Wood-burning grill and grate bar positioning assembly for wood-burning grill

Abstract

The present application provides a wood-burning grill defining a vertical direction, a lateral direction and a transverse direction, comprising: a box defining a charcoal support platform for supporting wood burning during a grilling process; a grate positioned above the charcoal support platform in the vertical direction and defining a cooking surface for containing food; and a grate bar positioning assembly mechanically coupling the grate bar to the housing; wherein the grate bar positioning assembly comprises: a link arm system, which mechanically couples the grate bar to the box body; and a drive gear mechanically coupled to the link arm system and rotatable to move the grate between a raised position and a lowered position. In this way, the grate bar can move between the raised position and the lowered position in a rotating mode, and charcoal management can be easily conducted below the grate bar. The invention further provides a grate bar positioning assembly for the wood-burning grill.

Description

technical field [0001] The present application relates to the technical field of wood-burning grills, for example, to a wood-burning grill and a grate positioning assembly for the wood-burning grill. Background technique [0002] Grilling is a form of cooking in which meat, vegetables or other food items are placed near burning combustible material such as wood or charcoal to facilitate the cooking process. A traditional grill includes an enclosed pan or pan that houses charcoal and supports a cooking grate for containing the food to be cooked. However, conventional grills include cooking grates that have a fixed vertical position or that can only be moved between fixed positions when the grill cools. As a result, food being cooked can often be placed too close to or too far from the charcoal bed or burning wood, resulting in overcooking or undercooking, respectively. [0003] Additionally, once the wood or charcoal is fully consumed in a conventional grill, it is often di...

AI Technical Summary

Problems solved by technology

However, because the grates of a grill are usually fixed in a vertical position, new wood or charcoal may have to be placed closer to the food item on the grate and may burn hotter or emit unwanted volatiles when initially lit. Organic Compounds (VOCs)

As a result, food being grilled when new wood or charcoal is added may be grilled due to proximity to the flame, or may have a pungent taste due to additional VOCs or other wood by-products of burning wood

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