KR20230070675A - Device and method for smoke roasting - Google Patents

Abstract

The present invention relates to a smoke roasting apparatus and method. The smoke roasting apparatus comprises: a main body (110); a holding ring (120); a holder (130); a smoke generation part (140); a charcoal heat generation part (150); a roasting plate (160); and temperature control water (170). According to the present invention, a smoking process can be performed simultaneously with a process of grilling food using charcoal fire.

Description

Hoon research apparatus and method {DEVICE AND METHOD FOR SMOKE ROASTING}

The present invention relates to an apparatus and method for smoking, and more specifically, it is installed on a table so that food such as meat is grilled using charcoal fire and smoked at the same time, thereby providing a grilled dish adding a unique flavor of smoke. It relates to an apparatus and method for enabling easy cooking and enjoyment.

In general, there are various recipes for meat dishes depending on the food culture. For protein foods such as meat, a recipe for improving nutrition and flavor by coagulating proteins on the surface through a grilling method is widely used.

In particular, the method of charcoal-grilling meat has the advantage of deriving a light and soft texture by removing the fat contained in the meat, and removing the odor of the meat through the deodorizing effect of the charcoal.

However, when grilling meat using charcoal, there are problems such as flame, smoke, or burning of meat, so a grilling device having a structure different from that of a general grill is used.

A conventional grilling device using charcoal consists of an outer cylinder coupled to a table, an oven coupled to the inside of the outer cylinder and receiving charcoal, and a grill plate seated on the top.

As an example of a known technology, Korean Patent Registration No. 10 - 1677596 discloses a base having an internal space therein, a fire plate seated on the top of the base, a seating part installed on two facing surfaces of the interior space of the base, and a seating part A charcoal container seated in and heated by the heat of a separate gas burner, a support that is hinged to the base at the bottom of the seating part and supported by a stopper, and inserted from the top of the base interior space and seated at the bottom of the interior space, a fire plate It constitutes a meat roasting device including a lower container containing foreign substances discharged from.

As another example, Korean Patent Registration No. 10 - 1722562 is provided on the table, the seating member and the rim are formed with an inner step protruding inward, and a brazier base including a support portion for coupling to the table and a receiving portion formed on the inside, and , Charcoal cylinder body coupled to the furnace base and forming a flat part protruding upward from the center of the charcoal seating portion and the charcoal seating portion on which charcoal is placed, and a receiving means provided on the upper part of the charcoal cylinder body to form a plurality of communication holes and to be separated , It constitutes a brazier for charcoal fire, which is coupled to the brazier base so as to be located above the receiving means and includes a grill plate made of a plurality of grill rods.

On the other hand, in the cooking method of smoking meat, flavor is improved by imparting smoke smell peculiar to smoking to meat. Korean Utility Model Registration No. 20 - 0253256 discloses a smoking room where food is cooked and a door is installed to let food in and out, and a pair of rotating plates connected to a rotating shaft rotatably installed through the smoking room horizontally and rotating , A plurality of rotating rods rotatably connected between the locking holes of the plurality of locking jaws protruding from one side of each rotating plate, rotating together with the rotating plate and fixing food, and a pair of gas burners protrudingly installed at the bottom of the inside of the smoking room It constitutes a cooking device for both smoking and direct fire including a chimney installed nearby and supplying smoke to the inside of the smoking room, and a smoking stove connected to the chimney to generate smoke.

Korean Registered Patent No. 10 - 1677596 (2016.11.18) Korean Registered Patent No. 10 - 1722562 (2017.04.03) Korea Utility Model Registration No. 20 - 0253256 (2001.11.22) Korea Registered Utility Model No. 20 - 0092046 (1995.08.08)

A grilling apparatus using charcoal to which the prior art is applied as described above is provided with an outer cylinder, a drip tray provided to filter dust or impurities, and an inner cylinder for accommodating charcoal, and a grilling plate is installed on the upper part.

However, since such a conventional roasting device is made in the form of seating a burner, a charcoal container, a container, etc. inside a box-shaped outer cylinder, the internal structure is narrow and handling is very inconvenient, and the appearance is clunky, making it difficult to install on a table in a restaurant, etc. Disadvantages In addition, since it is difficult to control the heat or internal temperature during the cooking process, it poses problems such as overheating of the entire roasting device.

In the end, this may increase the amount of charcoal required or fail to maintain the temperature of the grilling plate at an appropriate level, resulting in a problem of instantly burning the food. It can cause hygiene and safety problems such as contamination.

On the other hand, another example of a cooking device for both smoking and roasting is to provide a smoking room with a door and drive a rotating plate inside to roast meat through a gas burner or smoke by supplying smoke through a flue connected to the smoking room. made up of

However, since the cooking device having the above structure has a closed structure in which meat is put into the smoking room and then the door is closed and cooking is performed, it is difficult to use it as a type of roasting device installed and used in a restaurant table, etc. There are problems in that it is cumbersome to check the degree of roasting of meat or the state of smoking, and excessive cooking time is required.

Accordingly, the present invention was invented to solve the problems of the prior art as described above,

A body 110 provided to form a water tank 111 at the bottom by forming an inner space of a certain depth, and protruding a mounting table 112 on the outer circumferential surface of the upper end to be installed in an installation hole provided on the table;

A mounting ring 120 formed in an annular shape corresponding to the outer periphery of the upper end of the main body 110 and mounted in a prefabricated manner and having a baking plate 160 seated in the center thereof;

A mounting stage 130 protruding from the inner surface of the main body 110, forming an upper and lower multi-stage structure on the front surface, and having a plurality of them arranged in an annular shape at regular intervals;

A smoke generating unit 140 mounted on the lower end 131 of the supporting end 130, located in the deep part of the main body 110, and receiving smoke chips 141 to generate smoke;

A charcoal heat generating unit 150 installed on the upper side 132 of the supporting stage 130, located above the smoke generating unit 140, and receiving charcoal 151 to generate heat;

A grilling plate 160 seated at the center of the holding ring 120 and having food placed thereon so that the charcoal heat and smoke generated by the smoke generator 140 and the charcoal heat generator 150 act on the food;

Temperature control water 170 provided to control the temperature of the fume generator 140 by fresh water in the reservoir 111 of the main body 110 and to control the heat of the charcoal heat generator 150 by convection of steam It is possible to achieve the purpose of cooking with the addition of charcoal heat and smoke-specific flavor by simply installing it on the table.

The present invention provides a smoking apparatus and method configured to simultaneously perform a smoking process together with a process of grilling food such as meat using charcoal fire.

Compared to conventional grilling devices using charcoal, the present invention properly maintains the inside and outside temperature and humidity of the device during the cooking process, is easy to use and handle, and maintains the temperature of water, smoke chips, and heat of charcoal stably. have an effect

In particular, since the present invention can be easily installed on a table of a restaurant or the like due to a simplified structure, the user can directly enjoy the flavor and visual effect unique to the smoked cooking method during the cooking process, and can consume food during the cooking process. there is.

In addition, it is possible to derive various effects such as being able to derive a smoked texture differentiated from recipes using a simple roasting device or a closed smoking room as in the prior art and significantly shortening the cooking time.

1 is a perspective view of a smoke research device according to the present invention.
Figure 2 is a front view of the smoke research device according to the present invention.
Figure 3 is a plan view of the smoke research device according to the present invention.
Figure 4 is an exploded perspective view of the smoke research device according to the present invention.
5 is a cross-sectional view taken along the line 'A-A' of FIG. 3;
Figure 6 is a schematic process flow diagram of the hun research method using the hun research device according to the present invention.

Hereinafter, the configuration and operation according to a preferred embodiment of the present invention Hun research apparatus and method will be described in detail with reference to the accompanying drawings. In the following description, detailed descriptions of parts that can be easily implemented by those skilled in the art may be omitted. In addition, since the following description describes the present invention with respect to preferred embodiments, the present invention is not limited by the following examples, and it is natural that various modifications may be provided without departing from the scope of the present invention. will be.

1 is a perspective view of a fume research device according to the present invention, Figure 2 is a front view of a fume research device according to the present invention, Figure 3 is a plan view of a fume research device according to the present invention, Figure 4 is a fume research device according to the present invention An exploded perspective view of, Figure 5 is a cross-sectional view taken along the line 'A-A' of Figure 3, Figure 6 shows a schematic process flow diagram of the hunryi method using the hunryi device according to the present invention.

The smoking apparatus and method to which the technology of the present invention is applied is configured so that the smoking process is performed simultaneously with the process of grilling food such as meat using charcoal, thereby making it easy to cook grilled dishes adding flavor unique to smoking. note that it is about

For this purpose, the fumigation apparatus of the present invention includes a main body 110, a holding ring 120, a holding stage 130, a smoke generating unit 140, a charcoal heat generating unit 150, a grilling plate 160, , It is configured to include the temperature control water 170, and is specifically as follows.

The main body 110 forms an internal space of a certain depth, forms a water storage tank 111 at the bottom, and protrudes a mounting table 112 on the outer circumferential surface of the upper end to be installed in an installation tool provided on a table.

The main body 110 is formed in the shape of a container of a certain depth made of a metal material. In the inner space of the main body 110, the lower water storage tank 111 is filled with temperature-controlled water 170, and a smoke generating unit 140 and a charcoal heat generating unit 150 to be described later are sequentially mounted on the upper side thereof.

The mount 112 is formed to protrude outward from the upper opening of the main body 110, so that the smoking device of the present invention is mounted on a table of a restaurant, etc., so that food such as meat is cooked and a meal is provided.

The upper end of the main body 110 is provided with a circulation hole 113 formed by horizontally penetrating the inner and outer surfaces and arranging a number of them in an annular shape at regular intervals.

The circulation hole 113 is arranged along the circumference of the upper end at the upper side of the mount 112 of the main body 110 so that air can flow in from the outside on the upper side of the table in a state where the main body 110 is installed on the table.

Air is introduced into the main body 110 through the circulation hole 113 so that the smoke generated in the smoke generator 140, which will be described later, acts on the surface of the food through the void 161 of the grilling plate 160 make up

The holding ring 120 is formed in an annular shape corresponding to the outer periphery of the upper end of the main body 110 and mounted in a prefabricated manner, and is provided to seat the grilling plate 160 in the center.

The mounting ring 120 protrudes a horizontal step inward from the upper opening of the main body 110 so that a baking plate 160 to be described later is seated on the step. In addition, it is configured to horizontally protrude outward with a certain width to reduce the risk of burns by spacing the distance between the grilling plate 160 and the user on the table and minimizing the transfer of heat.

The supporting stage 130 protrudes from the inner surface of the main body 110, but forms an upper and lower multi-stage structure on the front surface, and has a plurality of them arranged in an annular shape at regular intervals.

The supporting end 130 is formed to a certain length in the longitudinal direction from the top of the inner surface of the main body 110 and protrudes toward the center of the main body 110. In the embodiment of the present invention, the mounting stages 130 are arranged at intervals of 120 degrees at three locations inside the main body 110, but the number and spacing may be increased or decreased.

A lower end 131 for mounting a smoke generator 140, which will be described later, and an upper end for mounting a charcoal heat generator 150 on the front surface of the mounting stage 130, that is, the surface facing the center of the main body 110 (132) in the horizontal direction.

The upper end 132 of the holding end 130 is provided at a position lower than the height of the horizontal step of the holding ring 120, and has a predetermined height from the bottom of the grilling plate 160 seated on the holding ring 120. configure to separate Therefore, the smoke and charcoal heat inside the main body 110 are configured to be smoothly convexed from the lower side to the upper side of the grilling plate 160 .

The upper end 132 of the supporting end 130 forms a shorter protruding depth toward the center of the main body 110 than the lower end 131, and the lower end 131 of the supporting end 130 has an upper end 132 Compared to ), it protrudes more deeply toward the center of the main body 110, and is provided to exclude interference by the upper end 132 when entering and exiting the smoke generating unit 140.

The upper and lower intervals between the upper end 132 and the lower end 131 of the supporting end 130 correspond to each other according to the depths of the charcoal heat generator 150 and the smoke generator 140 to be described later. That is, the upper surface of the smoke generating unit 140 and the lower surface of the charcoal heat generating unit 150 in a state where the smoke generating unit 140 and the charcoal heat generating unit 150 are mounted on the lower end 131 and the upper end 132, respectively The distance between the upper end 132 and the lower end 131 is designed and configured so that the distance between them is formed at a level of 2 to 7 cm, and details regarding this will be described later.

The smoke generating unit 140 is mounted on the lower end 131 of the holding end 130, is located in the deep part of the main body 110, and accommodates the smoking chips 141 to generate smoke.

The smoke generator 140 is provided in the shape of a container forming a predetermined flange along the outer circumference of the upper end, and is provided to be mounted on the lower end 131 of the holding end 130. The smoke generating unit 140 is a component responsible for the smoking function in the fumigation device of the present invention, and is located between the temperature control water 170 and the charcoal heat generating unit 150 to be described later inside the main body 110, and these components Equipped to interact with

The smoke chip 141 accommodated in the smoke generation unit 140 is a kind of smoke material made to act on food with smoke generated when wood is incompletely burned. The smoked chips 141 can be used in a shorter time than smoked sawdust or smoked chunks and have convenient usability. Various types of smoke chips 141 are provided according to the scent or intensity of smoke, and for example, apple wood chips, cherry wood chips, oak chips, and hickory chips are widely used, so they are selected and applied.

The smoke generating unit 140 is provided so that its bottom surface is positioned below the water surface of the temperature control water 170 to be described later in a state of being mounted on the lower end 131 of the holding end 130.

The smoke chips 141 may generate a large amount of smoke when burned in the state of raw wood, but burnt smell may occur due to the essential oil contained in the wood. After that, soak it in water and put it in a wet state. At this time, the bottom surface of the smoke generator 140 is positioned so as to maintain contact with the temperature control water 170 to prevent overheating so that the smoke chips 141 remain wet.

The upper surface of the smoke generator 140 is provided to be positioned at a height (h) spaced apart from the bottom surface of the charcoal heat generator 150 to be described later in the range of 2 to 7 cm, and is accommodated in the smoke generator 140 in a wet state The smoke chip 141 is configured to continuously generate smoke.

When the separation distance between the smoke generator 140 and the charcoal heat generator 150 is less than the above range, excessive heat conduction from the charcoal heat generator 150 to the smoke generator 140 causes the smoke chip 141 to burn or It is completely burned in a short time, and if the above range is exceeded, on the contrary, sufficient heat transfer for combustion of the smoking chip 141 is not achieved, so the smoking effect is lost. (141) is configured so that smoke exudes at a uniform intensity throughout the cooking process while burning gently.

The charcoal heat generating unit 150 is mounted on the upper end 132 of the supporting end 130 and is located above the smoke generating part 140 and is provided to receive charcoal 151 and generate heat.

The charcoal heat generating unit 150 is provided in a container shape forming a predetermined flange along the outer circumference of the upper end, and is provided to be mounted on the upper end 132 of the holding end 130. The charcoal heat generating unit 150 is a component responsible for the charcoal grilling function in the fumigation device of the present invention, and the temperature control water 170 and the smoke generating unit 140 to be described later inside the main body 110 and It is located between the baking sheets 160 and is provided to interact with these components.

A plurality of through holes are formed on the bottom surface of the charcoal heat generator 150 to supply air flowing into the main body 110 through the circulation hole 113 to the charcoal 151 to circulate combustion and charcoal heat, which will be described later Steam of the temperature control water 170 to be circulated inside the charcoal heat generator 150 to prevent the charcoal 151 from overheating and to maintain the temperature.

The charcoal 151 accommodated in the charcoal heat generating unit 150 transfers heat to the smoke generating unit 140 located at the lower side through a through hole in the combustion process so that the smoke chips 141 are burned. . The smoke generated in the smoke generating unit 140 is supplied toward the grilling plate 160 to be described later through a through hole of the charcoal heat generating unit 150.

The charcoal heat generator 150 is positioned at a height h spaced apart from the top of the smoke generator 140 by 2 to 7 cm in a state where the charcoal heat generating unit 150 is mounted on the side end of the mounting stage 130 Thus, the smoke chips 141 accommodated in the smoke generator 140 maintain a wet state and continuously generate smoke.

The grilling plate 160 is seated at the center of the holding ring 120 so that food is placed thereon, and charcoal heat and smoke generated from the smoke generator 140 and charcoal heat generator 150 act on the food.

The grilling plate 160 is provided in a plate shape forming a mesh in a lattice and is provided to be seated on a horizontal step provided at the center of the mounting ring 120.

The grilling plate 160 is positioned to be spaced apart from the charcoal heat generating unit 150 at a predetermined height, and the mesh formed on the grilling plate 160 is the charcoal heat and smoke generating unit 140 of the charcoal heat generating unit 150 located at the lower side The smoke of is formed so that it can be transmitted over the entire surface of the baking sheet 160.

The temperature control water 170 is supplied to the reservoir 111 of the main body 110 to control the temperature of the fumigation generating unit 140 and convects steam to control the heat of the charcoal heat generating unit 150 do.

The temperature control water 170 is fresh water in the water storage tank 111 of the main body 110, but the bottom surface thereof is in a state where the fumigation generator 140 is mounted on the lower end 131 of the holding end 130. The water level of the temperature control water 170 is set below the surface of the water to prevent overheating of the smoke generator 140 and the smoke chips 141 are maintained in a wet state so that effective smoke is generated.

In addition, the temperature control water 170 keeps the internal temperature of the main body 110 constant and circulates steam to control the burning speed of the charcoal 151 of the charcoal heat generating unit 150, thereby allowing smoking throughout the cooking process. and charcoal heat is stably supplied to the grilling plate 160.

A step-by-step look at the fum research method using the fum research apparatus to which the technology of the present invention having the configuration as described above is applied.

As described above, the steaming apparatus of the present invention includes the main body 110, the mounting ring 120 mounted on the upper side of the main body 110, the baking plate 160 seated on the mounting ring 120, and the main body 110 Temperature controlled water 170 fresh water in the water tank 111 of ), the holder 130 provided inside the main body 110, and the lower end 131 of the holder 130, a smoke generating unit ( 140), and a charcoal heat generating unit 150 mounted on the upper end 132 of the holding stage 130, through a series of steps 1 to 9 below, the temperature control water 170 and the smoke generating unit 140 ), the charcoal heat generating unit 150 interacts with each other to smoke and cook.

First, step 1 is a step (S10) of inserting the main body 110 into an installation tool provided on a table of a restaurant or the like and installing the mounting table 112 thereon.

The circulation hole 113 provided on the upper side of the mount 112 forms an air distribution path horizontally on the table so that air flows into the main body 110.

The second step is a step (S20) of injecting the temperature control water 170 into the water storage tank 111 of the main body 110 installed on the table in the first step.

The temperature control water 170 is introduced by adjusting the water level so that the lower surface of the fume generator 140 is located below the water surface in the third step.

Step 3 is the inside of the main body 110 where the temperature control water 170 is freshened in step 2, and the smoke generator 140 on the lower end 131 of the holding end 130 disposed on the inner surface of the main body 110 ) is a step (S30) of passing through.

The bottom surface of the smoke generator 140 is located below the water surface of the temperature control water 170 in a standing state to prevent the smoke generator 140 from overheating and to keep the smoking chips 141 in a wet state. do.

Step 4 is a step (S40) of mounting the annular mounting ring 120 on the upper outer periphery of the main body 110.

The mounting ring 120 is prefabricatedly mounted on the main body 110 and protrudes horizontally from the inside of the opening of the main body 110 to the outside.

Step 5 is a step (S50) of putting the smoke chips 141 prepared in a wet state into the smoke generator 140 mounted on the holding stage 130.

After sufficiently drying the smoke chip 141, it is soaked in water and introduced in a wet state to effectively generate smoke due to incomplete combustion while preventing burnt smell.

Step 6 is a step (S60) of placing the charcoal heat generator 150 in which charcoal fire is accommodated on the upper end 132 of the holding end 130.

The bottom surface of the charcoal heat generator 150 is located at a height h spaced from the upper surface of the smoke generator 140 mounted on the lower end 131 of the mounting stage 130 in the third step in the range of 2 to 7 cm installed to do When the separation distance between the smoke generating unit 140 and the charcoal heat generating unit 150 is less than 2 cm, excessive heat conduction occurs from the charcoal heat generating unit 150 to the smoke generating unit 140, so that the smoke chip 141 burns or a short time is completely burned, and if it exceeds 7 cm, sufficient heat transfer for combustion of the smoking chips 141 is not achieved, so the smoking effect is lost, so they are located at intervals within the above range.

Step 7 is a step (S70) of generating smoke in the smoking chip 141 by charcoal heat generated from the charcoal heat generator 150.

Since overheating of the smoke generator 140 is prevented by the temperature control water 170, the burning speed of the smoke chips 141 is controlled to be kept constant, so that smoke permeates at a uniform intensity throughout the cooking process. .

Step 8 is a step (S80) of placing the grilling plate 160 on the center of the holding ring 120 and placing food thereon.

When the grilling plate 160 is seated on the upper side of the charcoal heat generating unit 150, the charcoal heat generated from the lower charcoal heat generating unit 150 is transmitted to heat the grilling plate 160, and at this time, oil is applied to the surface of the grilling plate 160 It is coated so that food such as meat does not stick to it, and then food is placed on it.

Step 9 is a step (S90) in which charcoal heat and smoke generated from the smoke generating unit 140 and the charcoal heat generating unit 150 act on the surface of food through the grilling plate 160 and cook by smoking.

The food placed on the grilling plate 160 is grilled by the charcoal heat of the charcoal heat generator 150, and at the same time, the air introduced into the main body 110 through the circulation hole 113 of the main body 110 is heated by the charcoal heat. In the process of upward convection toward 160, the smoke generated in the smoke generator 140 passes through the mesh of the grilling plate 160 and acts on the surface of the food. Therefore, in the process of grilling food, a smoked roast is made in which a unique flavor is added by charcoal heat and smoking.

As described above, in the smoking apparatus and method according to the present invention, food such as meat is grilled using charcoal fire and smoked at the same time.

In particular, the present invention provides a smoking device that can be easily installed on a table in a restaurant, etc., so that users can directly enjoy the flavor and visual effects unique to cooking using charcoal heat and smoking during the cooking process, and intake of food during the cooking process There are possible advantages.

In addition, the present invention is configured so that charcoal heat and smoke act on food while stably maintaining an appropriate level throughout the cooking process by the interaction of the smoke generating unit 140, the charcoal heat generating unit 150, and the temperature control water 170 Compared to the prior art, it is easy to use and handle, can significantly reduce cooking time, and has effects such as deriving differentiated texture and flavor.

110: body
111: water tank
112: mount
113: circulation
120: roughing
130: stage
131: lower end
132: upper end
140: smoke generator
141: smoke chips
150: charcoal heat generator
151 Charcoal
160: grilling plate
161: air gap
170: temperature control water

Claims (4)

A body 110 provided to form a water tank 111 at the bottom by forming an inner space of a certain depth, and protruding a mounting table 112 on the outer circumferential surface of the upper end to be installed in an installation hole provided on the table;
A mounting ring 120 formed in an annular shape corresponding to the outer periphery of the upper end of the main body 110 and mounted in a prefabricated manner and having a baking plate 160 seated in the center thereof;
A mounting stage 130 protruding from the inner surface of the main body 110, forming an upper and lower multi-stage structure on the front surface, and having a plurality of them arranged in an annular shape at regular intervals;
A smoke generating unit 140 mounted on the lower end 131 of the supporting end 130, located in the deep part of the main body 110, and receiving smoke chips 141 to generate smoke;
A charcoal heat generating unit 150 installed on the upper side 132 of the supporting stage 130, located above the smoke generating unit 140, and receiving charcoal 151 to generate heat;
A grilling plate 160 seated at the center of the holding ring 120 and having food placed thereon so that the charcoal heat and smoke generated by the smoke generator 140 and the charcoal heat generator 150 act on the food;
Temperature control water 170 provided to control the temperature of the fume generator 140 by fresh water in the reservoir 111 of the main body 110 and to control the heat of the charcoal heat generator 150 by convection of steam Hun research device characterized in that it comprises. According to claim 1,
The smoke generator 140 is provided so that its bottom surface is located below the water surface of the temperature control water 170 in a state of being mounted on the lower end 131 of the holding end 130,
The upper surface of the smoke generator 140 is provided to be positioned at a height h spaced apart from the bottom surface of the charcoal heat generator 150 in the range of 2 to 7 cm, and is accommodated in the smoke generator 140 in a wet state. A fumigation device characterized in that the chip 141 is configured to continuously generate smoke. According to claim 1,
The upper end of the main body 110 is provided with a circulation hole 113 formed by horizontally penetrating the inner and outer surfaces but arranging a plurality of them in an annular shape at regular intervals,
Air is introduced into the main body 110 through the circulation hole 113, and the smoke generated in the smoke generator 140 acts on the surface of food through the void 161 of the grilling plate 160. A fume research device characterized in that for doing. In the fumigation method using the fumigation device according to any one of claims 1 to 3,
A step of inserting the body 110 into an installation hole provided on the table and installing the mount 112 so that it is mounted (S10);
Injecting temperature control water 170 into the water storage tank 111 of the main body 110 installed on the table (S20);
The smoke generator 140 is mounted on the lower end 131 of the mounting end 130 disposed on the inner surface of the main body 110, but the bottom surface is located below the water surface of the temperature control water 170. Step (S30),
Mounting an annular mounting ring 120 on the upper outer periphery of the main body 110 (S40);
Injecting the smoke chips 141 prepared in a wet state into the smoke generator 140 mounted on the supporting stage 130 (S50);
The charcoal heat generating unit 150 in which charcoal is accommodated is mounted on the upper side 132 of the mounting stage 130, but the upper surface of the smoke generating unit 140 mounted on the lower stage 131 and spaced apart in the range of 2 to 7 cm A step (S60) of mounting the bottom so that the bottom is located at the height (h);
Smoke is generated in the smoking chip 141 by the charcoal heat generated by the charcoal heat generating unit 150, and the temperature control water 170 controls the combustion speed of the smoking chip 141 to be constant. Step (S70),
A step of placing the grilling plate 160 in the center of the resting ring 120, coating the surface with oil, and then placing food thereon (S80);
Charcoal heat and smoke generated from the smoke generator 140 and the charcoal heat generator 150 act on the surface of food through the grilling plate 160 to cook by smoking (S90). Hun research method.

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