Smokeless roast stove

Abstract

The invention discloses a smokeless roast stove comprising a stove body, a charcoal room, a roast rack and a stove cover covering the stove body; the stove body comprises a roast room and an air inlet room arranged below the roast room; the side wall of the air inlet room is provided with an air inlet; the charcoal room extends upwards from the center on the bottom of roast room; a charcoal room pedestal is connected with the air inlet room; the side wall of the charcoal room is provided with a plurality of through holes; the roast rack is sleeved outside the charcoal room, so roast items on the roast rack can be roasted by charcoal fire passing the through holes. The smokeless roast stove forms no smoke, so an operator cannot be smudged; in addition, the smokeless roast stove is simple and light in structure, easy to move, and portable.

Description

technical field [0001] The invention relates to a barbecue device, in particular to a smokeless barbecue stewing oven. Background technique [0002] Barbecue devices in the prior art are various, such as long charcoal-burning frame grill structures, electric barbecue devices, etc., but basically there is a problem that the smoke is relatively large during barbecue, so that the operation will be affected by the smoke. In addition, most of the barbecue devices in the prior art have complex structures, large volumes, and are not easy to move. When grilling in the wild, there is great inconvenience, and the grilling time is long. Contents of the invention [0003] The purpose of the present invention is to aim at the defects of the existing barbecue devices, and to provide a smokeless barbecue stewing oven, which has the advantages of light and handy structure and convenient movement. [0004] The smokeless barbecue stewing oven of the present invention comprises a furnace bo...

AI Technical Summary

Problems solved by technology

[0002] Barbecue devices in the prior art are various, such as long charcoal-burning frame grill structures, electric barbecue devices, etc., but basically there is a problem that the smoke is relatively large during barbecue, so that the operation will be affected by the smoke. In addition, most of the barbecue devices in the prior art have complex structures, large volumes, and are not easy to move. When grilling in the wild, there is great inconvenience, and the grilling time is long

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