CA1158937A - Vertical barbeque - Google Patents
Vertical barbequeInfo
- Publication number
- CA1158937A CA1158937A CA000379557A CA379557A CA1158937A CA 1158937 A CA1158937 A CA 1158937A CA 000379557 A CA000379557 A CA 000379557A CA 379557 A CA379557 A CA 379557A CA 1158937 A CA1158937 A CA 1158937A
- Authority
- CA
- Canada
- Prior art keywords
- chamber
- cooking device
- flame
- opening means
- flame chamber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Baking, Grill, Roasting (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
A cooking device having an enclosed fire chamber open at its upper end, a flame chamber above the fire chamber having side walls and a top wall, openings in at least one side wall of the flame chamber, and support means for holding food products in a generally vertical orientation alongside the openings.
A cooking device having an enclosed fire chamber open at its upper end, a flame chamber above the fire chamber having side walls and a top wall, openings in at least one side wall of the flame chamber, and support means for holding food products in a generally vertical orientation alongside the openings.
Description
~ ~5~ 7 The invention relates to a cookiny device, and :in particular to a device for cookinc~ cuts of meat, while suspendecl vertically.
BACK GROUND OF TIIE INVENTION
_ Cooking cuts of meat by broilin~ or barbecuing is a popular and appetizing way of preparing meat. Essentially the process involves applying high hea-t to one or both~sides of the mea-t, by holding the meat horizontally, ei-ther over coals or beneath a heater element. In both cases the objective is to apply high heat to meat without using the medium of skillet or pan. This principal is effective on commerical restaurant equipment, but home barbecue equipment is less reliable and often yields meat which is toughened or shrivelled. On this type of equipment it is difficult to cnntrol the cooking temperature which is a function both of convection ie hot air and gases, and also radiation, and the meat often cooks too slowly. It is also a common experience ~hat when cooking cuts of meat~such as steaks, fat will drip onto the coals causing flames which spoil the taste of the meat. When broiling steaks beneath a heater element, the fat quickly sprays upwardly and sometimes becomes ignited in a stove causing a hazardous situation. Xn addition, the whole stove tends to become dirty, even from cooking a relatively small piece of meat in this way.
Clearly, if heat can be applied -to -the meat from the sides, with the cut of meat suspended or held vertically, then fat will drip downwardly and can simply be collected beneath the meat in a container substantially minimizii~g the problems. In the past numerous proposals have been made ~L
for the vertlcal broiling of meat, most of them involving apparatus somewhat similar to a toas-ter ie: with heater elements mounted vertically and the meat suspended between them. ~hese earlier forms of vertical cookers were relatively cumbersome and complex and were expensive to make and if they became dirty would become difficult to clean. Another factor in the cooking of such meat in this way is the use of charcoal as the heat source. Certain proposals have been put forward for arranging a so-called vertical barbecue ie: a bed of coals arranged on edge and held by grill work, with the meat being suspended or held to one side of it. This however involves other serious difficulties. The construction of such a vertical barbecue is complicated by the fact that the coals will of course tend to pack down to the bottom of the container in which they are held. The heat of the charcoal will thus vary from the lower to the upper region of the container and the meat will cook unevenly.
In addition, the heat in a conventional horizontal barbecue is transmitted both by convection, ie hot air and gases, and also to some degree by radiation from the ylowing coals. When arranged in a vertical orientation however, the hot air and gases rise upwardly and do not perform any cookiny function. Consequently the meat must be placed much closer to the coals which can result in fat~ becoming ignited.
The invention seeks to overcome these disadvantages by the provision of acoo~ing device comprising an enclosed fire chamber having air access means at a lower end thereof, and being open at its upper end, a flame chamber above the fire chamber, at least one opening in a side wall of the flame chamber, and damper means in said opening for re~ulating flow of air, and emission of radiant heat, and support means adapted to hold a food product in a generally vertical orientation along side said opening in ~he path of hot gases exi-ting there.Erom.
Preferably the invention provides a flame chamber which is closed at its top, and is provided with openings in opposite side walls, so that food can be cooked alongside all such openings.
In one form of the invention particularly suitable for use out o doors, hanging racks are provided on the top wall of the flame chamber extending outwardly over the openings, and the food supporting means may comprise wire trays with wire lids for retaining the meat in the trays, and the trays may then simply be hung vertically from the hanging racks.
The flame chamber may also be provided with racks or trays so that it may be used as an oven or warm storage chamber if desired, after cooking.
The invention also comprises the provision of means for varying the air-flow and radiation through the openings, and access means giving access to the fire chamber for replenish-ment of fuel, cleaning and khe like.
The various.f~eatures of novelty.which characterize the invention are pointed out with particularity in the claims annexed to and forming a part of this disclosure. For a better understanding of the invention, its operating advankages and specific objects attained by its use, reference should be had to the accompanying drawings and descriptive matter in : which there are illustrated and described a preferred embodiment of the invention.
_ 3 -IN THE DRAWINGS
Fiyure 1 is a perspective illustration showing -the cooking device according -to the invention;
Figure 2 ls a front elevation oE the device;
Figure 3 is a top plan of a tray for~use with the cooking device oE figure l;
Figure 4 is a side view of the tray of figure 3;
Figure 5 is a side view of one side of the cGO]Cing device of figure 1, partly sectioned along 5 - 5 of figure 2;
Figure 6 is a section along 6-6 of figure 2, and, Figure 7 is a section along 7 - 7 of figure 2.
DESCRIPTION OF A SPECIFIC ~MBODIMENT
. __ The invention is illustrated in this embodiment as a portable cooking device indicated generally as 10. If desired legs or a stand could be provided, or the device could simplv be stood on a secure support such as bricks, or a suitakle metal table.
The inventinn is not confined solely to use outdoors, but it may equally well be used indoors provided suitabLe
BACK GROUND OF TIIE INVENTION
_ Cooking cuts of meat by broilin~ or barbecuing is a popular and appetizing way of preparing meat. Essentially the process involves applying high hea-t to one or both~sides of the mea-t, by holding the meat horizontally, ei-ther over coals or beneath a heater element. In both cases the objective is to apply high heat to meat without using the medium of skillet or pan. This principal is effective on commerical restaurant equipment, but home barbecue equipment is less reliable and often yields meat which is toughened or shrivelled. On this type of equipment it is difficult to cnntrol the cooking temperature which is a function both of convection ie hot air and gases, and also radiation, and the meat often cooks too slowly. It is also a common experience ~hat when cooking cuts of meat~such as steaks, fat will drip onto the coals causing flames which spoil the taste of the meat. When broiling steaks beneath a heater element, the fat quickly sprays upwardly and sometimes becomes ignited in a stove causing a hazardous situation. Xn addition, the whole stove tends to become dirty, even from cooking a relatively small piece of meat in this way.
Clearly, if heat can be applied -to -the meat from the sides, with the cut of meat suspended or held vertically, then fat will drip downwardly and can simply be collected beneath the meat in a container substantially minimizii~g the problems. In the past numerous proposals have been made ~L
for the vertlcal broiling of meat, most of them involving apparatus somewhat similar to a toas-ter ie: with heater elements mounted vertically and the meat suspended between them. ~hese earlier forms of vertical cookers were relatively cumbersome and complex and were expensive to make and if they became dirty would become difficult to clean. Another factor in the cooking of such meat in this way is the use of charcoal as the heat source. Certain proposals have been put forward for arranging a so-called vertical barbecue ie: a bed of coals arranged on edge and held by grill work, with the meat being suspended or held to one side of it. This however involves other serious difficulties. The construction of such a vertical barbecue is complicated by the fact that the coals will of course tend to pack down to the bottom of the container in which they are held. The heat of the charcoal will thus vary from the lower to the upper region of the container and the meat will cook unevenly.
In addition, the heat in a conventional horizontal barbecue is transmitted both by convection, ie hot air and gases, and also to some degree by radiation from the ylowing coals. When arranged in a vertical orientation however, the hot air and gases rise upwardly and do not perform any cookiny function. Consequently the meat must be placed much closer to the coals which can result in fat~ becoming ignited.
The invention seeks to overcome these disadvantages by the provision of acoo~ing device comprising an enclosed fire chamber having air access means at a lower end thereof, and being open at its upper end, a flame chamber above the fire chamber, at least one opening in a side wall of the flame chamber, and damper means in said opening for re~ulating flow of air, and emission of radiant heat, and support means adapted to hold a food product in a generally vertical orientation along side said opening in ~he path of hot gases exi-ting there.Erom.
Preferably the invention provides a flame chamber which is closed at its top, and is provided with openings in opposite side walls, so that food can be cooked alongside all such openings.
In one form of the invention particularly suitable for use out o doors, hanging racks are provided on the top wall of the flame chamber extending outwardly over the openings, and the food supporting means may comprise wire trays with wire lids for retaining the meat in the trays, and the trays may then simply be hung vertically from the hanging racks.
The flame chamber may also be provided with racks or trays so that it may be used as an oven or warm storage chamber if desired, after cooking.
The invention also comprises the provision of means for varying the air-flow and radiation through the openings, and access means giving access to the fire chamber for replenish-ment of fuel, cleaning and khe like.
The various.f~eatures of novelty.which characterize the invention are pointed out with particularity in the claims annexed to and forming a part of this disclosure. For a better understanding of the invention, its operating advankages and specific objects attained by its use, reference should be had to the accompanying drawings and descriptive matter in : which there are illustrated and described a preferred embodiment of the invention.
_ 3 -IN THE DRAWINGS
Fiyure 1 is a perspective illustration showing -the cooking device according -to the invention;
Figure 2 ls a front elevation oE the device;
Figure 3 is a top plan of a tray for~use with the cooking device oE figure l;
Figure 4 is a side view of the tray of figure 3;
Figure 5 is a side view of one side of the cGO]Cing device of figure 1, partly sectioned along 5 - 5 of figure 2;
Figure 6 is a section along 6-6 of figure 2, and, Figure 7 is a section along 7 - 7 of figure 2.
DESCRIPTION OF A SPECIFIC ~MBODIMENT
. __ The invention is illustrated in this embodiment as a portable cooking device indicated generally as 10. If desired legs or a stand could be provided, or the device could simplv be stood on a secure support such as bricks, or a suitakle metal table.
The inventinn is not confined solely to use outdoors, but it may equally well be used indoors provided suitabLe
2~ ventilation is available. Such a cooking device can be used in an open fireplace or the like, or, with suitable modifications it could be made as a kitchen appliance, by the provision of suitable chimney work or ducting, venting the fumes for example through the normal kitchen venting system.
The cooking device 10 comprises a lower fire chamber 12, and an upper flame chamber 14 in this case ormed as a single integral unit of sheet metal or the like. The fire chamber 12 is preferably lined with insulation such as fire-brick 16.
A grate 18 is provided along the lower end of the chamber 12 to retain fuel therein, and define an air spa~e 20 beneath the grate 1~ to pro~ide an upward draft through the fire, and also permitting ashes to fall down and be removed.
The upper end of the fire chamber 12 communicates directly with the flame chamber 14 whieh is essential~y a con-tinuation of it in the present inven-tion. The chamber 14 has side walls 22 provided with openings 24 through which the combustion fumes and hot air may exit and through which radiant heat may be emitted. A generally curved heat deflector plate 26 is located in the upper end of the chamber 14, for directing air flow to both the side walls. Located above the deflector 26 is the top wall 28 of the chamber 14.
The chamber 14 has a closed end wall 30, and an open end wall 32, closed by means of a door 34 and latch 35.
rrhe door 34 also gives access to the fire chamber 12, for replenishment of coals. Clearly a separate fire door could be provided, or alternatively the grate 18 could be made removable so that it could simply slide out so as to facilitate cleaning ; out of the device after use.
In order to control air flow and heat radiation out through the openings 24 and the walls 22, damper blades 36 are mounted on spindles 38 so that they may bP rotat~d to open and close the openings 24, and a suitable linkage and operating arm 40 may be provided coupling the dampers 36 together so that they may be swung in unison. Side baffles 41 are provided to further assist in controlling air flow.
In order to supports cuts of meat adjacent to the openings 24, hanger arms 42 are fasten~d to the top wall 28 of the device and extend outwardly therefrom in a can~ilever fashion, and preferably at an upward angle. The hangers 42 are provided
The cooking device 10 comprises a lower fire chamber 12, and an upper flame chamber 14 in this case ormed as a single integral unit of sheet metal or the like. The fire chamber 12 is preferably lined with insulation such as fire-brick 16.
A grate 18 is provided along the lower end of the chamber 12 to retain fuel therein, and define an air spa~e 20 beneath the grate 1~ to pro~ide an upward draft through the fire, and also permitting ashes to fall down and be removed.
The upper end of the fire chamber 12 communicates directly with the flame chamber 14 whieh is essential~y a con-tinuation of it in the present inven-tion. The chamber 14 has side walls 22 provided with openings 24 through which the combustion fumes and hot air may exit and through which radiant heat may be emitted. A generally curved heat deflector plate 26 is located in the upper end of the chamber 14, for directing air flow to both the side walls. Located above the deflector 26 is the top wall 28 of the chamber 14.
The chamber 14 has a closed end wall 30, and an open end wall 32, closed by means of a door 34 and latch 35.
rrhe door 34 also gives access to the fire chamber 12, for replenishment of coals. Clearly a separate fire door could be provided, or alternatively the grate 18 could be made removable so that it could simply slide out so as to facilitate cleaning ; out of the device after use.
In order to control air flow and heat radiation out through the openings 24 and the walls 22, damper blades 36 are mounted on spindles 38 so that they may bP rotat~d to open and close the openings 24, and a suitable linkage and operating arm 40 may be provided coupling the dampers 36 together so that they may be swung in unison. Side baffles 41 are provided to further assist in controlling air flow.
In order to supports cuts of meat adjacent to the openings 24, hanger arms 42 are fasten~d to the top wall 28 of the device and extend outwardly therefrom in a can~ilever fashion, and preferably at an upward angle. The hangers 42 are provided
3~ with spaced apart notches 44. The cuts of meat are supported _ 5 _ 3'~
.
in hanging con-tainers or trays which comprise a rigid wire frame work 46, having a hinged wire lid 48, and a multi-position latch 50. The meat products are placed in the trays 46 and the l.ids 48 are then closed down tightly over the meat products, with -the latching device 50 closed up as far as it will go. ~n this way the cuts of meat cannot slip or move. In addition the tendency for meat to contract or shrink is re-sisted to a large degree, thus assisting in keeping the meat tender. For this purpose it is desirable tha-t the trays 46 should be of such a depth that the meat products of a normal thickness will extend outwardly therefrom so that they may be securely engaged by the lid 48.
A plurality of wire loops 52 are arranged around the tray 46 by means of which the trays 46 may be suspended from the hangers 42. By the selection of the appropriate notch 44 tha trays 46 may be hung either closer to or further from the openin~s 24~ A larger loop 54 may be provided as a handle if desired.
Drip trays 56 are removably secured on either side of the fire chamber 12, by means of for example arms 58 received in cylindrical sockets 60.
If it is desired to use the chamber 14 for an oven~
then one or more removable racks 62 may be supported for example by suitable sheet metal channels 64 fastened on the interior of the opposite side walls 22~ In this mode, it may be desirable for example, to close the dampers 36~
The top wall 28 will not be subjected to the direct heat of the hot air within chamber 14, since this will be deflected by deflector 26. Accordingly the top wall 28 may for example be used as a hot plate for keeping food warm.
At this stage it should be understood that the .- -- 6 --3'7 fuel used should be such as to huxn with a br:iyht flame so as to establish an area and volume. of flame of between 6-12 inches in -the 1ame ch~ber 14. Charcoal has been found to be unsuitable since it does not establish a suitable volume of flame. Without sufficient flame in the flame chamber the meat will not cook. Where charcoal is burned, in-tense heat is created in the fire chamber but in practice it does not reach the meat in sufficient intensity to cook it. It is believed that this is due to the absence of radiant heat, due to the absence of flame in the flame chamber.
After extensive tests it has been determined that hardwood billets yield the best results.~ They burn steadily and create a bright steady flame in the flame chamber and -the smoke also has an agreeable odour.
In op~ration hardwood is placed in the fire chamber 12 and ignited.
Once sufficient heat has developed and the flame volume is high enough, then cuts of meat such as steaks are placed in the trays 46 and the lids 48 axe clamped firmly down by the latching device 50 so that the cuts of meat cannot move around in the trays 46.
The trays 46 are then ~iung by means of loops 52 from hangers 42 in registration with the openings 24 and the wall 22.
Heat is transmitted rapidly to the meat both by convection, and also by radiation from the flames in chamber 14. As the meat cooks fat will drip downwardly and be collected in drip trays 56. As one side of the meat is done, then the trays can simply be removed from the hangers and swung around and cooking continues on the opposite side.
The rate of cooking can be regulated simply by selecting the appropriate notch 44 and also by adjusting dampers 36.
Meat products cooked in this way are not subjected to flaming fat from the conventional barbecue, and therefore do not become discoloured or lose their flavour. In addition it is not necessary foî a person using such a coo]cing device to constantly stand over it so as to remove the meat products while the fat burns o~f as is the case in the conventional barbecue.
In addition, since the fire chan~er 12 is of a much more efficient design than the conventional barbecue the fuel can be burnt at its maximum efficiency and develop a high heat and good flame volume. Control over the rate of cooking is much more effective than in the case of the conventional barbecue.
Other food products can be cooked after the use of the device for cooking meat, by simply allowing the flames to die down ( ie close the dampers ), the device then functions as an oven.
It will also be seen that such a device can be used indoors in a conventional open fireplace with the smoke being carried up the chimney. Alternatively by relatively simple modifications such as will be o~vious to persons skilled in the art, for example the provision of suitable ducting or chimney work, the device could be used in a kitchen, or could be designed and built as a separate appliance.
As mentioned while hardwood is the preferred fuel and heat source it is not the only source of heating availab}e.
Natural gas and other forms of heat are available. Accordingly, the term fire chamber is not to be construed as confining the scope of the invention solely to the use of combustible fuels, 8~3'~' but the invention is intended to encompass other forms of heating in the fire chamber.
Havin~ described what is believed to be the best mode by which the invention may be performed, it will be seen that the invention may be particularly defined as follows:
A cooklng device comprising an enclosed fire chamber being open at its upper end and adapted for combustion of combustible material therein, a flame chamber above the fire ; chamber for receiving hot gases from said combustible material in said fire chamber and having side walls and being closed at its top, opening means in at least one side wall of said flame chamber defining an exit flow path for said hot gases during cooking, deflector means in said flame chamber mounted to direct hot gases from within said flame chamber outwardly through said opening means in said side wall, support means adapted to hold food products in a generally vertical orien-tation exteriorly of and alongside said side wall in opposition to said opening means without blocking flow of hot gases exiting therefrom, and, movable guide means mounted in registration with said opening means in said side wall of said flame chamber for guiding hot gases flowing through said opening means onto products to be cooked.
The foregoing is a description of a preferred embodiment of the invention which is given here by way of example only. The invention is not to be taken as limited to any of the specific features as described, but comprehends all such variations thereof as come within the scope of the appended claims.
_ g _ .,~
, j,
.
in hanging con-tainers or trays which comprise a rigid wire frame work 46, having a hinged wire lid 48, and a multi-position latch 50. The meat products are placed in the trays 46 and the l.ids 48 are then closed down tightly over the meat products, with -the latching device 50 closed up as far as it will go. ~n this way the cuts of meat cannot slip or move. In addition the tendency for meat to contract or shrink is re-sisted to a large degree, thus assisting in keeping the meat tender. For this purpose it is desirable tha-t the trays 46 should be of such a depth that the meat products of a normal thickness will extend outwardly therefrom so that they may be securely engaged by the lid 48.
A plurality of wire loops 52 are arranged around the tray 46 by means of which the trays 46 may be suspended from the hangers 42. By the selection of the appropriate notch 44 tha trays 46 may be hung either closer to or further from the openin~s 24~ A larger loop 54 may be provided as a handle if desired.
Drip trays 56 are removably secured on either side of the fire chamber 12, by means of for example arms 58 received in cylindrical sockets 60.
If it is desired to use the chamber 14 for an oven~
then one or more removable racks 62 may be supported for example by suitable sheet metal channels 64 fastened on the interior of the opposite side walls 22~ In this mode, it may be desirable for example, to close the dampers 36~
The top wall 28 will not be subjected to the direct heat of the hot air within chamber 14, since this will be deflected by deflector 26. Accordingly the top wall 28 may for example be used as a hot plate for keeping food warm.
At this stage it should be understood that the .- -- 6 --3'7 fuel used should be such as to huxn with a br:iyht flame so as to establish an area and volume. of flame of between 6-12 inches in -the 1ame ch~ber 14. Charcoal has been found to be unsuitable since it does not establish a suitable volume of flame. Without sufficient flame in the flame chamber the meat will not cook. Where charcoal is burned, in-tense heat is created in the fire chamber but in practice it does not reach the meat in sufficient intensity to cook it. It is believed that this is due to the absence of radiant heat, due to the absence of flame in the flame chamber.
After extensive tests it has been determined that hardwood billets yield the best results.~ They burn steadily and create a bright steady flame in the flame chamber and -the smoke also has an agreeable odour.
In op~ration hardwood is placed in the fire chamber 12 and ignited.
Once sufficient heat has developed and the flame volume is high enough, then cuts of meat such as steaks are placed in the trays 46 and the lids 48 axe clamped firmly down by the latching device 50 so that the cuts of meat cannot move around in the trays 46.
The trays 46 are then ~iung by means of loops 52 from hangers 42 in registration with the openings 24 and the wall 22.
Heat is transmitted rapidly to the meat both by convection, and also by radiation from the flames in chamber 14. As the meat cooks fat will drip downwardly and be collected in drip trays 56. As one side of the meat is done, then the trays can simply be removed from the hangers and swung around and cooking continues on the opposite side.
The rate of cooking can be regulated simply by selecting the appropriate notch 44 and also by adjusting dampers 36.
Meat products cooked in this way are not subjected to flaming fat from the conventional barbecue, and therefore do not become discoloured or lose their flavour. In addition it is not necessary foî a person using such a coo]cing device to constantly stand over it so as to remove the meat products while the fat burns o~f as is the case in the conventional barbecue.
In addition, since the fire chan~er 12 is of a much more efficient design than the conventional barbecue the fuel can be burnt at its maximum efficiency and develop a high heat and good flame volume. Control over the rate of cooking is much more effective than in the case of the conventional barbecue.
Other food products can be cooked after the use of the device for cooking meat, by simply allowing the flames to die down ( ie close the dampers ), the device then functions as an oven.
It will also be seen that such a device can be used indoors in a conventional open fireplace with the smoke being carried up the chimney. Alternatively by relatively simple modifications such as will be o~vious to persons skilled in the art, for example the provision of suitable ducting or chimney work, the device could be used in a kitchen, or could be designed and built as a separate appliance.
As mentioned while hardwood is the preferred fuel and heat source it is not the only source of heating availab}e.
Natural gas and other forms of heat are available. Accordingly, the term fire chamber is not to be construed as confining the scope of the invention solely to the use of combustible fuels, 8~3'~' but the invention is intended to encompass other forms of heating in the fire chamber.
Havin~ described what is believed to be the best mode by which the invention may be performed, it will be seen that the invention may be particularly defined as follows:
A cooklng device comprising an enclosed fire chamber being open at its upper end and adapted for combustion of combustible material therein, a flame chamber above the fire ; chamber for receiving hot gases from said combustible material in said fire chamber and having side walls and being closed at its top, opening means in at least one side wall of said flame chamber defining an exit flow path for said hot gases during cooking, deflector means in said flame chamber mounted to direct hot gases from within said flame chamber outwardly through said opening means in said side wall, support means adapted to hold food products in a generally vertical orien-tation exteriorly of and alongside said side wall in opposition to said opening means without blocking flow of hot gases exiting therefrom, and, movable guide means mounted in registration with said opening means in said side wall of said flame chamber for guiding hot gases flowing through said opening means onto products to be cooked.
The foregoing is a description of a preferred embodiment of the invention which is given here by way of example only. The invention is not to be taken as limited to any of the specific features as described, but comprehends all such variations thereof as come within the scope of the appended claims.
_ g _ .,~
, j,
Claims (10)
1. A cooking device comprising;
an enclosed fire chamber being open at its upper end and adapted for combustion of combustible material therein;
a flame chamber above the fire chamber for receiving hot gases from said combustible material in said fire chamber and having side walls and being closed at its top;
opening means in at least one side wall of said flame chamber defining an exit flow path for said hot gases during cooking;
deflector means in said flame chamber mounted to direct hot gases from within said flame chamber outwardly through said opening means in said side wall;
support means adapted to hold food products in a generally vertical orientation exteriorly of and alongside said side wall in opposition to said opening means without blocking flow of hot gases exiting therefrom, and, movable guide means mounted in registration with said opening means in said side wall of said flame chamber for guiding hot gases flowing through said opening means onto products to be cooked.
an enclosed fire chamber being open at its upper end and adapted for combustion of combustible material therein;
a flame chamber above the fire chamber for receiving hot gases from said combustible material in said fire chamber and having side walls and being closed at its top;
opening means in at least one side wall of said flame chamber defining an exit flow path for said hot gases during cooking;
deflector means in said flame chamber mounted to direct hot gases from within said flame chamber outwardly through said opening means in said side wall;
support means adapted to hold food products in a generally vertical orientation exteriorly of and alongside said side wall in opposition to said opening means without blocking flow of hot gases exiting therefrom, and, movable guide means mounted in registration with said opening means in said side wall of said flame chamber for guiding hot gases flowing through said opening means onto products to be cooked.
2. A cooking device as claimed in Claim 1 including damper means in said opening means for regulating flow of air therethrough.
3. A cooking device as claimed in Claim 1 including a grate in said fire chamber for supporting combustible materials therein, and air access means, for flow of air through said grate.
4. A cooking device as claimed in Claim 1 wherein said fire chamber and said flame chamber are formed as an integral structure, with said flame chamber being an upward continuation of said fire chamber, and including insulation materials around the sides of said fire chamber.
5. A cooking device as claimed in Claim 4 including an access opening in another side wall of said flame chamber, and a door therefor, said door giving access to the interior of said flame chamber and said fire chamber.
6. A cooking device as claimed in Claim 1 including deflector wall means within said flame chamber below said top wall thereof.
7. A cooking device as claimed in Claim 1 including hanger means mounted on said top wall of said flame chamber and extending outwardly therefrom, on the same side thereof as said opening means, and including rack means for holding food products, said rack means being removably engageable with said hanger means.
8. A cooking device as claimed in Claim 7 including drip tray means removably mounted beneath said opening means, for receiving fat from food products supported in said rack means.
9. A cooking device as claimed in Claim 8 including side baffle members extending outwardly from said side wall on either side of said opening means.
10. A cooking device as claimed in Claim 9 including opening means in at least two opposed side walls, and hanger means for each said opening means, and side baffle means for each of said opening means, whereby food products can be cooked simultaneously on both sides of said device.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US15995580A | 1980-06-16 | 1980-06-16 | |
| US06/159,955 | 1980-06-16 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1158937A true CA1158937A (en) | 1983-12-20 |
Family
ID=22574827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000379557A Expired CA1158937A (en) | 1980-06-16 | 1981-06-11 | Vertical barbeque |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1158937A (en) |
-
1981
- 1981-06-11 CA CA000379557A patent/CA1158937A/en not_active Expired
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