Abstract:
A barbeque grill having a remote to control the height of the grill surface over the firebox. In another embodiment the grill surface height is controlled automatically by a thermostat or a computer program that maximizes cooking of individual types of foods.

Description:
CROSS REFERENCE TO RELATED APPLICATIONS  
       [0001]     This application claims benefit to U.S. Provisional Application 60/593,310 filed on Jan. 5, 2005, the contents of which are incorporated in their entirety. 
     
    
     FIELD OF ART  
       [0002]     The invention belongs to the field of art of outdoor cooking grills, specifically charcoal and gas grills designed for the home consumer.  
       BACKGROUND  
       [0003]     The art of outdoor grilling is centuries old originating with necessity on campfires or permanent fire pits having grills racks mounted directly above the fire pit. Around a hundred years ago the bulk of the population moved into closer quarters and outdoor grilling became a form of entertainment instead of a necessity. The charcoal briquet was originally the main source of fuel for the fire box in recreational grilling, but the inherent drawbacks of the time required to start and maintain the fire and controlling the heat applied to the food led to the use of gas grills such as propane or kerosene.  
         [0004]     Gas grills had the ability to control the amount of heat by adjusting the flame intensity usually with a knob and to warm up quickly without dealing with tending to charcoal briquets. Gas grills removed some of the problems associated with charcoal grilling, but unfortunately removed some of the benefits that were associated with outdoor grilling that were hard to duplicate with indoor cooking methods like gas only. The taste of food cooked by charcoal grills is considered to be better by many cooking enthusiasts. Gas grills do not generate smoke that flavors some foods and the heat is from the flame in gas grills instead of the glowing coals, making the type of heating of the food different. The instant invention addresses all these deficiencies present in both sources of fuel.  
       SUMMARY OF INVENTION  
       [0005]     The first embodiment of the invention is a barbeque grill comprising: a body having a cover; a firebox within the body; a grilling surface disposed directly over the firebox a cooking distance; a motor operably coupled to the grilling surface; and a device to control the cooking distance the grilling surface is disposed over the firebox.  
         [0006]     Another embodiment is an automatic barbeque grill comprising: a body having a cover; a firebox within the body; a grilling surface disposed directly over the firebox a cooking distance; a motor operably coupled to the grilling surface; a thermocouple having a first output, wherein the thermocouple is positioned adjacent to the grill surface; a thermostat to set a cooking temperature; and a comparative circuit in electrical communication with the thermocouple, the thermostat and the motor, wherein the motor moves the grilling surface relative to the firebox to make the first output equal to the cooking temperature.  
         [0007]     Another embodiment is a remote controlled barbeque grill comprising: a body having a cover; a firebox within the body; a grilling surface movably disposed directly over the firebox a cooking distance; a motor operably coupled to the grilling surface; a thermocouple having a first output, wherein the thermocouple is positioned adjacent to the grill surface; a thermostat to set a cooking temperature; a comparative circuit in electrical communication with the thermocouple, the thermostat and the motor, wherein the motor moves the grilling surface relative to the firebox to make the first output equal to the cooking temperature; a remote signal receiver in electrical communication with the comparative circuit; and a remote device to transmit to the remote signal receiver to control the cooking distance the grilling surface is disposed over the firebox. 
     
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       [0008]      FIG. 1  is a perspective view of the grill;  
         [0009]      FIG. 2  is a side view of a portion of the grill;  
         [0010]      FIG. 3  is a front view of the grill in the raised position;  
         [0011]      FIG. 4  is a front view of the grill in the lowered position;  
         [0012]      FIG. 5  is a front view of the grill with the hood in the raised position;  
         [0013]      FIG. 6  is a probe for the grill;  
         [0014]      FIG. 7  is a selector for the automatic control of the grill surface;  
         [0015]      FIG. 8  is an optional probe and its respective jack;  
         [0016]      FIG. 9  shows a selector for type of food and cooking intensity;  
         [0017]      FIG. 10  shows inputs into the computer to determine ideal temperature and then a loop to raise or lower the grill surface;  
         [0018]      FIG. 11  shows a remote control;  
         [0019]      FIG. 12  shows the ash removal system;  
         [0020]      FIG. 13  shows the fan assembly.  
     
    
     DETAILED DESCRIPTION OF THE INVENTION  
       [0021]     A barbeque grill  200  ( FIGS. 1-13 ) comprises a body  210  having a cover  220  that may optionally contain catches or a hinged arm  222  to hold the cover  220  in an open position. The body  210  is made of heat resistant materials such as metal, an example would be any grade of steel or aluminum or common alloy that is used in a grill. The metal may be painted or if it is stainless it may have either a polished or brushed surface appearance for purposes of aesthetics. The body  210  may also be made of a heat resistant polymer or composite matrix if the firebox is properly shielded to prevent heat damage. The body  210  may either be a rigid box structure or it may be panels attached to a foundation structure  30  using either fasteners, welding or glue.  
         [0022]     A firebox  35  that is positioned within the body  210  beneath the cover  220 . The firebox  35  can either be permanently mounted to the foundation structure  30  or affixed to the body panels  210  in a manner that will not warp the body  210 . In  FIG. 12  the firebox  35  may comprise a tray having small holes in the bottom to assist in letting airflow travel to the charcoal briquets. Above the firebox  35  may be a grilling surface or tray  10  that may be disposed directly over or adjacent to the firebox  35  by a grill support post  20  a cooking distance. The firebox  35  can include either a gas burner  420  to either assist in the igniting and faster burn of the charcoal or in place of the charcoal where cooking with gas is desired instead of using the briquets.  
         [0023]     A motor  60  is operably coupled to the grilling surface  10 . The motor  60  may be operably coupled with a motor drive belt  63  to a gear shaft  65  that acts upon a gear  68  that may act to raise or lower the height of the grill surface tray  10 . The motor  60  may be directly coupled to a screw output shaft that could raise or lower that grill surface  10  through a screw action or through a transmission or belt system. The motor  60  may also be connected to a hydraulic pump and use a piston to actuate the grill surface  10  using the grill support post  20 . The motor  60  may act either directly on the grill surface  10  or be actuated by the support post  20  as discussed by the above mechanisms. The motor  60  may be overridden or assisted by a manual had crank.  
         [0024]     A device  240  is used to control the cooking distance that the grilling surface  10  is disposed over the firebox  35 . The device is selected from the group consisting of a remote control, a thermostat, a computer or a combination thereof that can be overridden with a manual hand crank. When the device  240  is a computer it uses a simple logic circuit or comparison circuit based on parameters to determine if the food is being cooked at an ideal temperature.  
         [0025]     The grill  200  also may include a heat sensing element  245 , which may be a thermocouple or a infrared heat sensor or another equivalent sensor for measuring heat that may be in the range from  100 - 1200 F, having an electrical output  246 , wherein the heat sensing element  245  is disposed adjacent the grilling surface  10  to give an approximate cooking temperature at the grill surface and wherein the heat sensing element  245  is in electrical communication with the motor  60 , either directly or in a circuit with either a digital or analog computer. In conjunction with the heat sensing element  245  may be a temperature selector  250  having an electrical output  251 , wherein the temperature selector  250  is in electrical communication with the motor  60  and may either be in the same circuit or a separate circuit.  
         [0026]     A simple feedback loop may be utilized to measure the value of the heat sensing element  245  in relation to the electrical output  251  of the temperature selector  250  that could be analog such as a rheostat or other digital electrical device to set the resistance of the selector  250  that may then be matched to the output of the voltage of the heat sensing element  245  so that a temperature selection on the selector  250  would correspond to a reading from the heat sensing element  245 . The device may control the polarity of the electrical flow to the motor  60  and thus direction of movement may be controlled by the polarity of the output of the circuit or it may also control a relay that may control the direction of grill surface  10 . The motor  60  would shut off temporarily when hitting either the riser upper limit switch  80  or the riser lower limit switch  90 . The limit switches  80 ,  90  would stop the motor from straining or overextending the grill surface  10  when the limits of travel of the grill surface  10  are reached. The limit switches  80 ,  90  could signal a buzzer or light to have the grill cook check the condition of the fuel in the firebox.  
         [0027]     The grill may also include at least one temperature probe jack  255 , wherein said jack  255  receives a signal from a temperature probe  260 . The temperature probe  260  may be inserted into a portion of food such as steak or chicken to indicate a core or internal food temperature that is considered by food scientists to be the safest for consumption. The probe jack  255  may be electrically connected to the grill computer circuit  100  to indicate when a food was ready by either a buzzer or raising the food to the highest position to prevent unintentional overcooking.  
         [0028]     The grill  200  may also optionally contain a grill position sensor  265  attached to/or in place of one of the grill supports  20 . The grill position sensor  265  would have an electrical output that would indicate to the controller the position and thus the height of the grill surface  10  in relation to the firebox  35 .  
         [0029]     The grill  200  also may include a circuit  270  in electrical communication and receiving inputs from the thermostat, the heat sensing element, the temperature selector, the probe jack, the grill position sensor and the motor  60 , wherein the circuit  100  compares the inputs and moves the grill to the proper position with the motor  60 . The circuit  100  may be either an analog or digital circuit. The ideal temperature is from 500° F.-575° F. at the grill cooking surface  10 .  
         [0030]     When the grill  200  has a digital circuit  100  it may include features such as a food type selector  275  and include a cooking intensity selector  280  with common indicators such as (R) Rare, (M) Medium, (MR) Medium-rare, (W) Well done that when the food type such as beef is selected and the meat thermometer registers 135° F.-140° F. (R), 150° F. (M), 160° F. (W) the grill could signal that it is finished cooking or needs attention based on commonly accepted safety standards such as poultry with a minimum Thermometer Temperature  160  of 185° F. regardless of setting. When lamb is selected the Thermometer Temperature  260  that coincides: Rare=140° F. Medium=150° F. Well=160° F. For selection of pork the Thermometer Temperature  160  should be: Medium=160° F. Well Done=170. When fish is selected the cooking intensity may correlate to the thickness of the cut or type of fish cooked as contained in an instruction booklet.  
         [0031]     These optional features would access a database of typical food types and the desired temperatures that each selection would result in such that if a selection of chicken were made and the intensity was set to rare the internal temperature would be set to the minimum safe temperature received by the internal food probe. If the cooking selector were set to well done a higher core temperature would be allowed before signaling to the chef that the food was ready. A label or instruction booklet may also be provided to include a chart of the desired center temperature. As an alternative the intensity selector may be replaced with a center food temperature selector, which would indicate when the food was finished cooking.  
         [0032]     A computer  290  or digital circuit having commands stored in permanent memory such as ROM may facilitate the steps of: A) determining the type of food grilled from the food type selector  275 ; B) determining the intensity of cooking from the position of the cooking intensity selector  280 ; C) determining a cooking duration and a cooking temperature of the food type selected that may be controlled by an input from an internal food temperature probe; D) sampling the inputs from the thermostat, the heat sensing element, the temperature selector, the probe jack, the grill position sensor and the motor; E) adjusting the grill to the proper position; and F) signaling when the food is ready for attention. This could be accomplished through various protocol sets to direct and respond to input and process data related to the input to determine an ideal temperature and/or corresponding grill height based upon the input data. An ideal grill surface cooking temperature is 450-575 F, which could be adjusted within the range based on the intensity selector setting.  
         [0033]     The grill  200  also may include a remote  300 , wherein the remote  300  is capable of sending signals using sender  301  to the device to raise or lower the grill surface  10 . In addition to a button the remote  300  may include a display  310  on the remote  300 . The display  310  may be LCD, CRT or any other technology to display text or visual images either in color or black and white. The display  310  on the remote  300  may show information selected from the group consisting of time since start of grilling, grill surface temperature, grill position, internal food temperature, estimated time to finish, time to rotate and grill section selector. The display  310  may be in communication with a computer  290  either internal and/or external to the remote  300 .  
         [0034]     Another embodiment is an automatic barbeque grill  200  that comprises a body  210  having a cover  220  that may optionally contain catches to hold the cover  220  in an open position. The body  210  may be made of heat resistant materials such as metal such as steel or aluminum. The steel may be painted or if it is stainless it may be made into either a polished or brushed surface appearance. The body  210  may also be made of a heat resistant polymer or composite matrix. The body  210  may either be a rigid box structure  FIG. 5  or it may be panels attached to a foundation structure  30  ( FIGS. 1-4 ) such as a frame using either fasteners (rivets, screws, etc), welding or glue.  
         [0035]     Within the body  210  is a firebox  35  that is positioned within the body  210 . The firebox  35  can either be permanently mounted to the foundation structure  30  or affixed to the body panels or it may be removal to be used as a separate portable charcoal grill. Above the firebox  35  is a grilling surface or tray  10  that may be disposed either directly or indirectly over the firebox  35  a cooking distance. Optionally the grill  200  may include a gas grill heating apparatus  400  that would consist of a storage tank  410 , fuel transfer lines  420  and a regulator  430 . The gas grill heating apparatus may be stored within the body  210  and would allow the feature of matchless start of the charcoal in the firebox or it could be outside and attached with straps to hold the storage tank  210 . Optionally the gas grill heating apparatus  400  could be fixed to a gas heating surface burner  415  similar to that found on gas home stove surfaces to allow for efficient and controlled heating of pans to boil water for such items as pasta or any other cooking chore more suited to the use of gas assembly  400 .  
         [0036]     This embodiment of the grill would use a thermocouple  245  having a first output, wherein the thermocouple  245  is positioned adjacent to the grill surface. A thermostat  250  having either heat intensity setting such as low, medium or high or the ability to set a cooking temperature. More over grill embodiments may include a comparative circuit  100  in electrical communication with the thermocouple  250 , the thermostat  270  and the motor  60 , wherein the motor  60  may move the grilling surface  10  relative to the firebox  35  to make the first output equal to the cooking temperature that may then control the grill surface.  
         [0037]     Optionally a timer having a cycle of a set duration, wherein each cycle the thermostat is the control setting, and motor is a stepper motor, wherein the thermocouple is compared to the thermostat each cycle and raises the motor one step if the thermocouple is hotter than the thermostat and lowers the motor one step if the thermocouple is cooler than the thermoset.  
         [0038]     Another optional feature shown in  FIG. 12  is an ash collector  500  having at least two downward angled sides with a trap door  510  positioned at the intersection of the at least two downward angled sides  505 ,  506  wherein the trap door  5   10  may be use as a control of airflow to the firebox  35  and a bin  508  adjacent the trap door to collect ashes from the trap door  510 .  
         [0039]     Particular grill embodiments may also include a remote control  300  having a display  310  for showing grill information and a selector  315  to change the height of the grill by the chefs specific desires to cook the selected item as shown in  FIG. 11 . Additionally a manual crank arm  240  may also be used to position the surface of the grill  10  without the use of the motor  60  if either the motor  60  is disabled by something like power loss or the remote  300  is misplaced as shown in  FIGS. 1-5 . Also a mechanism to rotate grill cooking surface  10  either continuously or at timed intervals may also be included in the form of a second grill surface adjacent the first surface to hold grilling food items there between during rotation.  
         [0040]     Another feature shown in  FIG. 13  that may be included is a fan  520  possibly housed in a shroud  525  to direct airflow  530  onto the charcoal to decrease the time required to reach a heat sufficient to start cooking. The fan  520  and shroud  525  may be removably positioned to direct airflow onto the charcoal to decrease heating times.  
         [0041]     Another embodiment may comprise a remote controlled barbeque grill  200  that may comprise a body  210  having a cover  220  with a firebox  35  positioned within the body  210 . At least one grilling surface  10  may be movably disposed directly over the firebox  35  a cooking distance.  
         [0042]     The grilling surface  10  may be raised or lowered by a motor  60  operably coupled to the grilling surface  10 . The grill surface temperature is read with a thermocouple  245  having an output  246 , wherein the thermocouple  245  is positioned adjacent to the grill surface  10 . The chef then has the ability to use a thermostat  250  to set a cooking temperature  251  that is read by the thermocouple as output  246 . A comparative circuit  290  in electrical communication with the thermocouple  245 , the thermostat  250  and the motor  60  all act in unison to maintain the proper height of the grill when put into the automatic setting. When in the automatic setting the motor  60  is given commands to move the grilling surface  10  relative to the firebox  35  to make the thermocouple output temperature  246  equal approximately to the desired cooking temperature controlled by the thermostat  250 .  
         [0043]     On the outer surface of the body  210  may be a remote signal receiver  302  that may be in electrical communication with the comparative circuit  290  as shown in  FIG. 5 . A remote device  300  transmits via the sender  301  to the remote signal receiver  302  to control the cooking distance the grilling surface  10  is disposed over the firebox  35 .  
         [0044]     Optionally a temperature control selector  250  can be disposed on the remote device  300  in the form or either a button, a knob or in the form of a video display that may be a touchscreen. The remote device  300  would have a signal generator  301  in communication with the temperature control  250  on the remote. The signal generator  301  produces a signal  302  transmitted from the remote  300  selected from the group consisting of infrared light, laser light, radio waves or microwaves, or other electromagnetic transmission including sonic or ultrasonic transmissions.  
         [0045]     The remote  300  on the display  310  could include the following menu of possible cooking choices and directions as a suggestion for more sophisticated automated cooking based on the  
         [0000]     Cut of Meat Weight or Thickness Grilling Method Approximate Cooking Time:  
       Beef Cooking Chart:  
       [0046]     Standing Rib Roast 3½ lbs.-5 lbs. Indirect 23-27 min/lb (R)  
         [0047]     Standing Rib Roast 6 lbs.-8 lbs. Indirect 17-23 min/lb (R)  
         [0048]     Boned &amp; tied roasts (rib, sirloin tip, crossrib) 2.5 lbs.-4.5 lbs. Indirect 23-27 min/lb (R)  
         [0049]     Steaks (T-bone, New York, Porterhouse, top round, sirloin; chuck steak if marinated or tenderized) 1 in. Direct 5-6 min/side (R)  
         [0050]     Steaks (T-bone, New York, Porterhouse, top round, sirloin; chuck steak if marinated or tenderized) 1½ in. Direct 8-9 min/side (R)  
         [0051]     Steaks (T-bone, New York, Porterhouse, top round, sirloin; chuck steak if marinated or tenderized) 2 in.-2½ in. Direct 8-9 min/side (R)  
         [0052]     Flank Steak 1 in.-1½ in. Direct 5-7 min/side (MR)  
         [0053]     Skirt steak (cut into serving size pieces) ⅛ in.-¼ in. Direct 1½-2 min/side (R)  
         [0054]     Skirt steak (cut into serving size pieces) ½ in. Direct 2½-3 min/side (R)  
         [0055]     Boneless Cubes ¾ in. Direct 5-6 min total (MR)  
         [0056]     Boneless Cubes 1 in. Direct 8-10 min total (MR)  
         [0057]     Boneless Cubes 1½ in. Direct 15 min total (MR)  
         [0058]     Ground Beef Patties Direct 4-5 min/side (R), 5-6 min/side (M), 6-7 min/side (W)  
         [0059]     The settings of selector  275  when set to beef would apply wherein (R) Rare, (M) Medium, (MR) Medium-rare, (W) Well done coincides to where the Meat thermometer  260  registers 135° F.-140° F. (R), 150° F. (M), 160° F. (W).  
       Lamb Cooking Chart:  
       [0060]     Cut of Meat Weight or Thickness Grilling Method Approximate Cooking Time  
         [0061]     Leg, Bone- In 5-7 lbs. Indirect 22-25 Min/Lb. (M)  
         [0062]     Leg, Boned &amp; Tied 4-5 lbs. Indirect 27-30 Min/Side (M)  
         [0063]     Leg, Boned &amp; Butterflied 4-5 lbs. Indirect 15-17 Min/Side (M)  
         [0064]     Rack 2-3 lbs. Indirect 8-20 Min./Side (MR)  
         [0065]     Chops (Loin, Rib, Shoulder) ¾ in. Direct 4-5 Min/Side (MR)  
         [0066]     Chops (Loin, Rib, Shoulder) 1 in. Direct 5 Min/Side (MR)  
         [0067]     Chops (Loin, Rib, Shoulder) 1½ in. Direct 6-7 Min./Side (MR)  
         [0068]     Boneless Cubes (for kabobs) ¾ in. Direct 5 Min. Total (R), 6-8 Min. Total (M) 8-10 Min. Total (W)  
         [0069]     Boneless Cubes (for kabobs) 1 in. Direct 6 Min. Total (R), 8 Min. Total (M) 12 Min. Total (W)  
         [0070]     Boneless Cubes (for kabobs) 1½ in. Direct 12 Min. Total (R), 15 Min. Total (M) 17 Min. Total (W)  
         [0071]     When the meat is set to lamb and the cooking intensity is set for (R) Rare; (M) Medium; (MR) Medium Rare; (W) Well Done then the internal prob temperature  160  has a Thermometer Temperature: Rare=140° F. Medium=150° F. Well=160° F.  
       Poultry Cooking Chart  
       [0072]     Cut of Meat Weight or Thickness Grilling Method Approximate Cooking Time  
         [0073]     Chicken, Whole 3-4 lbs. Indirect 1¼-1¼ Hrs.  
         [0074]     Chicken, Whole 6-7 lbs. Indirect 1½-1¾ Hrs.  
         [0075]     Halved or Quartered 3-4 lbs. total Indirect 55-65 Min.  
         [0076]     Breasts, Boneless 4-6 oz./ea. Direct or Indirect 12-15 Min.(Direct) 23-25 Min. (Indirect)  
         [0077]     Wings 3-4 oz./ea. Direct or Indirect 25-30 Min. (direct) 35-40 Min.(Indirect)  
         [0078]     Cornish Game Hens 1-1½ lbs. Indirect 45-60 Min.  
         [0079]     Turkey, Whole 9-12 lbs. Indirect 2-3 Hrs.  
         [0080]     Turkey, Whole 13-16 lbs. Indirect 2¾-3¾ Hrs.  
         [0081]     Turkey, Whole 18-22 lbs. Indirect 3½-4½ Hrs.  
         [0082]     Breast Halves, Bone In 2½-3 lbs. Indirect 1-1½ Hrs.  
         [0083]     Drumsticks, Thighs 1-2 lbs./ea. Direct, Covered 55-65 Min.  
         [0084]     Boneless Cubes (For Kabobs) 1 inch Direct 12-15 Min. Total  
         [0085]     Breast Steaks, Boneless ½ inch Direct 3½-4½ Min./Side  
         [0086]     Ground Turkey Patties ¾-1 inch Direct 5-7 Min./Side  
         [0087]     The poultry is cooked to an internal temperature of 185 F to ensure that the food will not create illness. The internal temperature probe is set to the minimum temperature for poultry regardless of the setting on the intensity selector.  
         [0000]     Seafood Cooking Chart:  
         [0088]     Frozen fillets should not be thawed before grilling. Cooking times will be approximately double that of fresh fish and that could be an optional selection to indicate if it was frozen when grilled. Type of Fish or Shellfish Weight or Thickness Grilling Method Approximate Cooking Time  
         [0089]     Whole Fish(with or without head and tail) ½-1 lb. Indirect 6 min./side  
         [0090]     Whole Fish(with or without head and tail) 3-5 lbs. Indirect 30-35 min. total  
         [0091]     Whole Fish(with or without head and tail) 5-7 lbs. Indirect 45 min. total  
         [0092]     Steaks &amp; Fillets ½ in. Direct 2-3 min./side  
         [0093]     Steaks &amp; Fillets ¾ in. Direct 3-4 min./side  
         [0094]     Steaks &amp; Fillets 1 in. Direct 4-5 min./side  
         [0095]     Steaks &amp; Fillets 1½ in. (2-3 lbs.) Indirect 15-18 min. total  
         [0096]     Boneless Cubes (for Kabobs) (Use firm fish) 1 in. Direct 8-10 min. total  
         [0097]     Shrimp Medium-size (30-32 per lb.) Direct 1½-2½ min./side  
         [0098]     Scallops About 1 in. cubes Direct 5-7 min. total  
       Pork Cooking Chart  
       [0099]     Cut of Meat Weight or Thickness Grilling Method Cooking Time  
         [0100]     Half Leg, (shank or butt), bone-in 5-9 lbs. Indirect 25-30 min./lb.  
         [0101]     Loin Roast, half, bone-in 3½-7 lbs. Indirect 22-24 min./lb.  
         [0102]     Loin Roast, half, boned &amp; tied 2-5 lbs. Indirect 20-22 min./lb.  
         [0103]     Loin Roast, rib or sirloin end, bone-in 2-5 lbs. Indirect 28-30 min./lb.  
         [0104]     Shoulder Roast, (picnic or butt) bone-in 4-6 lbs. Indirect 26-29 min./lb.  
         [0105]     Shoulder Roast, (picnic or butt) boned &amp; tied 3-5 lbs. Indirect 30-32 min./lb.  
         [0106]     Tenderloin ½-1 lbs. Indirect 18-22 min. total  
         [0107]     Chops (loin, rib, shoulder); leg, steaks ¾ in. Direct 4-5 min./side  
         [0108]     Chops (loin, rib, shoulder); leg, steaks 1 in. Direct 5-7 min./side  
         [0109]     Chops (loin, rib, shoulder); leg, steaks 1½ in. Direct 8-10 min./side  
         [0110]     Spareribs 2½-3 lbs. Indirect 1-1¼ hrs. total  
         [0111]     Spareribs, country style 3-4 lbs. Indirect 1-1¼ Hrs. total  
         [0112]     Boneless Cubes (for kabobs) ¾ in. Direct 8 min. total  
         [0113]     Boneless Cubes (for kabobs) 1 in. Direct 12-14 min. total  
         [0114]     For selection of pork the Thermometer Temperature  160  should be: Medium=160° F. Well Done=170° F.  
         [0115]     The above charts containing either additional or fewer selections could be programmed into the grills memory or be programmed into the remote itself. The remote optionally could synchronize with a computer connected to the internet for downloading additional information. It is optional to have the whole computer circuit being contained within the remote itself wherein the remote could get feedback from the grill about current cooking conditions such as temperature, grill height and meat internal temperature.  
         [0116]     When the grill  200  is finished cooking the ash collector having at least two downward angled sides  505 ,  506  has a second advantage in that they assist in cleaning of the grill  200 . Water can be sprayed into the grill from a source such as a garden hose, which would flow out the a trap door  510  positioned at the intersection of the at least two downward angled sides  505 ,  506  and into a catch bin  508 . The catch bin  508  can then be removed for dumping into approved waste disposal locations.  
         [0117]     While this invention has been described in conjunction with the specific embodiments outlined above, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, the preferred embodiments of the invention as set forth above are intended to be illustrative, not limiting. Various changes may be made without departing from the spirit and scope of the invention as defined in the following claims. The claims provide the scope of the coverage of the invention and should not be limited to the specific examples provided herein.