US20180360058A1 - Electric food smoker - Google Patents
Electric food smoker Download PDFInfo
- Publication number
- US20180360058A1 US20180360058A1 US16/103,305 US201816103305A US2018360058A1 US 20180360058 A1 US20180360058 A1 US 20180360058A1 US 201816103305 A US201816103305 A US 201816103305A US 2018360058 A1 US2018360058 A1 US 2018360058A1
- Authority
- US
- United States
- Prior art keywords
- smoke
- wood chip
- chip box
- cooking chamber
- smoker
- 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.)
- Abandoned
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 38
- 239000000779 smoke Substances 0.000 claims abstract description 135
- 239000002023 wood Substances 0.000 claims abstract description 102
- 238000010438 heat treatment Methods 0.000 claims abstract description 56
- 238000010411 cooking Methods 0.000 claims description 64
- 235000002918 Fraxinus excelsior Nutrition 0.000 claims description 3
- 239000002956 ash Substances 0.000 claims description 3
- 230000005484 gravity Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 86
- 238000000034 method Methods 0.000 description 13
- 230000000391 smoking effect Effects 0.000 description 12
- 239000003570 air Substances 0.000 description 7
- 238000002485 combustion reaction Methods 0.000 description 7
- 239000000523 sample Substances 0.000 description 7
- 239000004519 grease Substances 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 238000010586 diagram Methods 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 230000003760 hair shine Effects 0.000 description 3
- 239000012080 ambient air Substances 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
- A23B4/052—Smoke generators ; Smoking apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
- A23B4/052—Smoke generators ; Smoking apparatus
- A23B4/0523—Smoke generators using wood-pyrolysis or wood-friction
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/07—Roasting devices for outdoor use; Barbecues
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/07—Roasting devices for outdoor use; Barbecues
- A47J37/0704—Roasting devices for outdoor use; Barbecues with horizontal fire box
- A47J37/0709—Roasting devices for outdoor use; Barbecues with horizontal fire box with electric heating elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y02A40/949—
Definitions
- the lid 1220 in FIG. 13 is shown in a closed position in solid lines, and in an open position in dotted lines to show how the lid is attached via a hinge connection to the upper plate 1210 .
- This allows ashes and remains of burned wood chips to be emptied from the wood chip tray 1200 using one hand by grabbing the handle 1260 , sliding the wood chip box 1200 out of the lower panel 130 , then turning the wood chip box 1200 upside down by rotating the handle 1260 , which will cause the lid 1220 to open by the force of gravity and will cause the contents of the wood chip box to fall out by the force of gravity.
- This one-handed operation to dispose of what's left in the wood chip box is much easier than the two-handed operations that are required to empty known wood chip boxes, and is safer when the wood chip box is hot.
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Electric Stoves And Ranges (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
An electric food smoker includes a heating element that provides a main source of heat and a separate smoke element that is controlled independently from the heating element and provides heat to a wood chip box. Separate control of the heating element and the smoke element allows providing a cold smoke cycle for the food smoker. A hot smoke cycle provides independent control of the heating element and the smoke element according to a hot smoke program. A fast smoke cycle allows adding more smoke during any existing cycle.
Description
- This disclosure generally relates to cooking food, and more specifically relates to an electric food smoker.
- Food smokers have been used for many years to smoke foods, especially meats. There are many different varieties of food smokers that use different fuels, including charcoal smokers, gas smokers, and electric smokers. Most known smokers include a wood chip box that includes a lid with slots or other openings near a heat source, and when the chip box is loaded with wood chips, the wood chips provide the smoke needed to smoke food. Most known food smokers have a single heat source, and lack many convenient features.
- An electric food smoker includes a heating element that provides a main source of heat and a separate smoke element that is controlled independently from the heating element and provides heat to a wood chip box. Separate control of the heating element and the smoke element allows providing a cold smoke cycle for the food smoker. A hot smoke cycle provides independent control of the heating element and the smoke element according to a hot smoke program. A fast smoke cycle allows adding more smoke during any existing cycle.
- Various enhancements are included in the food smoker. A water fill door connected to a water fill spout allows adding water to the water try from the outside of the smoker, without opening the smoker door. A vent near the wood chip box allows controlling the amount of air that enters the cooking chamber, and enhances the combustion of the wood chips in the wood chip box. A water tray has outer flanges that substantially cover the heating element, with louvers in the outer flanges to allow heat from the heating element to rise to the level of the food. The wood chip box includes holes to help in combustion of wood chips within the wood chip box. The wood chip box additionally includes a bottom recess that allows the wood chip box to slide into place atop the smoke element so the wood chip box rests on the smoke element. The wood chip box has a hinged lid that allows emptying ashes from the wood chip box with one hand. A light on the smoker shines down from a control panel, through a lens on the door, and off a reflector in the door then reflects the light into the cooking chamber. A convection fan can optionally be added that increases airflow within the cooking chamber.
- The foregoing and other features and advantages will be apparent from the following more particular description, as illustrated in the accompanying drawings.
- The disclosure will be described in conjunction with the appended drawings, where like designations denote like elements, and:
-
FIG. 1 is a front view of an electric smoker as disclosed and claimed herein; -
FIG. 2 is a side view of the electric smoker shown inFIG. 1 ; -
FIG. 3 is a top view of a water fill spout; -
FIG. 4 is side view of the water fill spout when the water fill door is closed; -
FIG. 5 is a side view of the water fill spout when the water fill door is open, allowing water to be added to the water tray from the outside of the smoker; -
FIG. 6 is a cross-sectional view of the smoker inFIG. 1 taken along the line 6-6 showing a vent near the wood chip box with the vent open; -
FIG. 7 is a view of the vent inFIG. 6 with the vent closed; -
FIG. 8 is a top view showing two independently-controlled heating elements in the cooking chamber; -
FIG. 9 is a front view of the cooking elements shown inFIG. 8 ; -
FIG. 10 is front view of a water pan designed to sit on theheating element 810 shown inFIG. 9 with louvers that allow heat to rise through the louvers; -
FIG. 11 is a top view of the water pan inFIG. 10 ; -
FIG. 12 is a top view of a wood chip box; -
FIG. 13 is a side view of the wood chip box inFIG. 12 taken along the line 13-13; -
FIG. 14 is a bottom view of the wood chip box; -
FIG. 15 is a back view of the wood chip box inFIG. 12 taken along the line 15-15 showing the bottom recess that allows the wood chip box to slide into place atop the smoke element shown inFIG. 9 ; -
FIG. 16 is an enlarged view ofarea 230 shown inFIG. 2 showing how a light in the control panel illuminates the cooking chamber; -
FIG. 17 is an enlarged view of one possible implementation for the control panel for the smoker; -
FIG. 18 is a cross-sectional side view of thesmoker 100 shown inFIG. 1 with the addition of a convection fan to circulate the air within the cooking chamber; -
FIG. 19 shows a table with a hot smoke program that independently controls the heating element and smoke element; -
FIG. 20 is a flow diagram of a method for a hot smoke cycle; -
FIG. 21 is a flow diagram of a method for a fast smoke cycle; -
FIG. 22 is a flow diagram of a method for a cold smoke cycle; and -
FIG. 23 is an electrical block diagram of a food smoker as disclosed and claimed herein. - The disclosure and claims herein relate to an electric food smoker that includes a heating element that provides a main source of heat and a separate smoke element that is controlled independently from the heating element and provides heat to a wood chip box. Separate control of the heating element and the smoke element allows providing a cold smoke cycle for the food smoker. A hot smoke cycle provides independent control of the heating element and the smoke element according to a hot smoke program. A fast smoke cycle allows adding more smoke during any existing cycle.
- Referring to
FIG. 1 , anelectric smoker 100 includes atop portion 110 with a keypad/display 112, adoor 120, alower panel 130 that receives awood chip box 132, and abottom panel 140 with agrease tray 142. Thedoor 120 includes ahandle 122 and aglass panel 124 that allows viewing the food in the cooking chamber. Avent control tab 150 allows opening or closing a vent near thewood chip box 132, as shown in more detail inFIGS. 6 and 7 . -
FIG. 2 shows a left side view of thesmoker 100 shown inFIG. 1 . Theleft side 210 of the smoker preferably includes awater fill door 220 that allows adding water to the water pan inside the cooking chamber without opening thedoor 120, as described in detail below with reference toFIGS. 3-5 .Handle 240 of thewood chip box 132 is shown inFIG. 2 , along withhandle 250 of thegrease tray 142, which slides out like a drawer for removing the grease and for cleaning. Anarea 230 is shown, which is enlarged inFIG. 16 to show how a light in the control panel can illuminate the cooking chamber. Thesmoker 100 preferably has a cabinet as shown inFIGS. 1 and 2 and that includes aleft side panel 120, aback panel 260, a right side panel, and adoor 120 that define a cooking chamber. - A
water fill spout 300 is shown inFIG. 3 , which includes abottom 310, aback 320, aleft side 330, aright side 340, and afront 350 that serves to discharge the water from thewater fill spout 300 into the water pan. Note theback 320 andsides 330 include sidewalls while thefront 350 does not, which causes any water in thewater fill spout 300 to be discharged out thefront 350. -
FIGS. 4 and 5 show thewater fill spout 300 inFIG. 3 connected to thewater fill door 220 shown inFIG. 2 . The water filldoor 220 is coupled to theside panel 210 using a suitable hinge-type connection towards its bottom so the top of the water filldoor 220 pivots away from theside panel 210 as shown inFIG. 5 . In the most preferred implementation, the water filldoor 220 preferably includes a stop mechanism that prevents the water filldoor 220 from pivoting open substantially more than ninety degrees. The water fillspout 300 is coupled to the water filldoor 220 using any suitable connection, such as a hinge-type connection. When the water filldoor 220 is closed as shown inFIG. 4 , thewater fill spout 300 is inaccessible from the outside of the smoker. When the water filldoor 220 is opened as shown inFIG. 5 , the back part of thewater fill spout 300 is now accessible from the outside of the smoker, allowing water to be added from the outside of the smoker. The water is represented by the dark arrows inFIG. 5 . Thus, with the water fill door open as shown inFIG. 5 , water can be poured from outside the smoker into thewater fill spout 300, which then flows down thewater fill spout 300 into thewater pan 410. Providing the water filldoor 220 and water fillspout 300 is a great advantage because thedoor 120 need not be opened to add water to the water tray. When a smoker door is opened, it takes some time for the smoker to get back up to the desired temperature. Thus, the less the door of a smoker is opened, the better, so the water filldoor 220 and water fillspout 300 provide an improvement over known methods of adding water to a water tray in a smoker, which always requires opening the door of the smoker. The water filldoor 220 and spout 300, while shown in the figures on the left side of the smoker, could be located in any suitable location that allows adding water to the water pan, including without limitation the back and the right side of the smoker. -
FIGS. 6 and 7 show a bottom view of thelower panel 130 shown inFIG. 1 along the lines 6-6. At the bottom of thelower panel 130 is aslidable vent cover 610 that includesmultiple holes 620. The vent is shown open inFIG. 6 , with theholes 620 aligned with corresponding holes in thebottom panel 130, which allows air to flow into the cooking chamber near the wood chip box. Theslidable vent cover 610 includes avent control tab 150 that can be used to slide thevent cover 610 left or right. When thevent cover 610 is slid to the left by pushing thevent control tab 150 to the left as shown by the arrow inFIG. 7 , theholes 610 in thevent cover 610 no longer align with the correspondingholes 710 in thebottom panel 130, shown in phantom inFIG. 7 . The vent shown inFIG. 7 is thus closed. While the vent is shown fully open inFIG. 6 and fully closed inFIG. 7 , the vent can also be partially open, allowing a great deal of adjustability regarding the airflow that enters the cooking chamber near the wood chip box. Providing a vent near the wood chip box provides much better control over how quickly and how well the wood chips in the wood chip box combust. This is especially desirable for cold smoking, where the airflow provided by the vent allows the wood chips to wick faster. - The
smoker 100 includes multiple elements that can be independently controlled, thereby providing capability not found in known smokers. Referring toFIG. 8 , a top view looking within the cooking chamber ofsmoker 100 shown inFIGS. 1 and 2 shows aheating element 810 and asmoker element 820. While bothheating element 810 andsmoker element 820 are “heating elements” in a general sense, the labels ofheating element 810 andsmoker element 820 are used herein to distinguish between these two different elements.FIG. 9 shows a front view of the elements inFIG. 8 taken along the line 9-9.Supports water pan 1000, as shown inFIG. 10 , so when the tabs of the water pan are placed in the slots, thewater pan 1000 is positioned correctly. Theheating element 810 preferably includes two parts that provide an angled surface that conform to a corresponding angled surface on a water pan, as shown inFIGS. 10 and 11 . Thesmoke element 820 is provided at the bottom of the cooking chamber in a position such that the wood chip box can be slid into place atop thesmoke element 820. In the most preferred implementation, thewood chip box 132 rests atop thesmoke element 820 when slid into place through thelower panel 130, providing direct conduction of heat from thesmoke element 820 to the bottom of the wood chip box. In an alternative implementation, thewood chip box 132 does not actually contact thesmoke element 820, but is close proximity to the smoke element such that heat from thesmoke element 820 enhances combustion of wood chips in the wood chip box. - In the most preferred implementation, the
heating element 810 is from 1,000-1,250 watts, while thesmoker element 820 is from 150-300 watts. Of course, other ranges of wattages for these elements could also be used within the scope of the disclosure and claims herein. In the most preferred implementation, the power rating of thesmoker element 820 is less than a third of the power rating of theheating element 810. Providing independent control ofelements - A
water pan 1000 is shown inFIGS. 10 and 11 . Thewater pan 1000 includes aleft side 1020, aback 1030 and aright side 1040. Note theleft side 1020, back 1030 andright side 1040 include angled surfaces that are disposed just above theheating element 810 when thewater pan 1000 is properly installed resting on thesupports FIG. 9 . Thewater pan 1000 includes areservoir 1110 for holding water. Known smokers typically have water pans that are substantially smaller than the cross-sectional area of the cooking chamber because heat needs to be able to rise from the heating element below to where the food is placed in the cooking chamber above. For example, some smokers that have a square or rectangular cross-section for the cooking chamber use circular metal bowls as a water tray. While providing a water pan that provides significant areas not covered allows the heat to rise, the parts not covered by the water pan will have grease that drips down and must be cleaned after cooking. Thewater pan 1000 preferably covers the vast majority of the cross-sectional area of the cooking chamber, and most preferably covers theheating element 810. To allow the heat from theheating element 810 to rise up to the level of the food in the cooking chamber, thewater pan 1000 includeslouvers 1010. In the most preferred implementation, theleft side 1020 has a portion that does not havelouvers 1010, which is where the water fill spout shown inFIGS. 3-5 overlies thewater pan 1000. Thewater pan 1000 thus provides a significant advantage over known water pans in smokers by covering almost all of the cross-sectional area of the cooking chamber so almost all of the grease that drips down will be caught by thewater pan 1000, while at the same time allowing the heat from theheating element 810 to pass through thelouvers 1010 and rise up to the level of the food in the cooking chamber. - A
wood chip box 1200 is shown inFIGS. 12-15 , and is one suitable implementation for thewood chip box 132 shown inFIG. 1 . Referring toFIG. 12 , thewood chip box 1200 includes alid 1220 that is coupled by a hinge-type coupling 1240 to a flatupper plate 1210. Theupper plate 1210 is coupled to afront portion 1250 that includes ahandle 1260 that allows sliding thewood chip box 1200 into thelower panel 130 shown inFIG. 1 , and removing thewood chip box 1200 by pulling thehandle 1260 and sliding thewood chip box 1200 out of thelower panel 130, in the same way a drawer is slid into and out of a cabinet. Thelid 1220 of the wood chip box includes openings, one of which is shown as 1230 inFIG. 12 , that allow smoke to rise from the wood chip box into the cooking chamber as the wood chips within the wood chip box combust. While the openings are shown inFIG. 12 to be oval-shaped openings, any suitable shape and size of openings could be used in thelid 1220 of thewood chip box 1200. - A side view of the
wood chip box 1200 inFIG. 12 taken along the line 13-13 is shown inFIG. 13 . Not viewable inFIG. 12 is thewood chip box 1310 that underlies theupper plate 1210. Thewood chip box 1310 preferably includesmultiple holes 1320 on the side as shown inFIG. 13 , on the back as shown inFIG. 15 , and may optionally include holes on the bottom as shown inFIG. 14 . Providing holes in thewood chip box 1310 allows airflow into thewood chip box 1310, which helps the wood chips to start burning faster and enhances combustion of the wood chips in thewood chip box 1310 and helps the wood chips to wick for cold smoking. The combination of the sliding vent shown inFIGS. 6-7 and the holes in the wood chip box shown inFIGS. 13-15 provide a way to enhance combustion of the wood chips in the wood chip box according to the user's preference. Note that combustion when used to refer to wood chips means keeping the wood chips hot enough to smoke without creating a fire in the wood chips. To help obtain smoke and not fire, it is common to soak wood chips in water for some period of time before placing the wood chips in the wood chip box. Wet wood chips will smoke with a lower likelihood of flame when compared to dry wood chips. Note the number of holes, location of holes, and sizes of holes in the wood chip box can vary within the scope of the disclosure and claims herein. - The
lid 1220 inFIG. 13 is shown in a closed position in solid lines, and in an open position in dotted lines to show how the lid is attached via a hinge connection to theupper plate 1210. This allows ashes and remains of burned wood chips to be emptied from thewood chip tray 1200 using one hand by grabbing thehandle 1260, sliding thewood chip box 1200 out of thelower panel 130, then turning thewood chip box 1200 upside down by rotating thehandle 1260, which will cause thelid 1220 to open by the force of gravity and will cause the contents of the wood chip box to fall out by the force of gravity. This one-handed operation to dispose of what's left in the wood chip box is much easier than the two-handed operations that are required to empty known wood chip boxes, and is safer when the wood chip box is hot. - The bottom of the
wood chip box 1310 includes arecess 1510 along its length as shown inFIGS. 14 and 15 that is dimensioned for receiving thesmoker element 820 shown inFIGS. 8 and 9 . As stated above, in the most preferred implementation therecess 1510 allows thewood chip box 1310 to rest on thesmoker element 820 in direct contact, but an alternative non-contact implementation could also be used. - One problem with known smokers is trying to see the food as it smokes. Most known smokers have metal doors so the only way to look at the food is to open the door. Some smokers provide a glass pane on the door so the food can be seen through the glass pane. However, without a light it is often hard to see the food well. Installing a light in the cooking chamber of a smoker is problematic because the bulb or a lens covering the bulb would quickly be covered with smoke residue, which would dim the effectiveness of the light. The
smoker 100 overcomes these problems by providing a light outside of the cooking chamber that shines into the cooking chamber, thus allowing a user to easily see the food being smoked. Referring toFIG. 16 , theportion 230 shown inFIG. 2 is enlarged. Thetop portion 110 includes alight source 1610 within thetop portion 110 that shines light downward on the top of thedoor 120. Thedoor 120 includes alens 1620 through which the light from thelight source 1610 passes. Thedoor 120 also includes areflector 1620 so the light from thelight source 1610 through thelens 1620 is reflected into the cooking chamber, as shown by the arrows inFIG. 16 . Thelight source 1610 is thus protected from smoke and heat by not being in the cooking chamber, yet very effectively illuminates the cooking chamber through thelens 1620 andreflector 1630 ondoor 120. - In one suitable implementation, the
light source 1610 comprises one or more light-emitting diodes (LEDs) that could be located, for example, on the circuit board for the keypad/display 112 shown inFIG. 1 . Of course, other light sources could also be used within the scope of the disclosure and claims herein. Thelens 1620 could be made of any suitable material that is mostly transparent, including glass and plastic, such as acrylic. Thereflector 1630 could be made of any suitable reflective material including metal, reflective plastic, or metal-coated plastic that will not deform under the normal operating temperatures experienced in the door of the smoker. - One specific implementation for the keypad/
display 112 shown inFIG. 1 is keypad/display 1700 shown inFIG. 17 . Keypad/display 1700 includes apower button 1710, an upbutton 1720, aBluetooth button 1722, adown button 1730, alight button 1740, buttons forcold smoke 1750,fast smoke 1751 andhot smoke 1752, corresponding light indicators for cold smoke 1756, fast smoke 1757 and hot smoke 1758, adisplay 1760, abutton 1770 to set or check the time, abutton 1780 to set or check the temperature, and abutton 1790 to set or check the temperature of the probe. Thepower button 1710 turns on the keypad/display 1700 when pressed, and turns off the keypad/display 1700 when pressed again. To be sure an inadvertent press of thepower button 1710 does not turn the smoker off when the user did not mean to turn the smoker off, the power button could require a press of two or three seconds before turning the smoker off. The upbutton 1720 is used to increase the temperature or time for a cycle. Similarly, thedown button 1730 is used to decrease the temperature or time for a cycle. TheBluetooth button 1722 is optional, and when present is used to pair the controller in the smoker to a suitable Bluetooth-compatible device, such as a smart phone. Note that Bluetooth is one particular type of wireless interface that could be used, but the disclosure and claims herein extend to any suitable wireless interface and protocol, whether currently known or developed in the future. A smart phone is one suitable example of a handheld electronic device that could control the controller via a wireless interface. An infrared or radio-frequency remote control is another example of a handheld device that could control the controller via a wireless interface. A smart phone running a suitable app can thus be used to control the smoker instead of manually pressing buttons on the keypad/display 1700. One advantage of using an app on a smart phone is the user could create a list of favorite cycles for the smoker, and could then select one of the favorite cycles, which will program the smoker via Bluetooth for the needed mode, time and temperature without the user needing to manually program these things for each cycle. - The
light button 1740 turns on the light for the cooking chamber when pressed, then turns off the light for the cooking chamber when pressed again. A suitable example for the light is shown inFIG. 16 . Thecold smoke button 1750 is used to start a cold smoke cycle. Thefast smoke button 1751 is used to start a fast smoke cycle. Ahot smoke button 1752 is used to start a hot smoke cycle. The cold smoke indicator 1756 lights to indicate a cold smoke cycle is in progress. The fast smoke indicator 1757 lights to indicate a fast smoke cycle is in progress. The hot smoke indicator 1758 lights to indicate a hot smoke cycle is in progress. In the most preferred implementations, cold smoke and hot smoke are mutually exclusive, meaning only one of these can run at a time. Fast smoke, however, can run simultaneously with a cold smoke cycle or a hot smoke cycle. -
Display 1760 is used to display time, temperature and status of the smoker. In the specific implementation shown inFIG. 17 ,display 1760 includes four characters, but any suitable display could be used, including a multi-line alphanumeric display, a scrolling display, etc. The set/check time button 1770 allows a user to set the time for a cycle when initially programming the cycle, and also allows a user to check the time remaining during a cycle. The set/check temp button 1780 allows a user to set the temperature for a cycle when initially programming the cycle, and also allows the user to check the current temperature in the cooking chamber or change the temperature during a cycle. The set/check probe button 1790 allows a user to set the temperature for the probe when initially programming the cycle, and also allows the user to check the current temperature or change the temperature of the probe during a cycle. - A simple example will illustrate how the keypad/
display 1700 could be used. Let's assume a user wants to hot smoke some food. The user places the food on a rack in the cooking chamber, puts water in the water pan, puts wood chips in the wood chip box, and is now ready to start a hot smoke cycle. The user presses thepower button 1710 to turn the keypad/display on. The user presses the hot smoke button 1758, which starts a hot smoke cycle with default temperature and time values. The user then presses the set/check time button 1770 followed by the uparrow 1720 or downarrow 1730 to change the default smoking time for the hot smoke cycle. The user then presses the set/check temp button 1780 followed by the uparrow 1720 or downarrow 1730 to change the default temperature for the hot smoke cycle. If the user wants to use a probe that detects internal temperature of the food being smoked, the user can also push the set/check probe button 1790 followed by the uparrow 1720 or downarrow 1730 to set a desired temperature for the probe. The food is then smoked using the hot smoke program (discussed in more detail below with reference toFIGS. 19 and 20 ) until the timer reaches zero, at which point an audible alarm sounds and both the heating element and the smoker element are turned off. - An optional feature that could be provided in the
smoker 100 is a convection fan to help circulate the heat in the cooking chamber. Referring toFIG. 18 , a side cross-sectional side view of asmoker 1800 shows threecooking racks heating element 810 andsmoke element 820 as shown inFIGS. 8 and 9 . The wood chip box and water pan are not shown in the cooking chamber to simplify the drawing. Afan 1810 takes in ambient air and pushes the air over athird element 1820 and through openings in aheat shield 1822 into the cooking chamber, as shown inFIG. 18 . Theelement 1820 could be of any suitable wattage. In one specific implementation,element 1820 has a wattage of 200-300 watts. The fan forces the air around the food on the cooking racks and around theheating element 810, thereby providing a very even distribution of heat within the cooking chamber. Most known smokers have a very uneven distribution of heat in the cooking chamber. The addition of aconvection fan 1810 provides much more even distribution of heat, as is very well-known in the context of convection ovens. But convection fans have not been used in smokers. Thesmoker 1800 thus provides an optional enhancement in the form of aconvection fan 1810 that circulates the air in the cooking chamber. In an alternative configuration,element 1820 could be a 1,000-1,250 watt element that replaces theheating element 810. - Many variations to the configuration in
FIG. 18 are possible. For example, providing afan 1810 without anadditional element 1820 and without aheat shield 1822 will still provide circulation of the heat generated by theheating element 810. In addition, while thefan 1810 is shown inFIG. 18 on the back side of the smoker, the fan could be located at any suitable location on the smoker. Furthermore, while a single fan is shown, multiple fans could also be used. Additionally, thefan 1810 could run all the time, or could selectively run under the control of the control panel. - The ability to independently control the
heating element 810 andsmoke element 820 allows providing smoke cycles that independently turn these elements on and off. Theheating element 810 may be turned on and off independently of the state of thesmoke element 820 element and thesmoke element 820 may be turned on and off independently of the state of theheating element 810 according to multiple programs available on the smoker. One example of a suitablehot smoke program 1900 is shown inFIG. 19 . For theheating element 810, the heating element is turned on until the programmed temperature set point is reached, then the heating element is turned off (step 1). When the temperature in the cooking chamber falls 5 degrees Fahrenheit (2.8 degrees Celsius) under the temperature set point, the heating element is turned on until the temperature set point is reached, then turned off (step 2).Step 2 is repeated until the time for the hot smoke cycle expires (step 3). The smoke element is powered on an off independently from the heating element. The hot smoke program inFIG. 19 for the smoke element specifies to power on the smoke element for 20 minutes (step 1), then power off for 5 minutes (step 2), then power on for 5 minutes (step 3), then power off for 10 minutes (step 4), then power on for 3 minutes (step 5), then power off for 15 minutes (step 6), then repeatsteps - Referring to
FIG. 20 , amethod 2000 shows suitable steps for a hot smoke cycle. A hot smoke cycle is selected (step 2010). This could be done by a user pressing the hot smoke button, or by the user selecting a hot smoke cycle on an app on a smart phone coupled via Bluetooth to the smoker. In one suitable implementation, a hot smoke cycle has an allowable temperature range of 125 degrees Fahrenheit (52 degrees Celsius) to 290 degrees Fahrenheit (143 degrees Celsius). At the beginning of the hot smoke cycle, the heating element is turned on (step 2020) and the smoke element is turned on (step 2030). The heating element and smoke element are then cycled independently from each other according to the hot smoke program (step 2040). One suitable example of a hot smoke program is shown at 1900 inFIG. 19 . As long as the time does not time out (step 2050=NO),method 2000 loops back tostep 2040 and continues until the timer times out (step 2050=YES), at which time all of the elements are turned off (step 2060).Method 2000 is then done. - A cycle referred to herein as a “fast smoke cycle” is provided as disclosed herein as a way to increase the amount of smoke during either a hot smoke cycle or a cold smoke cycle. A fast smoke cycle is not known in the art.
Method 2100 inFIG. 21 illustrates steps taken for a fast smoke cycle. A fast smoke cycle is selected when a previously-selected cycle is running (step 2110), which could be either a hot smoke cycle or a cold smoke cycle. The smoke element is turned on for a specified fast smoke time period while the previously-selected cycle continues running (step 2120). One suitable example of a suitable fast smoke time period is 20 minutes, which means the smoke element is turned on instep 2120 for 20 minutes. As long as the fast smoke time period has not expired (step 2140=NO),method 2100 loops back tostep 2130 and continues until the fast smoke time period expires (step 2140=YES). Control of the smoke element is then returned to the previously-selected cycle (step 2150), and the previously-selected cycle continues running (step 2160).Method 2100 is then done. A fast smoke cycle is a way to essentially force the smoke element on for the fast smoke time period to add more smoke to a cold smoke cycle that is currently running or a hot smoke cycle that is currently running, or to start a box of new wood chips smoking. - Referring to
FIG. 22 , amethod 2200 shows steps that are performed when a user selects a cold smoke cycle (step 2210). In one particular implementation, a cold smoke cycle has an allowable temperature range of 50 degrees Fahrenheit (10 degrees Celsius) to 125 degrees Fahrenheit (52 degrees Celsius). If the current temperature of the cooking chamber is too hot (step 2220=YES), the user is prompted with an error message on the display indicating the smoker is too hot to start a cold smoke cycle (step 2230), andmethod 2200 is done. When the current temperature of the cooking chamber is not too hot (step 2220=NO), the smoke element is turned on for the cold smoke time period (step 2240). Should the temperature in the cooking chamber drop to 20 degrees Fahrenheit (11 degrees Celsius) below the set point (step 2250=YES), the heating element is turned on until the temperature set point is reached, and is then turned off (step 2260). When the temperature in the cooking chamber does not drop 20 degrees from the set point (step 2250=NO), as long as the time has not timed out (step 2270=NO),method 2200 loops back tostep 2250 and continues until the timer times out (step 2270=YES), at which time any element that is on is turned off (step 2280). Note that in the vast majority of cases, the smoke element will provide sufficient heat to maintain the temperature within the cooking chamber within 20 degrees Fahrenheit (11 degrees Celsius) from the temperature set point. Thus, for most cases when cold smoking, the heating element will never be turned on instep 2260. The 20 degree Fahrenheit (11 degree Celsius) set point is there to provide acceptable cold smoke functionality even in cold weather. Thus, if a user wants to smoke a block of cheddar cheese when the outside temperature is 10 degrees Fahrenheit (−12 degrees Celsius), the heating element may need to be turned on instep 2260 when the temperature drops to 20 degrees Fahrenheit (11 degrees Celsius) below the set point (step 2250=YES). - An electrical block diagram of a
smoker 2300 with various options as described above is shown inFIG. 23 . Acontrol panel 2310 includes aprocessor 2320, amemory 2330, a keypad/display 1700, awireless interface 2360, and alight source 1610. Thewireless interface 2360 is optional, and thus need not be present on thesmoker 2300. A Bluetooth interface is one suitable implementation for thewireless interface 2360. A Wi-Fi interface is another suitable implementation for thewireless interface 2360. An infrared or radio-frequency (RF) interface is yet another suitable implementation for the wireless interface. Thewireless interface 2360 includes any suitable wireless interface, whether currently known or developed in the future. - The
processor 2320 could be any suitable microprocessor or microcontroller.Memory 2330 is most preferably non-volatile memory, which could be separate fromprocessor 2320 or could be withinprocessor 2320. Thememory 2330 includes the programs for the smoking cycles described above with reference toFIGS. 19-22 , including ahot smoke program 1900, afast smoke program 2340 and acold smoke program 2350. Apower supply 2360 provides power to thecontrol panel 2310 and toheating elements fan 1810. Thepower supply 2360 preferably runs off line power, which in the United States is 120 volt alternating current power. Thesmoker 2300 includes one ormore temperature sensors 2370, which includes a temperature sensor in the cooking chamber and may optionally include a temperature sensor for sensing the temperature of the ambient air outside the smoker. Any suitable temperature sensor could be used, including thermistors or other electronic or electrical temperature sensors. Theheating element 810 andsmoke element 820 are discussed in detail above. Thefan 1810 andfan element 1820 are optional components shown inFIG. 18 and discussed above. Thefan 1810 is shown inFIG. 23 being controlled bycontroller 2310. This means thefan 1810 could be selectively turned on and off by thecontroller 2310 as part of the program for a smoking cycle, or could be turned on anytime thecontrol panel 2310 is turned on. In the alternative, thefan 1810 could be wired to thepower supply 2360 such that anytime thepower supply 2360 is active, thefan 1810 will run. - The smoker disclosed herein provides many advantages over known smokers. A water fill door and water fill spout allow refilling the water pan with water without opening the door to the cooking chamber. An innovative water pan covers most of the cooking chamber to catch grease while allowing for heat to rise through louvers on the water pan to the food racks in the cooking chamber. A light in the control panel is reflected by a reflector in the door to illuminate the cooking chamber when the door is closed. A vent near the wood chip box allows adjusting the flow of air near the wood chip box. The wood chip box itself has an innovative design with holes that allow better airflow, and hence combustion, of the wood chips within the wood chip box, and allows the wood chips to wick for cold smoking. The wood chip box additionally includes a hinged lid that allows one-handed emptying of the wood chip box, and a recessed area on its bottom that receives the smoke element. The optional convection fan provides more even distribution of heat in the cooking chamber. The independently-controlled heating element and smoke element provide the capability of hot smoking, cold smoking, and fast smoking as discussed above. These combination of features result in an innovative smoker designed for home use that provides functionality not found in known smokers.
- An electric food smoker includes a heating element that provides a main source of heat and a separate smoke element that is controlled independently from the heating element and provides heat to a wood chip box. Separate control of the heating element and the smoke element allows providing a cold smoke cycle for the food smoker. A hot smoke cycle provides independent control of the heating element and the smoke element according to a hot smoke program. A fast smoke cycle allows adding more smoke during any existing cycle.
- One skilled in the art will appreciate that many variations are possible within the scope of the claims. Thus, while the disclosure is particularly shown and described above, it will be understood by those skilled in the art that these and other changes in form and details may be made therein without departing from the spirit and scope of the claims. For example, while the water fill
door 220 and water fillspout 300 are shown in the figures on an electric smoker, these features could be used on gas or charcoal smokers as well. In addition, while the fast smoke cycle and cold smoke cycle are discussed above in the context of an electric smoker, these features could be used on gas smokers as well.
Claims (5)
1-21. (canceled)
22. A food smoker comprising:
a. a cooking chamber;
b. a smoke heating element; and
c. a wood chip box removably mounted within the cooking chamber, the wood chip box including a bottom, sides, a back, a front with a handle, and a lid forming a top of the wood chip box and hinged to the wood chip box;
wherein the handle allows the wood chip box to be grasped, removed from inside of the cooking chamber, and the ashes dumped when the wood chip box is rotated by means of the handle and the hinged lid opens under the influence of gravity.
23. The food smoker of claim 22 , wherein the wood chip box has openings in at least one of the group selected from the sides, the back, the bottom, and the lid and wherein the cooking chamber includes an adjustable vent in proximity to a wood chip box that allows a user to adjust the adjustable vent to increase or decrease air flow near the wood chip box.
24. The food smoker of claim 22 , wherein the bottom has openings and has a recess dimensioned to receive the smoke heating element.
25. A food smoker comprising:
a. a cooking chamber including a top portion and a door;
b. a light source mounted in the top portion adjacent the door so that the light source is outside of the cooking chamber when the door is closed;
c. a reflector mounted in the door adjacent the light source when the door is closed; and
d. a lens mounted in the door between the light source and the reflector so that when the door is closed, the light source, the lens, and the reflector align,
wherein light from the light source passes through the lens and is reflected by the reflector into the cooking chamber without the light source being exposed to the inside of the cooking chamber.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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US16/103,305 US20180360058A1 (en) | 2016-02-18 | 2018-08-14 | Electric food smoker |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US15/047,006 US10045546B2 (en) | 2016-02-18 | 2016-02-18 | Electric food smoker |
US16/103,305 US20180360058A1 (en) | 2016-02-18 | 2018-08-14 | Electric food smoker |
Related Parent Applications (1)
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US15/047,006 Continuation US10045546B2 (en) | 2016-02-18 | 2016-02-18 | Electric food smoker |
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US20180360058A1 true US20180360058A1 (en) | 2018-12-20 |
Family
ID=59630828
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US15/047,006 Active 2036-06-22 US10045546B2 (en) | 2016-02-18 | 2016-02-18 | Electric food smoker |
US16/103,305 Abandoned US20180360058A1 (en) | 2016-02-18 | 2018-08-14 | Electric food smoker |
US16/103,310 Abandoned US20180360059A1 (en) | 2016-02-18 | 2018-08-14 | Electric food smoker |
Family Applications Before (1)
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US15/047,006 Active 2036-06-22 US10045546B2 (en) | 2016-02-18 | 2016-02-18 | Electric food smoker |
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US16/103,310 Abandoned US20180360059A1 (en) | 2016-02-18 | 2018-08-14 | Electric food smoker |
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US12022839B2 (en) | 2021-04-22 | 2024-07-02 | Weber-Stephen Products Llc | L-shaped smoker boxes for gas grills |
US12035725B2 (en) | 2022-12-12 | 2024-07-16 | Sharkninja Operating, Llc | Grill systems |
US12070042B2 (en) | 2022-12-12 | 2024-08-27 | Sharkninja Operating Llc | Grill systems |
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- 2018-08-14 US US16/103,310 patent/US20180360059A1/en not_active Abandoned
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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US12022839B2 (en) | 2021-04-22 | 2024-07-02 | Weber-Stephen Products Llc | L-shaped smoker boxes for gas grills |
US12035725B2 (en) | 2022-12-12 | 2024-07-16 | Sharkninja Operating, Llc | Grill systems |
US12070042B2 (en) | 2022-12-12 | 2024-08-27 | Sharkninja Operating Llc | Grill systems |
Also Published As
Publication number | Publication date |
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US20180360059A1 (en) | 2018-12-20 |
US20170238565A1 (en) | 2017-08-24 |
US10045546B2 (en) | 2018-08-14 |
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