with an oil guiding groove extending along a length direction thereof, the net rack is obliquely mounted in the food cooking cavity so that the oil guiding groove on each of the bar-shaped pieces is in an inclined state, and two ends of the oil guiding groove form a height difference.

A cooking system configured to minimize cross-winds while cooking a food product. The cooking system includes a cooking station, a griddle and a wind guard. The wind guard extends to define a barrier portion and an engaging portion, the engaging portion coupled to legs of the griddle so that, upon the griddle being placed onto the cooking station, the barrier portion blocks a gap between the griddle and a top side of the cooking station.

The disclosure provides a hot flow barbecue device, where a burner is mounted in a combustion cavity to generate a hot air flow; an air inlet hole is provided on a combustion chamber, so that ambient cold air enters the combustion cavity from the air inlet hole; the combustion chamber is suspended vertically and has a height difference from the ground so as to generate a chimney effect to ensure power of the hot flow; the combustion cavity is separated from a heating port, so that the hot air flow mixes with the cold air flow during rise of the air flow; a heating space is arranged in a flat shape so as to increase contact area between the air flow and a uniform heating chamber.

An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body extending to define a griddle portion and an oven portion. The griddle portion includes a griddle member having a flat griddle surface such that the griddle member is configured to be supported by the main body. The oven portion is positioned adjacently to one side of the griddle member, the oven portion including a cooking chamber defined by a lower stone and an upper stone and an internal wall, the lower stone including a stone cooking surface. With this arrangement, the stone cooking surface and the griddle cooking surface are sized and configured to cook food independently from each other.

An outdoor cooking station configured to keep cooked food warm within a warming chamber of the cooking station. The cooking station includes a main body with frame components and panels, the panels coupled to the frame components so as to extend and define the warming chamber, the warming chamber positioned below heating elements supported by the main body. The warming chamber is fixedly positioned relative to the heating elements. The main body includes a door pivotably coupled to the main body and positioned along a front side of the main body, the door pivotably moveable between an open position and a closed position. With this arrangement, the door facilitates access to the warming chamber to place cooked food therein.

A system, device and method of a griddle with structure configured to minimize the effects of thermal stress and strain. The griddle extends to define a flat cooking surface and an oppositely facing underside surface. The underside surface extends to define a front end, a rear end, a first end, and a second end, the front end extending parallel with the rear end, the first end extending parallel with the second end. The underside surface includes a reinforcement structure directly secured thereto. The reinforcement structure extends with diagonal reinforcement portions such that the diagonal reinforcement portions are elongated and longitudinally extend transverse along the underside surface relative to each of the front end, the rear end, the first end and the second end of the underside surface of the griddle.

Grills configured with adjustable and moveable radiant barriers may include a body, a lid, a cooking grate, a combustion space within the body and two plates making up part of the adjustable and moveable radiant barriers. The first plate may include openings through which radiant heat may pass and the second plate may have similar openings. The lid and the body may form a cooking enclosure with the interior cooking grate being substantially parallel to both the first plate and the second plate. The two plates may be configured to move relative to one another such that the openings may alternatingly align and offset creating an adjustable rate of transmission of thermal radiation between the combustion space and the cooking grate. The plates of the radiant barriers may further be configured to move together relative to the body of the grill thereby varying the rate of transmission of thermal radiation between the combustion space and the cooking grate.