Flue-Based Grill Design for Indirect Smoke Heating Without Burning
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Solution Overview
Problem
Existing roasting devices using charcoal fire often burn meat or fish due to direct smoke application, leading to inefficiencies in cooking time and user convenience.
Innovation Solution
A roasting device with a semispherical fuel wood combustion container and an air flue chamber that induces high-temperature smoke to a cooking steel plate, preventing burning through controlled air flow and smoke outlet design, while allowing for height adjustment and ash management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If smoke generated by charcoal fire is directly applied to meat or fish, then cooking efficiency is improved, but the meat or fish is burned
Solution Approach 1:
The patent introduces an air flue chamber as an intermediary component between the combustion chamber and the cooking surface. High-temperature smoke flows through the air flue chamber, heating the chamber walls which then transfer heat to the cooking plate indirectly. This mediator structure prevents direct contact between hot smoke and food, eliminating burning while maintaining cooking efficiency
Solution Approach 2:
The device segments the cooking process into distinct zones: a combustion chamber for smoke generation, an air flue chamber for heat transfer, and a cooking surface for food preparation. This segmentation allows the smoke to be utilized for heating without directly contacting the food, resolving the contradiction between cooking efficiency and preventing burning
2Adaptability or versatility
If fuel wood is inserted into roasting container body and ignited for roasting, then campfire atmosphere is created, but meat is easily burned due to direct fire power application
Solution Approach 1:
The air flue chamber serves as a thermal mediator that decouples the fire source from the cooking surface. Fuel wood burns in the combustion chamber creating both campfire atmosphere and smoke, which then heats the air flue chamber walls. These heated walls subsequently transfer heat to the cooking plate, preventing direct flame contact and burning while preserving the desired ambiance
3Productivity
If cover is installed on roasting device to prevent heat loss, then cooking efficiency is improved, but smoke escapes outside reducing cooking effectiveness
Solution Approach 1:
The air flue chamber performs multiple functions simultaneously: it acts as a heat transfer medium from the combustion chamber, serves as a containment space for smoke, and provides a controlled pathway for smoke discharge. This multi-functionality allows the cover to remain closed for heat retention while the smoke is efficiently channeled through the air flue chamber, preventing smoke escape and maintaining cooking effectiveness
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
The device cooks meat and fish without burning, providing healthy food with improved convenience and hygiene through controlled smoke induction and ash treatment, along with hexagonal grooves for fat collection and striped grill marks.
Implementation Method 1
high-temperature smoke generated while fuel wood is burned in a fuel wood combustion container
Implementation Method 2
high-temperature smoke generated while fuel wood is burned in a fuel wood combustion container is induced in an air flue chamber
Implementation Method 3
a cooking steel plate is gradually heated so as to cook meat, fish, or the like without being burned
Data Source
AI summary
A grill using a flue, of the present invention, can provide healthy food by allowing meat, fish and the like to be cooked without being burnt since high-temperature smoke, which is to be generated while firewood burns in the combustion chamber of a firewood combustion cylinder, is supplied to the inside of the flue chamber of a cooking hot plate, is guided along a smoke guide plate, and is simultaneously discharged to the outside through a smoke outlet, thereby slowly heating a cooking iron plate. In addition, support members fixed to the bottom surface are provided so as to be height-adjustable, thereby stably fixing the grill. Additionally, since an oil outlet is formed at the upper edge of the cooking iron plate, the oil to be generated during meat cooking is discharged to the combustion chamber of the firewood combustion cylinder so as not to remain on the cooking iron plate, and thus the present invention is sanitary and provides an ease of cleaning and the like.