AIRFLOW-REGULATED SMOKERS AND METHODS OF USING THE SAME

摘要

Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.

主权项

1. A method of smoking food, the method comprising:
enclosing smoking material in a body having a bottom air inlet and a top exhaust, wherein the smoking material is between the air inlet and the exhaust; placing the body and food in a low-exhaust cooking space; applying a heat of over 200 degrees Fahrenheit to the food and smoking material so as to cook the food and produce smoke from the smoking material in the cooking space; and flowing a limited oxygen flow into an inlet of the body so as to exhaust smoke from an outlet of the body opposite the inlet and into the low-exhaust cooking space.