Abstract:
A cooking system for outdoor cooking has a body for enclosing items to be cooked, and one or both of a charcoal pan and a gas burner for providing heat for cooking. The system is characterized in that the body is formed of a plurality of ring segments of sequentially smaller size, arranged such that the body may be collapsed telescopically to form a cooking chamber of a first height, or extended from the collapsed state to form a cooking chamber of a second, substantially greater height.

Description:
FIELD OF THE INVENTION  
         [0001]    The present invention is in the field of outdoor grilling and smoking equipment and pertains more particularly to a collapsible multi-level barbeque grill and smoking system for outdoor use.  
         BACKGROUND OF THE INVENTION  
         [0002]    The field of outdoor cooking, particularly grilling and smoking, boasts a wide variety of cooking equipment in the current art. Probably the most notable of these is the standard barbeque grill comprising a charcoal container, a grill and a lid. More complicated grill systems are available that use propane for fuel. Conventionally, these grilling systems have a hinged door and one or two grilling racks disposed above gas burners, and may be built onto carts that enable the system to be moved. Also in the art are traditional barrel type grill and smoker systems. These systems use charcoal and are constructed in the form of a single deep barrel and suspending apparatus for suspending two or more charcoal containers, drip pans, and grill racks usually in vertical arrays.  
           [0003]    All three types of apparatus described above have functional limitations. Each also has one or more limitations with respect to convenience of use and portability. For example, large gas systems are not readily portable and are limited in flexibility with respect to the amount and variety of foods that can be prepared simultaneously. The small barbeque grill is readily portable, but is severely limited in food preparation function (grilling) and space for grilling. The barrel style of apparatus increases the space available for food preparation and has some flexibility with respect to the variety of foods that can be prepared simultaneously, however it is not easily portable.  
           [0004]    What is clearly needed in the art is an outdoor grill, oven and smoker system that is easily portable, increase cooking space, and allows for multiple varieties of food to be prepared in the same cooking time using the same apparatus disposed, perhaps, in a different geometrical format.  
         SUMMARY OF THE INVENTION  
         [0005]    In a preferred embodiment of the invention a cooking system for outdoor cooking is provided, comprising a body for enclosing items to be cooked, and one or both of a charcoal pan and a gas burner for providing heat for cooking. The system is characterized in that the body is formed of a plurality of ring segments of sequentially smaller size, arranged such that the body may be collapsed telescopically to form a cooking chamber of a first height, or extended from the collapsed state to form a cooking chamber of a second, substantially greater height.  
           [0006]    In a preferred embodiment the system a gas burner unit having two or more separate manifolds and burners, and a valved control system for feeding gas selectively to one or more of the manifolds and burners. There may also be automatic spark lighting system operable in conjunction with the valved control system. In a preferred embodiment of the valved control system, a single knob feeds gas to the burners selectively, depending on the rotary positions of the knob.  
           [0007]    In some embodiments the system has both a charcoal pan and a gas burner system. Also in a preferred embodiment an upper ring segment has pins and a lower ring segment has slots, one or more of the slots having a horizontal as well as a vertical component, such that the lower segment may be raised, collapsing intervening segments telescopically, and the slots may be engaged on the pins to hold the unit collapsed.  
           [0008]    In some embodiments there is a domed lid for covering the body in use. There may further be a wheeled carriage assembly for supporting the system in use and/or for portability. The body in some cases mounts to the carriage assembly by two or more downward-facing brackets, fitting over a cross-member of the carriage. A portion of the wheeled carriage assembly may be foldable upon itself to facilitate convenience in storage.  
           [0009]    In some embodiments of the system there are a plurality of grill racks and supports for the racks at various heights within the extended body. There may further be a lift handle assembly for attaching to and elevating a grill rack or cover above the body and moving the rack or cover to one side of the system. In some cases there are one or more suspension hooks for suspending food items from a grill rack down into the body.  
           [0010]    In another aspect of the invention a method for enhancing functionality of an outdoor cooking system having a body for enclosing items to be cooked is provided, comprising the steps of (a) forming the body in a plurality of ring segments of sequentially smaller size; (b) arranging the segments such that the body may be collapsed telescopically to form a cooking chamber of a first height, or extended from the collapsed state to form a cooking chamber of a second, substantially greater height.  
           [0011]    In embodiments of the invention described in enabling detail below, for the first time a height-adjustable outdoor cooking and smoking system is provided substantially increasing the functionality of such units currently known in the art.  
       
    
    
     BRIEF DESCRIPTION OF THE DRAWING FIGURES  
       [0012]    [0012]FIG. 1 is a perspective view of a collapsible barbeque system and stand according to an embodiment of the present invention.  
         [0013]    [0013]FIG. 2A is a plan view of a body  110  of the system of FIG. 1 illustrating a plurality of barrel shaped body segments or rings.  
         [0014]    [0014]FIG. 2B is an elevation view of a single ring used in the telescopic potion of system  100  of FIG. 1.  
         [0015]    [0015]FIG. 3 is a perspective view of the cooking system of FIG. 1 illustrated in a collapsed state for single-rack charcoal or gas grilling.  
         [0016]    [0016]FIG. 4 is an overhead plan view of body  110  of FIG. 2A illustrating a heat baffle/charcoal pan and single grill rack at a fully extended position.  
         [0017]    [0017]FIG. 5 is an overhead plan view of the system of FIG. 4 with the baffle removed exposing a dual gas manifold and burner system.  
         [0018]    [0018]FIG. 6 is an overhead plan view of the system of FIG. 5 illustrated in a collapsed position shelved on pins for single-rack grilling.  
         [0019]    [0019]FIG. 7 is an overhead plan view of body  110  of FIG. 6 illustrating a grilling rack removed from the grill via a lift handle.  
         [0020]    [0020]FIG. 8 is an overhead view of the stand of FIG. 1 illustrated folded upon itself for storage convenience.  
         [0021]    [0021]FIG. 9 is a plan view of the stand of FIG. 1 supporting grill body  110  of FIG. 1 with aid of a support arm.  
         [0022]    [0022]FIG. 10 is an elevation view of the stand of FIG. 1 equipped with a pull-rod lift-handle according to an embodiment of the invention.  
         [0023]    [0023]FIG. 11 is a plan view of a suspension hook for suspending items to be cooked in grill body  110 , shown at full extension.  
     
    
     DESCRIPTION OF THE PREFERRED EMBODIMENTS  
       [0024]    According to a preferred embodiment of the present invention, a collapsible and extendable outdoor cooking system is provided that is easily portable and versatile with respect to outdoor food preparation.  
         [0025]    [0025]FIG. 1 is a perspective view of a collapsible barbeque system  100  and stand  103  according to an embodiment of the present invention. Barbeque system  100  is provided as a multi-use, outdoor cooking system. System  100  employs the various features of a grill, a smoker and an oven, combining these features into one easily portable and versatile outdoor cooking unit.  
         [0026]    System  100  comprises a compound body  110  made up of interconnected segments or rings telescopically assembled and connected to a bottom element  101 . A cover  102  is provided to cover the system for oven-type cooking and for smoking. Telescopic ring construction of body  110  enables a user to collapse system  100  upon itself or to extend system  100  from a collapsed state to a fully extended cooking depth for achieving a variety of cooking purposes. Body  110  assumes a deep barrel configuration when fully extended. Each segment of body  110  in a preferred embodiment is formed of sheet metal in a barrel shaped construction. Body  110  in a preferred embodiment also has 2 diametrically opposed lift handles  108  (one visible) affixed thereto by bolting or other fastening method. The handles enable a user to collapse the system from full extension to a state of lesser extension, as well as serving as carrying handles when body  110  is fully collapsed and removed from stand  103 .  
         [0027]    System  100  utilizes at least one grill rack  112  for supporting food items for outdoor grilling and smoking. Each barrel-shaped segment or ring supports a grill rack with the system at full extension. In this example, when fully extended, 5 racks analogous to rack  112  can be simultaneously supported. Therefore, system  100  when fully extended, provides substantially more cooking space than outdoor cooking systems of current art while at the same time remaining easily portable.  
         [0028]    System  100  is provided both as a gas system and as a charcoal system, in preferred embodiments in the same unit. For gas cooking, system  100  has at least two gas burners (not illustrated in FIG. 1, but following) installed in grill bottom  101 . A gas control system  105  is provided and affixed to bottom element  101 . A control system  105  is provided to enable ignition and heat control for the burners. Standard propane supply equipment is not illustrated herein, but may be assumed to be present. In to another embodiment, a charcoal holder (not seen in FIG. 1) is provided to enable charcoal cooking, and can be placed at the level of any of the cooking segments when the system is fully extended. A charcoal ash catcher  106  is provided and attaches underneath bottom element  101  and catches ash from charcoal operation and/or wood-chip smoking operation.  
         [0029]    System  100  is designed to be mounted to stand  103  for purposes of portability and for stability when cooking. Stand  103  is, in this example, of tubular construction. Stand  103  is configured and operational in the manner of a hand-truck with a user handle (angled portion) so that system  100  can be easily moved about. Body  110  has at least 2 clips  116  affixed thereto on one side, which are adapted to mount the system to stand  103  by way of a mounting strip  109  welded or otherwise fixedly attached to stand  103 .  
         [0030]    Stand  103  includes a wheelbase assembly and base portion  117 . The wheelbase assembly comprises 2 wheels  104  mounted to an axle  114 . Base portion  115  is welded or otherwise affixed to axle  114  and includes a combination foot and rod support member  107  adapted to stabilize system  100  on the ground and to receive a removable body support arm (not visible in this view) for supporting the opposite side of body  110  on stand  103  in a similar manner and with similar hardware described with respect to clips  116  and support strap  109 .  
         [0031]    When not in use, base portion  115  is in a preferred embodiment folds upon itself at a pair of hinged base joints  113 , which are designed to be rigid as extended in the positions shown. Folding capability of base portion  115  enables more compact storage and easier portability of stand  103  by itself. A rack lift handle and rod assembly  111  is provided with system  100  enabling a user to lift a rack ( 112 ) or cover  102  from system  100  while in use and suspend the rack or cover above the system and additionally to swing the rack or cover out in either direction, such that the apparatus is positioned out to a side of and away from system  100 . For example, rack  112  may be loaded with food items to be cooked and swung away from heat associated with cooking for the purpose of checking, seasoning, or serving food. The rod portion of lift handle  111  is illustrated as cut off in this example but in actual use fits into a sleeve (not visible) provided on the previously mentioned stand arm that fits into foot  107  when supporting body  110 . More detail regarding this portion of stand  103  is provided later in this specification.  
         [0032]    [0032]FIG. 2A is a plan view of unique telescoping body  110  of the system of FIG. 1, illustrating a plurality of barrel shaped segments or rings  200   a - e.  Body  110  as previously described with reference to FIG. 1 above is collapsible upon itself. Telescopic barrel construction (ring configuration) of successively smaller diameter enables body  110  to be collapsed upon itself to form a shallow cooking volume for grilling, and to be extended to a full barrel depth for multi-rack grilling, smoking, oven style cooking, and so on. In this example, barrel sections  200   b,    200   c,  and  200   d  collapse to form one cooking space between grill bottom  101 , which houses the gas burners and ignition control box  105  and segment  200   a  which forms the top-most grilling section.  
         [0033]    More particularly, barrel section  200   a  collapses over section  200   b,  which collapses over section  200   c,  which collapses over section  200   d  that supports the lift handles  108  described with reference to FIG. 1 above. In a fully collapsed mode, body  110  assumes the profile of a single rack barbeque grill. When fully extended as seen in this example, body  110  assumes the profile of a barrel smoker or multi-rack cooker. It is noted herein that section  200   d  is somewhat greater in height with respect to the other cooking rings. This difference in height is to enable ring  200   d  to be secured to section  200   a  after collapsing, using a pin-to-slot shelving arrangement which is described in more detail below.  
         [0034]    [0034]FIG. 2B is an elevation view of a typical telescopic ring used in the telescopic portions of system  100  of FIG. 1. Cooking sections  200   b - d  are formed in the ring configuration for this example. The ring configuration consists of a flared-out section on top denoted herein by the outside diameter A, followed by a body section denoted herein by the outside diameter B, followed by a flared in section denoted herein by an inner diameter C. An overall height dimension for the ring configuration is expressed with the height dimension D. Although in this example there is a constant diameter D for most of the height of the section, in various embodiments there may be a taper, or curved sides creating the effect seen in FIG. 2A.  
         [0035]    It is important to note herein that the actual dimensions used in the ring configuration are different for each section identified as  200   b,    200   c,  or  200   d.  For example, section  200   b  has the largest diameter dimensioning so that it can be seated over section  200   c.  Section  200   d  has the smallest diameter dimensioning so that it can be raised up to contain collapsed sections  200   b  and  200   c.  Section  200   d  is the section that supports the lift handles  108  of FIG. 1.  
         [0036]    Section  200   d  has a slot configuration placed there through at three places around the upper periphery at about equal 120-degree spacing, and located in the flared section at the top of the ring. These slots are adapted to engage  3  strategically-placed pins (not shown) mounted also at 120 degree intervals and protruding inward around the inner wall of section  200   a.  Referring now to FIGS. 1 through 2B, operation is such that a user lifting on handles  108  of FIG. 1 raises section  200   d  to contain sections  200   c  and  200   b  collapsed therein to form one cooking space. The top flare of section  200   d  fits up inside the bottom portion of section  200   a  supporting the pins. The pins may be at any convenient height inside section  200   a  to receive the slots of section  200   d.  The higher the pins are placed, the lesser the height of the collapsed unit.  
         [0037]    By lifting section  200   d  above the pins disposed inside section  200   a  (with sections  200   b  and  200   c  collapsed therein) and rotating the section somewhat, section  200   d  is caused to rest on the pins mounted to section  200   a  with sections  200   b  and  200   c  collapsed within to form one cooking space for such as single-rack grilling. The overall height dimension D of section  200   d  is somewhat larger than the other sections to enable the extra distance for the slots to engage the mounted pins. The other sections do not have these slots, and are stopped from upward progression by the pins on section  200   a.  Only section  200   d  can be raised above the level of the pins. By reversing the operation system  100  is extended. When system  100  is extended, the flares in each ring hold the system together.  
         [0038]    [0038]FIG. 3 is a perspective view of the system  100  of FIG. 1 in a collapsed state for single-rack charcoal or gas grilling. System  100  is lockable in this configuration by virtue of a pin-slot system described above and explained in more detail later in this specification. In this example, barrel segments ( 200   b - d ) form one segment. In one embodiment, stand  103  may be equipped with a lever-operated braking system (not shown) for application of lockable brakes to the wheelbase assembly when supporting body  110  for use in cooking. Also not shown are levers for dispensing ash from a charcoal pan and a system thermometer for measuring heat range. Although such accessories are not illustrated in this example, they may be assumed to be present.  
         [0039]    [0039]FIG. 4 is an overhead view of body  110  of FIG. 2A illustrating a heat baffle/charcoal pan and single grill rack with the system at a fully-extended position. A heat baffle  400  is provided in this embodiment to seat just above a set of gas burners (not shown) at the lowermost grilling position in section  200   d.  Baffle  400  is designed with an array of holes therethrough to allow heat from the burners to enter the cooking section but to mask the burners from drippings. Baffle  400  has a cross opening formed at its center to allow an operator to raise and lower the baffle, as well as to turn the baffle with a typical t-handle (not shown).  
         [0040]    Section  200   a  has three pins  403  rigidly mounted thereto in a 120-degree spacing pattern around the inside wall, protruding inward. Pins  403  are analogous to the pins mentioned above with reference to FIGS. 2A and B. Pins  403  act as stops to halt the upward progression of sections  200   b  and  200   c  as the system is collapsed, by virtue of the fact that these sections are not slotted. A single rack is illustrated at section  200   d  above baffle  400 . Additional grilling racks, when the system is extended, may be placed at the respective cooking planes of sections  200   c,    200   b,  and  200   a  as well. Charcoal can be placed on top of baffle  400  using charcoal rings (not shown) adapted for the purpose. Charcoal can be ignited through the baffle using the gas burners.  
         [0041]    [0041]FIG. 5 is an overhead view of body  10  of FIG. 4 with baffle  400  removed, exposing a dual gas manifold and burner system  500 . Body  110  is illustrated in a fully extended state as was described above with respect to FIG. 4. Manifold system  500  comprises an inner gas manifold and an outer gas manifold. Each manifold of system  500  is separately ignitable and controllable from gas ignition box ( 105 ) described with reference to FIG. 1. In one cooking instance perhaps only the center manifold is required while in another instance the outer manifold will be employed. In another embodiment, both manifolds may be operable at the same time for more heat output. Each manifold has a plurality of gas openings to permit gas flow in typical fashion. Manifold system  500  is held in place by retaining clips not illustrated in this embodiment. A valving system is employed that allows one rotary knob to control gas flow to the separate manifolds; a lower setting feeding gas to only one manifold, and a higher setting feeding gas to both manifolds. There is, in addition, an electric spark ignition system for igniting the gas automatically with turning of the valve control knob.  
         [0042]    In use, because of the high-output burner system, capable of in excess of 700 degrees F., the system can be operated in a self-cleaning mode, in which residue in the system is reduced to ash for easy removal.  
         [0043]    In addition to baffles and grill racks, charcoal holders and drip pans may be inserted into body  110  and retained at the multiple cooking planes that are accessible in a fully extended configuration.  
         [0044]    [0044]FIG. 6 is an overhead view of body  110  of FIG. 5 illustrated with the system in a collapsed configuration and shelved on pins for single-rack grilling. Cooking segment  200   d  is illustrated as shelved on pins  403 , which are rigidly mounted to cooking segment  200   a.  Cooking segments  200   b  and  200   c  are prevented from being lifted above pins  403  by virtue of the fact that they are not slotted for engagement. However, segment  200   d  is engaged on pins  403 , and the slot openings associated with the engagement position are partially visible in this example. Lift handles  108  mounted to segment  200   d  are not illustrated in this example but may be assumed to be present. In this particular example, pins  403  are rigidly mounted to the inside surface of segment  200   a  in a 120 degree array. However in other embodiments they may be removably mounted. In another embodiment they are accessible from the outside of cooking segment  200   a  such as, perhaps spring loaded and retractable by knob handles or the like. There are many possibilities. In use, one may further employ hanging baskets for items to be cooked, and the baskets can be suspended from the rack mounted near the top of the system.  
         [0045]    [0045]FIG. 7 is an overhead view of body  110  of FIG. 6 illustrating rack  112  removed from the grill via a lift handle  111 . In this example grill body  110  is illustrated in a collapsed configuration as was described with reference to the example of FIG. 6 above. Segment  200   d  is shelved on pins  403 . Heat baffle  400  is visible in the bottom of segment  200   d.  Handle  111  is removably attached to grilling rack  112  in this example. Handle  111  is part of an assembly described with reference to the example of FIG. 1. A sleeve  111   a  supporting handle  111  is part of a frame support apparatus (not shown) that supports body  110  on the opposite side of body  110  from stand  103  as was described with reference to FIG. 1. Lift handle  111  enables rack  112  to be elevated above body  110  and swung out to the side for convenience in loading and unloading food away from the heat source, and for access to elements within the body of the system.  
         [0046]    Handles  108  are illustrated in this embodiment and are mounted to cooking segment  200   d  as previously described. While section  200   d  is resting on pins  403 , segments  200   b  and  200   c  are resting substantially on handles  108 . Lift handle  111  may also be attached to the cover ( 102 ) described with reference to FIG. 1, to facilitate manipulation of the cover. In some embodiments shelves and other apparatus may be added around the upper segment of the system for convenience.  
         [0047]    [0047]FIG. 8 is an overhead view of stand  103  of FIG. 1 illustrated as folded upon itself for convenience in storage. Folding-hinges  113  enable the folded configuration, and are of a nature that they may be locked in extended position for positional integrity. Base portion  115  supports foot  107 . Foot  107  supports a stand arm (not shown) for supporting one side of grill body  110  when stand  103  is extended. In one embodiment joint locations  113  support hinges. In other embodiments, flexible materials may be used instead of solid hinges. There are a number of possibilities. Stand  103  may be operated like a hand trick regardless of the configuration of base portion  115  (folded or not). A lock lever (not shown) may be provided to joints  113  to lock them either in a folded or extended configuration. The range of fold is slightly less than 180 degrees in this example. In another embodiment, stand  103  may be provided without the foldable feature.  
         [0048]    [0048]FIG. 9 is an elevation of the system and stand  103  of FIG. 1 supporting grill body  110  of FIG. 1 with aid of a support apparatus  900 . As described with reference to FIG. 1, stand  103  has a separable support arm provided therewith for supporting the opposite side of grill body  110  from the side visible with respect to FIG. 1.  
         [0049]    Support arm  900  comprises a post  901 , a fork member  903 , and a cross-piece  902 . Post  901  is, in a preferred embodiment, formed of steel tubing having an outside diameter slightly smaller than the inside diameter of foot  107  so that it can be inserted therein and seated for support. Fork member  903  is preferably formed of steel tubing as well. Fork member  903  is rigidly attached to post  901  by welding or other known methods. Fork member  903  is curved upward to form  2  support fingers. Cross-member  902  is rigidly attached to fork member  903  across its support fingers by welding, bolting or other suitable fastening method.  
         [0050]    A plurality of clips  904  (3 in this example) are provided and attached to grill body  110  in an array adapted retain grill body  110  onto strap  902  to provide hanging support for the grill in a similar fashion described with respect to strap  109  and clips  116  of FIG. 1. The methods of attachment of clips  904  to grill body  110  may be by welding, riveting, metal screws, or other known methods. Cross-member  902  is analogous to strap  109  described with respect to FIG. 1.  
         [0051]    When not being used, support arm  900  is removed from foot  107  and can be stored with stand  103 . In a preferred embodiment, a separate holding sleeve or perhaps metal clips may be provided on one or both of the upright members of stand  103  so that support arm  900  may be fastened thereto when it is not being used to aid in the support of grill body  110 . Also when stand  103  is not in use supporting grill body  110 , base portion  115  of stand  103  can be folded over on itself to save space for convenient storage as previously described with respect to the example of FIG. 8 above.  
         [0052]    It will be apparent to the skilled artisan that the suspension apparatus and method adapts the system, without the stand, to be mounted to other rails or members, such as may be adapted to a balcony railing, for example, making the system useful for urban settings for apartments and condominiums.  
         [0053]    [0053]FIG. 10 is an elevation view of stand  103  equipped with pull-rod lift-handle  111  according to an embodiment of the invention. Post  901  is illustrated in a seated position within foot  107 . Fork member  903  described with reference to FIG. 9 above is not illustrated in this example for reason of clarity in illustration. Lift handle  111  is attached to grill rack  112  as was described with reference to the example of FIG. 7 above. In this example, a rod housing  1001  is provided and adapted for retention on post  901  by virtue of an opening provided therethrough, the opening of a diameter slightly larger than the outside diameter of post  901 . Similarly, rod housing  1001  has a second opening provided therethrough having an inside diameter slightly larger than the outside diameter of the pull rod portion of handle  111  shown cut off in FIG. 1. Housing  1001  may be retained on post  901  using a retention screw or any one of several other methods known in the art.  
         [0054]    A stop ring  1002  is provided to fit over the pull rod portion of handle  111  and adapted to provide frictional retention to the pull rod at the lower side of its opening in housing  1001 . A user may manipulate stop ring  1002  by hand to release friction against the pull rod so the rod may be moved up or down in its sleeve. A ring stop  1003  is provided at the end of the pull rod to retain ring  1002  onto the pull rod. In one embodiment, stop  1003  is removable such as by unscrewing for the purpose of removing lift handle  111  from post  901  altogether. In other embodiments, other retention apparatus and methods such as are known in the art may be used to adjust the height of handle  111  with respect to post  901 . To raise or lower handle  111  a user manipulates stop ring  1002  to release the pull rod. Then he or she raises or lowers freely slidable handle  111  to a desired position of height, then manipulates ring  1002  to retain the rod at its positioned height. A raised position is illustrated by a broken boundary in the shape of handle assembly  111 .  
         [0055]    [0055]FIG. 11 is a plan view of a suspension hook  1100  for suspending items to be cooked, such as turkey, chicken or roasts in grill body  110  with the system at full extension. Suspension hook  1100  in a preferred embodiment is manufactured from heavy gauge steel wire welded or bolted together to from a treble hook configuration of a length sufficient to suspend items for cooking from a grill rack analogous to rack  112  of FIG. 1. Hook  1100  has 3 prongs  1101  formed of the wire and sharpened on one end to hold a food item in a state of suspension. This hook in use functions like a rotisserie, in that the items being cooked are surrounded by heat.  
         [0056]    Hook  1100  has  2  suspension arms  1102  formed thereon for enabling suspension from the grilling rack. In one embodiment suspension arms  1102  are removable to facilitate easier loading of items onto the hook. In a preferred embodiment, a plurality of hooks  1100  can be used simultaneously when grill body  110  is at full extension. Baskets of similar hanging configuration may be provided, as described briefly above, for suspending other items to be cooked from rack  112  inside the body of the system.  
         [0057]    One with skill in the art will recognize that the unit of the present invention is versatile and has multiple uses. The unit, because of the telescoping feature and the multiple grills and baskets, can be used in a wide variety of ways for smoking and cooking. For example, one may cook with a skillet or griddle on a top rack while baking or grilling on a lower rack. In another example, one may be baking on the top rack while grilling or roasting on one or more lower racks. Portability and easy storage is achievable with grill body  110  fully collapsed and base portion  115  of stand  103  is folded over on itself. In one embodiment, a version of stand  103  and system  100  can be provided and adapted for mounting to a recreational vehicle. Grill body  110  when fully collapsed can be easily stored in a side-mounted storage box provided next to hardware for mounting stand  103 . In yet another embodiment, the system of the invention can be provided in a version that is usable on a houseboat or other watercraft. There are many such possible embodiments.  
         [0058]    The method and apparatus of the invention is to be allowed the broadest possible interpretation under examination. The spirit and scope of the invention is limited only by the following claims.