U.S. patent application number 10/893061 was filed with the patent office on 2006-01-19 for multi-chambered convertible grilling device.
Invention is credited to Andrew Citrynell, Kimberly Ann Miller.
Application Number | 20060011192 10/893061 |
Document ID | / |
Family ID | 35598142 |
Filed Date | 2006-01-19 |
United States Patent
Application |
20060011192 |
Kind Code |
A1 |
Citrynell; Andrew ; et
al. |
January 19, 2006 |
Multi-chambered convertible grilling device
Abstract
A grilling system comprising a multi-chambered grill base having
a top, a bottom, and multiple chambers. The multiple chambers are
adapted to receive multiple heatable substances. When applying a
heat source to the bottom of the multi-chambered grill base, the
multiple heatable substances produce multiple grilling flavors. The
multiple grilling flavors mix together to produce a combination
flavor that permeates either a fowl affixed to a removable vented
tube having a plurality of vent holes or a grillable substance
placed on a removable grilling structure having a plurality of
holes. An optional lid to the grilling system provides for indoor
or outdoor use on any heat source.
Inventors: |
Citrynell; Andrew;
(Carbondale, CO) ; Miller; Kimberly Ann;
(Carbondale, CO) |
Correspondence
Address: |
TOWNSEND AND TOWNSEND AND CREW, LLP
TWO EMBARCADERO CENTER
EIGHTH FLOOR
SAN FRANCISCO
CA
94111-3834
US
|
Family ID: |
35598142 |
Appl. No.: |
10/893061 |
Filed: |
July 16, 2004 |
Current U.S.
Class: |
126/25R |
Current CPC
Class: |
A47J 37/0623 20130101;
A47J 43/18 20130101; A47J 37/0647 20130101 |
Class at
Publication: |
126/025.00R |
International
Class: |
F24B 3/00 20060101
F24B003/00 |
Claims
1. A grilling system comprising: a multi-chambered grill base that
is adapted to be heated by a heat source, the grill base having an
inner chamber and an outer chamber, wherein the inner chamber is
adapted to receive a first heatable substance and the outer chamber
is adapted to receive a second heatable substance; a grill base
plate having a hole and a fluid collection channel, the base plate
coupled to the grill base such that the hole is positioned over the
inner chamber, wherein the fluid collection channel is adapted to
catch grease and fluids; and a vented tube having a plurality of
vent holes distributed between the top end and the bottom end, the
vented tube being removably coupled to the inner chamber through
the hole in the grill base plate, wherein the vented tube is
adapted to receive a fowl for cooking, and wherein said plurality
of holes permit a first grilling flavor and a second grilling
flavor from the first and second heatable substances to pass
laterally outward into the fowl.
2. The grilling system of claim 1, wherein the first heatable
substance produces a first grilling flavor and the second heatable
substance produces a second grilling flavor when a heat source is
applied to the multi-chambered grill base.
3. The grilling system of claim 2, wherein the first grilling
flavor and the second grilling flavor are either a smoke or a
liquid vapor.
4. The grilling system of claim 1, wherein the multi-chambered
grill base further comprises at least one additional chamber
adapted to receive at least one additional heatable substance, and
wherein the multi-chambered grill base comprises a top and a
bottom, the top defining at least one opening to the inner chamber,
the outer chamber and the at least one additional chamber, and the
bottom is constructed of a material adapted to receive the heat
source and provide heat to the first and second heatable substances
in the inner and outer chambers and the at least one additional
heatable substance in the at least one additional chamber.
5. The grilling system of claim 4, wherein the bottom of the
multi-chambered grill base is a thermally conductive material.
6. The grilling system of claim 1, wherein the first heatable
substance produces a first grilling flavor and the second heatable
substance produces a second grilling flavor when the heat source is
applied to the multi-chambered grill base, and wherein the first
grilling flavor rises from the inner chamber and the second
grilling flavor rises from the outer chamber of the multi-chambered
grill base, mixes together to form a combination flavor and the
combination flavor passes through the hole in the grill base plate
into the vented tube, through the plurality of vent holes in the
vented tube into the fowl.
7. The grilling system of claim 1, wherein the combination of the
multi-chambered grill base, the grill base plate and the vented
tube are adapted to act as a serving device such that fowl may be
removably attached to the vented tube, and wherein dipping sauces
may be added to the multi-chambered grill base.
8. The grilling system of claim 1, wherein the first heatable
substance and the second heatable substance are chosen from a group
comprising beer, wine, fruit, fruit juice, soup, olive oil, butter,
soy sauce, water, mustard, smoke wood chips, spices and BBQ
sauce.
9. The grilling system of claim 1, wherein the fluid collection
channel of the grill base plate has a channel adapted to keep
grease and other fluid away from the heat applied to the
multi-chambered grill base so as to reduce splattering, prevent a
fire and prevent smoke from escaping to an indoor environment.
10. The grilling system of claim 1, further comprising a heat
resistant lid adapted to rest on the grill base plate.
11. The grilling system of claim 10, wherein the first heatable
substance produces a first grilling flavor and the second heatable
substance produces a second grilling flavor when the heat source is
applied to the multi-chambered grill base, and wherein the first
grilling flavor rises from the inner chamber and the second
grilling flavor rises from the outer chamber of the multi-chambered
grill base and mixes together to form a combination flavor, and
wherein the heat resistant lid keeps the heat and the combination
flavor in a confined area in and around the fowl.
12. The grilling system of claim 1, wherein the vented tube is
configured to be coupled to the multi-chambered grill base with a
twist-on connection, with the vented tube extends vertically upward
from the top end of the multi-chambered grill base to permit a fowl
to be inserted over the vented tube and rest on the grill base
plate while also permitting a first grilling flavor and a second
grilling flavor from the inner chamber and outer chamber to pass
through the vented tube to flavor the fowl.
13. A method for providing a grilling environment having multiple
grilling flavors for cooking a fowl, the method comprising:
providing a multi-chambered grill base that is adapted to be
heated, the grill base having an inner chamber and an outer
chamber, wherein the inner chamber is adapted to receive a first
heatable substance and the outer chamber is adapted to receive a
second heatable substance; providing a grill base plate having a
hole and a fluid collection channel, the grill base plate coupled
to the grill base such that the hole is positioned over the inner
chamber, wherein the fluid collection channel is adapted to catch
grease and fluids; and providing a vented tube having a plurality
of vent holes, the vented tube being removably coupled to the inner
chamber through the hole in the grill base lid, wherein the vented
tube is adapted to fit into a fowl during cooking.
14. The method for providing a grilling environment having multiple
grilling flavors of claim 13, further comprising: applying a heat
source to the bottom of the multi-chambered grill base; producing a
first grilling flavor from the first heatable substance; producing
a second grilling flavor from the second heatable substance; mixing
the first grilling flavor and the second grilling flavor to produce
a combination flavor having multiple grilling flavors; and
introducing the combination flavor to the fowl through the vented
tube.
15. The method for providing a grilling environment having multiple
grilling flavors of claim 14, wherein the first grilling flavor and
the second grilling flavor are either a smoke or a liquid
vapor.
16. The method for providing a grilling environment having multiple
grilling flavors of claim 13, wherein the first heatable substance
and the second heatable substance are chosen from a group
comprising beer, wine, fruit, fruit juice, soup, olive oil, butter,
soy sauce, water, smoke wood chips, spices and BBQ sauce.
17. The method for providing a grilling environment having multiple
grilling flavors of claim 13, further comprising: providing at
least one additional chamber to the multi-chambered grill base,
wherein the at least one additional chamber is adapted to receive
at least one additional heatable substance; affixing the fowl to
the vented tube; applying a heat source to the bottom of the
multi-chambered grill base; producing a first grilling flavor from
the first heatable substance; producing a second grilling flavor
from the second heatable substance; producing at least one
additional grilling flavor from the at least one additional
heatable substance, wherein the first grilling flavor, the second
grilling flavor and the at least one additional grilling flavor mix
together in the multi-chambered grill base to produce a combination
flavor having multiple grilling flavors; and introducing the
combination flavor to the fowl through the vented tube.
18. The method for providing a grilling environment having multiple
grilling flavors of claim 13 further comprising: applying a heat
source to the bottom of the multi-chambered grill base; producing a
first grilling flavor from the first heatable substance; producing
a second grilling flavor from the second heatable substance,
wherein the first grilling flavor and the second grilling flavor
mix together in the multi-chambered grill base to produce a
combination flavor such that the combination flavor rises from the
multi-chambered grill base and passes through the hole in the grill
base plate into the vented tube then through the plurality of vent
holes in the vented tube and into the fowl.
19. A grilling system comprising: a multi-chambered grill base that
is adapted to be heated, the grill base having an inner chamber and
an outer chamber, wherein the inner chamber is adapted to receive a
first heatable substance and the outer chamber is adapted to
receive a second heatable substance, and wherein the first heatable
substance and second heatable substance produce a smoke or a liquid
vapor when heated; a grill base plate having a hole and a fluid
collection channel, the grill base plate coupled to the grill base
such that the plate hole is positioned over the inner chamber,
wherein the fluid collection channel is adapted to catch grease and
fluids; and a removable grilling structure, wherein the removable
grilling structure is removably coupled to he grill base plate and
positioned generally above the plate hole, wherein the removable
grilling structure comprises a plurality of grill surfaces that
each have a plurality of holes and a plurality of fluid removal
channels interleaved between the grill surfaces, wherein the grill
surfaces are configured to receive a grillable substance, whereby
the smoke or liquid vapor rising from the inner chamber and the
outer chamber of the multi-chambered grill base pass through the
plate hole and then through the plurality of holes in the removable
grilling structure.
20. The grilling system of claim 19, wherein the first heatable
substance produces a first grilling flavor and the second heatable
substance produces a second grilling flavor when the heat source is
applied to the multi-chambered grill base.
21. The grilling system of claim 20, wherein the first grilling
flavor and the second grilling flavor are either a smoke or a
liquid vapor.
22. The grilling system of claim 19, wherein the multi-chambered
grill base further comprises at least one additional chamber
adapted to receive at least one additional heatable substance, and
wherein the multi-chambered grill base comprises a top and a
bottom, the top defining at least one opening to the inner chamber,
the outer chamber and the at least one additional chamber, and the
bottom is constructed of a material adapted to receive the heat
source and provide heat to the first and second heatable substances
in the inner and outer chambers and the at least one additional
heatable substance in the at least one additional chamber.
23. The grilling system of claim 19, wherein the plurality of holes
in the removable grilling structure are concentrated on at least
one outside edge of the grilling structure with a small
concentration located in the center of the grilling structure,
thereby causing a generally even distribution of the smoke or
liquid vapor to the grillable substance.
24. The grilling system of claim 19, wherein the first heatable
substance produces a first grilling flavor and the second heatable
substance produces a second grilling flavor when the heat source is
applied to the multi-chambered grill base, and wherein the first
grilling flavor rises from the inner chamber and the second
grilling flavor rises from the outer chamber of the multi-chambered
grill base, mixes together to form a combination flavor and the
combination flavor passes through the hole in the grill base plate
into the removable grilling structure into the grillable
substance.
25. The grilling system of claim 19, wherein the combination of the
multi-chambered grill base, the grill base plate, the removable
grilling structure and a heat resistant lid are adapted to act as a
serving device, wherein sauces or spices may be added to the
multi-chambered grill base.
26. The grilling system of claim 19, wherein the first heatable
substance and the second heatable substance are chosen from a group
comprising beer, wine, fruit, fruit juice, soup, olive oil, butter,
soy sauce, water, mustard, smoke wood chips, spices and BBQ
sauce.
27. The grilling system of claim 19, wherein the fluid collection
channel of the grill base plate has a channel adapted to keep
grease and other fluid away from the heat applied to the
multi-chambered grill base so as to reduce splattering on a surface
exterior to the grilling system, prevent a fire and prevent smoke
from escaping to an indoor environment.
28. The grilling system of claim 19, further comprising a heat
resistant lid that is adapted to be removably affixed to the
multi-chambered grill base lid and configured to enclose at least a
portion of the multi-chambered grill base, the grill base plate and
the removable grilling structure, wherein the heat resistant lid
allows the smoke or liquid vapor to permeate the grillable
substance and prevents the spread of smoke or grease.
29. The grilling system of claim 28, wherein the first heatable
substance produces a first grilling flavor and the second heatable
substance produces a second grilling flavor when the heat source is
applied to the multi-chambered grill base, and wherein the first
grilling flavor rises from the inner chamber and the second
grilling flavor rises from the outer chamber of the multi-chambered
grill base and mixes together to form a combination flavor, and
wherein the heat resistant lid keeps the heat and the combination
flavor in a confined area in and around the grillable
substance.
30. The grilling system of claim 28, wherein the heat resistant lid
is transparent.
31. A method for providing a multi-chambered grilling system for
providing multiple grilling flavors to a grillable substance, the
method comprising: providing a multi-chambered grill base that is
adapted to be heated by a heat source, the grill base having an
inner chamber and an outer chamber, wherein the inner chamber is
adapted to receive a first heatable substance and the outer chamber
is adapted to receive a second heatable substance, and wherein the
first heatable substance and second heatable substance produce a
smoke or a liquid vapor when heated by the heat source; providing a
grill base plate having a hole and a fluid collection channel, the
grill base plate coupled to the grill base such that the plate hole
is positioned over the inner chamber, wherein the fluid collection
channel is adapted to catch grease and fluids; providing a heat
resistant lid that is adapted to be placed over the grill base
plate; and providing a removable grilling structure, wherein the
removable grilling structure is removably coupled to he grill base
plate and positioned generally above the plate hole, wherein the
removable grilling structure comprises a plurality of grill
surfaces that each have a plurality of holes and a plurality of
fluid removal channels interleaved between the grill surfaces,
wherein the grill surfaces are configured to receive a grillable
substance, whereby smoke or liquid vapors rising from the inner
chamber and the outer chamber of the multi-chambered grill base
pass through the plate hole and then pass through the plurality of
holes in the removable grilling structure.
32. The method for providing a multi-chambered grilling system for
providing multiple grilling flavors to a grillable substance of
claim 31, further comprising: providing at least one additional
chamber to the multi-chambered grill base, wherein the at least one
additional chamber is adapted to receive at least one additional
heatable substance; applying a heat source to the bottom of the
multi-chambered grill base; producing a first grilling flavor from
the first heatable substance; producing a second grilling flavor
from the second heatable substance; producing at least one
additional grilling flavor from the at least one additional
heatable substance, wherein the first grilling flavor, the second
grilling flavor and the at least one additional grilling flavor mix
together to produce a combination flavor having multiple grilling
flavors; and introducing the combination flavor to the grillable
substance.
33. The method for providing a multi-chambered grilling system for
providing multiple grilling flavors to a grillable substance of
claim 32, wherein the first grilling flavor and the second grilling
flavor are either a smoke or a liquid vapor.
34. The method for providing a multi-chambered grilling system for
providing multiple grilling flavors to a grillable substance of
claim 32, wherein the first heatable substance and the second
heatable substance are chosen from a group comprising beer, wine,
fruit, fruit juice, soup, olive oil, butter, soy sauce, water,
smoke wood chips, spices and BBQ sauce.
35. The method for providing a multi-chambered grilling system for
providing multiple grilling flavors to a grillable substance of
claim 32, further comprising: placing at least one grillable
substance onto the surface of the removable grill plate; applying a
heat source to the bottom of the multi-chambered grill base;
producing a first grilling flavor from the first heatable
substance; producing a second grilling flavor from the second
heatable substance, wherein the first grilling flavor and the
second grilling flavor mix together in the multi-chambered grill
base to produce a combination flavor having multiple grilling
flavors; and introducing the combination flavor to the grillable
substance through the plurality of holes in the removable grilling
structure.
36. The method for providing a multi-chambered grilling system for
providing multiple grilling flavors to a grillable substance of
claim 32, further comprising: configuring the plurality of holes in
the removable grilling structure to be concentrated on at least one
outside edge of the grilling structure with a small concentration
located in the center of the grilling structure, thereby causing a
generally even distribution of the smoke or liquid vapor to the
grillable substance; applying a heat source to the bottom of the
multi-chambered grill base; producing a first grilling flavor from
the first heatable substance; producing a second grilling flavor
from the second heatable substance, wherein the first grilling
flavor and the second grilling flavor mix together in the
multi-chambered grill base to produce a combination flavor having
multiple grilling flavors such that the combination flavor rises
from the multi-chambered grill base and passes through the hole in
the grill base plate into the plurality of holes in the removable
grilling structure.
37. A convertible grilling system adapted to provide multiple
grilling flavors to a fowl or a grillable substance comprising: a
multi-chambered grill base having a top, a bottom, an inner chamber
and an outer chamber, the top defining at least one opening to the
inner chamber and the outer chamber, the bottom adapted to be
heated by a heat source, wherein the inner chamber is adapted to
receive a first heatable substance and the outer chamber is adapted
to receive a second heatable substance, such that upon applying the
heat source to the bottom of the multi-chambered grill base, the
first heatable substance produces a first grilling flavor and the
second heatable substance produces a second grilling flavor; a
grill base plate having a hole and a fluid collection channel, the
grill base plate coupled to the grill base such that the plate hole
is positioned over the inner chamber, wherein the fluid collection
channel is adapted to catch grease and fluids; a removable grilling
structure, wherein the grill plate is removably coupled to he grill
base plate and positioned generally above the plate hole, wherein
the removable grilling structure comprises a plurality of grill
surfaces that each have a plurality of holes and a plurality of
fluid removal channels interleaved between the grill surfaces,
wherein the grill surfaces are configured to receive a grillable
substance, whereby smoke or liquid vapors rising from the inner
chamber and the outer chamber of the multi-chambered grill base
pass through the plate hole and then through the plurality of holes
in the removable grilling structure, wherein said removable
grilling structure is sized such that a small grillable substance
does not fall through the plurality of grill surfaces; and a
removable vented tube having a plurality of vent holes, the vented
tube being removably coupled to the inner chamber through the hole
in the grill base lid, wherein the vented tube is adapted to fit
into a fowl during cooking such that the smoke or the liquid vapors
rising from the inner chamber and the outer chamber of the
multi-chambered grill base mix and pass through the hole in the
grill base lid into the vented tube then through the plurality of
vent holes in the vented tube and into the fowl.
38. The convertible grilling system of claim 37, wherein either the
removable vented tube or the removable grilling structure are
removably coupled to the grill base plate.
39. The convertible grilling system of claim 37, wherein the first
grilling flavor and the second grilling flavor are either a smoke
or a liquid vapor.
40. The grilling system of claim 37, wherein the bottom of the
multi-chambered grill base is a thermally conductive material.
41. The grilling system of claim 37, wherein the first grilling
flavor rises from the inner chamber and the second grilling flavor
rises from the outer chamber of the multi-chambered grill base,
mixes together to form a combination flavor and the combination
flavor passes through the hole in the grill base plate.
42. The grilling system of claim 37, wherein the first heatable
substance and the second heatable substance are chosen from a group
comprising beer, wine, fruit, fruit juice, soup, olive oil, butter,
soy sauce, water, mustard sauce, smoke wood chips, spices and BBQ
sauce.
43. The grilling system of claim 37, wherein the fluid collection
channel of the grill base plate has a channel adapted to keep
grease and other fluid away from the heat applied to the
multi-chambered grill base so as to reduce splattering, prevent a
fire and prevent smoke from escaping to an indoor environment.
44. The grilling system of claim 37, further comprising a heat
resistant lid that is adapted to be removably affixed to the grill
base plate and configured to enclose at least a portion of the
multi-chambered grill base and the grill base plate, wherein the
heat resistant lid allows the first and second grilling flavors to
permeate the fowl or the grillable substance and prevents the
spread of smoke or grease in an indoor environment.
45. The grilling system of claim 44, wherein the first grilling
flavor rises from the inner chamber and the second grilling flavor
rises from the outer chamber of the multi-chambered grill base and
mixes together to form a combination flavor, and wherein the heat
resistant lid keeps the heat and the combination flavor in a
confined area in and around the fowl and the grillable
substance.
46. The grilling system of claim 44, wherein the heat resistant lid
is transparent.
47. The grilling system of claim 37, wherein the vented tube is
configured to be coupled to the inner chamber of the
multi-chambered grill base with a twist-on connection, with the
vented tube extends vertically upward from the top end of the
multi-chambered grill base to permit a fowl to be inserted over the
vented tube and rest on the grill base plate while also permitting
a first grilling flavor and a second grilling flavor from the inner
chamber and outer chamber to pass through the vented tube to flavor
the fowl.
48. A method for providing a convertible grilling system adapted to
provide multiple grilling flavors to a fowl or grillable substance,
the method comprising: providing a multi-chambered grill base
having a top, a bottom, an inner chamber and an outer chamber, the
top defining at least one opening to the inner chamber and the
outer chamber, the bottom adapted to be heated by a heat source,
wherein the inner chamber is adapted to receive a first heatable
substance and the outer chamber is adapted to receive a second
heatable substance, such that upon applying the heat source to the
bottom of the multi-chambered grill base, the first heatable
substance produces a first grilling flavor and the second heatable
substance produces a second grilling flavor; providing a grill base
plate having a hole and a fluid collection channel, the grill base
plate coupled to the grill base such that the plate hole is
positioned above the inner chamber, wherein the fluid collection
channel is adapted to catch grease and fluids; providing a
removable grilling structure, wherein the removable grilling
structure is removably coupled to he grill base plate and
positioned generally above the plate hole, wherein the removable
grilling structure comprises a plurality of grill surfaces that
each have a plurality of holes and a plurality of fluid removal
channels interleaved between the grill surfaces, wherein the grill
surfaces are configured to receive a grillable substance, whereby
smoke or liquid vapors rising from the inner chamber and the outer
chamber of the multi-chambered grill base pass through the plate
lid hole and then through the plurality of holes in the removable
grilling structure; and providing a removable vented tube having a
plurality of vent holes, the vented tube being removably coupled to
the inner chamber through the hole in the grill base lid, wherein
the vented tube is adapted to fit into a fowl during cooking such
that the smoke or the liquid vapors rising from the inner chamber
and the outer chamber of the multi-chambered grill base mix and
pass through the hole in the grill base plate into the vented tube
then through the plurality of vent holes in the vented tube and
into the fowl.
49. The method for providing a convertible grilling system adapted
to provide multiple grilling flavors to a fowl or grillable
substance of claim 48, further comprising: applying a heat source
to the bottom of the multi-chambered grill base; producing a first
grilling flavor from heating the first heatable substance;
producing a second grilling flavor from heating the second heatable
substance; mixing the first grilling flavor and the second grilling
flavor to produce a combination flavor; and introducing the
combination flavor to the fowl or the grillable substance.
50. The method for providing a convertible grilling system adapted
to provide multiple grilling flavors to a fowl or grillable
substance of claim 49, wherein the first grilling flavor and the
second grilling flavor are either a smoke or a liquid vapor.
51. The method for providing a convertible grilling system adapted
to provide multiple grilling flavors to a fowl or grillable
substance of claim 48, wherein the first heatable substance and the
second heatable substance are chosen from a group comprising beer,
wine, fruit, fruit juice, soup, olive oil, butter, soy sauce,
water, mustard sauce, smoke wood chips, spices and BBQ sauce.
52. The method for providing a convertible grilling system adapted
to provide multiple grilling flavors to a fowl or grillable
substance of claim 48, further comprising: providing a removable
grilling structure having the plurality of holes that are
concentrated on at least one outside edge of the grilling structure
with a small concentration located in the center of the grilling
structure, thereby causing a generally even distribution of the
smoke or liquid vapor to the grillable substance; placing at least
one grillable substance onto the surface of the removable grill
plate; applying a heat source to the bottom of the multi-chambered
grill base; producing a first grilling flavor from the first
heatable substance; producing a second grilling flavor from the
second heatable substance, wherein the first grilling flavor and
the second grilling flavor mix together in the multi-chambered
grill base to produce a combination flavor; and introducing the
combination flavor to the grillable substance through the plurality
of holes in the removable grilling structure.
53. The method for providing a grilling environment having multiple
grilling flavors of claim 48, further comprising: affixing the fowl
to the vented tube; applying a heat source to the bottom of the
multi-chambered grill base; producing a first grilling flavor from
heating the first heatable substance; producing a second grilling
flavor from heating the second heatable substance, wherein the
first grilling flavor and the second grilling flavor mix together
in the multi-chambered grill base to produce a combination flavor;
and introducing the combination flavor to the fowl through the
vented tube.
54. The method for providing a multi-chambered grilling system for
providing multiple grilling flavors to a grillable substance of
claim 48, further comprising: applying a heat source to the bottom
of the multi-chambered grill base; producing a first grilling
flavor from heating the first heatable substance; producing a
second grilling flavor from heating the second heatable substance,
wherein the first grilling flavor and the second grilling flavor
mix together in the multi-chambered grill base to produce a
combination flavor such that the combination flavor rises from the
multi-chambered grill base and passes through the hole in the grill
base plate.
55. A method for providing a grilling environment having multiple
grilling flavors for a grillable substance, the method comprising:
providing a multi-chambered grill base having a top, a bottom, an
inner chamber and an outer chamber, the top defining at least one
opening to the inner chamber and the outer chamber, the bottom
adapted to be heated by a heat source, wherein the inner chamber is
adapted to receive a first heatable substance and the outer chamber
is adapted to receive a second heatable substance; providing a
grill base plate having a hole and a fluid collection channel, the
grill base plate being removably coupled to the multi-chambered
grill base; providing a removable grilling structure, wherein the
removable grilling structure is removably coupled to the grill base
plate and positioned generally above the plate hole; adding a first
heatable substance to the inner chamber and a second heatable
substance to the outer chamber; placing at least one grillable
substance onto the grill surface; and applying heat to the bottom
of the multi-chambered grill base, wherein the first heatable
substance produces a first grilling flavor and the second heatable
substance produces a second grilling flavor, wherein the first
grilling flavor and the second grilling flavor mix together and
travel up through the plate hole into the removable grilling
structure and permeates the at least one grillable substance.
56. The method for providing a grilling environment having multiple
grilling flavors for a grillable substance of claim 55, wherein the
first grilling flavor and the second grilling flavor are either a
smoke or a liquid vapor.
57. The method for providing a grilling environment having multiple
grilling flavors for a grillable substance of claim 55, wherein the
first heatable substance and the second heatable substance are
chosen from a group comprising beer, wine, fruit, fruit juice,
soup, olive oil, butter, soy sauce, water, mustard sauce, smoke
wood chips, spices and BBQ sauce.
58. A method for providing a grilling environment having multiple
grilling flavors for a fowl, the method comprising: providing a
multi-chambered grill base having a top, a bottom, an inner chamber
and an outer chamber, the top defining at least one opening to the
inner chamber and the outer chamber, the bottom adapted to be
heated by a heat source, wherein the inner chamber is adapted to
receive a first heatable substance and the outer chamber is adapted
to receive a second heatable substance; providing a grill base
plate having a hole and a fluid collection channel; providing a
removable vented tube having a plurality of vent holes, the vented
tube being removably coupled to the inner chamber of the
multi-chambered grill base through the hole in the grill base
plate; adding a first heatable substance to the inner chamber and a
second heatable substance to the outer chamber; placing a fowl on
the removable vented tube; and applying heat to the bottom of the
multi-chambered grill base, wherein the first heatable substance
produces a first grilling flavor and the second heatable substance
produces a second grilling flavor, wherein the first grilling
flavor and the second grilling flavor mix together in the
multi-chambered grill base to produce a combination flavor such
that the combination flavor rises from the multi-chambered grill
base and passes through the hole in the grill base plate into the
vented tube then through the plurality of vent holes in the vented
tube and into the fowl.
59. The method for providing a grilling environment having multiple
grilling flavors for a fowl of claim 58, wherein the first grilling
flavor and the second grilling flavor are either a smoke or a
liquid vapor.
60. The method for providing a grilling environment having multiple
grilling flavors for a fowl of claim 58, wherein the first heatable
substance and the second heatable substance are chosen from a group
comprising beer, wine, fruit, fruit juice, soup, olive oil, butter,
soy sauce, water, mustard sauce, smoke wood chips, spices and BBQ
sauce.
61. The method for providing a grilling environment having multiple
grilling flavors for a fowl of claim 58, further comprising
providing a removable grilling structure having a plurality of
holes that are concentrated on at least one outside edge of the
grilling structure with a small concentration located in the center
of the grilling structure, thereby causing a generally even
distribution of the smoke or liquid vapor to the grillable
substance.
62. A convertible grilling system adapted to provide multiple
grilling flavors to a fowl or a grillable substance comprising: a
multi-chambered grill base having a top, a bottom, an inner chamber
and an outer chamber, the top defining at least one opening to the
inner chamber and the outer chamber, the bottom adapted to be
heated by a heat source, wherein the inner chamber is adapted to
receive a first heatable substance and the outer chamber is adapted
to receive a second heatable substance, such that upon applying the
heat source to the bottom of the multi-chambered grill base, the
first heatable substance produces a first grilling flavor and the
second heatable substance produces a second grilling flavor; a
grill base plate having a hole and a fluid collection channel, the
grill base plate coupled to the multi-chambered grill base such
that the plate hole is positioned above the inner chamber, wherein
the fluid collection channel is adapted to catch grease and fluids;
a grill member removably coupled to the grill base plate and
positioned generally above plate hole, wherein the grill member is
adapted to receive the first and second grilling flavors from the
multi-chambered grill base and disperse the first and second flavor
so as to permeate the fowl or grillable substance.
63. The convertible grilling system of claim 62, wherein the grill
member further comprises a removable grilling structure, wherein
the removable grilling structure is removably coupled to the grill
base lid and positioned generally above the plate hole, wherein the
removable grilling structure comprises a plurality of grill
surfaces that each have a plurality of holes and a plurality of
fluid removal channels interleaved between the grill surfaces,
wherein the grill surfaces are configured to receive a grillable
substance, whereby smoke or liquid vapors rising from the inner
chamber and the outer chamber of the multi-chambered grill base
pass through the plate hole and then through the plurality of holes
in the removable grilling structure.
64. The convertible grilling system of claim 62, wherein the grill
member further comprises a vented tube having a plurality of vent
holes, the vented tube being removably coupled to the inner chamber
through the hole in the grill base plate, wherein the vented tube
is adapted to fit into a fowl during cooking such that the smoke or
the liquid vapors rising from the inner chamber and the outer
chamber of the multi-chambered grill base mix and pass through the
hole in the grill base lid into the vented tube then through the
plurality of vent holes in the vented tube and into the fowl.
65. The convertible grilling system of claim 62, wherein the first
grilling flavor and the second grilling flavor are either a smoke
or a liquid vapor.
66. The grilling system of claim 62, wherein the bottom of the
multi-chambered grill base is a thermally conductive material.
67. The grilling system of claim 62, wherein the first grilling
flavor rises from the inner chamber and the second grilling flavor
rises from the outer chamber of the multi-chambered grill base,
mixes together to form a combination flavor and the combination
flavor passes through the hole in the grill base plate.
68. The grilling system of claim 62, wherein the first heatable
substance and the second heatable substance are chosen from a group
comprising beer, wine, fruit, fruit juice, soup, olive oil, butter,
soy sauce, water, mustard sauce, smoke wood chips, spices and BBQ
sauce.
69. The grilling system of claim 62, further comprising a heat
resistant lid that is adapted to be removably affixed to the
multi-chambered grill base lid and configured to enclose at least a
portion of the multi-chambered grill base and the grill base plate,
wherein the heat resistant lid allows the first and second grilling
flavors to permeate the fowl or the grillable substance.
70. The convertible grilling system of claim 62, wherein the
plurality of holes in the removable grill structure are
concentrated on at least one outer edge of the grill structure
thereby allowing the first and second grilling flavors to be evenly
distributed to the grillable substance.
71. A convertible grilling system adapted to provide multiple
grilling flavors to a fowl or a grillable substance comprising: a
multi-chambered grill base having a top, a bottom, a first chamber
and a second chamber, the top defining at least one opening to the
first chamber and the second chamber, the bottom adapted to be
heated by a heat source, wherein the first chamber is adapted to
receive a first heatable substance and the second chamber is
adapted to receive a second heatable substance, such that upon
applying the heat source to the bottom of the multi-chambered grill
base, the first heatable substance produces a first grilling flavor
and the second heatable substance produces a second grilling
flavor; a grill base plate having a hole and a fluid collection
channel, the grill base plate coupled to the multi-chambered grill
base such that the plate hole is positioned above the interior of
the multi-chambered grill base, wherein the fluid collection
channel is adapted to catch grease and fluids; a grill member
removably coupled to the grill base plate and positioned generally
above plate hole, wherein the grill member is adapted to receive
the first and second grilling flavors from the multi-chambered
grill base and disperse the first and second flavor so as to
permeate the fowl or grillable substance.
72. The convertible grilling system of claim 71, wherein the
multi-chambered grill base further comprises a third chamber
adapted to receive a third heatable substance that produces a third
grilling flavor, wherein the grill member is adapted to receive the
third grilling flavor from the multi-chambered grill base and
disperse the third flavor so as to permeate the fowl or grillable
substance.
73. The convertible grilling system of claim 72, wherein the
multi-chambered grill base further comprises a fourth chamber
adapted to receive a fourth heatable substance that produces a
fourth grilling flavor, wherein the grill member is adapted to
receive the fourth grilling flavor from the multi-chambered grill
base and disperse the fourth flavor so as to permeate the fowl or
grillable substance.
74. The convertible grilling system of claim 73, wherein the
multi-chambered grill base further comprises a fifth chamber
adapted to receive a fifth heatable substance that produces a fifth
grilling flavor, wherein the grill member is adapted to receive the
fifth grilling flavor from the multi-chambered grill base and
disperse the fifth flavor so as to permeate the fowl or grillable
substance.
75. The convertible grilling system of claim 71, wherein the grill
member further comprises a removable grilling structure, wherein
the removable grilling structure is removably coupled to the grill
base and positioned generally above the plate hole, wherein the
removable grilling structure comprises a plurality of grill
surfaces that each have a plurality of holes and a plurality of
fluid removal channels interleaved between the grill surfaces,
wherein the grill surfaces are configured to receive a grillable
substance, whereby smoke or liquid vapors rising from the first
chamber and the second chamber of the multi-chambered grill base
pass through the plate hole and then through the plurality of holes
in the removable grilling structure.
76. The convertible grilling system of claim 75, wherein the
plurality of holes in the removable grill structure are
concentrated on at least one outer edge of the grill structure
thereby allowing the first and second grilling flavors to be evenly
distributed to the grillable substance.
77. The convertible grilling system of claim 71, wherein the grill
member further comprises a vented tube having a plurality of vent
holes, the vented tube being removably coupled to the first chamber
through the hole in the grill base plate, wherein the vented tube
is adapted to fit into a fowl during cooking such that the smoke or
the liquid vapors rising from the first chamber and the second
chamber of the multi-chambered grill base mix and pass through the
hole in the grill base lid into the vented tube then through the
plurality of vent holes in the vented tube and into the fowl.
Description
BACKGROUND OF THE INVENTION
[0001] This invention relates generally to the field of cooking,
and in particular to the grilling of grillable substances, such as
meats, fish, poultry, vegetables, vegetable burgers and the like.
More specifically, the invention relates to the cooking of such
substances using a convertible multi-chambered grill/fowl cooker,
while simultaneously introducing multiple grilling flavors to such
substances.
[0002] Grilling is a favorite pastime for many throughout the
world. Perhaps the most common types of grills are traditional
charcoal-type grills, open flame grills and grills using heating
elements. With charcoal-type grills, a pile of charcoal pieces is
ignited in a grill base. Once the charcoals turn into coals, a
grill is placed over the coals and the item to be grilled is placed
onto the grill. Open flame grills typically use a flammable gas,
such as propane or natural gas, to produce an open flame. A grill
is placed over the open flame and the item to be cooked is placed
onto the grill. Grills that utilize heating elements can take a
variety of forms including solid grill surfaces that are directly
heated with electrical elements, open flames or the like.
[0003] Traditional techniques for cooking fowl generally require
the fowl to be placed in a roasting pan that is then inserted into
an oven. While roasting is perhaps the most popular way to cook
fowl, grilling is another common technique. Grilling may be
accomplished by cutting up the fowl and grilling the individual
pieces, by placing the entire fowl on a grill, by using a
rotisserie, or the like.
[0004] An important aspect of a successful grilling practice is the
appropriate infusion of flavoring into the food. Given its
significance, the expertise of flavoring food during the grilling
process is a skill learned over time that has a decisive impact on
the final product and either tantalizes the taste buds of a hungry
recipient or is extremely distasteful. Flavoring choice,
combinations, amount and timing and are the keys to success. With
each of the previously mentioned techniques, a considerable amount
of work and creativity is required to flavor the food at the right
moment, even with a single flavor choice. Multiple flavors present
a formidable task and are often left to the grilling elite.
[0005] It is therefore desirable to provide grilling systems and
methods for supplying a multi-flavored grilling environment for
savory cooking of both a fowl and a grillable substance by either a
discerning grilling connoisseur or a casual grilling enthusiast. It
is also desirable that such grilling systems and methods may be
adapted to easily convert between a fowl cooker and a conventional
grill with little or no effort.
BRIEF SUMMARY OF THE INVENTION
[0006] The invention provides grilling systems and methods that
permits the grilling of a grillable substance or the cooking of a
fowl while simultaneously providing a multi-flavored grilling
environment. For example, the multiple grilling flavors may
comprise both a substance that is heated to produce a smoke
flavoring and a substance that is heated to produce a liquid vapor
flavoring. Hence, essentially any type of smoke and/or vapor can be
simultaneously combined and applied to the grilling substance.
However, a particular griller's taste may dictate that two
substances that produce smoke flavoring or two substances that
produce liquid vapor flavoring are used to generate a desired
grilled taste. Given the unique aspects of the grilling systems and
methods of the present invention, an unlimited combination of
grilling flavors may permeate a grillable substance or a fowl, thus
creating an infinite number of one-of-a-kind taste sensations.
[0007] In one embodiment, the grilling system of the present
invention is constructed of a commercial grade stainless steel that
produces a bright brushed finished when manufactured from a
spinning process. A high quality stainless steel construction
allows the grilling system to be washed in a conventional
dishwasher without fear of damage. Stainless steel also produces no
toxins when heated and is relatively rust resistant.
[0008] In one embodiment, a grilling system comprises a
multi-chambered grill base that is heated by a heat source. The
grill base has an inner chamber and an outer chamber. The inner
chamber may be filled with a first heatable substance and the outer
chamber may be filled with a second heatable substance. The
grilling system also has a grill base plate with a hole in the
center and a fluid collection region. The grill base plate rests on
the multi-chambered grill base so that the hole is positioned
generally above the inner chamber. The grilling system further has
a vented tube with a number of vent holes distributed between the
top end and the bottom end. The vented tube is secured to the inner
chamber through the hole in the grill base plate, but is easily
removed. The vented tube is used for internal cooking and holding a
fowl in place while cooking.
[0009] The grilling system produces a combination flavor that
permeates the fowl. The first heatable substance produces a first
grilling flavor and the second heatable substance produces a second
grilling flavor by applying heat to the multi-chambered grill base
using an appropriate heat source (e.g. a BBQ grill or oven cook
top). The first grilling flavor rises from the inner chamber while
the second grilling flavor rises from the outer chamber of the
multi-chambered grill base and mixes together to form a combination
flavor. The combination flavor passes through a hole in the grill
base plate, up into the vented tube and through the plurality of
vent holes in the vented tube where it enters into the fowl.
[0010] The vented tube comprises a plurality of holes. The
plurality of holes permit the first grilling flavor and the second
grilling flavor from the first and second heatable substances to
pass laterally outward into the fowl. In one particular aspect, the
first grilling flavor and the second grilling flavor are either
smoke or liquid vapor. In one option, the vented tube could be
replaced with another vented structure, such as wires, cages and
the like.
[0011] In another embodiment, the multi-chambered grill base may
hold multiple additional chambers, e.g., up to five chambers or
more, for up to five or more different heatable substances. The
chambers may be welded to the interior of the grill base or
removable for ease of use and cleaning. The chambers form
concentric chambers within the grill base. In an alternate
embodiment, the chambers are relatively similar in size and are
positioned adjacent to one another. Therefore, it is possible to
provide an even greater number of spice/flavor combinations to the
grilling system of the present invention. In further embodiments,
the chambers may have any configuration or be placed in any
location in the base.
[0012] In another embodiment, the grilling system comprises a
multi-chambered grill base that may be heated. The grill base has
an inner chamber and an outer chamber. The inner chamber may be
filled with a first heatable substance and the outer chamber may be
filled with a second heatable substance. The first heatable
substance and second heatable substance produce a first grilling
flavor and a second grilling flavor respectively when heated. The
grilling system further has a grill base plate with a hole and a
fluid collection channel or region. The grill base plate is coupled
to the multi-chambered grill base such that the plate hole is
positioned above the inner chamber. The fluid collection channel is
adapted to catch grease and fluids so that it does not drain into
the base.
[0013] The grilling system also has a removable grilling structure.
The removable grilling structure is secured to the grill base lid
(but removable) and positioned generally above the grill base plate
hole. The removable grilling structure has a number of grill
surfaces that each have a plurality of holes and a plurality of
fluid removal channels interleaved between the grill surfaces. The
grill surfaces are configured to receive a grillable substance. The
first and second grilling flavors rise from the inner chamber and
the outer chamber of the multi-chambered grill base, pass through
the plate hole and then pass through the plurality of holes in the
removable grilling structure to permeate the grillable substance.
In some cases, the grilling system may be used without the grill
base plate so that the grilling flavors rise directly up to the
grill surfaces. In other cases, a fowl may be cut up into
individual pieces and placed directly onto the removable grilling
structure.
[0014] The multi-chambered grill base may be constructed to have a
wide variety of shapes, such as rectangular, square, pyramidal,
circular, oblong, and the like. In one particular aspect, the
multi-chambered grill base may have an open bottom end to reduce
manufacturing costs and provide easy access into the interior.
[0015] The holes in the grill surface can have a variety of
cross-sectional profiles, including circular, square, oblong,
octagonal and the like. In certain embodiments, the holes have a
diameter of about one-sixteenth inch to about one-half inch, and in
other embodiments, the holes have a diameter of about
three-thirtysecondths inch to about three-sixteenths inch. The
number and/or size of the holes in the grill surface above the hole
in the grill base plate may also be smaller in both size and number
so that majority of the steam/smoke is forced to the outsides of
the grillable substance.
[0016] A removable lid may also be used to cover the grillable
substance. The lid may have one or more handles and may rest on the
grill member or the plate. The lid helps trap any smoke or vapors
passing up through the grill surface and holds in heat to heat the
grillable substance quicker. The removable lid also allows the
grilling system to be used indoors on a stovetop, in an oven or
using another heating device. The removable lid stops the smoke
from releasing into the kitchen while simultaneously containing the
steam and/or smoke within the interior of the grilling system for
more flavor.
[0017] To heat the base, it may be placed onto a barbecue grill or
other heating element. Further, the heatable substance may comprise
moist wood chips that are placed into the interior to produce the
smoke. Alternatively, the heatable substance may comprise a liquid
that may conveniently be poured into the inner or outer
chambers.
[0018] In another feature, the multi-chambered grill base may be
removed from the grill base plate and the grill base plate may be
removed from the vented tube or removable grilling structure. The
multi-chambered grill base, the grill base plate, the vented tube
or the removable grilling structure may be washed. For convenience
of manufacture, all components may be welded together, except for
the vented tube or removable grilling structure that may be removed
for cleaning. In one example, the various components may be washed
in a conventional dishwasher. The use of stainless steel
facilitates this process.
[0019] In yet another embodiment, a method for providing a grilling
environment having multiple grilling flavors for a grillable
substance is described. First, a multi-chambered grill base having
a top, a bottom, an inner chamber and an outer chamber is provided.
The top has at least one opening to the inner chamber and the outer
chamber. The bottom may be heated by a heat source. The inner
chamber may receive a first heatable substance and the outer
chamber may receive a second heatable substance. Second, a grill
base plate having a grill base plate hole and a fluid collection
channel is provided. The grill base plate rests on the
multi-chambered grill base. Further, a removable grilling structure
that is secured to the grill base plate (but removable) and
positioned generally above the plate hole is provided. Also, a
first heatable substance is added to the inner chamber, a second
heatable substance is added to the outer chamber, and at least one
grillable substance is placed onto a grill surface of the removable
grilling structure.
[0020] Heat is applied to the bottom of the multi-chambered grill
base to create the multiple flavored grilling environment. The
first heatable substance, when heated, produces a first grilling
flavor. Similarly, the second heatable substance produces a second
grilling flavor. The first grilling flavor and the second grilling
flavor mix together to form a combination flavor that travels up
through the plate hole into the removable grilling structure and
permeates the at least one grillable substance.
[0021] In another aspect, a removable vented tube having a
plurality of vent holes is provided instead of the removable
grilling structure. The vented tube is secured to the inner chamber
of the multi-chambered grill base (but removable) through the hole
in the grill base plate. The combination flavor rises from the
multi-chambered grill base, passes through the hole in the grill
base plate into the vented tube then travels through the plurality
of vent holes in the vented tube and into a fowl.
[0022] In one particular aspect, the grilling system is convertible
between a grill and a fowl cooker. A removable grilling structure
that is removably coupled to he grill base plate and positioned
generally above the grill base plate hole is provided. A removable
vented tube having a plurality of vent holes that is removably
coupled to the inner chamber through the hole in the grill base
plate is also provided. This arrangement permits either the
removable vented tube member or the removable grilling structure to
be removably coupled to the grill base plate at any given time, so
that the grilling system can be easily converted to a grilling
system for fowl or grillable substances. In either arrangement, the
grill base plate collects grease and drippings to keep the
stovetop, oven or grill clean.
BRIEF DESCRIPTION OF THE DRAWINGS
[0023] FIG. 1 is an exploded front perspective view of a grilling
system according to the invention.
[0024] FIG. 1A is a front perspective view a multi-chambered grill
base of the grilling system of FIG. 1.
[0025] FIG. 1B is a front perspective view of the removable inner
chamber of the grilling system of FIG. 1.
[0026] FIG. 1BB is a front view of the inner chamber of FIG.
1B.
[0027] FIG. 1C is a front perspective view of the removable
grilling structure of the grilling system of FIG. 1.
[0028] FIG. 1CC is a front view of the grill member of FIG. 1C.
[0029] FIG. 1D is a top view of the removable grilling structure of
the grilling system of FIG. 1.
[0030] FIG. 1E is a front perspective view of the heat resistant
lid of the grilling system of FIG. 1.
[0031] FIG. 1F is a front perspective view of the grill base plate
of the grilling system of FIG. 1.
[0032] FIG. 2 is a front view of a grilling system in accordance
with various embodiments of the invention.
[0033] FIG. 3 is a cut away view of the grilling system of FIG.
2.
[0034] FIG. 4 is a front view of another embodiment of a grilling
system according to the invention.
[0035] FIG. 4A is a front perspective view of a multi-chambered
grill base of the grilling system of FIG. 4.
[0036] FIG. 4B is a front perspective view of a grill base plate of
the grilling system of FIG. 4.
[0037] FIG. 4C is a front perspective view of the vented tube of
the grilling system of FIG. 4.
[0038] FIG. 5 is a front view of a grilling system in accordance
with various embodiments of the invention.
[0039] FIG. 6 is a cut away view of the grilling system of FIG.
5.
[0040] FIG. 7 is a front perspective view of an embodiment of
multi-chambered grill base of the grilling system of the present
invention.
[0041] FIG. 8 is a front perspective view of another embodiment of
the multi-chambered grill base of the grilling system of the
present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0042] Described below are several exemplary embodiments of the
invention. Although certain features are described, for ease of
discussion, in relation to certain illustrated embodiments, those
skilled in the art will appreciate, based on the disclosure herein,
that various of the inventive features can be combined in
accordance with many different embodiments of the invention. The
illustrated embodiments below, therefore, are provided merely by
way of example and should not be considered to limit the scope of
the invention, which is defined only by the appended claims.
[0043] The invention provides grilling systems and methods that may
be used to cook fowl such as chicken or duck or grillable
substances such as meats and vegetables. In the context of the
description herein, including the appended claims, the term "fowl"
is inclusive of any bird or feathered creature that may be grilled
and by its definition excludes anything that is not considered a
fowl. Whereas the term "grillable substance" includes any substance
capable of being grilled and specifically does not exclude fowl
from its definition. More particularly, the term "grillable
substance" necessarily includes all fowl but the term "fowl" does
not necessarily include all grillable substances.
[0044] In one particular aspect of the invention, a grill or other
heating element may be used to heat a grill member that is placed
within the fowl, while also permitting the fowl to be steamed
and/or smoked by multiple substances. To do so, the fowl may be
placed onto a vented tube or other structure, such as a cylinder,
that is held by a thermally conductive multi-chambered base. The
cylinder may be made from a grill material, such as stainless
steel, to grill the meat. When used as a steamer, the steam from
the liquid rises from the multi-chambered base and through the
cylinder where it enters the body cavity and flavors the fowl. When
used as a smoker, the smoke rises in a similar manner to smoke the
fowl while it is being cooked. A unique aspect of the present
invention is the multi-chambered base that allows for the
simultaneous use of both steam and smoke (or multiple steam flavors
or multiple smoke flavors). Another unique aspect is use of the
present invention either indoors (e.g. stove top or oven) or
outdoors (e.g. gas or charcoal grill) while producing the same
great flavors. The present invention is also conveniently sized to
take the system boating and/or camping or with essentially any type
of outdoor activity.
[0045] In another aspect of the invention, a grill or other heating
element may be used to heat a grill member that has a grillable
substance placed on its surface for cooking, while simultaneously
steaming and/or smoking the grillable substance with multiple
grilling flavors. In this particular example, the grillable
substance is placed on the surface of a removable grill member that
rests on the thermally conductive multi-chambered base. When used
as a steamer, the steam from the liquid rises from either chamber
in the multi-chambered base and flows through holes in the
removable grill member where it penetrates and flavors the
grillable substance. When used as a smoker, the smoke rises in a
similar manner. The multi-chambered base allows for the
simultaneous use of both smoke and steam (or any combination of the
two). For example, beer may be placed in one chamber and mustard in
another chamber of a multi-chambered grill base. When heated, a
hotdog or brat is simultaneously flavored with both the mustard and
beer. The multi-chambered base makes it much easier than current
methods for producing a beer/mustard flavored hotdog or brat.
[0046] When steaming, essentially any type of liquid may be used.
Examples of liquids that may be used include wine, beer, soda pop,
fruit and vegetable juices, water, liquid spices, along with any
flavorings or other spices, and the like. The liquid may
conveniently be placed into either chamber of the multi-chambered
grill base. In one embodiment, the inner chamber may be constructed
of a heat resistant but conductive material that is different than
the multi-chambered grill base material, such as a ceramic or metal
insert. The inner chamber may be removable, but is typically welded
to the multi-chambered base. If removable, the insert may include a
handle, tabs or the like to help grasp and remove the insert. The
multi-chambered base may conveniently be constructed of a heat
conductive material, such as metal, to transfer heat to the liquid
as well as to the grill member. The multi-chambered base is
preferably heavy enough to hold the fowl vertically, and may have a
conical shape to permit fat and greases to drip downward where they
run off the base and into the grill. The width of the
multi-chambered grill base provides a stable foundation so the
system does not topple over.
[0047] When smoking, flavored, moist wood chips may be placed into
the outer chamber or inner chamber of the multi-chambered base. The
grill member may then be attached to the base, and the fowl or
grillable substance placed onto the grill member. The base may then
be placed onto a grill and heated, thereby causing the chips to
smoke. As the smoke rises from the chips, it passes through the
holes in the grill member. This provides considerable flavor as the
fowl or grillable substance is cooked due to contact from the
heated grill member. The fowl or grillable substance also cooks
externally from the heat of the grill on which the base is resting.
Cooking time is also decreased because of the simultaneous grilling
inside and browning outside while flavoring.
[0048] The vented tube serves to hold the fowl upright while the
multi-chambered base rests on a grill or other heating element. The
vented tube may have various openings to permit the first and
second grilling flavors from the inner and outer chambers to pass
laterally outward into the fowl. If circular, such holes may have a
diameter in the range from about 1/64 inch to about 1 inch, and
more preferably about 1/4 inch. Other shaped holes may also be used
and may have similar area dimensions. The holes may be spaced apart
by a distance in the range from about 1/4 inch to about 1.5 inches,
and more preferably from about 1/2 inch to about 1.25 inches. The
density of holes may be about 0.5 per inch to about 1 per inch, and
more preferably about 0.75 per inch. The height of the grill member
may vary depending on the fowl being grilled. For example, for
chicken or ducks, the grill member may have a height in the range
from about 4 to about 6 inches, and more preferably about 5 inches,
and may have a diameter in the range from about 2 inches to about 4
inches, and more preferably about 3 inches. These dimensions may be
smaller for smaller fowl, such as Cornish game hens, and larger for
larger fowl, such as geese and turkey.
[0049] The removable grilling structure provides the cooking
surface for a grillable substance. The grillable substance is
placed onto a grill surface that has a plurality of holes that
permit rising smoke and/or steam to pass upwardly through the grill
surface and into contact with the grillable substance. In this way,
the grillable substance may be grilled while also being smoked,
flavored and/or moistened. The grill surface may also include
downwardly sloping channels that permit greases and other liquids
to drain from the grill surface where they drip onto the grill.
This in turn allows for healthier cooking. One significant
advantage of using the removable grilling structure is that it
includes holes small enough to effectively smoke and/or steam, but
are small enough so that food does not fall through them. In this
way, small items, such as small vegetables, do not fall through the
grilling surface where they could be lost or burned.
[0050] Following cooking, the device can be removed from the grill
and separated into its component parts. These may be placed into
the dishwasher for washing. This makes the process more hygienic
than a regular grill, which often has residue remaining from
previous uses.
[0051] Convertible Fowl Cooker/Grill
[0052] One of many unique aspects of the present invention is the
ability to quickly and easily convert from a grill to a fowl
cooker, and vice versa. The grilling system is provided with a
grill member that may be either a removable grilling structure or a
vented tube. For example, the grilling system may be assembled as a
fowl cooker, with the vented tube coupled to the multi-chambered
grill base through the hole in the grill base plate. To make the
change, the vented tube is removed and the removable grilling
structure fits into a channel of the grill base plate. The fowl
cooker is successfully transformed into a grill. In reverse, the
removable grilling structure is extracted and the removable vented
tube is secured to the inner chamber of the multi-chambered grill
base. As such, the grill is converted into a fowl cooker. Either
conversion literally takes no more than a few seconds and provides
two distinct grilling environments. In certain embodiments, the
grilling systems may utilize components found in copending U.S.
application Ser. No. 10/727,878, filed Dec. 3, 2003; and Ser. No.
10/727,364, filed Dec. 3, 2003, the complete disclosures of which
are herein incorporated by reference.
[0053] Because the grilling system is convertible, the invention
may be used to cook either fowl such as chicken or duck or
grillable substances such as meats and vegetables. For the sake of
clarity, in the context of the description herein, including the
appended claims, the definition of the term "grill member" includes
any removable grilling structure or vented tube. However, the
definition of the term "removable grilling structure" does not
include a vented tube and the definition of the term "removable
vented tube" does not include a removable grilling structure.
Grill Embodiment
[0054] Referring now to FIGS. 1-3, one embodiment of a grilling
system 50 will be described. Grilling system 50 comprises a
multi-chambered grill base 10, a grill base plate 20, a removable
grilling structure 30 and a heat resistant lid 40. FIG. 1
illustrates the individual parts comprising grilling system 50.
FIGS. 2 and 3 illustrate the assembled grilling system 50.
[0055] As shown in FIG. 1A, multi-chambered grill base 10 has a
bottom end 11, an open top end 13 and a first chamber 16 and a
second chamber 18 that is accessible from the open top end 13. FIG.
1A shows two chambers, however, additional chambers may be added.
Further, these chambers may be located adjacent to the inner
chamber, concentric to it, or spaced apart from it. First chamber
16 is formed by the interior of wall 14 and second chamber 18 is
formed by the exterior of wall 14 and the interior of wall 12.
Bottom end 18 is generally flat and is configured to rest on
essentially any type of heated surface, such as a conventional
grill, a heating element, or the like. Grill base 10 is preferably
constructed of a thermally conductive material, such as metal,
aluminum, stainless steel, tin, cast iron, aluminum coated with
Teflon or the like to efficiently transfer heat to first chamber 16
and second chamber 18 as well as to removable grilling structure
30. Chambers 16, 18 may also hold spices and/or sauces when
grilling system 50 is converted to serving mode.
[0056] The first chamber 16 and second chamber 18 of grill base 10
may be used to hold a first substance and second substance
respectively. Additional chambers allow for additional substances.
The first and second substances may be heated to produce smoke
and/or liquid vapors that rise into grill base plate 20. When
heated, such substances may comprise those that produce smoke, such
as wood chips, as well as various types of liquids that produce
steam. Further, the size of bottom end 11 may vary depending on how
much heat needs to be transferred, as well as on the size of
removable grilling structure 30. Another advantage is that the
grill base may be constructed to be small enough that it takes up
only part of the grill upon which it rests. In this way, other food
items may be grilled in the traditional manner on a grill while the
grill is used to supply heat to the multi-chambered grill base 10.
For example, grill base 10 could be small enough to take up only
about 1/8 of the total surface area of the barbecue grill.
Similarly, grill base 10 may be small enough to occupy only a
single burner on a stovetop or a small part of the oven space,
leaving the other burners or remaining oven space for the cooking
of other items.
[0057] As shown in FIGS. 1B and 1BB, an insert 25 may be optionally
held within interior 22 to hold a liquid that is to be heated.
Insert 25 may comprise essentially any type of open vessel that is
capable of holding a liquid and that can withstand the grilling
temperatures. Examples of materials that may be used include
ceramics, metals, composites, and the like. One advantage of using
insert 25 is that it may easily be removed for cleaning. Examples
of substances that may be held in the insert include liquid, wood
chips, fruit, dried fruit placed, and the like.
[0058] As best shown in FIGS. 1C, 1CC and 1D, removable grilling
structure 30 may be constructed of a single piece of a grill
material, such as metal, and may easily be removed from grill base
plate 20. Removable grilling structure 30 includes a plurality of
raised grill surfaces 32 that are generally parallel to and spaced
apart from each other, although different configurations and
orientations may be used as well. Grill surfaces 32 are designed to
hold the substance being grilled. When grilling system 50 is placed
onto a grill or otherwise heated, heat from grill base 10 is
transferred through the device and up to grill surface which
becomes hot enough to grill the substance resting on grill surfaces
32.
[0059] Positioned between grill surfaces 32 are a plurality of
recessed channels 34. Channels 34 slope downward from an apex that
is in the middle of removable grilling structure 30. In this way,
greases or other liquids from the item being grilled flow down the
channels and away from grill surfaces 32. When these liquids reach
the edge of removable grilling structure 30, they drip off
removable grilling structure 30 and fall into a channel on grill
base plate 20. Removable grilling structure 30 may be sloped to one
side or sloped from an apex thereby allowing the drippings to pass
to grill plate 20 more easily. Most grills include drip pans that
may collect these liquids. Use of channels 34 thus helps to remove
any grease or other undesirable substances from the item being
grilled to produce a healthier food product. Also, this design
prevents small substances, such as vegetables, form falling through
the grill surfaces.
[0060] Extending through grill surfaces 32 are a plurality of
through holes 36 that completely pass through removable grilling
structure 30. Holes may also extend through recessed channels 34 to
permit grease to flow into the collection plate. In this way, smoke
and/or vapors rising up from inner chamber 16 and outer chamber 18
pass through the top of multi-chambered grill base 13 and through a
hole in grill base plate 20. Here, the smoke and/or vapors are
distributed across bottom of removable grilling structure 30 and
pass up through holes 36. As the smoke and/or liquid vapors pass
upwardly through holes 36, they come into contact with the items on
grill surfaces 32. Depending on the type of smoke and/or steam, the
items being grilled may be flavored, moistened and/or further
cooked. Hence, the items being grilled may be smoked and/or steamed
while simultaneously being grilled. Such a system may therefore be
used to flavor the items without requiring them to continually be
basted. Further, the items may be provided with a moist delicate
flavor because they are moistened while being cooked, even if
cooked to the point of being well done. As such, meats may be well
cooked to eliminate bacteria or disease while still being moist and
delicate.
[0061] The number and/or sizes of holes 36 may be varied depending
upon a variety of factors, including the type of item being
grilled, the substance used to produce the smoke and/or steam, the
amount of flavoring required and the like. As one example, the
holes may have a diameter in the range from about 1/64 inch to
about 1 inch. If the holes have other shapes, the holes may have
similar cross sectional areas. The holes are preferably large
enough to prevent clogging while being small enough to keep a
suitable grilling surface. The holes may be appropriately spaced
apart to provide enough smoke or steam to the food while also
providing an appropriate grilling surface. Another advantage of
using channels 34 is that they assist to remove any liquids or
greases so that holes 36 do not become clogged. Further, removable
grilling structure 30 may easily be removed following grilling and
placed into a dishwasher for cleaning in case any holes do become
clogged.
[0062] One significant advantage of using the removable grilling
structure is that is includes holes small enough to providing for
smoking and/or steaming, but which are small enough so that food
does not fall through them. In this way, small items, such as small
vegetables, do not fall through the grilling surface where they
could be lost or burned. The removable grilling structure 30 of
FIG. 1D is shaped as such to aid in the draining of fat/drippings,
use less material, provide symmetrical grill marks and allow an
individual to get his/her fingers underneath the grill plate.
[0063] FIG. 1E illustrates one example of a heat resistant lid 40.
In operation, heat resistant lid 40 stops smoke from escaping the
interior of grilling system 50 to allow the system to be used
indoors. Heat resistant lid 40 comprises a left lid handgrip 42 and
a right lid handgrip 44 that are constructed of a material that
does not transfer heat from the interior of the grilling
environment to the handgrips, thereby protecting the individual
from burns when touching the handgrips. Heat resistant lid is
constructed of a heat resistant material 46 such that the heat
generated from grilling system 50 and the grilling flavors
generated from the heatable substances are contained within the
area created under heat resistant lid 40, without damaging its
shape or integrity. Such a material may be a plastic, glass, metal
or the like. Heat resistant lid may be transparent to allow an
individual to observe the cooking of a grillable substance in the
grilling environment. Lid 40 may also be turned upside down and
used as a serving bowl. In addition, the lid may be constructed to
be dishwasher safe.
[0064] As shown in FIG. 1F, grill base plate 20 comprises an outer
lip 24 and an inner lip 26. A fluid collection channel 27 is
created between outer lip 24 and inner lip 26 that collects grease
and other drippings from the grillable substance. Grill base plate
20 has an inner channel 28 formed by inner lip 26 that is adapted
to receive removable grilling structure 30. Inner channel 28 is
sized to allow a gap between the edge of removable grilling
structure 30 and inner lip 26, preferably 1/8 inch. The gap allows
for the extraction of removable grilling structure 30 as well as
the escape of smoke and/or steam from multi-chambered base 10.
Grill base plate 20 also has a hole 22 that, in operation, is
positioned above the inner chamber of multi-chambered grill base
10. Hole 22 allows the first and second grilling flavors produced
by the first and second heatable substances in the base 10 to enter
removable grilling plate 30 and exit the plurality of holes 36 to
permeate the grillable substance.
[0065] Grill base plate 20 comprises a thermally conductive plate
having a hole 22 that is aligned with inner chamber 16 of
multi-chambered grill base 10. In this way, when grill base plate
20 is coupled to multi-chambered grill base 10, the inner chamber
16 and outer chamber 18 are completely sealed except for hole 22.
As such, when smoke and/or steam are produced within inner chamber
16 and/or outer chamber 18, it rises upward and exits the
multi-chambered base 10 through hole 22.
[0066] FIGS. 2 and 3 illustrate an assembled grilling system 50,
including a cut-away section 52, in accordance with one embodiment
of the present invention. As shown in FIG. 2, grill base plate 20
rests on multi-chambered grill base 10 and heat resistant lid 40
fits on grill base plate 20 creating a somewhat tight seal and a
confined grilling environment for grilling system 50. The seal
creates an enclosed area such that smoke and/or steam emanating
from the inner and outer chambers of base 10 rises and permeates
removable grilling structure 30 but is contained within grill
system 50.
[0067] FIG. 3 illustrates the cut-away section A-A from FIG. 2
showing the assembled grilling system 50. Multi-chambered grill
base 10 has a bottom 11 that is constructed to rest on the grilling
surface. Inner chamber 16 and outer chamber 18 retain the heatable
substances that produce a first grilling flavor and a second
grilling flavor respectively. Inner chamber 16 is defined by the
interior of wall 14. Outer chamber 18 is defined by the exterior of
wall 14 and the interior of wall 12. Grill base plate 20 has a
channel 28 that holds removable grilling plate 30. Outer wall 24
partially defines a channel 27 that catches grease and drippings in
grilling mode, and holds spices and sauces in serving mode. Heat
resistant lid 40 has a left handgrip 42 and a right handgrip 44
with an outer surface 46 that contains heat and flavoring within
grilling system 50.
Fowl Cooker Embodiment
[0068] Referring now to FIGS. 4-6, a second embodiment of a
grilling system 160 will be described. Grilling system 160
comprises a multi-chambered base 100 that is constructed of a
thermally conductive material, such as a metal or other grill
material commonly used with grills. Grill base 100 is shown as
being generally round in geometry, similar to an angel food cake
pan, although other shapes may be used as well. However, the round
shape provides a low center of gravity to enable to base to support
a fowl, as well as permitting fluids and greases from the fowl to
flow down its sides and into the grill.
[0069] As shown in FIG. 4A, multi-chambered base 100 has a bottom
end 110 that is configured to directly rest on a grill, stovetop
burner, oven rack, campfire with a rack, fire pit or the like and
an open top end 101. Formed within base 100 is an inner chamber 106
and an outer chamber 108 that may be used to hold a first heatable
substance and a second heatable substance. The first and second
heatable substances create a smoke and/or vapor. Inner chamber 106
is formed from the inner side of wall 104. Outer chamber 108 is
defined by the outer side of wall 104 and the inner side of wall
102. Chambers 106, 108 may also hold spices and/or sauces when
grilling system 160 is converted to serving mode. In some cases,
wall 104 may be defined by a piece of heat conductible metal that
is welded directly to bottom 110, while in other cases, wall 104
may be part of an insert that may be placed into cavity and used to
hold the substance. The insert may be constructed of any material
that is bio-compatible with food and that may withstand grilling
temperatures. Examples of materials that may be used include
ceramics, metals, composites, and the like. In one embodiment, the
insert may easily be removed from cavity multi-chambered grill base
100 for cleaning.
[0070] As shown in FIG. 4B, grill base plate 120 comprises an outer
lip 124 and an inner lip 126. A fluid collection channel 130 is
created between outer lip 124 and inner lip 126 that collects
grease and other drippings from the grillable substance. The fat
and drippings fall downward onto channel 130 since the substance is
held in an upright position on vented tube 140. Grill base plate
120 has an inner channel 128 formed by inner lip 126. Grill base
plate 120 also has a hole 122 that, in operation, is positioned
above the inner chamber of multi-chambered grill base 100. Vented
tube 140 fits through hole 122 and into the inner chamber of
multi-chambered grill base 100. Hole 122 also allows the first and
second grilling flavors produced by the first and second heatable
substances in the base 100 to enter vented tube 140.
[0071] Referring to FIG. 4C, system 160 also includes a vented tube
140 having an open bottom end 148, an open top end 144 and a
conduit 142 passing between the two ends. Vented tube 140 as shown
is cylindrical in geometry, although it will be appreciated that
other shapes may be used, including those specifically tailored to
mate with the interior cavity of a particular fowl, meat, or
vegetable. Formed within the walls of vented tube 140 are a
plurality of holes 144 that permit smoke and/or vapors to pass
laterally through vented tube 140 and into a fowl. Since vented
tube 140 is manufactured from a heat conductive material, such as
stainless steel, a fowl is cooked from the inside-out. Also, the
holes 144 permit an even distribution of flavor throughout the
fowl.
[0072] As shown in FIGS. 5 and 6, multi-chambered grill base 100
may include optional threads (not shown) in the top end of inner
chamber 106 while vented tube 140 also includes optional mating
threads (not shown) at bottom end 148. In this way, vented tube 140
may easily be screwed into multi-chambered base 100 to the position
shown in FIGS. 5 and 6. Typically, vented tube 140 just pops into
and out of multi-chambered base 100. As such, vented tube 140 may
easily be removed, such as when needed to insert or remove insert,
or for cleaning. Although shown with threads, it will be
appreciated that other connectors may also be used, such as
detents, clips, screws, or the like. In another configuration, tube
140 may fit on the outside of chamber 106.
[0073] When using grilling system 160, moist wood chips, liquids or
other substances may be placed into inner chamber 104 and/or outer
chamber 108. Grill member 140 may be screwed into multi-chambered
grill base 100. A fowl may be placed over grill member 140 such
that grill member 140 fits within the internal body cavity of the
fowl. The weight of the fowl causes the neck end of the fowl to
rest upon the inner channel 128 of grill base plate 120. The size
and circular shape of base 100 serves to prevent fowl from sliding
completely over base 100. Further, grill base 100 has a bottom end
110 that is sufficiently wide and heavy to maintain the fowl in a
generally upright orientation when base 100 is resting on the
grill.
[0074] With multi-chambered grill base 100 resting on a grill, the
grill may be heated to transfer heat directly to the fowl as well
as to base 100. The heat from base 100 is transferred to vented
tube 140 to grill and cook the inside of the fowl. At the same
time, the heatable substances in inner chamber 106 and outer
chamber 108 are heated, causing steam and/or smoke to pass upward
through vented tube 140 and out top end 146, as well as through the
plurality of holes 144 to moisten, cook and flavor the fowl. In
this way, the fowl may be cooked both externally and internally
while also moistening and flavoring the meat.
[0075] FIGS. 5 and 6 illustrate an assembled grilling system 160,
including a cut-away section 162, in accordance with one embodiment
of the present invention. As shown in FIG. 5, grill base lid 120
rests on multi-chambered grill base 100 and vented tube 140 fits
into the inner chamber of multi-chambered grill base 100 creating a
grilling environment for grilling system 160. Smoke and/or steam
emanates from the inner and outer chambers of base 100 and travels
into vented tube 140 and permeates the fowl through a plurality of
holes in vented tube 140.
[0076] FIG. 6 illustrates the cut-away section B-B from FIG. 5
showing the assembled grilling system 160. Multi-chambered grill
base 100 has a bottom 110 that is constructed to rest on the
grilling surface. Inner chamber 106 and outer chamber 108 hold the
heatable substances that produce a first grilling flavor and a
second grilling flavor respectively. Inner chamber 106 is defined
by the interior of wall 104. Outer chamber 108 is defined by the
exterior of wall 104 and the interior of wall 102. Grill base plate
120 has a channel 128, defined by lip 126, that the fowl rests on
during cooking. Outer wall 124 partially defines a channel 130 that
catches grease and drippings in grilling mode, while the chambers
in base 100 hold spices and sauces for use in a serving mode.
[0077] Following cooking, the fowl is removed from vented tube 140.
System 160 may then be disassembled for easy washing and cleaning.
For example, each of the components may easily fit within a
conventional dishwasher.
[0078] Multi-Chambered Grill Base
[0079] Multi-chambered grill base 10, 100 (See FIGS. 1A and 4A)
provides a combination flavor in a multiflavored grilling
environment. Multi-chambered grill base 10, 100 has an inner
chamber that holds a first substance and an outer chamber that
holds a second substance. Inner chamber is typically manufactured
of the same material as grill base 10, 100 and is secured by
welding or the like. When heat is applied to the bottom of grill
base 10, 100, the first substance heats up and creates a first
grilling flavor and the second substance heats up and creates a
second grilling flavor. The first grilling flavor and the second
grilling flavor mix together within the grill base 10, 100 to form
a combination flavor. The combination flavor escapes the grill base
10, 100 to flavor the grillable substance or fowl. Examples of a
suitable first and second heatable substance include beer, wine,
fruit, fruit juice, soup, olive oil, butter, soy sauce, water,
smoke wood chips, spices and BBQ sauce, but are in no way limited
as such. In general, the first and second grilling flavors are
either smoke and/or liquid vapor.
[0080] In one embodiment, the inner chamber of multi-chambered
grill base 10, 100 may be removable. Such an arrangement creates
one large chamber in the grill base 10, 100 for receiving a
heatable substance. A removable inner chamber also provides for
easy and sanitary cleaning.
[0081] FIG. 7 illustrates an alternate embodiment of a
multi-chambered grill base 200. Multi-chambered grill base 200
comprises a plurality of inserts 202, 206 and 210 that are adapted
to receive heatable substances in chambers 204, 208 and 212. FIG. 7
shows three inserts having three chambers, however any number of
inserts may be used. Such inserts may also be placed in any
location and have any size depending on the substance it holds and
the recipe being used. Inserts 202, 206 and 210 may be permanently
fixed to the bottom of grill base 200 or removable for filling and
cleaning.
[0082] FIG. 8 illustrates another embodiment of a multi-chambered
grill base 230 in accordance with the grilling system of the
present invention. Multi-chambered grill base 230 has a first
insert 232 and a second insert 234 that form the chambers of the
present invention. A first chamber 236 is formed between the inner
portion of wall 231 and the outer portion of insert 232. A second
chamber 238 is formed between the outer portion of insert 234 and
the inner portion of insert 232. A third chamber 240 is formed in
the inner portion of insert 234. Each chamber is sized to receive a
heatable substance. FIG. 8 shows three chambers, however, any
number of chambers may be used of any size. Inserts 232 and 234 may
be permanently fixed to the bottom of multi-chambered grill base
230 or removable for filling and cleaning.
[0083] Use of the Convertible Fowl Cooker/Grill
[0084] Both the grill and the fowl cooker of the grilling system
provide a combination of grillable flavors in a multi-flavored
grilling environment. In the case of grilling a grillable
substance, one aspect of the invention provides for a
multi-chambered grill base having a top, a bottom, a first chamber
and a second chamber. The top defines at least one opening to the
inner chamber and the outer chamber of the grill base. The bottom
is constructed of a material that is heated by a heat source. The
first chamber is adapted to receive a first heatable substance and
the second chamber is adapted to receive a second heatable
substance. A grill base plate having a hole and a fluid collection
channel covers the multi-chambered grill base. A removable grilling
structure rests within grill base plate and is positioned generally
above the grill base hole.
[0085] A first heatable substance is added to the first chamber and
a second heatable substance is added to the second chamber. A
grillable substance is placed onto the grill surface. Heat is
applied to the bottom of the multi-chambered grill base. Upon
heating, the first heatable substance produces a first grilling
flavor and the second heatable substance produces a second grilling
flavor. The first grilling flavor and the second grilling flavor
mix together and travel up through the grill base hole into the
removable grilling structure. The flavoring mix escapes the
removable grilling structure through a plurality of holes and
permeates the grillable substance.
[0086] In an alternate embodiment, the holes in the removable
grilling structure are concentrated on the outer edge, with less of
a concentration of holes in the area the grillable substance would
be typically located. Locating a high concentration of holes on the
outer edge forces the first and second flavors to escape through
the outer edge of the removable grilling structure and thereby
evenly distributing the first and second flavors to the grillable
substance.
[0087] In the case of cooking a fowl, one aspect of the invention
provides for a multi-chambered grill base having a top, a bottom,
an inner chamber and an outer chamber. The top defines at least one
opening to the inner chamber and the outer chamber. The bottom is
constructed of a material that may be heated by a heat source. The
inner chamber receives a first heatable substance and the outer
chamber receives a second heatable substance. A grill base plate
having a hole and a fluid collection channel covers the
multi-chambered grill base. A removable vented tube with a
plurality of vent holes fits into the inner chamber of the
multi-chambered grill base through the hole in the grill base
plate.
[0088] A first heatable substance is added to the inner chamber and
a second heatable substance is added to the outer chamber. A fowl
is placed over the removable vented tube. Heat is applied to the
bottom of the multi-chambered grill base. Upon heating, the first
heatable substance produces a first grilling flavor and the second
heatable substance produces a second grilling flavor. The first
grilling flavor and the second grilling flavor mix together in the
multi-chambered grill base to produce a combination flavor. The
combination flavor rises from the multi-chambered grill base and
passes through the hole in the grill base plate into the vented
tube then through the plurality of vent holes in the vented tube
and into the fowl.
[0089] In alternate embodiments, the multi-chambered grill base
comprises multiple additional chambers capable of receiving a
multitude of heatable substances. Multiple chambers provide the
grilling system of the present invention with an even greater
number of flavor varieties and combinations, ultimately creating a
one-of-a-kind grilling flavor creation.
[0090] The invention has now been described in detail for purposes
of clarity and understanding. However, it will be appreciated that
certain changes and modifications may be practiced within the scope
of the appended claims.
* * * * *