Smoker Hood Venting Structure for Smoke Release and Rain Blocking

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Solution Overview

Problem

Existing outdoor cooking stations, particularly smokers, face challenges in efficiently venting heated smoke while minimizing the entry of foreign elements like rainwater, and in providing flexible cooking surfaces for various food types.

Innovation Solution

A smoker-type outdoor cooking station with a main body and a hood that pivots to allow for adjustable venting, featuring a radial wall and a pellet feeding system, includes a cooking chamber with multiple grill racks and an adjustable vent portion to manage smoke and foreign elements effectively.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Object-affected harmful factors

If the hood is kept in a closed position to prevent foreign elements from entering, then protection against foreign elements is improved, but smoke venting capability deteriorates

Engineering Contradiction:

Improveforeign elements entryVSAvoidsmoke accumulation

Core Design Contradiction:

Object-affected harmful factorsVSObject-generated harmful factors

Solution Approach 1:

The hood is divided into multiple functional zones: a main body for protection, a movable rear edge for selective opening, and a vent portion with adjustable openings. This segmentation allows different parts of the hood to perform different functions simultaneously - the main body remains closed to block foreign elements while the vent portion can be opened to release smoke.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The hood incorporates dynamic elements including a movable rear edge that can pivot between closed and open positions, and adjustable openings in the vent portion that can be modified in size. These dynamic features enable the hood to adapt its configuration based on operational needs - closed for protection, partially open for smoke management.

Inventive Principle:

Principle #15Dynamics

2Object-generated harmful factors

If the vent openings are made larger to improve smoke venting, then smoke removal is improved, but foreign elements entry increases

Engineering Contradiction:

Improvesmoke ventingVSAvoidforeign elements entry

Core Design Contradiction:

Object-generated harmful factorsVSObject-affected harmful factors

Solution Approach 1:

The venting function is separated from the protective function by placing vent openings in a dedicated vent portion that is distinct from the main hood body. This allows the vent openings to be optimized for smoke flow while the main hood structure maintains its protective barrier against foreign elements.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Different regions of the hood have different properties: the main body provides robust protection with solid construction, while the vent portion features controlled openings with specific geometries optimized for smoke flow. The rear edge combines both characteristics - it can be opened for venting while its position and angle control the balance between smoke removal and foreign element protection.

Inventive Principle:

Principle #3Local quality

3Device complexity

If a fixed cooking surface is provided, then structural simplicity is improved, but cooking versatility for different food types deteriorates

Engineering Contradiction:

Improvecooking surface structureVSAvoidcooking surface flexibility

Core Design Contradiction:

Device complexityVSAdaptability or versatility

Solution Approach 1:

The cooking surface system incorporates movable grill racks that can be adjusted in position and configuration. These dynamic elements allow the cooking surface to be reconfigured for different food types and cooking methods - from direct grilling to smoking - without requiring a completely different structure for each application.

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The cooking surface is designed as a multi-functional system where the same basic structure (grill racks on a cooking chamber) can serve multiple purposes: direct grilling, smoking, and accommodating different food sizes and shapes. The adjustable nature of the grill racks provides universal applicability across various cooking needs.

Inventive Principle:

Principle #6Universality (Multi-functionality)

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 solution enables efficient venting of heated smoke while preventing foreign elements from entering, providing a versatile cooking surface for different food types and allowing for precise temperature control through the pellet feeding system.

Implementation Method 1

The main body includes a heat generating portion sized and configured to burn fuel to provide heated smoke to the cooking chamber

Methodology Applied

Scientific EffectCombustion: Combustion

Implementation Method 2

The hood includes a rear edge having a vent portion with openings defined therein, the vent portion sized and configured to facilitate venting smoke from the cooking chamber

Methodology Applied

Scientific EffectConvection: Convection

Data Source

PatentUS20240415133A1Outdoor cooking station for smoking food and method thereof

Publication Date: 2024.12.19 NORTH ATLANTIC IMPORTS LLC

AI summary

Embodiments of an outdoor cooking station with a cooking chamber configured to be heated with smoke. The outdoor cooking station includes a pivoting hood to move the hood between closed and open positions. In one embodiment, upon the hood being in the closed position, the hood includes a vertically oriented surface with openings to vent the heated smoke.