Oven with cold smoke baking mode

Abstract

A grilling device includes: an auger system, a heating element, a blower, and a temperature control system. The temperature control system includes at least a first temperature sensor in a fire cup and a second temperature sensor in a cooking chamber above the fire cup. The heating element can also serve as the first temperature sensor. A method of controlling the temperature of an oven may include receiving temperature feedback information from one or more temperature sensors and adjusting the power provided to the auger system, the heating element, and the blower. The temperature control system produces cool smoke caused by the combustion of lignin in a solid wood fuel while minimizing the temperature in the cooking chamber.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to U.S. Provisional Patent Application No. 62 / 648,213, filed on March 26, 2018. This application also claims priority to U.S. Provisional Patent Application No. 62 / 819,430, filed on March 15, 2019. Each of the above applications is incorporated herein by reference. Technical Field

[0003] The present invention generally relates to systems, methods and apparatus for grilling and heating food products. Background Art

[0004] Many people prepare food on a grilling device, such as a solid fuel grill, a smoke rack, a gas grill, etc. The taste, moisture, texture, and other qualities of the food that a user prepares in such a device depend on many factors. Of course, one of the most important factors is the temperature at which the user cooks the food. In the case of a solid fuel grilling device such as a smoke rack, it is important for the user to quickly and accurately control the temperature of the smoke generated by the ignition of the solid fuel inside the smoke rack. That is, exposing food to overheated or overcooled smoke may result in the food having an undesirable taste, moisture, tenderness, or other undesirable qualities.

[0005] In addition, the ideal smoke temperature for a user to cook food in a smoke rack varies depending on the type of solid fuel used by the user and the type of food the user is preparing. For example, the smoke produced by igniting solid fuel in a smoke rack has a unique flavor, depending on the type of solid fuel that produces the smoke. One type of solid fuel can produce smoke with one flavor, while another type of solid fuel can produce smoke with a different flavor. The user may need to keep each type of smoke flavor at a unique temperature to most effectively transfer the flavor to the food. In many cases, the user may want low temperature smoke (or "cold smoke") to produce the best flavor. In some cases, the user may want high temperature smoke to cook food most effectively.

[0006] Furthermore, the various foods that a user cooks may each require a unique temperature or combination of temperatures. For example, a user may want to expose a steak to a different smoke temperature than certain vegetables, even if the user uses the same type of solid fuel in both cases. Furthermore, a user may want to change the temperature of the smoke over time. For example, a user may want to smoke a certain type of meat at a high temperature to sear the outside of the meat, then gradually reduce the temperature. Also, for example, a user may want to start smoking certain types of vegetables at a low temperature, then increase the temperature at the end to crisp the outer layer of the vegetables. These different temperatures and temperature combinations are referred to as "grilling modes."

[0007] One disadvantage of smoke racks is the increased preheating time required for smoke racks compared to other grilling devices using gas or electric burners. Often, current smoke racks lack the functionality and control systems necessary to quickly and accurately obtain a variety of temperatures and grilling modes to select and select a grilling mode based on the type of solid fuel used by the user and the type of food the user is preparing. In addition, while current smoke racks often provide basic temperature control capabilities, they often require long preheating and temperature conversion times.

[0008] Interestingly, producing cool smoke often increases the required preheating time compared to the time required to produce hotter smoke. This is because typical temperature control systems in smoke racks have lag times built into the control system feedback loop. For example, in a typical temperature control system feedback loop, a temperature sensor that measures the smoke temperature in the cooking chamber of the smoke rack communicates temperature feedback information to a processor. As a result, the processor increases or decreases the rate at which the feeder introduces fuel into the combustion chamber (or "fire pot") of the grilling device to increase or decrease the temperature accordingly.

[0009] However, when the user desires low smoke temperatures, a runaway flame (produced by the self-sustaining combustion of the solid fuel fed into the fire cup during the preheating period) may become too hot before the temperature sensor relays temperature feedback information back to the processor to correct the temperature overshoot. When this happens, even if the fuel feeder completely stops supplying fuel to the fire cup, the user must wait for the existing fuel to decrease and reduce the temperature, which takes time. In many cases, cold smoke is produced by the runaway combustion of the smoldering fuel rather than by the fuel that produced the hot flame. Often, waiting for the fuel to decrease to smoldering after the flame is produced in order to correct the temperature control system overshoot and produce the desired cold smoke takes longer than the temperature in the fire cup to obtain a hotter smoke.

[0010] Therefore, there are many challenges and problems in the field of smoke racks and grilling equipment that need to be solved. Summary of the invention

[0011] Various embodiments of the present application include systems, methods and devices for generating cold smoke in a grill, such as a barbecue smoke generator, and components and / or subcomponents thereof. These components and / or subcomponents enable a user to generate smoke at a low temperature for an extended period of time in the main oven or "cooking chamber" of a grilling device. For example, a user can generate smoke and various air temperatures in the cooking chamber of an oven at or below 150°F for several hours at a time in a "closed loop" environment. Additionally or alternatively, a user can generate smoke and various air temperatures in the cooking chamber of a grilling device at or below 120°F, at or below 100°F, at or below 90°F, and / or at or below 80°F, as described in more detail herein.

[0012] According to these and other aspects, a grilling device according to one embodiment includes: a main oven having a cooking chamber for cooking food, and an auger system integrated with the main oven for delivering wood fuel. The grilling device also includes a fire pot connected to the auger system, the fire pot having an interior space for receiving the wood fuel dispensed by the auger system, and a heating element powered by a power source, the heating element providing heat to the interior space of the fire pot.

[0013] In addition, a certain embodiment of the grilling device includes a blower powered by a power source, the blower providing oxygen to the interior space of the fire cup, a first temperature sensor disposed near the fire cup, a second temperature sensor disposed near the cooking chamber, and a digital controller. Such an embodiment of the grilling device is configured in association with the digital controller, the first and second temperature sensors, the heating element, and the blower to burn fuel in the fire cup.

[0014] In one or more embodiments, a method for generating cold smoke in a barbecue device for cooking food includes providing a barbecue device as described above, which includes a fire cup, a heating element, a blower, a first temperature sensor, a power supply, and a processor. The method also includes igniting the solid fuel in the inner space of the fire cup by starting the heating element, and sensing the temperature in the fire cup using the first temperature sensor, and transmitting the fire cup temperature information to the processor. In addition, the method includes adjusting the power supplied to the heating element and the blower based on the fire cup temperature information so that the temperature generated in the fire cup exceeds 500°F. This is achieved while maintaining a second temperature in the cooking chamber of the barbecue device arranged above the fire cup below about 150°F for a period of at least 5 minutes.

[0015] In at least one embodiment of the present application, a barbecue device for generating cold smoke for cooking or heating food includes: a cooking chamber, a fire cup having an internal space, a heating element configured to ignite fuel retained in the internal space of the fire cup, a blower configured to circulate oxygen into the internal space of the fire cup, and a power source configured to provide electrical energy in the barbecue device. The barbecue device also includes a processor and a memory containing computer executable instructions.

[0016] In such an embodiment, the computer executable instructions, when executed, ignite the fuel within the interior space of the fire cup by providing a first amount of electrical energy from a power source to the heating element. The instructions then provide a second amount of electrical energy to the heating element, the second amount of electrical energy being less than the first amount of electrical energy. The instructions then provide a second amount of electrical energy to the heating element, the second amount of electrical energy being less than the first amount of electrical energy.

[0017] In this embodiment, the instructions then convert the resistance measurement value into fire cup temperature information in the processor, and adjust the power supplied to the heating element and the blower based on the fire cup temperature information. This regulation prevents the fuel from entering a state of continuous combustion and maintains the temperature in the cooking chamber at about 150°F or below for at least five minutes.

[0018] Other features and advantages of the exemplary applications of the present application will be given in the detailed description below, and in part will become clear from the description or be recognized in practicing these exemplary applications. The features and advantages of these applications can be realized and obtained by means of the devices and combinations specifically pointed out in the attached claims. These and other features can become clearer from the detailed description below and the attached claims, or can be recognized in practicing these exemplary applications, as described below. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to describe the manner in which the above and other advantages and features of the present invention can be obtained, the invention briefly described above will be described in detail below with reference to specific embodiments shown in the accompanying drawings. It should be understood that the accompanying drawings only depict typical embodiments of the present invention and are not to be considered as limiting the scope of the present invention. The present invention will be described and explained more specifically and in detail using the accompanying drawings, in which:

[0020] Figure 1 is a diagram of an embodiment of a barbecue device according to the present application;

[0021] Figure 2 Draw the Figure 1 An embodiment of a screw feeder system in a baking oven comprises a screw feeder, a fire pot, a blower and a heating element according to the present application;

[0022] Figure 3 depicts a cross-sectional view of an embodiment of a screw feeder system according to the present application, which feeds fuel into a fire tank for combustion;

[0023] Figure 4 A cross-sectional view of an embodiment of a fire cupping jar according to the present application is depicted, wherein a heating element extends therein;

[0024] Figure 5 A cross-sectional view of an embodiment of a fire cupping jar with a non-contact heating element according to the present application is depicted;

[0025] Figure 6 A schematic diagram showing an embodiment of a temperature control system of a barbecue device according to the present application;

[0026] Fig. 7A A flow chart outlining an embodiment of a method for quickly implementing a cold smoke grilling mode in a grilling device for cooking food according to the present application is shown;

[0027] Figure 7B A flow chart outlining an embodiment of a method for quickly implementing a cold smoke grilling mode in a grilling device for cooking food according to the present application is shown;

[0028] Figure 8 A schematic diagram showing an embodiment of a temperature control system of a barbecue device according to the present application;

[0029] Fig. 9 A flow chart outlining an embodiment of a method for quickly implementing a cold smoke grilling mode in a grilling device for cooking food according to the present application is shown;

[0030] Fig.10 A perspective view of an embodiment of a fire cupping jar having a perforated bottom plate and a parking area according to the present application is depicted;

[0031] Fig.11 The invention is shown in Fig.10 Top view of the cupping jar. DETAILED DESCRIPTION

[0032] The present application generally relates to systems, methods and devices for generating cold smoke in a grill, such as a barbecue smoke generator, and components and / or subcomponents thereof. These components and / or subcomponents enable a user to generate smoke at a low temperature for an extended period of time in the main oven or "cooking chamber" of a grilling device. For example, a user can generate smoke and various air temperatures in the cooking chamber of a grill at or below 150°F for several hours at a time in a closed-loop environment. Additionally or alternatively, a user can generate smoke and various air temperatures in the cooking chamber of a grill at or below 120°F, at or below 100°F, at or below 90°F, and / or at or below 80°F, as described in more detail herein.

[0033] In addition, the present invention can be used to provide such a device so that the user can adjust or set various cooking modes, including changing the temperature over time, to customize the cooking mode and smoke temperature in the grilling device described herein. The user can use a mechanized automatic device to achieve various initial smoke / cooking temperatures with a short preheat time, and also change the smoke / cooking temperature quickly and accurately. Such an extended period, low temperature smoking process (i.e., "cold smoke grilling mode") can provide ideal conditions for cooking and heating foods that can only be prepared with heavy smoke but need to be prepared at a temperature close to ambient temperature (e.g., smoked salmon, smoked cheese, etc.).

[0034] In general, wood combustion can be understood as proceeding in roughly several different stages, usually understood as three or four different stages. For example, the National Fire Protection Association (NFPA) divides the four stages of fire into "ignition", "development", "full development" and "abatement". Meanwhile, the E3A organization (Exploring Energy Efficiency and Alternatives) describes the combustion of wood in three steps, namely: "water evaporation", "smoke formation" and "charcoal". Others in the industry also use similar terms to describe these stages, such as "starting stage", "wood moisture stage", "creosote stage" and "heating stage". Still others classify these stages into smaller subcategories, partly related to how or when certain volatile components are released or burned.

[0035] Stages of wood burning

[0036] For purposes of use in the specification and claims, the wood combustion stages will be understood to fall into one of the following four categories, namely "water evaporation", "hydrocarbon evaporation", "gas vapor ignition / combustion" and "char combustion".

[0037] Stage 1 – Water Evaporation. In Stage 1, as the wood gains temperature, various volatile components of the wood begin to evaporate from the wood, including some water. After reaching the boiling point of water, 212°F, most or all of the water in the wood has evaporated, leaving the wood sufficiently dry for initial combustion. The water evaporation stage absorbs rather than generates heat. As the wood surface temperature rises beyond about 212°F to about 450°F and higher, the wood breaks apart and releases the primary gases found in creosote, namely: carbon dioxide, carbon monoxide, and acetic and formic acids. However, these gases will not ignite until the water has evaporated and the temperature is not high enough to ignite.

[0038] Stage 2 – Hydrocarbon vaporization. As the temperature rises, the chemical structure of the wood molecules begins to break apart through pyrolysis to produce components such as tar droplets and other combustible gases. In stage 2, heat is still mainly absorbed rather than generated. However, the temperature of the combustible gases is not high enough to spontaneously ignite at this stage. The process combustion in this range produces visible smoke.

[0039] Stage 3 - Gas Vapor Ignition and Combustion. As the wood ignites at higher temperatures, typically at or above about 540°F, the carbon reacts with oxygen to produce combustible gases, such as carbon monoxide. If sufficient oxygen and heat are present, the carbon monoxide will react with the oxygen to produce carbon dioxide. Complete combustion of wood produces almost exclusively: 1) water vapor, 2) carbon dioxide, 3) heat, and 4) incombustible ash. The less complete the combustion, the more carbon monoxide, combustible hydrocarbons, and other gases will be left unburned. Therefore, complete combustion depends on the combustible gases being exposed to sufficiently high temperatures, roughly 1100°F to 1225°F, and even as high as 2000°F. Smoke produced in these temperature ranges tends to be less visible (invisible or "blue" smoke), and all or nearly all of the combustible material is now burned.

[0040] It will be appreciated that the combustion temperature required to achieve efficient combustion may vary based on the amount of oxygen present. For example, a smaller amount of oxygen requires a higher temperature to ignite the material, while a higher amount of oxygen enables combustion to be achieved at a lower temperature.

[0041] Stage 4 – Charring. From the 2019 National Fire Protection Association (NFPA) Glossary, the term “char” refers to the brittle residue that forms when a material is exposed to thermal energy. In this regard, charred wood includes the brittle residue wood. Charred wood is capable of further combustion, but generally requires direct contact with oxygen in order to burn and only occurs after the initial stages are complete. Specifically, after the first three stages, the only remaining combustible material is the char in the charcoal, which burns with little or no flame.

[0042] Continuous combustion vs. smoldering

[0043] As understood from the NFPA, and as used herein, the term "combustion" refers to a chemical oxidation process that occurs rapidly enough to generate heat.

[0044] As understood from the NFPA, and as used herein, the term "ignition (noun)" or "ignition (verb)" refers to a state in which sufficient heat is provided to trigger the first stage of combustion. Similarly, the NFPA defines the term "self-ignition" as the use of heat to trigger combustion, but without a spark or flame. For example, at a certain temperature (compared to a certain level of oxygen), wood pellets no longer require an external heat source to ignite in order to burn, and simply self-ignite in response to given environmental conditions.

[0045] In this regard, "combustion" may be understood and / or referred to in various ways, including initial stages 1 or 2, where sufficient heat causes decomposition of the fuel source (e.g., used interchangeably with "ignition"), until stages 3 and 4, where sufficient heat exists to allow other chemical decomposition processes to occur, such as concomitant oxidation, without further stimulation (e.g., "self-ignition"). This is also referred to as "continuous combustion" or "fire" in this application (see NFPA 2019 compilation).

[0046] As used herein, the term "smoldering" is not self-sustaining or continuous without an external heat source, as distinguished from continuous combustion. With reference to the four stages listed above, smoldering generally occurs after stage 1, and at a point between stages 2 and 3. The charcoal does not generate enough ambient heat to cause sustained ignition (or self-ignition) of surrounding particles that are not in direct contact with the heat source, and therefore cannot be sustained to the point of consuming surrounding wood particles through continuous combustion or self-ignition.

[0047] Tobacco byproducts

[0048] As mentioned above, smoke contains a variety of byproducts, such as soot, ash, and creosote. Using the definitions provided in the 2019 NFPA Glossary: ​​The term "ash" as used herein refers to the solid residue that remains intact after combustion; the term "soot" as used herein refers to the carbon particles produced in the flame. Soot is a byproduct of incomplete combustion.

[0049] Creosote (i.e., wood creosote) is an oily component produced from the combustion of wood and includes a variety of phenolic derivatives, including decomposed / pyrolyzed lignin in the form of o-methoxyphenol (C6H4(OH)(OCH3), and dimethoxyphenol (1,3-Dimethoxy-2-hydroxybenzene). Of these components, dimethoxyphenol is understood to be the chemical responsible for the primary smoky aroma in grilled meats, while o-methoxyphenol is responsible for the flavor. Lignin derivatives are the largest contributors to the desirable smoke flavor and are typically decomposed during Stage 3, i.e., temperatures from about 540°F to about 1000°F, preferably about 752°F to about 923°F.

[0050] In this regard, creosote, particularly lignin derivatives, can positively enhance the flavor and color of smoked foods and can be used as a preservative. However, if the balance of chemicals in creosote is shifted in an undesirable direction, it can cause the food to taste bitter. For example, the visible smoke produced at lower temperatures in efficient combustion contains a higher proportion of soot and ash, and produces a more bitter taste in the food. The visible smoke produced at higher temperatures in stage 3 contains a lower proportion of and ash, a higher proportion of lignin decomposition products, and produces a more desirable taste and appearance in the food.

[0051] Cold Smoke

[0052] Taking into account the factors described above, the "cold smoke" used in accordance with the present invention is smoke produced when the fuel is smoldering while limiting the continuous combustion of the fuel. Specifically, the cold smoke in accordance with the present invention is produced by intermittently applying specific environmental conditions to a localized group of wood material particles in a fire cup so that these specific wood material particles can achieve a suitable level of smoke byproducts (i.e., early stage 3 level combustion) while effectively maintaining the remaining wood material particles in stage 1 and stage 2 conditions. In this regard, the cold smoke requires repeated ignition of the fuel to maintain smoldering for a period of time, such as from about 5 minutes to about 1 hour, about 2 hours, about 3 hours, about 4 hours, or about 5 hours or more.

[0053] At least one reason for this is that the heat applied by the external heat source is low enough, or sufficiently discontinuous or intermittent, so that the ambient heat is too low to cause sustained self-ignition or combustion. In addition, as previously described, providing sufficient oxygen to the wood pellets at the correct time, combined with a low temperature intermittent heat source, allows the smoke byproducts formed in the combustion stage 3 level to be produced in the fire cup while still maintaining a low temperature in the main oven. Therefore, the various embodiments of the oven described herein create ideal environmental conditions for intermittently igniting localized subgroups of wood pellets, at least through control of the heat source and the blower (oxygen source), while still maintaining a relatively low main oven temperature level. Specifically, various embodiments of the present invention optimize the production of lignin byproducts in the fire cup while maintaining relatively low temperatures for smoke and air in the cooking chamber.

[0054] For example, just prior to stage 3 or in the early stages of stage 3, or during the passage from stage 2 to stage 3, cool smoke generated by the smoldering of the fuel is achieved in such a manner that the lignin in the fire pot is separated while still maintaining the temperature in the main oven below or equal to about 150°F, preferably about 120°F to about 150°F, below or equal to about 120°F, preferably about 100°F to about 120°F, below about 100°F, preferably about 90°F to about 100°F, below about 90°F, preferably about 80°F to about 90°F, below about 80°F, preferably about 70°F to about 80°F, and / or at a temperature of up to about 70°F.

[0055] Therefore, the term "cold smoke grilling mode" as used herein, typically refers to a grilling apparatus in which the main oven and fire pot features and settings are manipulated to produce the ideal composition of smoke in the fire pot while maintaining a low main oven temperature.

[0056] Cold smoke grilling device and method

[0057] The various embodiments of the grilling apparatus described herein can provide desirable smoke at a relatively low temperature (ie, cool smoke) which can impart a pleasing taste and aroma to food.

[0058] Turning now to the accompanying drawings, Figure 1 The grilling apparatus 100 is shown to include an upper food warming / cooking chamber 105 in which a user can prepare food. Figure 1 The grilling device 100 in the embodiment of the present invention also includes a lower portion disposed below the cooking chamber 105, which houses the screw feeder system and the fire pot. The lower portion below the cooking chamber 105 may also include various other components, such as a blower and a heating element. These systems and other components housed in the lower portion below the cooking chamber 105 will be described below with reference to Figure 2-5 Show and describe in more detail.

[0059] Still viewing Figure 1 , the embodiment of the grilling device 100 shown also includes a hopper 115 and a user control interface 120. The user can open the top of the hopper 115 and introduce fuel, such as wood pellets, into the feeder system of the lower portion of the oven 100 through the hopper 115. The user can adjust the control knob, or various other control interface buttons, to adjust the temperature of the food heating / cooking chamber 105 of the grilling device 100. Again, the subsequent Figure 6-8 The following description focuses more on the user control interface and temperature control features of the grilling apparatus 100, particularly with respect to cold smoking and related methods.

[0060] It is understandable that Figure 1 The embodiments of the grilling device 100 are examples of grilling devices according to the present application. One or more embodiments of the grilling device 100 may include other components. For example, in one or more embodiments, the user control interface 120 may include a display screen, multiple other buttons or knobs, and / or touch screen technology.

[0061] Additionally, one or more embodiments of the grilling apparatus 100 may include similar components that are arranged in different locations relative to each other without affecting the basic functionality of the grilling apparatus 100. For example, one or more embodiments of the grilling apparatus 100 may include the hopper 115 located on the right side of the grilling apparatus 100 or the user control interface 120 located anywhere else on the grilling apparatus 100.

[0062] Additionally, for example, one or more embodiments of the grilling apparatus 100 may include a DC power source, not shown. Figure 1In one or more embodiments of the grilling device 100, the DC power source may include a lithium ion battery. One or more embodiments may include other DC power sources. For example, in one or more embodiments, the grilling device 100 may include one or more alkaline batteries. The grilling device 100 may also include other DC power sources. Additionally or alternatively, the grilling device 100 may include one or more AC power sources and one or more rectifiers.

[0063] It is understood that the manufacturer may place the DC power source at various locations inside or outside the grilling device 100. The DC power source may power various components of the grilling device 100, including but not limited to the auger 205, the blower, the heating element, and the electronic display of the user control interface 120.

[0064] At this point, Figure 2 Draw the Figure 1 An embodiment of the screw feeder system 200 in the grilling device 100 is powered by a power source, such as the DC power supply described herein. Figure 2 The embodiment shown includes an auger 205, a fire cup 210, a blower 215, a heating element 220, and one or more temperature sensors 240a-b. As shown, a motor 225 can engage the auger 205 at one end to rotate the auger 205. The fire cup 210 is disposed at the other end of the auger 205 to receive fuel pellets into the interior space 230 of the fire cup 210 through an opening 235 in the side of the fire cup 210.

[0065] also, Figure 2 The heating element 220 is shown disposed in or near the interior space 230 of the fire cup 210. In addition, the manufacturer may place the blower 215 in or communicate with the lower portion below the cooking chamber 105 of the grilling device 100. In this way, the blower 215 can circulate air (specifically, oxygen) through the lower portion and above and / or around the heating element 220. The air flowing through the heating element 220 can enter the interior space 230 of the fire cup 210 after flowing through the heating element 220 from above. In this way, the blower 215 can increase or decrease the combustion of the fuel in the fire cup 210 by providing or reducing the available oxygen provided to the fire cup 210. The blower 215 also drives convection heating when it blows oxygen through the heating element 220 in the interior space 230 of the fire cup 210.

[0066] Additionally, as previously described, in addition to one or more temperature sensors in the main oven, the screw feeder system 200 may include one or more temperature sensors 240a-b disposed within or adjacent to the interior space 230 of the fire pot 210, as discussed in greater detail herein. Figure 2The one or more temperature sensors 240a-b are configured to detect the temperature within the fire pot 210 as the fuel burns. It is understood that one or more embodiments may include the example shown in FIG. Figure 2 The number of temperature sensors 240a-b can be greater or less than that of temperature sensors. For example, in one or more embodiments, the screw feeder system 200 can include one temperature sensor, three temperature sensors, four temperature sensors, five temperature sensors, or more than five temperature sensors.

[0067] In addition, one or more embodiments of the screw feeder system 200 may include one or more temperature sensors 240a-b disposed at locations other than those illustrated, within or near the interior space 230 of the cupping jar 210. For example, in one or more embodiments, the cupping jar 210 may include one or more temperature sensors 240 disposed on a side wall of the interior space 230 of the cupping jar 210, on a floor of the cupping jar 210, or both. In one or more embodiments, the manufacturer may place one or more sensors 240 directly above, directly below, or directly outside the interior space 230 of the cupping jar 210.

[0068] It is understood that the manufacturer may place one or more temperature sensors 240 at any number of locations within or near the interior space 230 of the cupping jar 210 , so that the temperature sensor 240 can detect the temperature within the interior space 230 of the cupping jar 210 .

[0069] Figure 3 An embodiment of the screw feeder system 300 is depicted while in use. Figure 3 The embodiment of the screw feeder system 300 shown is similar to the embodiment shown in Figure 2 In addition, Figure 3 Shown is a grilling surface 305 located inside the cooking chamber 105, a fuel 310 such as wood pellets, and a DC power source 325. It will be appreciated that various types of fuel 310 other than fuel pellets may be used.

[0070] Figure 3 Also depicted are two temperature sensors 242 disposed inside the cooking chamber 105. In at least one embodiment, the two temperature sensors 242 are configured to sense the temperature of smoke within the cooking chamber 105. The location of the temperature sensors 242 within the cooking chamber 105 may vary. For example, in at least one embodiment, the temperature sensors 242 are disposed on the sides and the middle of the cooking chamber 105.

[0071] Also, in at least one embodiment, the cooking chamber 105 includes a Figure 3The cooking chamber 105 may include more or fewer sensors than two sensors 242. For example, in at least one embodiment, the cooking chamber 105 includes only one sensor 242. In at least one embodiment, the cooking chamber 105 includes three or more sensors 242 disposed therein.

[0072] Furthermore, in at least one embodiment, the grilling device 100 includes only one temperature sensor 242 disposed in the cooking chamber 105, and no other temperature sensors (outside of the hot rod-type heating element 220). Additionally or alternatively, any of the temperature sensors 242, 240, 240a, 240b described herein may be used alone in the grilling device 100, or in combination with one or more other temperature sensors 242, 240, 240a, 240b, which are located only in the cooking chamber 105, or are located in or near the fire cup 210, or are disposed in association with both the cooking chamber 105 and the fire cup 210.

[0073] In the Figure 3 In an embodiment of the present invention, a user can feed fuel 310 into the auger 205 via the hopper 115. The motor 225 engages the auger 205 and rotates the auger 205. Rotating the auger 205 causes a defined amount of fuel 310 to be fed into the interior space 230 of the fire pot 210 for ignition. The ignition of the fuel 310 generates heat and smoke 315, which rises to heat and / or expose the grilling surface 305 to the smoke 315. Obviously, in order to maintain cool smoke, the pellet oven 100 directs the auger to only dispense a small amount of pellets at a time so that the pellets can at least partially burn without generating enough heat in the main oven to exceed the cool smoke temperature, such as the main oven temperature of from about 70°F to about 150°F.

[0074] As shown, the blower 215 blows air 330 through the heating element 220, through the opening 335 in the fire cup 210, and into the interior space 230 of the fire cup 210 where the fuel 310 resides. In such an embodiment, the DC power supply 325 provides electrical energy to the heating element 220, thereby heating the heating element 220 through resistive heating. The air 330 blown through the heating element 220 is then transmitted to the fuel (pellets) 310 in the fire cup 210, causing convection heat to be transferred to ignite. Alternatively, the heating element 220 is positioned in direct contact with the pellets to provide more direct heat. Once ignited, the fuel 310 smolders to generate heat and smoke 315, the smoke rises to warm / heat, and exposes the grilling surface 305 of the pellet grill 100 to the smoke 315.

[0075] In addition, in at least one embodiment, the fire cup 210 includes perforations in its bottom plate and / or sidewalls. In such an embodiment, the air 330 circulated by the blower 215 enters the fire cup 210 through the perforations to provide oxygen for burning the fuel 310.

[0076] Additionally or alternatively, in one or more embodiments, the heating element 220 can extend into the interior space 230 of the fire cup 210. In this way, due to the direct contact between the heating element 220 and the fuel 310, the heating element 220 can also transfer heat to the fuel 310 by conductive heat transfer to the fuel 310.

[0077] At this point, Figure 4 and Figure 5 Various embodiments of heating elements are shown, and the heating elements are arranged at, within, or near the interior space 230 of the cupping jar 210. For example, Figure 4 A cross-sectional view of an embodiment of a fire cup 210 is depicted, with a heating element 220 extending therein. In one or more embodiments, the heating element 220 extends into the fire cup 210 to achieve direct contact with the fuel 310 residing in the interior space 230 of the fire cup 210, as shown in FIG. Figure 3 As previously noted, in this embodiment, the heating element 220 can ignite the fuel 310 in the interior space 230 of the fire pot 210 through conduction type heat transfer between the fuel 310 and the heating element 220 .

[0078] Additionally or alternatively, the blower 215 can blow air 330 through the heating element 220 and into the interior space 230 of the fire cup 210 through the opening 235 to ignite the fuel 310 by convection heat transfer. Figure 5 An alternative embodiment of the heating element 220 and the fire cup 210 is shown, configured such that the heating element 220 does not come into contact with the fuel 310.

[0079] In such an embodiment, the heating element 220 does not extend into the interior space 230 of the fire cup 210. Therefore, the heating element 220 does not ignite the fuel 310 in the fire cup 210 by direct contact. Instead, in this non-contact configuration, the blower 215 blows air 330 through the heating element 220 and into the interior space 230 of the fire cup 210 through the opening 235 so as to ignite the fuel 310 only by convection type heat transfer.

[0080] In one or more embodiments, the heating element 220 can include a ceramic material and two or more electrical leads 505. Specifically, a manufacturer can connect a DC power source 325 to the leads 505 of the heating element 220 and provide electrical energy to the heating element 220. The power source 325 transmits electrical current through the heating element 220, and the resistance of the heating element 220 causes the ceramic material to increase in temperature.

[0081] An advantage of ceramic materials is that ceramics can change temperature at a faster rate than some other materials used in prior art heating elements. In addition, ceramic materials are durable and have higher corrosion resistance than heating elements of other materials used in the prior art, such as metals.

[0082] However, it is understood that in one or more embodiments of the present application, the heating element 220 may include materials other than ceramic materials. For example, the heating element 220 may include a stainless steel heating element or a heating element composed of other thermally conductive materials. The heating element 220 may include a stainless steel heating element for igniting the fuel 310 in the fire cup 210 by conductive heat transfer as described above. In addition, the heating element may include a ceramic heating element for igniting the fuel 310 in the fire cup 210 by conductive heat transfer, convection heat transfer, or both as described above.

[0083] Using the components of the auger system 200, the fire cup 210, and the heating element 220 described herein, a user can adjust the temperature of the smoke 315 that heats and / or surrounds the grilling surface 305 in at least three ways. First, the user can adjust the electrical power supplied to the heating element 220 to increase or decrease the temperature of the heating element 220. Second, the user can adjust the rate of airflow provided by the blower 215 that flows through the heating element 220 and into the interior space 230 of the fire cup 210. Third, the user can adjust the rate at which the auger 205 feeds the fuel 310 into the interior space 230 of the fire cup 210.

[0084] Any of the three previous adjustment methods results in adjusting the speed and / or amount of fuel 310 ignited in the fire cup 210. The amount and speed at which the fuel 310 is ignited and oxygen is provided results in adjusting the smoke temperature by controlling which combustion stage occurs. Ignition of too much or too hot fuel 310, or providing too much oxygen to the fuel 310, may cause the fuel 310 to burn continuously in stage 3. Conversely, intermittent ignition of the fuel 310 in the fire cup 210, combined with intermittently increasing and decreasing the amount of oxygen circulated into the fire cup 210 by the blower 215, can maintain the fuel 310 smoldering in combustion stage 2. The three adjustment methods described above also affect the smoke generation efficiency and the amount of smoke generated by the burning fuel 310.

[0085] For example, the high temperature flame generated by the continuous combustion of the fuel 310, including self-ignition in the combustion stage 3, produces less smoke 315 per dose of the fuel 310. The smoke generated by such a high temperature flame will also have an increased smoke temperature. For smoking food in the barbecue device 100 shown, such high temperature smoke may often be undesirable. However, the user may want high temperature smoke for roasting certain foods.

[0086] Alternatively, the cold smoke produced by the smoldering of the fuel 310 before the combustion stage 3 results in a very efficient smoke production and a preferred smoke flavor transmission to the food. For example, the cold smoke can be produced by smoldering based on the intermittent ignition of the fuel source and the intermittent increase and decrease of the oxygen supplied to the subgroup fuel 310 in the fire pot 210 by the blower 215. This is different from self-ignition, which may result in continuous combustion of the fuel source, such as a large high-temperature flame. The cold smoke produced by the application of the present invention can be produced in a larger volume than the traditional high-temperature smoke per dose of fuel 310 consumed.

[0087] In at least one embodiment, the cool smoke produced by the smoldering of the fuel prior to combustion stage 3 is below 150° F. For example, in one or more embodiments, the cool smoke may be below 120° F, 100° F, 90° F, 80° F, or preferably below 70° F.

[0088] Therefore, it is important for the screw feeder system 200, the heating element 220, the blower 215 and the related regulation system, including the temperature control system described herein, to enable the user to quickly, accurately and reliably produce the desired amount of smoke at the desired temperature in a predetermined time period. For example, in one or more embodiments, the control system of the barbecue device described herein can maintain the fuel 310 smoldering in the fire pot 210 for at least five minutes. In one or more other embodiments, the smoldering can be maintained for at least ten minutes, fifteen minutes, or twenty minutes. In addition, in some cases, the user may wish to change the temperature and amount of smoke produced over time.

[0089] For example, when cooking one type of food, the user may wish to avoid generating high temperature flames and high temperature smoke at first, but then increase the temperature of the grilling surface 305 toward the end of the cooking time to grill the food. Alternatively, when preparing another type of food, the user may wish to grill the food at a high temperature first, and then reduce the temperature of the generated smoke over time. These smoke temperature settings and adjustments over time are referred to herein as "grilling modes." The various grilling modes described herein may include constant smoke temperatures, high or low temperatures, and / or temperatures that change over time.

[0090] Figure 6-9Various embodiments of temperature control systems and methods are illustrated in which various grilling modes are quickly and accurately achieved using the components of the grilling device 100 described herein. A user can select or adjust a grilling mode of the grilling device 100 by inputting commands into the user control interface 120. In this regard, Figure 6 An embodiment of the user control interface 120 is depicted, which includes a temperature adjustment knob 605 and a display screen 607. The display screen 607 can display information to the user, such as, but not limited to, the set temperature of the oven, the actual temperature of the oven, the elapsed time, or any other information that helps the user cook food in the oven 100.

[0091] It will be appreciated that other implementations of the user control interface 120 may include more than one display screen 607 or no display screen 607, as well as any number and combination of buttons, knobs, switches, and the like that a user can use to adjust the temperature of the grilling device 100. Figure 6 The user interface 120 is shown as presenting a control system interface. One or more embodiments may include other configurations of the user interface 120. For example, one or more embodiments of the user control interface 120 may include a digital temperature indicator, touch screen buttons, and customer customizable, preset and / or programmable grilling mode options.

[0092] According to the Figure 6 In an embodiment of the temperature control system 600, once the user selects or sets the grilling mode using the control interface 120, the processor 610 directs the power supply to supply power to the various components of the grilling device 100. For example, the processor 610 can increase the current supplied to the auger 205, causing the auger 205 to rotate faster and increase the amount of fuel fed into the fire cup 210. In addition or alternatively, the processor 610 can increase the power supplied to the blower 215 to increase the oxygen in the fire cup and thus increase the burning rate of the fuel 310. In addition, the processor 610 can adjust the power supplied to the heating element 220, which can be adjusted alone or in combination with the adjustment of the supply to the auger 205 and the blower 215.

[0093] The processor receives the feedback information and adjusts the power output to the screw feeder 205, the heating element 220 and the blower 215 to maintain or adjust the smoke temperature specified by the selected grilling mode. In one or more embodiments, the temperature sensor 240 provides the feedback information to the processor 610. For example, as the fuel 310 burns in the interior space 230 of the fire pot 210, the temperature sensor 240 sends temperature information back to the processor 610.

[0094] For example, if the temperature is too high, the processor can reduce the power output to the heating element 220 to slow ignition, reduce the power output to the blower 215 to weaken combustion, and / or reduce the power output to the screw feeder 205 to slow the rate at which fuel 310 is supplied to the fire pot 210.

[0095] Additionally or alternatively, in at least one embodiment, the processor can increase the electrical power output to the screw feeder 205 to increase the rate at which the fuel 310 is fed into the fire pot 210. In such an embodiment, adding enough additional fuel 310, such as wood pellets, to other wood pellets already burning in the fire pot 210 will suffocate the combustion of the fuel 310. This suffocation will reduce the amount of oxygen supplied to the burning fuel 310 so that the fuel 310 does not enter the combustion stage 3.

[0096] Conversely, if the temperature is too low, the processor can increase the power output to the heating element 220 to speed up ignition, increase the power output to the blower 215 to increase combustion, and / or increase the power output to the screw feeder 205 to increase the rate at which the fuel 310 is supplied to the fire cup 210. Increasing the rate at which the fuel 310 is supplied to the fire cup 210 can increase combustion and temperature by providing more fuel 310, as long as too much fuel 310 is not added to cause suffocation as described above.

[0097] In this way, based on the feedback information provided by the sensor 40, the temperature control system 600 maintains ideal environmental conditions within the fire cup 210 to achieve the cool smoke generated between combustion stages 2 and 3, as previously described. That is, the control of the heating element 220, the blower 215 and the screw feeder 205 in combination causes the subgroup fuel 310 such as wood pellets within the fire cup 210 to smolder based on the information fed back from the sensor 240, while avoiding self-ignition of the subgroup fuel 310.

[0098] In this way, the processor and the feedback information from the one or more temperature sensors 240 can work together to form part of a control system feedback loop that is based on basic proportional, integral and derivative control system principles. Figure 6 The embodiment of the temperature control system 600 enables a user to quickly and accurately achieve, maintain and adjust the smoke temperature within the barbecue device 100.

[0099] In this regard, as previously described, one or more temperature sensors 240 described herein are positioned within or adjacent to the interior space 230 of the cupping jar 210. Because the temperature sensors 240 are so positioned, the feedback temperature provided to the processor 610 includes cupping temperature information detected within the interior space 230 of the cupping jar 210. It will be appreciated that the type of feedback information provided to the processor 610 by the one or more temperature sensors 240 depends on the location of the one or more temperature sensors 240.

[0100] For example, in one or more embodiments, the grilling device 100 may include one or more temperature sensors 240 disposed outside the interior space 230 of the fire cup 210. For example, in one or more embodiments, the grilling device 100 may include one or more temperature sensors 240 disposed above the fire cup 210, above the grilling surface 305, and / or within the heating / cooking chamber 105 above the food being prepared on the grilling surface 305. For example, in embodiments where the one or more temperature sensors 240 are disposed within the heating / cooking chamber 105, the feedback information sent back to the processor 610 will include smoke temperature information of smoke within the heating / cooking chamber 105 of the grilling device 100.

[0101] Generally speaking, a temperature control system based only on feedback information from a temperature sensor 240 disposed in the heating / cooking chamber 105 has a long preheating time. This is because, by the time the heating / cooking chamber 105 reaches the desired temperature and this information is sent back to the processor 610, the fuel 310 burning in the fire pot 210 may be self-sustaining and may have risen to an undesirable flame before the processor 610 can reduce the power supplied to the heating element 220 or various other components. As a result, the high temperature flame will continue to raise the temperature of the heating / cooking chamber 105 until the fuel 310 is further consumed due to the continued combustion in the combustion stage 3, even if the heating element 220, the blower 215 and the screw feeder 205 have been stopped or slowed down.

[0102] The lag time between the combustion of the fuel 310 and the temperature of the smoke within the heating / cooking chamber 105 results in an increased preheating time. For example, even if the processor 610 completely stops the screw feeder 205 from supplying fuel 310 to the fire pot 210, the existing fuel will take time to burn off to achieve smoldering and achieve the desired amount of smoke and lower temperature level by the control system 600.

[0103] In order to reduce the preheating time as previously described, one or more temperature sensors 240 are disposed at or near the interior space 230 of the fire cup 210. In this manner, the temperature sensors 240 provide feedback information to the processor regarding the temperature within the fire cup 210, rather than simply the temperature of the smoke within the heating / cooking chamber 105. In this regard, if a flame is formed by self-sustaining uncontrolled combustion of the fuel 310 within the interior space 230 of the fire cup 210, the temperature sensors 240 therein can send this information back to the processor 610 before the combustion becomes continuous.

[0104] Thus, in at least one embodiment having one or more temperature sensors 240 located within, at, or near the interior space 230 of the fire cup 210, the processor 610 need not wait until the smoke within the warming / cooking chamber 105 reaches a desired temperature before adjusting the power output to the auger 205 and other components of the grilling device 100. Instead, a flame can be detected as it forms in the fire cup 210, and the processor can prevent runaway combustion by reducing the power output to the heating element 220, the blower 215, the auger 205, or other components.

[0105] The increased reaction time of the temperature control system 600 due to the placement of one or more temperature sensors 240 in or near the interior space 230 of the fire cup 210 reduces the overshoot of the desired smoke temperature specified by the grilling mode. Reducing or even avoiding overshoot of the smoke temperature in the grilling device 100 eliminates the need to wait for the fuel to burn out in order to readjust to the desired smoke temperature. Therefore, by placing one or more temperature sensors 240 at, near or in the interior space 230 of the fire cup 210, the preheating time can be reduced.

[0106] This reduced preheating time is particularly advantageous when the grilling mode selected by the user includes a cold smoke grilling mode. As previously mentioned, the term "cold smoke" as used herein refers to smoke produced by the smoldering of the fuel 310, such as by intermittently igniting the fuel source to avoid self-sustaining combustion. Specifically, the term "smoldering" as used herein refers to burning the fuel 310 without producing flames. Charcoal can be considered to be an inefficient combustion that produces a large amount of smoke, or a high efficiency smoke generator. The smoke produced by the smoldering fuel 310 is generally lower in temperature than the smoke produced from a high temperature flame. Cooler smoke generally provides a preferred taste and can transmit a more pleasing flavor to the food being prepared in the heating / cooking chamber 105.

[0107] For example, in one or more embodiments, the cool smoke produced by the smoldering of the fuel prior to combustion stage 3 is below 150° F. In one or more other embodiments, the cool smoke may be below 120° F, 100° F, 90° F, 80° F, or preferably below 70° F.

[0108] In order to quickly generate cool smoke caused by smoldering, it is necessary to avoid / eliminate the flame formed by the continuous combustion and self-ignition of the fuel 310. As previously described, the various embodiments of the control system 600 and temperature sensor 240 configuration described herein can reduce the preheating time required to generate smoldering and avoid high temperature flames in the interior space 230 of the fire cup 210.

[0109] Thus, various embodiments of the temperature control system 600, in combination with various components of the grilling apparatus 100, including one or more temperature sensors 240 disposed within, at, or near the interior space 230 of the fire cup 210, can achieve cool smoke from smoldering fuel in less than 10 minutes. In one or more embodiments, the preheat time for the cool smoke grilling mode can be less than 9 minutes, less than 8 minutes, or less than 7 minutes. In one or more embodiments, the preheat time for the cool smoke grilling mode can be less than 6 minutes, less than 5 minutes, and preferably less than 4 minutes.

[0110] In order to make it appear Figure 6 The temperature control system 600 is further clarified, Fig. 7A Shows the use of Figure 6 Flow chart of a method 700a for controlling the smoke temperature of a barbecue device 100 using a temperature control system 600 in FIG. 1. The first step 705a may include activating a heating element. For example, the heating element 220 is shown in FIG. Figure 2 –5 in.

[0111] The second step 710a of method 700a may include feeding fuel into the fire pot and providing oxygen to the fuel to ignite the fuel using the activated heating element. For example, this step is shown in Figure 3 And as described above.

[0112] The third step 715a may include starting the blower to provide oxygen to the fuel in the fire cup and continuously supplying the fuel to the fire cup at a first rate. The fourth step 720a may include measuring the temperature in the fire cup and in the cooking chamber. The fourth step is shown in FIG. Figure 3 Sensors 240 and 242 are shown.

[0113] A fifth step 725a may include transmitting the measured temperature to a processor. A sixth step 730a may include supplying fuel to the fire pot at a second rate based on the measured temperature. Additionally or alternatively, at least one embodiment of method 700a includes regulating the electrical energy supplied to the heating element and / or the blower to control the speed of ignition and combustion based on the measured temperature in the fire pot and the cooking chamber.

[0114] For example, in order to ignite the fuel 310 in the fire pot 210, as shown in FIG. Figure 3, the heating element 220 can be heated to 700 degrees or more. At such a temperature, the fuel 310 contacting the heating element 220 is ignited and burned, and can even become coke in the combustion stage 3 as described above. However, by reducing the speed at which the fuel 310 is fed into the fire pot 210, as described above, the amount of a single dose of fuel pellets burned each time can be limited.

[0115] For example, in at least one embodiment, once the heating element 220 is activated, the rotation of the screw feeder 205 can be slowed to provide only one, two, or three pellets at a time within the fire cup 210. In at least one embodiment, more than three pellets, including four pellets, or between five and ten pellets, are provided at any single time for combustion within the fire cup 210. A small amount of fuel 310 within the fire cup is burned to generate smoke, as described herein, but not enough to cause the temperature in the cooking chamber 105 to rise above the cool smoke temperature described herein.

[0116] Conversely, as previously described, the rotation of the screw feeder 205 may also be increased to supply enough fuel 310 into the fire pot 210 to suffocate the fuel 310 already burning therein.

[0117] In the Fig. 7A In one or more embodiments of the method 700a, the temperature information obtained from the heating element includes the temperature within the interior space 230 of the fire cup 210. In addition, as previously described, one or more embodiments of the method 700a also include measuring temperature information, such as smoke temperature information obtained from the cooking / heating chamber 105. Therefore, in such an embodiment, adjusting the power output to the heating element and the blower, or adjusting the second speed at which the fuel is supplied to the fire cup in the sixth step 730a, can also be based on the smoke temperature within the cooking chamber 105.

[0118] For example, as discussed above, the temperature feedback information obtained from the interior space of the fire cup 210 can minimize the control system overshoot and reduce the preheating time. However, any control system is prone to a certain degree of overshoot, even a small amount. From various additional sources, such as from the cooking / heating room 105, feedback information is obtained, and additional data can be provided to the control system. This additional information can improve the reaction time of the control system, which can lead to a faster adjustment of the second speed at which the electric energy or fuel supplied to the heating element 220, the blower 215 is supplied to the fire cup 210.

[0119] For example, if the temperature information obtained from within the fire cup 210 indicates that the flame is too hot, the control system will stop the power supplied to the heating element 220, the blower 215, and / or reduce the second rate at which the fuel is supplied to the fire cup 210. However, reducing the flame based on this single source of information may cause the smoke temperature in the cooking / heating chamber 105 to drop below the desired level before the blower 215 increases air circulation or the second rate of fuel is adjusted again to raise the temperature in the fire cup back to the desired level.

[0120] However, if the smoke temperature from the cooking / heating chamber reaches the desired temperature before the temperature of the heating element 220, the amount of air circulated by the blower 215, or the second speed at which the fuel is supplied to the fire cup 210 drops too low, these quantities can be increased based on the smoke temperature information in the cooking / heating chamber 105. In this way, the control system can react to both the smoke temperature and the fire cup temperature and reduce overshoot, thereby reducing the preheating time. This also enables the system to maintain the smoldering of the fuel 310 in the fire cup 210 by eliminating overshoot into the third combustion stage, thereby avoiding combustion.

[0121] As an addition or alternative, the smoke temperature obtained by the cooking / heating chamber 105 can be displayed to the user. Therefore, this information can also be used to inform the user of the actual temperature in the cooking / heating chamber 105 of the barbecue device 100.

[0122] In addition, in one or more embodiments, method 700 may include, after the temperature information is sent to the processor, adjusting the electrical energy input to the blower and / or heating element as described above. In such an embodiment, the processor can adjust the electrical energy input to the blower and / or heating element to adjust the smoke temperature and reduce the flame to avoid combustion, as described above. In addition, in such an embodiment, the electrical energy provided to the blower and / or heating element can be performed independently or in combination with each other. In addition, such adjustment of the electrical energy provided to the blower and / or heating element can be performed together with step 730a of supplying fuel to the fire pot at a second speed, or independently.

[0123] At this point, Figure 7B Shows the use of Figure 6 Flow chart of method 700b for controlling smoke temperature of barbecue device 100 by temperature control system 600 in FIG. In at least one embodiment, the first step 705b of method 700b includes activating a heating element. The heating element 220 is shown in FIG. Figure 2-5 middle.

[0124] In at least one embodiment, method 700b includes a second step 710b of feeding fuel into the fire pot for ignition. This step is illustrated in, for example, Figure 3 middle.

[0125] In at least one embodiment of method 700b, the third step 715b includes activating a heating element and a blower to ignite and burn the fuel in the fire cup. The blower and heating element activated in step 715b are shown in FIG. Figure 2-5 middle.

[0126] In at least one embodiment of method 700b, the fourth step 720b includes measuring the temperature inside the fire cup and the cooking chamber. The temperature inside the fire cup can be measured by sensors 240, 240a, 240b disposed inside the fire cup, as shown in FIG. Figure 2 and Figure 3 The smoke temperature in the cooking chamber 105 can be measured by the temperature sensor 242 in the cooking chamber 105, as shown in FIG. Figure 3 .

[0127] In at least one embodiment, the fifth step 725b of method 700b includes transmitting the measured temperature to a processor. Such a processor is shown in Figure 6 and as described above.

[0128] In at least one embodiment of method 700b, a sixth step 730b includes adjusting the amount of electrical energy provided to the heating element and the blower based on the measured temperatures within the fire pot and the cooking chamber. Figure 3 A power source 325 is connected to the blower 215 and the heating element 220. In at least one embodiment, the Figure 6 The processor regulates the power output of power supply 325 to the various components.

[0129] like Figure 7B As indicated in step 730b of , cool smoke is maximized while minimizing the temperature in the cooking chamber 105 by adjusting the electrical energy supplied to the blower 215 and the heating element 220, as described herein. For example, the blower 215 and the heating element 220 are adjusted to increase the temperature for decomposing lignin into fuel pellets 310 while avoiding continuous combustion due to self-ignition of the surrounding fuel pellets 310.

[0130] In addition, in at least one embodiment of the methods 700a, 700b described herein, the cold smoke is maximized while the temperature in the cooking chamber 105 is minimized by adjusting the speed at which the fuel 310 is delivered to the fire pot 210, as shown in FIG. Fig. 7A The method 700a described above, with the regulation of the energy provided to the heating element 220 and the blower 215, as shown in Figure 7B as described in method 700b, combined.

[0131] Figure 8 An embodiment of a temperature control system 800 is also depicted. Figure 8In the embodiment shown, the temperature control system 800 includes a user control interface 120, a processor 610, a power supply 325, a heating element 220, a screw feeder 205, and a blower 215. Figure 8 The temperature control system 800 does not include the Figure 6 The sensor is provided in the temperature control system 600.

[0132] On the contrary, in one or more embodiments, such as shown in Figure 8 The heating element 220 of the temperature control system 800 can be used as a temperature sensor. For example, in one or more embodiments, the processor 610 can reduce the current provided to the heating element 220 from the power source 325. Such a reduction in the current provided to the heating element 220 can turn off the heating element so that it no longer ignites the burning fuel 310 in the interior space 230 of the fire cup 210.

[0133] Conversely, when the processor 610 reduces the power supplied to the heating element 220, the heat generated by the combustion of the fuel in the interior space 230 of the cup 210 affects the resistance of the heating element 220. The resistance of the heating element 220 is a function of the temperature of the heating element 220 itself.

[0134] Therefore, the temperature change in the interior space 230 of the cupping jar 210 will thus change the resistance of the heating element 220. These principles are the same as the principles of the operation of a resistance temperature detector called an "RTD". The resistance of the heating element 220 can be measured and sent back to the processor 610. In one or more embodiments, for example, an ohmmeter can be used to measure the resistance of the heating element 220.

[0135] Next, the processor 610 can convert / calculate the temperature within the cupping jar 210 based on the current provided to the heating element 220 and the resistance measured between the electrical leads of the heating element 220 .

[0136] Depending on the configuration of the heating element 220, various configurations may be used to use the heating element 220 as a thermal sensor. For example, in one or more embodiments, as the temperature of the heating element 220 increases, the resistance of the heating device in the heating element 220 may also increase. In these embodiments, a resistance sensor, such as an ohmmeter (not shown), may be used to measure the resistance of the heating element 220. This resistance measurement may be directly converted to temperature by the processor 610.

[0137] In general, the temperature of the heating element 220 typically corresponds to the resistance of the heating element 220. The temperature can be determined by using the resistance as a factor in the calculation. Alternatively or additionally, one or more embodiments may include a lookup table provided in the processor 610 that relates the resistance of the heating element 220 to the temperature.

[0138] Additionally, in one or more embodiments, the heating element 220 may include a thermocouple. Thermocouples can generate a small voltage that can be sent back to the processor 610. The voltage can be used to determine the temperature of the heating element 220. It should be noted that in such embodiments, while the temperature is measured by the thermocouple, current can be applied to the heating element 220 to heat the heating element 220.

[0139] In one or more embodiments, when the heating element 220 is being activated to ignite the fuel 310 in the fire cup 210, the current flowing through the heating element 220 and the voltage across the electrical leads of the heating element 220 can be measured. Knowing the voltage and current supplied to the heating element 220 by the power supply 325 enables the processor 610 to determine the resistance of the heating element 220. As previously described, the resistance of the heating element 220 can be correlated to the temperature of the heating element, which can be correlated to the temperature of the fire cup 210.

[0140] Therefore, as shown in Figure 8 , one or more embodiments of the temperature control system 800 can use the heating element 220 itself as a temperature sensor to reduce the preheating time of the grilling device 100 and accurately maintain the fuel 310 smoldering to produce cool smoke for an extended period of time, as previously described. In such an embodiment, other separate temperature sensors 240 may not be included. However, in one or more embodiments where the heating element 220 is also used as a temperature sensor, one or more other temperature sensors 240 disposed inside and / or outside the interior space 230 of the fire cup 210 may also be included. For example, one or more other temperature sensors 240 may be disposed above the grilling surface 305 and / or within the heating / cooking chamber 105 of the grilling device 100.

[0141] In such an embodiment, the processor 610 can adjust the power input to the various components of the grilling apparatus 100 based at least in part on the temperature information from both the heating element 220 and the one or more other temperature sensors 240 .

[0142] In order to make it appear Figure 8 The temperature control system 800 further clarifies, Fig. 9 Shows the use of Figure 8 Flow chart of method 900 for controlling smoke temperature of barbecue device 100 by temperature control system 800 in FIG. A first step 905 of method 900 may include activating a heating element by providing a first amount of electrical energy to the heating element. A second step 910 may include feeding fuel into a fire pot and igniting the fuel using the activated heating element.

[0143] Next, a third step 915 may include continuously supplying fuel to the fire pot at a first rate. A fourth step 920 may include turning off the heating element by providing a second amount of electrical energy to the heating element. In one or more embodiments, the second amount of electrical energy is lower than the first amount of electrical energy supplied in the first step 905. A fifth step 925 may include measuring the resistance of the heating element. A sixth step 930 may include converting the resistance measurement into temperature information.

[0144] Finally, the seventh step 935 may include, based on the temperature information, supplying fuel to the fire pot at a second rate, adjusting the power output to the heating element 220, and / or adjusting the power output to the blower 215 to maintain the generation of cold smoke for an extended period of time. The extended period of time may be greater than 5 minutes, 10 minutes, 15 minutes, or preferably greater than 20 minutes.

[0145] In the Fig. 9 In one or more embodiments of the method 900, the temperature information obtained from the heating element includes the temperature within the interior space 230 of the fire cup 210. In addition, one or more embodiments of the method 900 may also include measuring temperature information, such as smoke temperature information from the cooking / heating chamber 105. Therefore, in such an embodiment, in the eighth step 935, the second speed at which the fuel is supplied to the fire cup or the power control of the heating element can also be based on the smoke temperature information.

[0146] In addition, in one or more embodiments, method 900 may include, after the temperature information is measured, adjusting the electrical energy input to the blower and / or heating element, as described above. In such an embodiment, the processor can adjust the electrical energy input to the blower and / or heating element to adjust the smoke temperature and avoid the fuel from burning in the third combustion stage, as described above. In addition, in such an embodiment, the electrical energy provided to the blower and / or heating element can be performed independently or in combination with each other. In addition, such adjustment of the electrical energy provided to the blower and / or heating element can be performed together with step 935 of supplying fuel to the fire pot at a second speed, or independently.

[0147] Therefore, in Figure 8 and Fig. 9 The various embodiments of the temperature control system 800 and method 900 described in the above, as well as the various components of the grilling device 100, including the heating element 220 used as a temperature sensor, can achieve the production of cold smoke by smoldering fuel in less than 10 minutes. In one or more embodiments, the preheating time for this cold smoke grilling mode can be less than 9 minutes, less than 8 minutes, or less than 7 minutes. In one or more embodiments, the preheating time for this cold smoke grilling mode can be less than 6 minutes, less than 5 minutes, and preferably less than 4 minutes.

[0148] Furthermore, any of the embodiments of the temperature control systems and components described herein can accurately implement any number of grilling modes selected by the user. Such grilling modes may include a cold smoke grilling mode, as previously described. Other grilling modes may include a high temperature smoke grilling mode, which is generated by a flame generated from the combustion of fuel in the third combustion stage. Still other grilling modes may include a variety of different smoke temperatures and transitions between smoke temperatures over time.

[0149] For example, in one or more embodiments, a grilling mode may include an initial cool smoke temperature that transitions to a high smoke temperature over time, or vice versa. The temperature control systems and components described herein can quickly and accurately achieve and maintain various smoke temperatures selected by a user. In addition, the temperature control systems and components described herein can achieve transitions between multiple temperatures in a grilling mode at a set speed and for a set time period, as specified by the grilling mode selected by the user.

[0150] In addition to the foregoing, one or more implementations of the grilling apparatus 100 described herein may include additional features to improve ignition efficiency in the fire cup and / or reduce preheating time. For example, one or more implementations of the grilling apparatus described herein may include a fire cup having perforations and / or a parking area. For example, Fig.10 A perspective view of an embodiment of a cupping jar 1000 is shown.

[0151] exist Fig.10 In the illustrated embodiment, the cupping jar 1000 includes a plurality of holes 1005 located in a bottom plate 1010. In this regard, Fig.11 Draw the Fig.10 1000, and more clearly shows the holes 1005 in the bottom plate 1010 of the cupping jar 1000. The plurality of holes 1005 in the bottom plate 1010 form a perforated bottom plate 1015.

[0152] With respect to the perforated base plate 1015, the number, size, and distribution pattern of the holes 1005 in the perforated base plate 1015 may vary. For example, in one or more embodiments, the perforated base plate 1015 may include holes 1005 with a diameter of 1 / 32 inch or 1 / 16 inch. In one or more embodiments, the holes 1005 may be 1 / 8 inch. In another embodiment, the manufacturer may set the holes 1005 to be 1 / 4 inch in diameter. In another embodiment, the diameter of the holes may be greater than or equal to 1 / 3 or 1 / 2 inch. One or more embodiments may include a variety of different sizes and shapes of holes 1005 throughout the perforated base plate 1015.

[0153] In addition, the manufacturer may randomly distribute the holes without a particular order, or may arrange a small number or many holes into a particular distribution pattern designed to optimize ventilation of the fire cup 1000. In various embodiments where the fire cup 1000 has a perforated bottom plate 1015, the holes 1005 allow air to enter the fire cup 1000 to facilitate ignition and combustion of the fuel. The holes 1005 can also allow ashes to fall through the perforated bottom plate 1015 of the fire cup 1000, resulting in a clean fire cup 1000, substantially free of ashes, soot, and creosote.

[0154] While the bottom vent holes 1005 can facilitate ventilation and reduce ash, soot, and creosote, they can also cause the structural rigidity of the perforated bottom plate 1015 to decrease if too much material is removed. Therefore, the number and size of holes 1005 may vary between various embodiments, as long as the holes 1005 provide sufficient ventilation capabilities to the fire cup 1000 without detrimentally reducing the structural rigidity of the perforated bottom plate 1015. Additionally or alternatively, a manufacturer may include vent holes 1005 in the side wall 1020 of the fire cup 1000.

[0155] Shown in Fig.10 and Fig.11 The embodiment of the fire cup 1000 also includes a parking area 1025. The parking area 1025 includes a portion of the perforated bottom plate 1015 closest to the heating element opening 335, which portion does not have a hole 1005. Because the holes 1005 of the perforated bottom plate 1015 allow air to pass through the bottom plate 1010 of the fire cup 1000, the fuel 310 in the fire cup 1000 can move around, circulate, or otherwise spread in the fire cup 1000.

[0156] In this regard, the parking area 1025 provides such an area on the perforated bottom plate 1015 where the fuel 310 can gather near the heating element 220 without being dispersed from the circulating air. In this way, the parking area 1025 can facilitate the rapid and efficient ignition of the fuel 310 in the fire pot 210.

[0157] Additionally or alternatively, the landing area 1025 described above may also include a raised perimeter 1030 that at least partially surrounds the landing area 1025. In one or more embodiments, the raised perimeter 1030 may include one or more walls of material that rise from the bottom plate 1010 of the cupping jar 1000. In one or more embodiments, the raised perimeter 1030 at least partially surrounds the landing area 1025 between the landing area 1025 and the hole 1005 in the remainder of the bottom plate 1010.

[0158] Thus, the raised perimeter 1030 around the parking area 1025 can provide a barrier to cause the fuel 310 to gather (or "cluster") together on the parking area 1025. The raised perimeter 1030 can thus ensure that proper ignition of the fuel 310 occurs before the air circulated from the blower 215 causes the fuel 310 to blow away from the parking area 1025.

[0159] In one or more embodiments, the raised perimeter 1030 of the parking area 1025 may include a single wall that extends completely around the parking area 1025 between the parking area 1025 and the aperture 1005. In one or more embodiments, the raised perimeter 1030 may include two or more separate raised wall segments. The manufacturer may position these segments around the perimeter of the parking area 1025 in locations that are most effective in preventing the fuel 310 from being blown away from the parking area 1025.

[0160] In such embodiments, the individual raised wall segments can have the same height or a variety of different heights. In addition, in the various embodiments described herein, the height of the raised perimeter 1030 can vary. For example, in one embodiment, the height of the raised perimeter 1030 can be approximately 0.5 inches. In one embodiment, the height of the raised perimeter 1030 can be approximately 0.25 to 0.75 inches. In another embodiment, the height can be approximately 1 inch or 2 inches. In yet another embodiment, the height of the raised perimeter 1030 can be less than approximately 0.25 inches or greater than approximately 2 inches.

[0161] In one or more embodiments, rather than using a solid material with vents formed therein, the manufacturer may use a mesh material to form at least the bottom 1010 and / or sidewalls 1020 of the fire cup 1000. The mesh material may be configured to allow the blower 215 to circulate air within the fire cup 1000, and to allow ashes, soot, and creosote to fall through the bottom 1010 of the fire cup 1000.

[0162] Test results, example 1

[0163]

[0164] Table 1

[0165] As shown in Table 1 above, 12 steps are performed sequentially, each step having specific conditions, including screw feeder speed, power supplied to the heating element, and blower setting. The conditions of each step produce different conditions in the grilling device, the temperature in the fire pot, a specific combustion stage, and the cooking chamber temperature. From the data in Table 1, it can be seen that fuel pellets can be added intermittently to generate smoke without raising the temperature of the cooking chamber.

[0166] Throughout the test, the temperature of the fire pot increased and decreased as pellets were added to increase combustion or smother existing fuel, but the temperature in the cooking chamber remained constantly low until Event 12, at which the self-ignition of the pellets produced a flame that raised the temperature of the cooking chamber. In this way, the cold smoke described herein was produced at a low temperature in the cooking chamber. Once the pellets ignited to produce a flame, the fuel could be smothered, or power to other components reduced, such as the blower, auger, or heating element, to lower the temperature and start the entire cycle from Event 1 to continue producing cold smoke at a low cooking chamber temperature.

[0167] The aforementioned test results shown in Table 1 indicate a possible sequence for smoke formation and corresponding smoke conditions. It may be noted that the various stages (i.e., stages 1-4 described herein) may alternate as the fuel pellets fall from the screw feeder 205 into the fire pot 210. It may be appreciated that the various settings of the aforementioned test results (e.g., blower speed, screw feeder speed) may be adjusted to extinguish the fire pot 210, or to increase the combustion efficiency of the fuel 310 in order to maximize the decomposition of lignin (e.g., events 9-10), while maintaining relatively low air and smoke temperatures within the cooking chamber 105.

[0168] In addition, the method can be implemented by a computer system including one or more processors and a computer-readable medium such as a computer memory. In particular, the computer memory can store computer-executable instructions that, when executed by one or more processors, result in the execution of various functions, such as the actions recorded in the embodiments.

[0169] Computing system functionality can be enhanced by the ability of the computing system to interconnect to other computing systems via network connections. Network connections may include, but are not limited to, connections via wired or wireless Ethernet, cellular connections, or even computer-to-computer connections via serial, parallel, USB, or other connections. These connections allow computing systems to access services at other computing systems and receive application data from other computing systems quickly and efficiently.

[0170] Many computers are intended to be used through direct user interaction with the computer. Therefore, computers have input hardware and software user interfaces to facilitate user interaction. For example, a modern general-purpose computer may include a keyboard, mouse, touchpad, camera, etc., for allowing a user to input data into the computer. In addition, a variety of software user interfaces may be used.

[0171] Examples of software user interfaces include graphical user interfaces, text command line based user interfaces, function key or hot key user interfaces, and the like.

[0172] The disclosed embodiments may include or utilize a special or general-purpose computer including computer hardware, as discussed in more detail below. The disclosed embodiments also include physical and other computer-readable media for carrying or storing computer-executable instructions and / or data structures. Such computer-readable media may be any available media that can be accessed by a general or special-purpose computer system. A computer-readable medium that stores computer-executable instructions is a physical storage medium. A computer-readable medium that carries computer-executable instructions is a transmission medium. Thus, by way of example and not limitation, embodiments of the present invention may include at least two distinct computer-readable media: a physical computer-readable storage medium and a transmission computer-readable medium.

[0173] Physical computer-readable storage media include RAM, ROM, EEPROM, CD-ROM or other optical disk storage (such as CD, DVD, etc.), magnetic disk storage or other magnetic storage devices, or any other media that are used to store the required program code in the form of computer-executable instructions or data structures and can be accessed by general-purpose or special-purpose computers.

[0174] In addition, upon reaching various computer system components, program code means in the form of computer executable instructions or data structures may be automatically transferred from a transmission computer readable medium to a physical computer readable storage medium (or vice versa). For example, computer executable instructions or data structures received via a network or data link may be buffered in RAM within a network interface module (e.g., a "NIC") and then ultimately transferred to computer system RAM and / or a less volatile computer readable physical storage medium at the computer system. Thus, a computer readable physical storage medium may be included in a computer system component that also (or even primarily) utilizes a transmission medium.

[0175] Computer executable instructions include, for example, instructions and data that cause a general-purpose computer, a special-purpose computer, or a special-purpose processing device to perform a specific function or group of functions. Computer executable instructions can be, for example, binary files, intermediate format instructions such as assembly language, or even source code. Although the subject matter is described in a language dedicated to structural features and / or method actions, it should be understood that the subject matter defined in the appended claims is not necessarily limited to the above-mentioned features or actions. Instead, the described features and actions are disclosed as example forms of implementing the claims.

[0176] Those skilled in the art will appreciate that the present invention can be implemented in a network computing environment with many types of computer system configurations, including personal computers, desktop computers, notebook computers, message processors, handheld devices, multiprocessor systems, microprocessor-based or programmable consumer electronics, network PCs, microcomputers, frame computers, mobile phones, PDAs, pagers, routers, switches, etc. The present invention can also be implemented in a distributed system environment, wherein local and remote computer systems linked by a network (by a hardwired data link, a wireless data link, or by a combination of a hardwired and wireless data link) all perform tasks. In a distributed system environment, program modules can be located in local and remote memory storage devices.

[0177] Alternatively or additionally, the functions described herein may be performed at least in part by one or more hardware logic components. For example, but not limited to, illustrative types of hardware logic components that may be used include field programmable gate arrays (FPGAs), application specific integrated circuits (ASICs), application specific standard products (ASSPs), systems on chips (SOCs), complex programmable logic devices (CPLDs), etc.

[0178] The present invention may be implemented in other specific forms without departing from the spirit or essential features of the present invention. The described embodiments should be considered in all respects as merely illustrative and not restrictive. Therefore, the scope of the present invention is represented by the appended claims rather than the preceding description. All changes within the equivalent meaning and scope of the claims are included within their scope.

Claims

1. A barbecue device, comprising: a main oven having a cooking chamber for cooking food; an auger feeder system integrated with the main oven and configured to deliver wood fuel; a fire cup connected to the auger feeder system, the fire cup having an interior space configured to receive the wood fuel dispensed by the auger feeder system; a heating element powered by a power source, configured to provide heat to the interior space of the fire cup; a blower powered by a power source, configured to provide oxygen to the interior space of the fire cup; and a first temperature sensor disposed proximate to the fire cup, a second temperature sensor disposed proximate to the cooking chamber, and a digital controller; wherein the grilling device is configured in association with the digital controller, the first temperature sensor, the second temperature sensor, the heating element, and the blower, wherein the digital controller is configured in association with the heating element and the blower to intermittently ignite the wood fuel by the heating element, combined with intermittently increasing and decreasing the amount of oxygen circulated into the fire cup by the blower to maintain the wood fuel smoldering in the fire cup, so that the combustion of the wood fuel cannot be self-sustaining without an external heat source, while generating cool smoke through the smoldering of the wood fuel, and maintaining the temperature in the cooking chamber at or below approximately 150°F for at least 5 minutes.

2. The barbecue device according to claim 1, further comprising: A third temperature sensor is positioned proximate one of the fire pot or the cooking chamber.

3. The barbecue device according to claim 1, wherein: The grilling device is configured to measure a characteristic of the heating element to determine the temperature.

4. The barbecue device according to claim 3, further comprising: Ohmmeter, which measures the resistance of the heating element.

5. The barbecue device according to claim 4, wherein: Feedback information provided from the first temperature sensor to the digital controller includes resistance measured by an ohmmeter.

6. The barbecue device according to claim 1, wherein: The digital controller also includes a digital memory and a computer processor; and a temperature control system including the digital controller and at least one of the first temperature sensor and the second temperature sensor is configured to maintain a cool smoke resulting from smoldering wood fuel for at least five minutes.

7. The barbecue device according to claim 1, wherein: The grilling device is configured to maintain the wood fuel smoldering in the fire pot for at least ten minutes.

8. The barbecue device according to claim 1, wherein: The grilling apparatus is configured to burn lignin in the fire pot while maintaining a temperature within the cooking chamber between 70° F. and 120° F. for a period of at least 5 minutes.

9. A method for generating cold smoke in a barbecue device for cooking food, the method comprising: A grilling device is provided, comprising: a fire cup having an interior space; a heating element configured to ignite wood fuel within the interior space of the fire cup; a blower configured to circulate oxygen into the interior space of the fire cup; a first temperature sensor configured to sense a first temperature within the interior space of the fire cup; a power source that provides electrical energy to the heating element and the blower; and a processor configured to regulate the electrical energy supplied to the heating element and the blower; igniting the wood fuel within the interior space of the fire cup by activating the heating element; sensing the first temperature using the first temperature sensor and transmitting the fire cup temperature information to the processor; regulating the electrical energy supplied to the heating element and the blower based on the fire cup temperature information, intermittently igniting the wood fuel by the heating element, combined with intermittently increasing and decreasing the amount of oxygen circulated into the fire cup by the blower to maintain the wood fuel smoldering in the fire cup, so that the combustion of the wood fuel cannot be self-sustaining without an external heat source, while generating cool smoke by the smoldering of the wood fuel, and simultaneously maintaining a second temperature in a cooking chamber of the grilling device arranged above the fire cup below approximately 150°F for a period of at least 5 minutes.

10. The method of claim 9, wherein: The grilling device also includes a second temperature sensor disposed in the cooking chamber, and wherein the method further includes: measuring a second temperature using the second temperature sensor; transmitting temperature information about the second temperature to the processor; and adjusting the electrical energy supplied to the heating element and the blower based on the temperature information about the second temperature provided to the processor.

11. The method of claim 9, wherein: The heating element includes a first temperature sensor.

12. The method of claim 11, wherein: Sensing the first temperature includes: turning off the heating element once the wood fuel is ignited and measuring the resistance of the heating element; providing the resistance measurement to a processor; and converting the resistance measurement to the first temperature.

13. The method of claim 9, wherein: A heating element is disposed outside the interior space of the fire cup; and igniting the wood fuel within the interior space of the fire cup includes blowing air onto the heating element and into the interior space of the fire cup.

14. The method of claim 9, wherein: A heating element is at least partially disposed within the interior space of the fire cup; and igniting the wood fuel within the interior space of the fire cup includes bringing the wood fuel within the interior space of the fire cup into direct contact with the heating element.

15. A grilling device for producing cold smoke for use in cooking or heating food, comprising: Cooking room; A fire cupping jar having an interior space; A heating element configured to ignite wood fuel retained in the interior space of the fire cup; a blower configured to circulate oxygen into the interior space of the fire cup; a power source that provides electrical energy to the heating element and the blower; a processor, and a memory containing computer executable instructions that, when executed, cause the barbecue device to perform the following steps: igniting the wood fuel in the interior space of the fire cup by providing a first amount of electrical energy from the power source to the heating element; providing a second amount of electrical energy to the heating element, the second amount of electrical energy being less than the first amount of electrical energy; receiving a resistance signal from the heating element while applying a second amount of electrical energy to the heating element; The resistance signal is converted into cupping temperature information at the processor; and regulating the electrical energy supplied to the heating element and the blower based on the fire cup temperature information, wherein the regulation: intermittently ignites the wood fuel by the heating element, combined with intermittently increasing and decreasing the amount of oxygen circulated into the fire cup by the blower, prevents the wood fuel from entering a state of continuous combustion, maintains the wood fuel smoldering in the fire cup, makes the combustion of the wood fuel not self-sustaining without an external heat source, and simultaneously produces cool smoke by the smoldering of the wood fuel, and maintains the temperature in the cooking chamber at approximately 150ºF or below for at least five minutes.

16. The barbecue device according to claim 15, wherein: The grilling device is further configured to: identify a smoke temperature of smoke within a cooking chamber of the grilling device; and send information about the smoke temperature within the cooking chamber to a processor, wherein the processor adjusts electrical energy supplied to the heating element and the blower based at least in part on the information about the smoke temperature in the cooking chamber, the cooking chamber comprising a space separate from the interior space of the fire pot.

17. The barbecue device according to claim 16, wherein: The grilling device is further configured to vary the speed of the blower or the screw feeder in response to information about the smoke temperature in the cooking chamber.

18. The barbecue device according to claim 15, wherein: The grilling device is further configured to change the speed of the blower in response to the fire pot temperature information.

19. The barbecue device according to claim 15, wherein: The grilling device is further configured to vary the speed of the screw feeder in response to the fire pot temperature information.

20. The barbecue device according to claim 15, wherein: Cold smoke is maintained below 100ºF for at least five minutes.

21. The barbecue device according to claim 15, wherein: Cold smoke is maintained below 80ºF for at least five minutes.

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