Container-Rim Smoker Insert for Direct Smoke Infusion
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Solution Overview
Problem
Conventional smokers occupy significant space, require multiple parts, can lead to smoke loss, and infuse less flavor and aroma due to indirect smoke reception, especially in kitchen or bar settings.
Innovation Solution
A compact smoker design with a monolithic body and mesh insert that allows direct infusion of smoke into a container, using a torch lighter to burn wood chips, with optional lid to control smoke and air flow, ensuring efficient flavor and aroma transfer.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a traditional smoker design is used to infuse smoke into beverages or food, then smoke flavor can be achieved, but the device is cumbersome, difficult to clean, and requires large amounts of wood and paper towels
Solution Approach 1:
The smoker is divided into separate components: a body member with a throughbore, a removable insert containing combustible material, and a lid. This segmentation allows easy assembly, disassembly, and cleaning of individual parts, directly addressing the ease of operation requirement while maintaining functional complexity only where necessary.
Solution Approach 2:
The combustible material is extracted into a separate removable insert that can be easily taken out for replacement and discarded after use. This extraction eliminates the need for complex cleaning mechanisms and allows users to simply remove and replace the insert, significantly improving ease of operation.
2Ease of operation
If a traditional smoker design is used, then smoke infusion is possible, but the device is difficult to clean
Solution Approach 1:
The smoker's segmented design with removable insert and separable components allows each part to be independently cleaned or replaced, making the cleaning process simple and efficient while avoiding the need for complex disassembly procedures.
Solution Approach 2:
The insert containing combustible material is designed as a disposable or easily replaceable component. After use, the entire insert can be discarded or quickly refreshed without requiring thorough cleaning of the main body, significantly reducing cleaning effort and time.
3Productivity
If a traditional smoker design is used, then smoke flavor can be produced, but large amounts of wood and paper towels are required
Solution Approach 1:
The smoker design concentrates the combustible material in a specific localized chamber (the insert) rather than requiring large quantities scattered throughout. This localized approach optimizes smoke generation efficiency, producing sufficient flavor with minimal material consumption.
Solution Approach 2:
The design changes the parameters of smoke generation by using a confined, optimized combustion chamber that increases combustion efficiency and smoke density. This allows for effective smoke infusion using smaller amounts of combustible material compared to traditional open designs.
4Productivity
If a smoker design allowing direct contact with beverage containers is used, then smoke infusion is effective, but contamination from previous uses occurs
Solution Approach 1:
The removable insert acts as a barrier between the combustible material and the beverage container, preventing direct contact and potential contamination. The insert can be easily removed, cleaned, or replaced, ensuring hygiene while maintaining effective smoke infusion through the throughbore design.
Solution Approach 2:
The insert serves as an intermediary component between the fire and the beverage/food. It contains the combustible material and controls smoke generation while preventing direct contact with the beverage container, thus eliminating contamination risks while preserving smoke infusion 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 smoker effectively imparts smoky flavor and aroma to beverages or foods by directly contacting smoke with container walls and contents, reducing space requirements and minimizing smoke loss.
Implementation Method 1
the second end of the body member (110; 210) is configured to rest on a rim of a container (190; 290) to block the flow of air from the container (190; 290) where a surface of the second end of the body member (110; 210) contacts the rim
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
A smoker (100; 200) configured to infuse smoke into flavor and/or taste of a beverage or food includes a body member (110; 210) having a through bore (116; 216), an insert (150; 250) configured to be received in the through bore (116; 216) at the first end and retained by the through bore (116; 216) at a position between the first end and the second end; the through bore (116; 216) and the insert (150; 250) are configured to define a chamber (130) for receiving a combustible material and the through bore (116; 216) is configured to permit a flow of smoke from the combustible material out the through bore (116; 216) at the second end of the body member (110; 210); the second end of the body member (110; 210) is configured to rest on a rim of a container (190; 290) to block the flow of air from the container (190; 290) where a surface of the second end of the body member (110; 210) contacts the rim.