Food smoker system and method of indoor food smoking

Abstract

A food smoker system for indoor food smoking may include a food smoker unit having a smoker chamber. The smoker chamber may be in smoke transferable communication with a pellet ignition chamber. The pellet ignition chamber may be heated by one or more heater elements to generate smoke from pellets disposed therein. The system may include an air purification subsystem including some combination of an ionizers, electrostatic precipitators, and HEPA filters to eliminate smoke. The food smoker unit may have a convection oven or air fryer unit utilizing fans to distribute heat and smoke. A microprocessor may be coupled with various subsystems of the system, a control panel for inputting instructions, and a remote user interface. A method for indoor food smoking may include providing a food smoker system as well as a series of steps for smoking, cooking, and eliminating smoke produced during smoking.

Description

FOOD SMOKER SYSTEM AND METHOD OF INDOOR FOOD SMOKINGRELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Application No. 63 / 726,380 filed November 29, 2024, the content of which is incorporated by this reference in its entirety for all purposes as if fully set forth herein.TECHNICAL FIELD

[0002] The present disclosure relates generally to the field of food cooking, and in particular to food smokers and convection cooking.BACKGROUND

[0003] In recent years, there has been a growing demand for indoor food and meat smoking systems. This has come along with the need to effectively manage smoke and odors generated during indoor food smoking activities. Traditional smoke capture systems often fall short in containing smoke during extended use, leading to the accumulation of smoke and associated odors in indoor environments. This is particularly problematic in settings where smoking sessions are prolonged, such as those used for smoking raw meats, which require sustained smoke exposure to achieve desired flavor profiles.

[0004] Existing systems are primarily designed for the outdoors, where smoke exhaust is less serious of an issue than indoors. Indoor smokers are less common and tend to suffer from one drawback or another. For example, some smokers employ basic filtration mechanisms that are not optimized for extended use, resulting in diminished performance over time. These systems may also lack the versatility needed to accommodate a variety of smoking sessions, limiting their applicability to specific types of smoking activities. Furthermore, the odor control mechanisms integrated into conventional smoke capture systems are often inadequate, failing to effectivelyminimize or eliminate the odors associated with indoor smoking. This can lead to an unpleasant environment for users and those in proximity to the smoking area.

[0005] The need for an enhanced smoke capture system that effectively contains smoke during extended use is evident. Such a system would not only improve the air quality in indoor environments but also enhance the overall user experience by providing a more efficient and reliable solution, and “less smoky” experience for the cook. Additionally, an improved odor control mechanism is essential to address the shortcomings of current systems, ensuring that odors are minimized or eliminated, thereby maintaining a pleasant atmosphere.

[0006] Moreover, compatibility with a wider range of smoking sessions, including those used for smoking raw meats, is a critical consideration. A versatile system that can adapt to various smoking requirements would offer significant advantages, providing users with the flexibility to engage in different smoking activities without compromising on performance or effectiveness. The development of such a system would represent a significant advancement in the field, addressing the limitations of existing technologies and meeting the evolving needs of users.SUMMARY

[0007] The present invention discloses an advanced indoor smoker designed as a versatile fish, cheese, meat and other food item smoking appliance that efficiently produces high quality flavor while providing the convenience of outdoor smoking within indoor environments. The invention addresses challenges associated with weather conditions and space limitations, making it ideal for urban living spaces such as apartments and condos. The appliance incorporates smoke capturing and odor neutralizing technologies to ensure a clean, odor-free cooking environment, enhancing the user experience with a smoke-free cooking approach. Some embodiments feature an innovative integral air fryer oven with an integrated pellet ignition chamber, and an air purification system. The air system may utilize any one or more technologies to process and eliminate much or all of the smoke in the smoker, including ionization, electrostatic precipitators, and HEPA filters for safe indoor operation. In addition to its smoking capabilities, the appliance supports air frying functionalities, boasting a compact and efficient design complemented bystructural features including a convection fan system for even cooking, heating elements for broiling, roasting, and baking, and a pull-out cooking drawer for easy access.

[0008] In one preferred embodiment, the present invention discloses a system for indoor meat smoking that may include an indoor meat smoking appliance, smoke capturing technology, an air fryer oven, a pellet ignition chamber, and an air purification system. The air purification system may be enhanced with various technologies such as a convection fan system, ionization technology, an electrostatic precipitator, or HEPA filters to improve air quality. Additionally, the indoor meat smoking appliance could be equipped with smart functionality, allowing for remote monitoring and control to enhance user convenience and efficiency.

[0009] The innovative indoor smoker appliance of the present invention is designed for efficient meat-smoking and air frying, providing a high-quality flavor experience within urban living spaces. This compact device preferably integrates a pellet ignition chamber and an advanced air purification system, utilizing ionization and / or electrostatic precipitator technologies alongside optional HEPA filters to ensure a clean, odor-free cooking environment. Its structural features may include a convection fan system for even convection cooking, heating elements for broiling, roasting, baking, and air frying, along with a pull-out cooking drawer for easy food access. The system may incorporate smart functionality with a mobile app for remote operation and real-time monitoring, offering multi-functionality with kitchen oven capabilities and ease of use through a touchscreen interface with pre-programmed settings. Safety features such as overheat protection, automatic shut-off, and a cool-touch exterior may be included to provide a secure cooking experience for users.BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Further advantages of the present invention may become apparent to those skilled in the art with the benefit of the following detailed description of the preferred implementations and upon reference to the accompanying drawings in which:

[0011] FIG. 1 is a perspective view of one example implementation of a food smokersystem;

[0012] FIG. 2 is a further perspective view of the food smoker system of FIG. 1, but wherein the smoker door has been removed;

[0013] FIG. 3 is a front view of the food smoker system of FIG. 1;

[0014] FIG. 4 is a top view of the food smoker system of FIG. 1;

[0015] FIG. 5 is perspective view similar to FIG. 1, but wherein a side panel of the pellet ignition subsystem has been removed;

[0016] FIG. 6 is a perspective cross-sectional view taken along lines 6-6 in FIG. 3;

[0017] FIG. 7 is a cross-sectional view taken along lines 7-7 in FIG. 4 showing example smoke transferrable communication between a pellet ignition chamber and a smoker chamber;

[0018] FIG. 8 is cross-sectional view taken along lines 8-8 In FIG. 4;

[0019] FIG. 9 is a perspective view of one example food smoker system wirelessly operably coupled with a remote user interface of an example mobile device;

[0020] FIG. 10 is a system block diagram of one example food smoker system; and

[0021] FIG. 11 is a block diagram illustrating a plurality of steps for a method of indoor food smoking.DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

[0022] Referring now to the drawings, like reference numerals designate identical or corresponding features throughout the several views.

[0023] With reference to the several drawings, implementations of a food smoker system are shown generally at 100. The food smoker system 100 may also be referred to herein as the system 100. Implementations of a method for indoor food smoking are shown generally at 300. The method of indoor food smoking may also be referred to herein as the method 300.

[0024] Anywhere a letter is used in conjunction with a reference number in the present specification and drawings, it is intended to identify a specific instance of the general case. For example, a vent is shown generally at 130 and specific instances of the vent 130 may be denoted at 130a-130b. In certain implementations of the system 100 and the method 300, each of these instances may be structurally identical to one another while in other implementations the feature sets may differ from one another.

[0025] Referring to FIGS. 1-2, certain implementations of a food smoker system 100 may comprise a food smoker unit 102 that includes a smoker chamber 118. The system 100 may comprise a pellet ignition chamber 120 in smoke transferrable communication with the smoker chamber 118 (see, for example, FIG. 7). The system 100 may comprise an air purification subsystem 106. The system 100 may comprise a vent subsystem 108 for passing smoke generated by the pellet ignition chamber 120 to the smoker chamber 118 (see, for example, FIGS. 7-8). The vent subsystem 108 may, for example, be configured to facilitate the smoke transferrable communication.

[0026] Referring to FIGS. 2 and 5, in particular implementations of the system 100, the food smoker unit 102 may comprise a convection subsystem 110 and one or more heater elements 134.

[0027] Referring to FIGS. 5-6, in certain implementations of the system 100, the air purification subsystem 106 may comprise an air ionization element 122 to remove smoke particles from circulation. In particular implementations of the system 100, the air purification subsystem 106 may comprise one or more HEPA filters 124. In certain implementations of the system 100, the air purification subsystem 106 may comprise an electrostatic precipitator 126.

[0028] Referring to FIG. 10, particular implementations of the system 100 may further include a microprocessor 128 for controlling operation of at least one of the food smoker unit 102, the pellet ignition chamber 120, and the air purification subsystem 106. The microprocessor 128 may be, for example, operably coupled with at least one of the food smoker unit 102, the pellet ignition chamber 120, the air purification subsystem 106, and other features or subsystems of the system 100.

[0029] Referring to FIGS. 6 and 10, certain implementations of the system 100 may further include a user control panel 112 for inputting instructions to the microprocessor 128. The user control panel 112 may be operably coupled with the microprocessor 128.

[0030] Referring to FIGS. 9-10, in particular implementations of the food smoker system 100, the microprocessor 128 may be wirelessly operably coupled with a remote user interface 144 to facilitate remote monitoring and control of the system 100.

[0031] Referring to FIGS. 1-2, certain implementations of a food smoker system 100 may comprise a food smoker unit 102 having a smoker chamber 118. Referring to FIGS. 5-6, the system 100 may comprise a pellet ignition subsystem 104 having a pellet ignition chamber 120. The system 100 may comprise an air purification subsystem 106 integral with the food smoker unit 102 (see, for example, FIG. 5). The system 100 may comprise a vent 130 configured to pass smoke from the pellet ignition chamber 120 to the smoker chamber 118 (see, for example, FIGS. 7-8).

[0032] Referring to FIGS. 7-8, in particular implementations of the system 100, the food smoker unit 102 may comprise a convection air fryer unit 136 having a convection subsystem 110 configured to facilitate at least one of convection cooking and even food smoking. The convection cooking may be, for example, by way of one or more heater elements 134a (see, for example, FIG. 2).

[0033] Referring to FIGS. 5-6, in certain implementations of the system 100, the air purification subsystem 106 may comprise an air ionization element 122 configured to reduce smoke particles and odors. In particular implementations of the system 100, the air purificationsubsystem 106 may comprise an electrostatic precipitator 126 to capture smoke particles. In certain implementations of the system 100, the air purification subsystem 106 may comprise one or more HEPA filters 124 to filter out fine particulates from smoke.

[0034] Referring to FIG. 10, particular implementations of the system 100 may comprise a microprocessor 128 for controlling at least one of the food smoker unit 102, the pellet ignition chamber 120, and the air purification subsystem 106. The microprocessor 128 may be operably coupled with one or more subsystems of the system 100.

[0035] Referring to FIGS. 6 and 10, certain implementations of the system 100 may include a user control panel 112 to control the microprocessor 128.

[0036] Referring to FIGS. 9-10, particular implementations of the system 100 may include smart functionality and Bluetooth to enable remote control of the microprocessor 128 and monitoring of the system 100 when in operation. The smart and Bluetooth functionality may, for example, include the microprocessor 128 being wirelessly operably coupled with a remote user interface 144, such as a mobile app.

[0037] Referring to FIGS. 1-2, particular implementations of smoker system 100 may showcase an innovative design tailored for indoor use. System 100 may comprise three main components: Oven / Smoker Unit 102 as the main enclosure, ionization system 122 which may be, for example, inside unit 102, and pellet ignition system 104. These three subsystems may preferably be microprocessor-controlled, and users may interact with and control all aspects of system 100 via a smart smoker control panel 112, inputting commands through intuitive buttons while monitoring settings on a clear display. Within oven unit 102, food items (not shown) and others may be supported on specialized shelves (e.g., 158), ensuring optimal positioning for cooking. Access to the interior of unit 102 may be via smoker door 114 door handle 116 for easy opening and closing.

[0038] Referring to FIGS. 5-6, in certain implementations of the system 100, the pellet ignition system 104 may comprise components that are conventionally known. Wood pellets orwood chips or the like may be inserted into pellet system 104 by lifting pellet insertion lid 162 and pouring pellets therein. This may facilitate seamless refdling. In particular implementations of the system 100, functionality may be enhanced by an electric pellet auger system (not shown), which as is understood in the art, efficiently moves pellets to heating / burning element 134b that may create the smoke needed to "smoke" the food items. A pellet auger motor exhaust 160 may be included to remove heat generated by auger motor (not shown) and to enhance reliability and efficiency.

[0039] In certain implementations of the system 100, air ionization system 122 may be activated after smoking is complete. It may interact with the smoke molecules, effectively eliminating the smoke and thus purifying the circulating air.

[0040] Referring to FIGS. 2 and 7-8, in particular implementations of the system 100, oven / smoker chamber 118 may provide an ample area for cooking and smoking many items and may come in many sizes. Tabs 164 may be provided to protect a surface on which the unit may stand and may, for example, be adjustable to balance unit 102 on any relatively horizontal table or other platform. Together, these components may create a comprehensive system, delivering superior indoor smoking performance with ease and precision.

[0041] Certain implementations of the system 100 may comprise a convection fan 132a on oven backwall 148, which may be crucial for circulating heated air. This may, for example, promote uniform temperature distribution throughout cooking space, which may be required for optimal air frying. Chamber 118 may serve as a primary compartment for placing items intended for heating and smoking. Positioned strategically, backwall 148 may incorporate apertures 150 facilitating escape or entry of air or gases, thereby assisting in maintaining optimal temperature balance and airflow within chamber 118. This configuration may ensure efficient cooking by minimizing temperature fluctuations, which may enhance overall performance of system.

[0042] Now referring to FIG. 11, a method for indoor food smoking 300 may include a plurality of steps represented by, for example, blocks 305-335. At block 305, certain implementations of the method 300 may comprise providing a food smoker system 100 as, forexample, described previously herein. With further reference to FIGS. 1 -2, 5-6, and 7-8, the system 100 may, for example, include a food smoker unit 102 having a smoker chamber 118, a pellet ignition chamber 120 for generating smoke, a vent subsystem 108 configured to facilitate smoke being passed between the pellet ignition chamber 120 and the smoker chamber 118, and an air purification subsystem 106 to eliminate smoke.

[0043] At block 310, with further reference to FIG. 2, particular implementations of the method 300 may comprise inserting a food item (not shown) into the smoker chamber 118.

[0044] At block 315, with further reference to FIGS. 1 and 7-8, certain implementations of the method 300 may comprise sealingly closing the food smoker unit 102. The step of closing the food smoker unit 102 may prevent smoke from passing between the smoker chamber 118 and an ambient environment 202 during smoking.

[0045] At block 320, with further reference to FIGS. 6-7, particular implementations of the method 300 may comprise activating the pellet ignition chamber 120 having pellets (not shown) therein. The step of activating may include generating, by way of the pellets disposed in the pellet ignition chamber 120, smoke from the pellets.

[0046] At block 325, with further reference to FIGS. 7-8, certain implementations of the method 300 may comprise passing smoke generated by the pellet ignition chamber 120 to the smoker chamber 118. The step of passing may be by way of the vent subsystem 108.

[0047] At block 330, the method 300 may comprise waiting a smoke time interval during which the food item is exposed to smoke. The smoke time interval may be, for example, a period of time a user desires a food item to be exposed to the smoke.

[0048] At block 335, the method 300 may comprise, upon completion of the smoke time interval, activating the air purification subsystem 106 to eliminate most or all of the smoke. In particular implementations of the method 300, this step may, for example, eliminate all or most of the odors produced during use.

[0049] With further reference to FIG. 7, in particular implementations of the method 300, the food smoker unit 102 may comprise a convection subsystem 110 to facilitate circulation of heat and smoke.

[0050] With further reference to FIGS. 5-6, in certain implementations of the method 300, the air purification subsystem 106 may comprise an air ionization element 122 to eliminate smoke particles from circulation. In particular implementations of the method 300, the air purification subsystem 106 may comprise an electrostatic precipitator 126 to capture smoke particles. In certain implementations of the method 300, the air purification subsystem 106 may comprise HEPA filters 124 to filter particulate matter from smoke.

[0051] With further reference to FIGS. 9-10, in particular implementations of the method 300, the system 100 may comprise smart functionality enabling remote control and monitoring via a digital interface, for example, a mobile app 144 of a mobile device 140.

[0052] With further reference to FIGS. 7-8, in certain implementations of the method 300, the system 100 may further comprise a convection air fryer unit 136 for additional cooking methods.

[0053] Particular implementations of method 300 may comprise a user operating system 100 as follows. Referring to FIGS. 1-10, the user may insert food items such as raw meats to smoke onto racks in smoking chamber 118. The user may close door 114 and pour pellets into pellet ignition system 104 and close lid 162. The user then may turn on system 100 at control panel 112 and set the smoking (and / or convection cooking) settings on the panel. Alternatively, the unit may be controlled remotely via an app. These settings may, for example, control the amount, intensity of smoke generated and the time for smoking, among other settings. The user may also or alternatively set convection heating settings for cooking the food, or to both cook and smoke the food. In “smoke” or “smoke / cook” mode,” the pellets may be transmitted via auger system (not shown) to the pellet burner 134b and burned in pellet ignition system 104 thereby creating the desired smoke. This generated smoke may pass through a valve or passageway 130 into smoking unit 102. When sufficient smoke is generated in chamber 118, pellet ignition system 104 may stopigniting the pellets. The smoke may be retained in chamber 118 for a set time or a programmable time, or a sensed time. When smoking is complete, system 100 may activate automatically (or user may activate) ionization system 122 to eliminate all or most of the smoke from chamber 118.

[0054] Once the ionization (and / or other smoke removal processes) is done, the user may open the door and remove and enjoy the smoked food without filling the air in the room with smoke. Moreover, it should be understood that the smoke elimination process may create smoke particles that fall to the bottom of the cooking chamber of smoking unit 102. Thus, in certain implementations of the system 100, the bottom of cooking / smoking chamber may be equipped with a removable tray - made of metal or other appropriate material - that collects these waste particles. This tray may be lifted or slid out of the chamber after a smoking operation is completed. In particular implementations of the system 100, the door 114 may be automatically locked during operation or some operations and automatically unlocked when complete. For example, the autolock and auto-unlock may be activated when system 100 is used as a smoker, but not as a convection oven alone.

[0055] While embodiments of the invention have been illustrated and described, it is not intended that these embodiments illustrate and describe all possible forms of the invention. Various changes, modifications, and alterations in the teachings of the present invention may be contemplated by those skilled in the art without departing from the intended spirit and scope thereof. It is intended that the present invention encompass such changes and modifications.

[0056] The following listing matches certain terminology used within this disclosure with corresponding reference numbers used in the non-limiting implementations illustrated in the several figures.100 food smoker system (i.e., smoker system, i.e., system)102 food smoker unit (i.e., smoker unit, e.g., oven unit)104 pellet ignition subsystem (i.e. pellet ignition system)106 air purification subsystem108 vent subsystemconvection subsystem user control panel (i.e., smoker control panel) smoker door door handle smoker chamber (i.e., oven chamber) pellet ignition chamber air ionization element (i.e., air ionization system)HEPA filter electrostatic precipitator processor (e.g., microprocessor) vent (of vent subsystem, i.e., valve, i.e., passageway)a intake vent b discharge vent convection fan (of convection subsystem) a smoker chamber primary convection fan b ignition convection fan (e.g., for smoke infusion) c smoker chamber upper convection fan heater element a smoke chamber heater element b pellet heater element (i.e., heating / burning element) convection air fryer unit pull out tray mobile device wireless connection (e.g., Bluetooth) remote user interface (e.g., mobile app) wired connection smoker backwall (i.e., oven backwall) smoker backwall aperture intake airflow (e.g., smoke from pellet ignition chamber) outtake airflow (e.g., smoke from smoker chamber) smoker chamber probe158 smoke chamber rack160 exhaust port162 pellet insertion lid164 foot (i.e., tab)166 power cord168 probe storage compartment (e.g., of pellet insertion lid)170 pellet scoop172 pellet funnel174 smoke actuator (e.g., to allow and disallow smoke to flow between the pellet ignition chamber and the smoke chamber)176 waste bin microswitch (e.g., to ensure waste bin container is correctly installed)178 waste bin180 smoke ignition thermostat (e.g., for regulating heat and smoke production)182 rotisserie drive (e.g., for automated rotation of food within the chamber)184 smoke channel housing186 inner smoke chamber housing188 outer smoke chamber housing190 smoke chamber housing handle192 waste chamber (of waste bin)196 smoker outer enclosure198 smoker inner enclosure200 ignition subsystem outer enclosure202 ambient environment300 method for indoor food smoking (i.e., method of indoor food smoking) 305-335 steps for a method of indoor food smoking

[0057] While implementations of the invention have been illustrated and described, it is not intended that these implementations illustrate and describe all possible forms of the invention. Rather, the words used in the specification are words of description rather than limitation, and it is understood that various changes may be made without departing from the spirit and scope of the invention.

Claims

What is claimed is:

1. An food smoker system for indoor food smoking, the system comprising:(a) a food smoker unit having a smoker chamber;(b) a pellet ignition chamber in smoke transferrable communication with the smoker chamber;(c) an air purification subsystem; and(d) a vent subsystem for passing smoke generated by the pellet ignition chamber to the smoker chamber.

2. The system of claim 1, wherein the food smoker unit includes a convection subsystem and one or more heater elements.

3. The system of claim 1, wherein the air purification subsystem includes an air ionization element to remove smoke particles from circulation.

4. The system of claim 1, wherein the air purification subsystem includes one or more HEPA filters.

5. The system of claim 1, wherein the air purification subsystem includes an electrostatic precipitator.

6. The system of claim 1, further including a microprocessor for controlling operation of at least one of the food smoker unit, the pellet ignition chamber, and the air purification subsystem.

7. The system of claim 6, further including a user control panel for inputting instructions to the microprocessor.

8. The system of claim 6, wherein the microprocessor is configured to be wirelessly operably coupled with a remote user interface to facilitate remote monitoring and control of the system.

9. A food smoker system for indoor food smoking, the system comprising: a. a food smoker unit having a smoker chamber; b. a pellet ignition subsystem having a pellet ignition chamber; c. an air purification subsystem integral with the food smoker unit; and d. a vent configured to pass smoke from the pellet ignition chamber to the smoker chamber.

10. The system of Claim 9, wherein the food smoker unit includes a convection air fryer unit having a convection subsystem configured to facilitate at least one of convention cooking and even food smoking.

11. The system of Claim 9, wherein the air purification subsystem includes an air ionization element configured to reduce smoke particles and odors.

12. The system of Claim 9, wherein the air purification subsystem includes an electrostatic precipitator to capture smoke particles.

13. The system of Claim 9, wherein the air purification subsystem includes one or more HEPA filters to filter out fine particulates from the smoke.

14. The system of Claim 9, wherein the system further includes a microprocessor for controlling at least one of the food smoker unit, the pellet ignition chamber and the air purification subsystem.

15. The system of Claim 14, further including a user control panel to control the microprocessor.

16. The system of Claim 14, further including smart and bluetooth functionality to enable remote control of the microprocessor and monitoring of the food smoker system when in operation.

17. A method for indoor food smoking, the method comprising: providing a food smoker system including a food smoker unit having a smoker chamber; a pellet ignition chamber for generating smoke; a vent subsystem configured to facilitate smoke being passed between the pellet ignition chamber and the smoker chamber; and an air purification subsystem to eliminate smoke; inserting a food item into the smoker chamber; sealingly closing the smoker unit; activating the pellet ignition chamber having pellets therein; passingsmoke generated by the pellet ignition chamber to the smoker chamber; waiting a smoke time interval during which the food item is exposed to the smoke; and upon completion of the smoke time interval, activating the air purification subsystem to eliminate most or all of the smoke.

18. The method of Claim 17, wherein the food smoker unit further comprises a convection subsystem to facilitate circulation of heat and smoke.

19. The method of Claim 17, wherein the air purification subsystem includes an air ionization element to eliminate smoke particles from circulation.

20. The method of Claim 17, wherein the air purification subsystem includes an electrostatic precipitator to capture smoke particles.

21. The method of Claim 17, wherein the air purification subsystem includes HEPA filters to filter particulate matter from the smoke.

22. The method of Claim 17, wherein the system includes smart functionality enabling remote control and monitoring via a digital interface.

23. The method of Claim 17, wherein the system further comprises a convection air fryer unit for additional cooking methods.

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