Barbecue grill accessory and method for preparing food

Solution Overview

Problem

Conventional barbecue grills lack the capability to efficiently achieve both slow smoking and fast hot searing techniques within a single cooking session, as they often result in temperature inconsistencies and inefficient heat distribution.

Innovation Solution

A grilling insert with a double-wall thermal barrier and radiant heat chamber is used to divide the cooking chamber into direct-heating and indirect-heating sections, allowing for adjustable temperature control by using a chordal water reservoir and charcoal briquettes, enabling both low-temperature slow smoking and high-temperature searing.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If conventional barbecue grills are used for both slow smoking and fast hot searing, then the grill can handle multiple cooking techniques, but temperature inconsistencies and inefficient heat distribution occur

Engineering Contradiction:

Improvecooking technique versatilityVSAvoidtemperature consistency

Core Design Contradiction:

Adaptability or versatilityVSTemperature

Solution Approach 1:

The cooking chamber is divided into two distinct sections: a direct-heating section with a radiant heat chamber for high-temperature searing, and an indirect-heating section for low-temperature smoking. The double-wall thermal barrier physically segments the heat distribution, allowing each zone to maintain its intended temperature range independently.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Different regions of the cooking chamber are provided with different thermal properties. The direct-heating section receives concentrated radiant heat from the radiant heat chamber for high-temperature cooking, while the indirect-heating section receives diffused heat through the double-wall thermal barrier for low-temperature smoking, creating localized thermal environments optimized for specific cooking techniques.

Inventive Principle:

Principle #3Local quality

2Productivity

If high heat is applied for fast hot searing, then cooking speed increases, but temperature control becomes difficult and may burn food

Engineering Contradiction:

Improvecooking speedVSAvoidtemperature control

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

The cooking chamber is divided into two distinct sections: a direct-heating section with a radiant heat chamber for high-temperature searing, and an indirect-heating section for low-temperature smoking. The double-wall thermal barrier physically segments the heat distribution, allowing each zone to maintain its intended temperature range independently.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Different regions of the cooking chamber are provided with different thermal properties. The direct-heating section receives concentrated radiant heat from the radiant heat chamber for high-temperature cooking, while the indirect-heating section receives diffused heat through the double-wall thermal barrier for low-temperature smoking, creating localized thermal environments optimized for specific cooking techniques.

Inventive Principle:

Principle #3Local quality

3Stability of the object's composition

If low heat is used for slow smoking, then food tenderness improves, but cooking time increases significantly

Engineering Contradiction:

Improvefood tendernessVSAvoidcooking time

Core Design Contradiction:

Stability of the object's compositionVSLoss of time

Solution Approach 1:

The cooking chamber is divided into two distinct sections: a direct-heating section with a radiant heat chamber for high-temperature searing, and an indirect-heating section for low-temperature smoking. The double-wall thermal barrier physically segments the heat distribution, allowing each zone to maintain its intended temperature range independently.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Different regions of the cooking chamber are provided with different thermal properties. The direct-heating section receives concentrated radiant heat from the radiant heat chamber for high-temperature cooking, while the indirect-heating section receives diffused heat through the double-wall thermal barrier for low-temperature smoking, creating localized thermal environments optimized for specific cooking techniques.

Inventive Principle:

Principle #3Local quality

4Device complexity

If a single heating zone is used in conventional grills, then the structure remains simple, but heat distribution becomes inefficient

Engineering Contradiction:

Improvegrill structureVSAvoidheat distribution efficiency

Core Design Contradiction:

Device complexityVSLoss of energy

Solution Approach 1:

The cooking chamber is divided into two distinct sections: a direct-heating section with a radiant heat chamber for high-temperature searing, and an indirect-heating section for low-temperature smoking. The double-wall thermal barrier physically segments the heat distribution, allowing each zone to maintain its intended temperature range independently.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Different regions of the cooking chamber are provided with different thermal properties. The direct-heating section receives concentrated radiant heat from the radiant heat chamber for high-temperature cooking, while the indirect-heating section receives diffused heat through the double-wall thermal barrier for low-temperature smoking, creating localized thermal environments optimized for specific cooking techniques.

Inventive Principle:

Principle #3Local quality

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This solution provides improved temperature control and stability, allowing for consistent cooking temperatures between 225°F and over 1000°F, enhancing food flavor and tenderness while maintaining temperature consistency for extended periods.

Implementation Method 1

The double-wall thermal barrier is adapted for extending across the recessed cooking chamber of the barbecue grill, and for dividing the cooking chamber into direct-heating and indirect-heating cooking sections. The radiant heat chamber is formed adjacent the double-wall thermal barrier, and is designed for holding loose combustible material within the direct-heating cooking section of the barbecue grill. The cooking temperature in the direct-heating cooking section is relatively high, and is reduced in the indirect-heating cooking section by the double-wall thermal barrier.

Methodology Applied

Scientific EffectThermal barrier: Thermal Insulation

Implementation Method 2

The thermal barrier comprises a chordal water reservoir designed to extend from one point on a circular interior of the recessed cooking chamber to an opposite point.

Methodology Applied

Scientific EffectHeat absorption: Absorption (EM radiation)

Implementation Method 3

The radiant heat chamber is formed adjacent the double-wall thermal barrier, and is designed for holding loose combustible material within the direct-heating cooking section of the barbecue grill. The cooking temperature in the direct-heating cooking section is relatively high.

Methodology Applied

Scientific EffectRadiant heat: Thermal Radiation

Implementation Method 4

loose combustible material is added to the direct-heating cooking section of the barbecue grill. The loose combustible material is then ignited.

Methodology Applied

Scientific EffectCombustion: Combustion

Data Source

PatentUS10362899B2Barbecue grill accessory and method for preparing food

Publication Date: 2019.07.30 ADRENALINE BARBECUE CO LLC

AI summary

A grilling insert is adapted for use in a barbecue grill having a recessed cooking chamber. The grilling insert comprises a double-wall thermal barrier and a radiant heat chamber. The double-wall thermal barrier is adapted for extending across the recessed cooking chamber of the barbecue grill, and for dividing the cooking chamber into direct-heating and indirect-heating cooking sections. The radiant heat chamber is formed adjacent the double-wall thermal barrier, and is designed for holding loose combustible material within the direct-heating cooking section of the barbecue grill. The cooking temperature in the direct-heating cooking section is relatively high, and is reduced in the indirect-heating cooking section by the double-wall thermal barrier.