DE102020000083A1 - Multipurpose kettle grill and smoking oven with a combustion chamber flanged to the bottom. - Google Patents

Abstract

Multi-purpose grill and BBQ smoker grill (1.00) which (essentially) combines the functions of a kettle grill (direct grilling), a barbecue smoker (indirect grilling with wood fire) and a watersmoker (indirect grilling with charcoal briquettes) in one device that a cooking chamber (1.10) that can be closed with a lid and a combustion chamber (1.30) located below are connected to one another via a connecting tube (1.20). Various grilling and / or smoking devices can be inserted in the lower part of the cooking chamber (1.12). The air supply can be regulated via the turntable (1.32) on the combustion chamber door (1.34), via the throttle valve (1.20) in the connecting pipe and the cover (1.07) on the smoke pipe (1.16).

Description

description

The invention relates to a wood or charcoal-fired device for multifunctional grilling, smoking, cooking and baking.

State of the art

Different devices and devices are usually used for the different types of food preparation, such as kettle grills, open grills, barrel smokers, water smokers. Purchasing all of these devices is expensive and takes up a lot of space.

The desire

A device that combines the functions of all of these devices is desirable.

The solution

This invention fulfills this desire by combining all the advantages of the individual grills.

Through the combustion chamber flanged at the bottom ( 1.30 ) a variety of lighting methods can be implemented which are known under the term "indirect grilling".

• - befeuern mit Brennholz, das für Grillmethoden bis ca. 10 Stunden geeignet ist.
• - befeuern mit Kohlebriketts (+Holzchips zur Erzeugung von zusätzlichem Raucharoma), das für Grillmethoden bis ca. 24 Stunden geeignet ist.
• - befeuern mit Holzspänen, das für Kalträuchern genutzt wird.

These include:

• - fire with firewood, which is suitable for grilling methods up to approx. 10 hours.
• - Fired with coal briquettes (+ wood chips to generate additional smoke aroma), which is suitable for grilling methods up to approx. 24 hours.
• - fire with wood chips, which is used for cold smoking.

All of these methods create the smoke aroma that barbecue grilling is so famous for.

In the cooking chamber ( 1.10 ) all functions are possible that are generally known for kettle grills.

All common grill grates with a nominal size of 57 centimeters fit into this grill. A number of accessories are available on the open market, such as wok insert, pizza stone, Dutch oven holder, waffle iron, cast iron steak insert, chicken holder and much more.

In the combustion chamber ( 1.30 ) can be fired via the connecting pipe ( 1.20 ) can be cooked like over an open fire.

Grill function of the cooking chamber ( 1.10 )

The cooking chamber ( 1.10 ) can be converted into a kettle grill / direct grill in a few simple steps: a charcoal basket ( 1.40 ) above the connecting pipe ( 1.20 ) ( 8th ) positioned. Filled with glowing charcoal, it can be grilled directly. Since the coal basket ( 1.40 ) only about 2/3 the diameter of the cooking chamber ( 1.10 ) is created in the edge areas with less heat. This allows grilling at different grill temperatures.

Tightness

With BBQ grills it is crucial that the air supply can be precisely regulated, so the grill lid closes ( 1.11 ) on the lower part ( 1.12 ) tightly so that no unwanted air circulation can occur through which smoke can escape or supply air can penetrate. The same applies to the combustion chamber door ( 1.34 ) and the flaps ( 1.07 , 1.34 ).

Heat distribution

So, when firing from the combustion chamber ( 1.30 ), Smoke and heat when grilling not simply from the connecting pipe ( 1.20 ) via the cooking chamber ( 1.10 ) through the smoke pipe ( 1.16 ) escape to the outside, a round metal bowl ( 1.41 ) ( 4th ) through the opening of the connecting pipe ( 1.20 ), which smoke inside the cooking chamber ( 1.10 ) leads to the outside world. This means that smoke and heat are evenly distributed in the cooking chamber ( 1.10 ) distributed. As a support for the bowl ( 1.41 ) a triangular frame is used ( 1.43 ) ( 5 ) made of steel (like a triangle) which is in the lower part of the cooking chamber ( 1.12 ) is placed. On top of the lid ( 1.11 ) there is a smoke pipe in the middle ( 1.16 ) appropriate. This is enough a few centimeters ( 1.17 ) ( 4th ) deep in the cooking chamber ( 1.10 ), which also forces the air flow further down and prevents smoke and heat from directly escaping the cooking chamber ( 1.10 ) escape.

The 3 flaps

With all grilling methods, the flap ( 1.20 ) in the connecting pipe and the closures on the smoke pipe ( 1.07 ) or ( 1.32 ) on the combustion chamber can be used to regulate the oxygen-air supply. Thanks to the precise design of the flaps and locks, the temperature in the cooking chamber ( 1.10 ) regulate very precisely.

Flue flap ( 1.07 )

Through the upper flue flap ( 1.07 ) the air outlet is regulated. Depending on the type of lighting, the flue flap ( 1.07 ) are opened little to a lot. The flue flap ( 1.07 ) is rotatable inside the smoke pipe ( 1.16 ), in which a threaded sleeve is welded.

Throttle ( 1.22 ).

When adding charcoal or firewood, ashes are often whirled up and then settle on the food. By closing the throttle valve ( 1.22 ) the cooking chamber ( 1.10 ) completely from the combustion chamber ( 1.30 ) sealed off. So no ashes can get into the cooking chamber ( 1.10 ) reach. It also happens that the heat in the combustion chamber ( 1.30 ) is too high, by closing the throttle valve ( 1.22 ) the cooking chamber ( 1.10 ) shield from the heat. From the combustion chamber ( 1.30 ) is fired, can be via the connecting pipe ( 1.20 ) can also be cooked. To do this, over the connecting pipe ( 1.20 ) a pot / pan is positioned via the throttle valve ( 1.20 ) the heat can also be regulated. ( 8th , Flap 1.22 open, 4th , Flap 1.22 closed)

Combustion chamber air control ( 1.32 )

The air regulation ( 1.32 ) in the combustion chamber door ( 1.34 ) consists of a round disc that is attached centrally and has a semicircular opening on one side. The same opening is in the combustion chamber door ( 1.34 ) behind it. By turning the disc, the semicircular openings can be brought over one another from 0% -100%, so the desired heat in the combustion chamber ( 1.30 ) are regulated. Always in combination with the upper flue pipe flap ( 1.07 ).

Air supply

All 3 flaps ( 1.07 , 1.22, 1.32 ) regulate the air flow through the grill as a whole, but each flap influences its own area. It is not possible to say in general which positions the individual flaps are best. It always depends on the type of fire, the quality of the coal / wood, the wind, the outside temperature and the type of grill. The built-in thermometer ( 1.15 ) the individual changes are displayed quickly.

Temperature measurement

In general, when barbecuing, the meat and cooking space temperature is measured with external wired thermometers. For the cable entry of the temperature sensors there is one of the front sleeves on the side ( 1.42 ) a hole ( 1.19 ). A rough overview of the temperature is located on the front of the cover, (1.11) between the smoke pipe ( 1.16 ) and handle ( 1.14 ) a thermometer ( 1.15 ).

Combustion chamber flange

The combustion chamber ( 1.30 ) is via a flange ( 1.21 ) with the connecting pipe ( 1.20 ) screwed. The flange ( 1.21 ) should have a material thickness of 10-15 millimeters.

Combustion chamber door ( 1.34 )

The combustion chamber ( 1.30 ) is through a door ( 1.34 ) locked in the front area. The door ( 1.32 ) can be opened using a twist lock integrated at the top right ( 1.36 ) are closed.

Pipe sleeves

Nine pipe sleeves ( 1.42 ) on the lower part of the cooking chamber ( 1.12 ) serve to hold the lid hinge ( 1.44 ), Shelves and various accessories.

The pipe sleeves ( 1.42 ) are perpendicular and always at the same distance (angle = 30 degrees) to each other and to the center of the cooking chamber on the lower part of the cooking chamber ( 1.12 ) appropriate. Three sleeves in the area of the handle ( 1.13 ) are left out.

Due to the constant distances to each other, the cover can be mounted in a freely selectable position. The pipe sleeves ( 1.42 ) should have at least 12 millimeters inside diameter, 50 millimeters long and be stably welded to support the weight of the lid ( 1.11 ) to keep.

hinge

Lid ( 1.11 ) and lower cooking chamber ( 1.12 ) are connected by a two-part hinge. The lower part of the hinge ( 1.44 ) is attached to two freely selectable sleeves ( 1.42 ) (Angle of the sleeves to each other = 60 °) on the lower part ( 1.12 ) the cooking chamber ( 1.10 ) screwed. In between, a case remains unused. In the upper area of the lower hinge ( 1.44 ) there are two flaps facing upwards in which there are two matching holes for the lid flaps ( 1.45 ) are located. These are loosely screwed together so that the cover ( 1.11 ) can be opened easily.

Handle

On the front of the lid ( 1.11 ) there is a wooden handle ( 1.14 ). The sheet metal tabs ( 1.13 ) are long enough to prevent the operator from touching the hot cooking chamber ( 1.10 ) is coming. This also has the effect that the heat transfer to the handle ( 1.14 ) remains low. It gets warm, but remains in the tolerable heat range.

N vb frame

The frame consists of four legs ( 1.37 ) which are fastened at the top and bottom with screw straps. The legs ( 1.37 ) should be 2 inches in diameter, which is the best compromise between optics and stability. In the lower area are the four legs ( 1.37 ) over a rectangular frame ( 1.38 ) connected with each other. In the lower part of the legs ( 1.37 ) a threaded socket (at least M10) is welded into the adjustable feet ( 1.39 ) or rollers can be screwed in.

Material of the grill

The grill is made of simple structural steel, material thickness at least 4 millimeters.

The material thickness is important for heat distribution and heat storage.

Upper ( 1.11 ) and sub-part ( 1.12 ) the cooking chamber ( 1.10 ) can be manufactured inexpensively from DIN dished ends. However, custom-made products are also possible.

All external surfaces are treated with heat-resistant paint. The inner surfaces remain untreated or are sprayed with cooking oil and burned in before the first use. As a result of which a protective layer is formed by the smoke during further operation.

Extension ring ( 1.23 )

Around the grill surface of the cooking chamber ( 1.10 ), an extension ring ( 1.23 ) is offered, which has a second grillage ( 1.26 ) records. This has a height of 14-16 centimeters. Outside, in the upper area, there are 2 pipe sleeves ( 1.24 ) at positions 30 ° and 330 °, where the cover ( 1.11 ) is mounted. To attach the extension ring ( 1.23 ) on the lower part of the cooking chamber ( 1.12 ), there are two pipe sleeves ( 1.25 ) attached at the positions 90 ° and 270 °, which are connected with pipe sleeves ( 1.42 ) the lower cooking chamber ( 1.12 ) are screwed. Since the upper grill grate ( 1.26 ) now covers the lower grillage, the upper grillage is equipped with a swivel joint. Via the swivel joint ( 1.27 ) the grill grate ( 1.26 ) turn outwards by 180 ° (Figures A7 and A9) to give access to the lower grillage. The swivel joint ( 1.27 ) consists of a fitting sleeve which is inside the extension ring ( 1.23 ) is welded on with two struts. The grill grate ( 1.26 ) has a cylinder that fits exactly into the adapter sleeve. The upper end of the adapter sleeve protrudes slightly over the edge of the extension ring ( 1.23 ) so that nothing stands in the way of the rotary movement.

Counterweight ( 1.28 )

Since the lid ( 1.11 ) is quite heavy, you can use the arm of the hinge ( 1.45 ) a counterweight ( 1.28 ) must be attached. This can be attached hanging or lying as a cylinder between the arms.

List of reference symbols

1.00

grill

1.10

Cooking chamber

1.11

cover

1.12

Lower cooking chamber

1.13

Grip tabs

1.14

Handle

1.15

thermometer

1.16

Smoke pipe

1.17

Flue pipe inner part

1.18

Smoke pipe cover

1.19

Grill grate

1.20

Connecting pipe

1.21

flange

1.22

throttle

1.23

Extension ring (Ewr.)

1.24

Tube sleeves 1 Ewr.

1.25

Tube sleeves 2 Ewr.

1.26

Grill grate Ewr.

1.27

Swivel joint

1.28

Counterweight

1.29

Coal basket combustion chamber

1.30

Combustion chamber

1.32

Air regulation

1.34

Combustion chamber door

1.36

Quarter-Turn

1.37

leg

1.38

frame

1.39

Adjustable feet

1.40

Coal basket

1.41

Tin bowl

1.42

Pods

1.43

Triangle frame

1.44

hinge

1.45

Lid flap

Claims (9)

Multi-purpose grill with a lockable oval / spherical cooking chamber (1.10) and a combustion chamber (1.30) located centrally at the bottom. Grill after Claim 1 , characterized in that the combustion chamber (1.30) can be closed with a door (1.34) and the air supply can be regulated via a rotatable disc (1.32). Furthermore, that the combustion chamber (1.30) is attached to the cooking chamber (1.10) via a connecting pipe (1.20) with a built-in throttle valve (1.22). Grill after Claim 1 , characterized in that the upper cooking chamber (1.10) can accommodate a charcoal basket (1.40), a grill grate (1.19) (standard size 57 cm), a sheet metal bowl (1.41) (lying on the triangle frame (1.43)). Grill after Claim 1 , characterized in that the cooking chamber (1.10) on the cover (1.11) has a smoke tube (1.16) which is positioned in the middle at the top and protrudes slightly into the cover (1.11). Grill after Claim 4 , characterized in that the smoke pipe at the upper end has a sliding cover (1.18) through which the air circulation can be regulated Grill after Claim 1 , characterized in that the lower cooking chamber (1.12) is provided with sleeves (1.42) which are attached so that the lid hinge (1.44) can be mounted in any position. The distance between the sleeves and the center is always the same, the distance between the sleeves is always the same. Grill after Claim 1 , characterized in that the cooking chamber (1.10) can be expanded with a ring (1.23) which can be mounted between the cover (1.11) and the lower cooking chamber (1.12). The hinge (1.44) for the lid (1.11) moves from the lower cooking chamber to the extension ring (1.23), which provides 2 matching sleeves (position 11 and 1 o'clock). Two additional sleeves are available for attachment to the lower cooking chamber (1.12) (position 9 and 3 o'clock). Grill after Claim 7 , characterized in that the extension ring (1.23) offers a swivel joint (1.27) through which an attached grillage (1.26) to the outside ( 7th + 9 ) can be turned to reveal the grillage (1.19) underneath. Grill after Claim 1 , characterized in that the cooking chamber is provided with 4 legs (1.37) which are connected in the lower area via a frame (1.38). To adjust the height, threaded feet (1.39) are screwed into the legs (1.37).

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