Abstract:
A compact, openable and closeable barbeque smoker box receives and encloses woodchips and is easily disposed within a barbeque and emits smoke from the woodchips while grilling food. The smoker box includes an open bottom pan and a openable and closeable lid pan. The lid is pierced by at least one hole to vent smoke from the smoker box while grilling food. A magnet included in the smoker box facilitates securing the lid together with the bottom pan attached thereto beneath a grilling surface of a barbeque. Also disclosed is a sealable container specifically adapted for receiving the smoker box together with a quantity of woodchips beneath the smoker box. The container facilitates removing a smoker box stored therein regardless of the amount of woodchips remaining in the container.

Description:
CLAIM OF PROVISIONAL APPLICATION RIGHTS 
     This patent application claims the benefit of U.S. Provisional Patent Application No. 60/880,217 filed on Jan. 16, 2007. 
    
    
     BACKGROUND 
     1. Technical Field 
     The present disclosure relates generally to outdoor cooking devices and, more particularly, to smoker box accessories for barbeques. 
     2. Background Art 
     Wood-fired grilling has become virtually non-existent in today&#39;s outdoor cooking. In recent years, grilling is primarily done using either gas fired or charcoal barbeques. What is missing from gas fired or charcoal barbeques are flavors given off by burning hardwoods. In addition to the popularity of outdoor grilling, various different ways of adding flavor to grilled food are also popular. One way of adding flavor to grilled food employs various types of devices to burn a smoke emitting material, e.g. woodchips and/or spices, during grilling. In this way smoke from such burning material fills a grilling chamber and penetrates the food thereby giving the food additional flavor. 
     Currently woodchips are commercially available for use in grilling. However, using loose woodchips requires constructing an aluminum or tin foil smoking tray (pouch) that is pierced by holes to release the smoke. Furthermore, many of these products require presoaking the woodchips in water for an interval of time. In addition to loose woodchips, there exist some packaged products that include a metallic container for the woodchips in addition to the woodchips themselves. 
     However, when a woodchip filled container is placed on top of a grilling surface unless the fire is extremely hot the woodchips fail to smoke due to insufficient heat. When exposed to extreme heat food often becomes over-cooked. Furthermore, extreme heat sears food too quickly which impedes smoke penetration. Some products permit placing the woodchip container below the grilling surface. However, most gas fired barbeques have curved or slanted plates over their burners which impedes placing a woodchip container beneath the grilling surface. Alternatively, a barbeque&#39;s charcoal can be arranged to provide a flat area for a woodchip container near the burning charcoal. However, in this location extreme heat from burning charcoal can quickly consume the woodchip container, and often consume the woodchips placed therein faster than desired. 
     United States Patent Application Pub. No. 20070266863 (“the &#39;863 patent application”) discloses a preferably triangularly shaped smoker attachment that directly contacts a gas fired barbeque&#39;s heat source, i.e. its inverted V-shaped sear bars. Specifically, the disclosed smoker attachment replaces one or more of the sear bars inside a gas fired barbeque that are located between the gas burners in the lower section of the barbeque and the cooking grid. The smoker attachment may be supported in this location by existing sear bar supports. Since in this location the smoker device directly contacts the heat source, and since most gas fired barbeques have 2 or 3 separately controllable burners and only one burner is required for the smoker attachment, the &#39;863 patent application alleges that it is possible to consistently control heat needed for producing a steady source of smoke for effectively flavoring food while permitting foods to be smoked at comparatively low temperature. 
     U.S. Pat. No. 6,971,305 discloses a disposable smoke generating cartridge having a multiple perforation top that is prefilled with wood pellets. A reusable cartridge holder made of a non-combustible material such as metal or ceramic holds the smoke generating cartridge upright. The bottom of the cartridge is combustible and resting thereon within the cartridge is tinder material. Smoke production begins by igniting the cartridge&#39;s bottom which starts the tinder burning that in turn ignites the pellets. Although the bottom and the tinder burn away, the pellets do not full fall through because, due to released heat and moisture, they swell and press together and against the cartridge&#39;s surrounding wall. Held in this way, there remains adequate interstitial spaces among the wood pellets for airflow and smoke production. The assembled cartridge and cartridge holder are preferably positioned away from the burning coals but where the smoke will permeate the food. 
     U.S. Pat. No. 6,481,344 discloses a vented container filled with dry organic material such as woodchips, and also, perhaps, flavor capsules that contain spices and some water. One perforation in the container enables the container to become pressurized so smoke leaves the container in a controlled direction and at a velocity that does not cause combustion. Upon heating, the water in the flavor capsules vaporizes thereby permitting spices to intermingle with the flavored smoke. The capsules do not pre-soak the woodchips, rather it only creates water vapor for flavored spices present in the capsules. In this way, the organic material remains dry and burns. 
     U.S. Pat. No. 6,102,028 (“the &#39;028 patent”) discloses a smoker attachment that may be placed on top of sear bars in existing gas fired barbeques. The smoker attachment includes a container adapted for receiving smoker particles, i.e. woodchips, that includes side walls, a bottom wall, and a hinged top cover. The container&#39;s bottom wall is segmented into a plurality of sections by comparatively large, rectangularly shaped openings that extend across the entire bottom wall. Inverted V-shaped openings in the attachment&#39;s side walls extend the bottom wall&#39;s opening upward toward the top cover. These openings in the bottom wall and side walls mate with sear bars, i.e. conductive members, that are located between a gas fired barbeque&#39;s burner assembly and its cooking grid. Configured in this way, upon the smoker attachment&#39;s installation in the barbeque the sear bars close the bottom wall and side walls openings and form a portion of the attachment&#39;s bottom wall. Comparatively smaller apertures that also pierce the attachment&#39;s bottom wall sections and its hinged top cover allow the entry of air from below and release smoke through the hinged top cover. 
     U.S. Pat. No. 6,059,849 discloses a disposable container that contains pre-soaked woodchips. A disadvantage of this approach is that the woodchips have a tendency to become waterlogged which inhibits producing smoke quickly. Furthermore, since the woodchips are organic matter it may be necessary to treat the container&#39;s contents to prevent them from molding. 
     U.S. Pat. No. 6,019,035 (“the &#39;035 patent”) discloses an elongate, cylindrically-shaped food smoker having a hollow interior adapted for receiving woodchips. The food smoker&#39;s wall is pierced by a plurality of apertures positioned in the top ⅓ of the cylinder. A pair of detachable end caps  30  close opposite ends of the cylinder. Each of the end caps  30  has an arcuate hanging loop for suspending the cylinder  20  above a barbeque&#39;s heat source. The cylinder  20  may be suspended either from the grates of a grilling surface, or from a barbeque&#39;s lid. Suspended in this way, the food smoker may be positioned to control the woodchips&#39; burning and the amount of smoke rather than by changing the heat. The &#39;035 patent states that this is particularly advantageous where a very high heat is required for a particular kind of cooking, such as searing meat. 
     Similar to the &#39;028 patent, U.S. Pat. No. 5,167,183 discloses a smoker attachment for a gas fired barbeque. Also similar to the &#39;028 patent, the disclosed smoker attachment includes a hinged top cover and openings formed in a segmented bottom wall that mate with the barbeque&#39;s sear bars. In addition to receiving woodchips, the disclosed smoker attachment may also receive a water tray thereby adapting it for smoking food. 
     U.S. Design Pat. Des. 283,588 discloses a cast iron smoking box having a perforated, removable lid. Removing the lid permits filling the smoking box with pre-soaked woodchips. For a charcoal barbeque, the smoking box is placed upon the burning charcoal. For a gas fired barbeque, the smoking box may be placed beneath the food grate of the grilling surface if there is sufficient room, or if there is insufficient room on top of the grate. 
     While various barbeque smoker devices have received much consumer interest, they do not always produce the desired result in effectively providing the smoke required for flavoring food. The device&#39;s apparent inability to produce smoke required for flavoring food is primarily due to controlling the amount of heat needed to ignite woodchips. In general, if a device does not directly contact a gas fired barbeque&#39;s the heat source, the burners must be set at a high temperature to create sufficient heat to make the woodchips smoke. A high temperature within the barbeque creates cooking conditions that impede the intended smoke flavoring. Some examples of what happens when using devices that are not in direct contact with the heat source are:
     1. it takes a long time for the woodchips to get hot enough to smolder which wastes fuel and adds extra time to the grilling process;   2. cooking may begin before the woodchips start smoldering—either they do not smolder or smolder too late in the cooking process resulting in little or no flavoring being added to the food; or   3. the food cooks too quickly due to the high level of heat needed for igniting the woodchips while leaving insufficient time for smoke flavoring absorption.   

     Conversely, as stated previously if the device directly contacts or is immediately adjacent to a barbeque&#39;s heat source such as burning charcoal or a gas fired barbeque&#39;s sear bars, extreme heat can quickly consume the woodchip container, and frequently consume the woodchips placed therein faster than desired. 
     Consequently, there exists a need for a compact, smoker attachment which can be easily and quickly secured within a barbeque. Furthermore, the smoker attachment needs to be easily secured at a location within a barbeque where there exists a temperature suitable for producing smoke from all woodchips contained therein. 
     BRIEF SUMMARY 
     An object of the present disclosure is to provide an improved smoker box attachment for barbeques. 
     Another object of the present disclosure is to provide a compact smoker box attachment for barbeques. 
     Yet another object of the present disclosure is to provide a smoker box attachment for barbeques that is easily and quickly secured in a location where there exists a temperature suitable for producing smoke from an entire mass of woodchips present therein. 
     Another object of the present disclosure is to provide a container that facilitates storing both a smoker box attachment for barbeques and a quantity of woodchips used therein. 
     The present disclosure in one aspect includes a compact, openable and closeable barbeque smoker box adapted for receiving and enclosing woodchips. While containing woodchips, the smoker box is disposed within a barbeque while grilling food and emits smoke from the woodchips. The smoker box includes an open bottom pan that is adapted for receiving and holding a mass of woodchips. The smoker box also includes a lid that is adapted for opening and closing the smoker box. Opening the smoker box&#39;s lid permits placing a mass of woodchips in the bottom pan. The lid is pierced by at least one hole to vent smoke from the smoker box when the smoker box is closed and upon sufficiently heating a mass of woodchips present in the smoker box. Finally the smoker box includes a magnet adapted for securing the lid together with the bottom pan attached thereto beneath a grilling surface of a barbeque. 
     Another aspect of the present disclosure is a container that is specifically adapted for receiving the smoker box together with a quantity of woodchips. The disclosed container includes a hollow lower portion that has an open end near a top thereof. The hollow lower portion of the container receives both:
         1. the smoker box near the open end of the hollow lower portion; and   2. a quantity of woodchips below the smoker box.
 
The container facilitates removal of the smoker box from the hollow lower portion by restraining the smoker box from descending lower in the hollow lower portion regardless of the amount of woodchips remaining in the container. The container also includes a lid that is adapted for closing the open end of the hollow lower portion near a smoker box present in the hollow lower portion. Preferably, the hollow lower portion of the container also includes a transparent side window that permits viewing any woodchips present in the closed container.
       

     These and other features, objects and advantages will be understood or apparent to those of ordinary skill in the art from the following detailed description of the preferred embodiment as illustrated in the various drawing figures. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is a perspective view illustrating an embodiment of a compact, rectangularly-shaped, sliding-lid smoker box that, in accordance with the present disclosure, includes a magnet; 
         FIG. 2  is a perspective view illustrating an alternative embodiment for a compact, rectangularly-shaped, sliding-lid smoker box that, in accordance with the present disclosure, includes a magnet; 
         FIG. 3  is a perspective view illustrating yet another alternative embodiment for a compact, rectangularly-shaped, removable-lid smoker box that, in accordance with the present disclosure, includes a magnet; 
         FIG. 4  is a perspective view illustrating the removable-lid smoker box depicted in  FIG. 3  secured by a magnet to rods which make up a portion of a barbeque&#39;s grilling surface; and 
         FIG. 5  is a perspective view illustrating the removable-lid smoker box depicted in  FIG. 3  resting inside a dual window container which also holds, in a space located beneath the smoker box, woodchips used in generating barbeque smoke. 
     
    
    
     DETAILED DESCRIPTION 
     The perspective view of  FIG. 1  depicts a compact, rectangularly-shaped, sliding-lid smoker box in accordance with the present disclosure identified by the general reference character  20 . The particular smoker box  20  depicted in  FIG. 1  includes an open bottom pan  22  together with a sliding, domed lid  24  therefor. The bottom pan  22  is adapted for receiving and holding a mass of woodchips, while the domed lid  24  is adapted for closing and opening the smoker box  20 . To allow sliding the domed lid  24  onto and off of the bottom pan  22 , a pair of rails  26  respectively project outward from opposite sides of the bottom pan  22  at an upper edge  28  thereof. Correspondingly, a pair of U-shaped channels  32 , only one of which appears in the perspective view of  FIG. 1 , respectively project outward from opposite sides of the domed lid  24  at a lower edge  36  thereof. Each U-shaped channel  32  is adapted to mate with and surround one of the rails  26  upon sliding the domed lid  24  over the bottom pan  22  as indicated by an arrow  38  in  FIG. 1 . In this way the rails  26  and the U-shaped channel  32  permit easily closing and opening the smoker box  20 . 
     A small hole  42  pierces the domed lid  24  of the smoker box  20  at the center thereof to vent woodchip smoke from the top of the smoker box  20  upon sufficient heating thereof. The domed lid  24  preferably includes only a single hole  42  to prevent air from entering the smoker box  20 . If the smoker box  20  were to permit air to enter thereinto, woodchips can catch fire which correspondingly reduces the amount of smoke produced by a mass woodchips present therein. 
     An annularly-shaped, ferrite ring magnet  44  included in the smoker box  20  preferably attaches to the domed lid  24  encircling the hole  42 . The ring magnet  44  adapts the smoker box  20 , which is preferably made from a magnetic material such as thin sheet steel, to be secured by the domed lid  24  beneath a grilling surface of a barbeque, not illustrated in  FIG. 1 . Though not readily apparent in the illustration of  FIG. 1 , a circularly-shaped restraining region  46  of the domed lid  24 , centered about the hole  42  and which the ring magnet  44  encircles, protrudes slightly above the immediately surrounding portion of the domed lid  24  contacted by the ring magnet  44 . Contact between the inner edge of the ring magnet  44  and the perimeter of the protruding restraining region  46  resists lateral movement of the ring magnet  44  with respect to the domed lid  24 . 
     The perspective view of  FIG. 2  depicts an alternative embodiment for a compact, rectangularly-shaped, sliding-lid smoker box. Those elements appearing in  FIG. 2  that are common to the smoker box  20  illustrated in  FIG. 1  carry the same reference numeral distinguished by a prime (“′”) designation. Instead of having the domed lid  24  of the smoker box  20  depicted in  FIG. 1 , the smoker box  20 ′ depicted in  FIG. 2  has a flat lid  52 , and, preferably, a deeper bottom pan  22 ′. Consequently the smoker box  20 ′ depicted in  FIG. 2 , which if approximately the same size as the smoker box  20  depicted in  FIG. 1 , accommodates a larger mass of woodchips than the smoker box  20  depicted in  FIG. 1 . Conversely, if the bottom pan  22 ′ depicted in  FIG. 2  is approximately the same size as the bottom pan  22  depicted in  FIG. 1 , then the smoker box  20 ′ depicted in  FIG. 2  will be more compact than the smoker box  20  depicted in  FIG. 1  while holding an equivalent mass of woodchips. For the flat lid  52  which lacks a lower edge  36 , the U-shaped channels  32 ′ extend outward from and form part of an edge  56  of the flat lid  52 . 
     The perspective view of  FIG. 3  depicts yet another alternative embodiment of the compact, rectangularly-shaped, smoker box in accordance with the present disclosure that is identified by the general reference character  60 . Those elements appearing in FIG.  3  that are common to the smoker box  20  and  20 ′ illustrated respectively in  FIGS. 1 and 2  carry the same reference numeral distinguished by a double prime (“″”) designation. Instead of the sliding domed lid  24  depicted for the smoker box  20  illustrated in  FIG. 1  and instead of the sliding flat lid  52  depicted for the smoker box  20 ′ illustrated in  FIG. 2 , the smoker box  60  depicted in  FIG. 3  includes a removable lid  62 , that resembles a shallow pan or tray, for closing and opening the smoker box  60 . 
     To permit closing the smoker box  60  with the removable lid  62 , the bottom pan  22 ″ of the smoker box  60  omits rails  26 , and instead includes a top  64 . A fold  66  that forms the outer perimeter of the top  64  envelopes the upper edge  28 ″ of the bottom pan  22 ″, not visible in  FIG. 3 , and is crimped thereto. In this way the top  64  is locked around its entire perimeter onto the upper edge  28 ″ of the bottom pan  22 ″. A generally rectangularly-shaped aperture  72  pierces the center of the top  64 . An upwardly sloping lip  74  of the top  64  surrounds the aperture  72 . A flange  76  of the top  64  depends entirely around an inner perimeter of the lip  74  to provide an inner perimeter of the top  64  that surrounds the aperture  72 . 
     Similar to the top  64 , the removable lid  62  includes a fold  82  that forms its outer perimeter. A short wall  84  depends downward from the fold  82  to a flat central portion  86  of the removable lid  62 . Upon pressing the removable lid  62  into the aperture  72  as indicated by the arrow  88 , an outer surface of the depending wall  84 , not visible in  FIG. 3 , fits snugly into the aperture  72  and engages the flange  76  that surrounds the aperture  72 . The engagement between the wall  84  and the flange  76  must provide friction sufficient to support throughout an entire grilling interval the weight of the top  64  with the bottom pan  22 ″ fixed thereto together with the weight of a mass of woodchips enclosed within the smoker box  60 . Conversely, engagement between the wall  84  and the flange  76  must not significantly impede easily opening the smoker box  60  by removing the removable lid  62  from the top  64 . 
     A preferred size for the bottom pan  22 ′ depicted in  FIG. 1  and for the bottom pan  22 ″ with the top  64  fixed thereto depicted in  FIG. 3  is approximately 105 mm long by 80 mm wide by 40 mm high. Preferably, the combined bottom pan  22  and domed lid  24  making up the smoker box  20  depicted in  FIG. 1  have the same dimensions. 
     The perspective view of  FIG. 4  depicts the presently preferred smoker box  60  depicted in  FIG. 3  secured by the ring magnet  44  beneath rods  92  included in a portion of a barbeque&#39;s grilling surface  94 . If the rods  92  are made from a magnetic material, then the ring magnet  44  fastens the smoker box  60 , or equivalently the smoker box  20  or  20 ′, directly to the grilling surface  94 . However, if the rods  92  are made of a non-magnetic material such as stainless steel, then the smoker box  60 , or equivalently the smoker box  20  or  20 ′, also includes an optional box hanger/smoke disperser  96 . 
     The box hanger/smoke disperser  96  has mainly an inverted U-shaped cross-section, and is made from a magnetic material. The box hanger/smoke disperser  96  includes flanges  98  that respectively project outward from ends of arms of its U-shape. The flanges  98 , as indicated by an arrow  102 , contact the ring magnet  44 ″,  44  or  44 ′ to enclose one of the rods  92  therebetween. In addition to suspending the smoker box  60 , or equivalently the smoker box  20  or  20 ′, beneath the grilling surface  94 , the box hanger/smoke disperser  96  also advantageously disperses smoke emitted from the hole  42 ″,  42  or  42 ′ that respectively pierces the removable lid  62 , the domed lid  24  or the flat lid  52 . Using the ring magnet  44  for securing the smoker box  20  or  20 ′ or the smoker box  60  beneath the top  64  provides more options for its placement in relation to the fire and to food being grilled. 
     Using the Smoker Box  20 ,  20 ′ or  60   
     Using the smoker box  20  or  20 ′ or the smoker box  60  initially requires simply filling the bottom pan  22 ,  22 ′ or  22 ″ with a mass of woodchips and respectively closing the domed lid  24 , the flat lid  52  or the removable lid  62 . “Blue chip” woodchips obtained from Frantz Company, Inc. of Butler, Wis. are preferred for use with the smoker box  20  or  20 ′ or the smoker box  60 . This preferred, finer grade of woodchips is more convenient and easy to use since it does not require soaking before grilling. The smoker box  20  or  20 ′ or the smoker box  60 , filled with a mass of woodchips, is then secured beneath the grilling surface  94 , either with or without the box hanger/smoke disperser  96 , in a location where it will be located over a barbeque&#39;s heat source. 
     Gas Fired Barbeques 
     For gas fired barbeques, before starting a gas fired barbeque the smoker box  20  or  20 ′ or the smoker box  60  containing the mass of woodchips is located over what will become the hottest point in the barbeque. After locating the smoker box  20  or  20 ′ or the smoker box  60  within the barbeque, then the fire is started. After the smoker box  20  or  20 ′ or the smoker box  60  begins emitting smoke, food is placed around grilling surface  94  away from the smoker box  20  or  20 ′ or the smoker box  60 , and the barbeque closed thereby allowing the smoke to circulate inside the closed barbeque. 
     Charcoal Barbeques 
     First remove the grilling surface  94  from the barbeque, and then fill the barbeque with charcoal and light it. While the charcoal is catching fire, fill the smoker box  20  or  20 ′ or the smoker box  60  as described previously. After the charcoal turns white indicating that the fire is ready for grilling, spread the charcoal about within the barbeque leaving an open area directly below where food is to be grilled. Then, before restoring the grilling surface  94  to the barbeque, secure the smoker box  20  or  20 ′ or the smoker box  60  to the grilling surface  94  so it will be located directly over a good source of heat, i.e. over hot charcoal. Similar to using the smoker box  20  or  20 ′ or the smoker box  60  with a gas fired grill, after the smoker box  20  or  20 ′ or the smoker box  60  begins emitting smoke, place food around grilling surface  94  away from the smoker box  20  or  20 ′ or the smoker box  60 , and close the barbeque thereby allowing the smoke to circulate inside the closed barbeque. 
     By locating the smoker box  20  or  20 ′ or the smoker box  60  beneath the grilling surface  94  with or without the box hanger/smoke disperser  96 , the barbeque&#39;s fire reaches closer to the bottom of the smoker box  20  or  20 ′ or the smoker box  60  than if it were placed on top of the grilling surface  94 . Thus, securing the smoker box  20  or  20 ′ or the smoker box  60  beneath the grilling surface  94  increases the amount of heat applied to the mass of woodchips and consequently produces smoke more robustly. Robust smoke production provided by the smoker box  20  or  20 ′ or the smoker box  60  increases the ability to control grilling temperature. When using the smoker box  20  or  20 ′ or the smoker box  60 , meat is preferably cooked at a medium temperature between 350° and 450° Fahrenheit (“F.”), i.e. with indirect heat, to delay searing the meat. Because the hottest part of the barbeque is adjacent to the smoker box  20  or  20 ′ or the smoker box  60  while grilling with indirect heat, the remainder of the grilling surface  94  is at a lower temperature. Grilling food at this lower temperature provides time for smoke penetration into the food because it has not seared. 
     Note that if the temperature at the ring magnet  44  exceeds the material&#39;s Curie temperature, e.g. in excess of 500° F. for the preferred ferrite material, the ring magnet  44  demagnetizes. If the ring magnet  44  demagnetizes then it will cease being secured either to the rods  92  or to the box hanger/smoke disperser  96  for supporting the combined weights of:
         1. the domed lid  24  or the flat lid  52  and the bottom pan  22  or  22 ′ respectively depicted in  FIGS. 1 and 2  together with the weight of a mass of woodchips enclosed within the smoker box  20  or  20 ′; or   2. the domed lid  24 ″, the top  64  and the bottom pan  22 ″ together with the weight of a mass of woodchips enclosed within the smoker box  60  depicted in  FIG. 3 .
 
Preferred Packaging
       

     The smoker box  20  or  20 ′ or the presently preferred smoker box  60  is advantageously received into and stored at the top of a container such as that depicted in  FIG. 5  that is identified by the general reference character  110 . The container  110  includes a hollow, lower portion  112  that is open at one end, and that, as indicated by an arrow  114 , is closed by a container lid  116 . The smoker box  60  or the smoker box  20  or  20 ′ is packaged at the top of the lower portion  112  immediately below an upper edge  118  of the lower portion  112  that surrounds the open end thereof, and above a quantity of woodchips that are visible through a transparent side window  122  included in the lower portion  112 . 
     To ensure that the smoker box  60  or the smoker box  20  or  20 ′ may be easily removed from the container  110  regardless of the amount of woodchips remaining in the container  110 , preferably an inwardly directed groove  124  encircles the lower portion  112  immediately below its upper edge  118 . For the smoker box  60  of  FIG. 3  when disposed in a proper orientation, an inner surface of the groove  124  bars the fold  66  of the top  64  from descending lower in the lower portion  112  regardless of the amount of woodchips remaining in the container  110 . Properly configured, the groove  124  will correspondingly bar the U-shaped channels  32  of the domed lid  24  or of the flat lid  52  respectively depicted in  FIGS. 1 and 2  from descending lower in the lower portion  112  regardless of the amount of woodchips remaining in the container  110 . Preferably, the container lid  116  of the container  110  also includes a transparent window  128  to permit viewing the smoker box  60  or the smoker box  20  or  20 ′ when it is present in a closed container  110 . 
     Filled with woodchips, depending on the intensity of the heat the smoker box  20  or  20 ′ or the smoker box  60  produces smoke for up to 40 minutes. Once the smoker box  20  or  20 ′ or the smoker box  60  cools after use, ashes are dumped from the bottom pan  22 ,  22 ′ or  22 ″, the smoker box  20  or  20 ′ or the smoker box  60  reassembled and return back to the container  110  above the remaining woodchips. Depending on how much smoke is desired, the container  110  holds sufficient woodchips for up to eight uses of the smoker box  20  or  20 ′ or the smoker box  60 . 
     Although the present invention has been described in terms of the presently preferred embodiment, it is to be understood that such disclosure is purely illustrative and is not to be interpreted as limiting. Consequently, without departing from the spirit and scope of the disclosure, various alterations, modifications, and/or alternative applications will, no doubt, be suggested to those skilled in the art after having read the preceding disclosure. Accordingly, it is intended that the following claims be interpreted as encompassing all alterations, modifications, or alternative applications as fall within the true spirit and scope of the disclosure including equivalents thereof. In effecting the preceding intent, the following claims shall:
         1. not invoke paragraph 6 of 35 U.S.C. §112 as it exists on the date of filing hereof unless the phrase “means for” appears expressly in the claim&#39;s text;   2. omit all elements, steps, or functions not expressly appearing therein unless the element, step or function is expressly described as “essential” or “critical;”   3. not be limited by any other aspect of the present disclosure which does not appear explicitly in the claim&#39;s text unless the element, step or function is expressly described as “essential” or “critical;” and   4. when including the transition word “comprises” or “comprising” or any variation thereof, encompass a non-exclusive inclusion, such that a claim which encompasses a process, method, article, or apparatus that comprises a list of steps or elements includes not only those steps or elements but may include other steps or elements not expressly or inherently included in the claim&#39;s text.