| 摘要 |
A cooking utensil utilizes a flat heating surface having in it a multitude of holes whose diameters are in the 1.5 to 3 mm. range. The holes are distributed over the heating surface and open into a chamber beneath the cooking surface. The chamber is formed by a collar that extends downwardly from the periphery of the cooking surface. The collar acts as a chimney that causes the hot gases to rise through the holes in the cooking surface and permeate the food with the aroma of the fuel, which may be wood chips, charcoal, or other substances that lend a distinct odor to food.
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