Abstract:
An apparatus and method for thoroughly soaking wood for use in the grilling or preparation of food. The apparatus being capable of accepting and soaking wood in the form of wood planks, wood chunks, or wood chips. The apparatus in a form of a tank which holds the cooking wood plank in liquid for any amount of time, ensuring that the plank absorbs the liquid evenly and for a long enough period for proper cooking. Other items can be added to the liquid while soaking, such as seasonings, sauces, or other wood types. These flavors will meld with the liquid in the tank and evenly distribute the flavor to the cooking plank.

Description:
CROSS REFERENCE TO RELATED APPLICATION 
     This application claims priority in U.S. Provisional Patent Application No. 61/246,867, filed Sep. 29, 2009, which is incorporated herein by reference. 
    
    
     BACKGROUND OF THE INVENTION 
     When grilling or otherwise cooking with a plank of wood beneath the food to be cooked, it is first necessary to properly infuse the plank with water. The present invention optimizes the process required to properly soak a plank of wood to be used for cooking. 
     Cooking food on hot wood planks is a well known method of preparing food that is becoming more popular. “Wood plank cooking” traditionally arises from the Pacific Northwest Native art of plank-grilling, an ancient tradition of cooking sides of fresh fish—specifically salmon—on alderwood or cedar. Plank-grilling fish and other foods on sections of soaked aromatic woods set over a grill is a very complex culinary experience. As the food cooks, essentially basting itself in its own oils and juices, it absorbs fragrant wood smoke to achieve a layering of flavors not found in any other form of cooking. 
     In order to properly use a wood plank to prepare and cook food, the plank must be thoroughly soaked in water or other liquid, such as juice, cider, or wine, for anywhere from twenty minutes to six hours. For shorter time periods, typically the plank will be run under water in a sink or placed in a pan or other container of water, resulting in under-soaking which can create fire hazards. For longer soaking periods, typically the plank is placed into a pan or bucket and some weight is placed on the wood to keep it submerged. This may result in uneven soaking as one end of the board lifts up while not being overseen, or even an entire side of the board if the weight holding the board down shifts entirely. Additionally, the area of the plank underneath of the weight may not absorb liquid or flavors effectively. Proper soaking requires even soaking for the entire time period to produce the optimal amount of smoke for food cooking and flavor without the risk of a fire. 
     Heretofore there has not been available a device implementing the system and method with the advantages and features of the present invention. 
     SUMMARY OF THE INVENTION 
     The present invention is a plank soaking tank for use in the soaking of wood planks for grilling or otherwise cooking food. The tank holds the cooking plank in liquid for any amount of time, ensuring that the plank absorbs the liquid evenly and for a long enough period for proper cooking. Other items can be added to the liquid while soaking, such as seasonings, sauces, or other wood types. These flavors will meld with the liquid in the tank and evenly distribute the flavor to the cooking plank. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       The drawings constitute a part of this specification and include exemplary embodiments of the present invention and illustrate various objects and features thereof. 
         FIG. 1A  is an isometric exploded view of the present invention. 
         FIG. 1B  is an isometric view of the lid portion of the present invention. 
         FIG. 2  is an isometric view of the present invention with the lid portion in place on the tank portion. 
         FIG. 3  is an isometric view of the present invention demonstrating a plank of wood submerged in liquid with other particles added to the liquid to impart flavor to the wood. 
         FIG. 4  is a front elevational view of the present invention. 
         FIG. 5  is a top plan view of the present invention. 
         FIG. 6  is a side elevational view of the present invention. 
         FIG. 7  is a cross-section of the present invention, taken along cut-line  7  in  FIG. 4 . 
         FIG. 8  is a bottom plan view of the present invention. 
         FIG. 9  is an isometric view of an alternative embodiment of the invention. 
         FIG. 10A  is a side elevational view of an alternative embodiment of the invention. 
         FIG. 10B  is a front elevational view of an alternative embodiment of the invention. 
         FIG. 10C  is a plan view of the top of an alternative embodiment of the invention. 
         FIG. 10D  is a rear elevational view of an alternative embodiment of the invention. 
         FIG. 11  is an isometric view of an alternative embodiment of the invention. 
     
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT 
     I. Introduction and Environment 
     As required, detailed aspects of the disclosed subject matter are disclosed herein; however, it is to be understood that the disclosed aspects are merely exemplary of the invention, which may be embodied in various forms. Therefore, specific structural and functional details disclosed herein are not to be interpreted as limiting, but merely as a basis for the claims and as a representative basis for teaching one skilled in the art how to variously employ the present invention in virtually any appropriately detailed structure. 
     Certain terminology will be used in the following description for convenience in reference only and will not be limiting. For example, up, down, front, back, right and left refer to the invention as orientated in the view being referred to. The words, “inwardly” and “outwardly” refer to directions toward and away from, respectively, the geometric center of the aspect being described and designated parts thereof. Said terminology will include the words specifically mentioned, derivatives thereof and words of similar meaning. 
     Wood plank grilling can be performed using any type of wood, although it is usually performed using an aromatic type of wood, such as cedar, or wood from a fruit tree, such as apple-wood. Any type of wood of an appropriate size for plank grilling can be used in conjunction with the present invention. Additionally; liquids other than water are often used to soak a grilling plank in order to infuse additional flavors into the wood and thus into the food being cooked. All liquids are compatible with the present invention. 
     II. Embodiment or Aspect of the Plank Soaking System  2   
     The grilling plank soaking system  2  is generally comprised of a wood plank  4 , a lid portion  6  and a tank portion  8 . Said wood plank is placed between said lid and tank portions, and is then soaked in a liquid  42 . In the preferred embodiment of the invention, the lid  6  and tank  8  portions are made of a transparent material, such as Plexiglas. 
       FIG. 1A  shows the relationship between said lid portion  6  and said tank portion  8 .  FIG. 1B  shows said lid portion from a different view. Said lid portion  6  is further comprised of a top face  38  and bottom face  40 , and handle  24 , a lip  34  and an inset lid seal  32 . In the preferred embodiment, said handle  24  is attached to said lid portion  6  by at least two handle screws  36 . Said tank portion  8  is further comprised of a left wall  10 , a right wall  12 , a front wall  14 , a back wall  16 , and a tank floor  18 . Said tank walls enclose a space  30  which houses the liquid  42  and wood plank  4  for the soaking period. Situated between said lid portion  6  and tank portion  8  is a neoprene gasket  48 . This gasket  48  creates a water-tight seal when the lid portion  6  and tank portion  8  come into contact and are securely attached as described in detail below. 
     Also shown in  FIG. 1  in an exploded view is the relationship between the filling spout  50  and the filling spout cap  52 . In an exemplary embodiment of the present invention, the filling spout cap  52  would be secured onto the filling spout  50  via a screw-like attachment, whereby the grooves on the inside of the cap would align with the grooves on the outside of the spout and interlock to form a water-tight seal. The purpose of the spout  50  is to allow the tank interior space  30  to be filled with water once the lid portion  6  is securely attached to the tank portion  8  as described in detail below. 
       FIG. 2  shows the plank soaking system  2  when the lid portion  6  fully engages the tank portion  8 . The lid portion contains at least two hinged latches  20 . Each hinged latch contains a latch tab hole  28  for accepting a latch tab  22 . Said latch tabs  22  are connected to the left  10  and right  12  walls of the tank portion  8 , and positioned for accepting said hinged latch  20 . When fully engaged, the lid lip  34  is flush with the face of the tank walls  10 ,  12 ,  14 ,  16 , and the inset lid seal  32  fits tight against the inside of said walls and seals said enclosed space  30 . While said latch tabs  22  are engaged with said hinged latches  20 , said lid portion  6  cannot become unengaged from said tank portion  8 . The plank  4  rests in the center of the tank portion  8  held in place by at least four plank securing tabs  26 , at least two of said tabs on the inside of the left and right walls  10 ,  12 . The gap between said securing tabs  26  is large enough to accept a variety of typical wood plank sizes for grilling, but leaves adequate interior space  30  to fill with a liquid  42  for complete soaking on all sides of the plank  4 . 
       FIG. 3  shows a wood plank  4  submerged in a liquid  42  within the plank soaking system  2 . Said liquid may be any liquid typically used in plank soaking, such as water, wine, juice, or cider. Fragments of other wood  44  or other types of flavoring devices can be added to said liquid  42  to provide additional flavor to the soaking wood plank  4 . Flavors from the floating debris  44  will be absorbed by the liquid  42 , which in turn seeps into the plank  4  while it is soaking. These flavors will soak into the wood evenly due to the design of the plank soaking system  2 .  FIGS. 4 through 8  contain additional views detailing the plank soaking system  2 , including elevation and plan views. These views show that the tank floor  18  contain at least four tank feet  46  positioned on its outside face on the corners of the floor. These feet are merely to balance the system and cushion the device when it is being placed on a hard surface, such as a concrete patio. 
     The prior art in the field requires a wooden plank be submerged in liquid for some time period between twenty minutes and six hours. Typically, this is performed by placing a wooden plank in a container, such as a tub, sink, or bucket. Once in the container of liquid, a weighted object, such as a can, is placed on top of the plank to hold it submerged under the liquid. This process can result in uneven soaking of the wooden plank. For instance, the space underneath of the weighted object on the plank may not receive adequate soaking as it is cutoff from the liquid by the weighted object. Alternatively, the plank may shift in the liquid and float to the top, shifting the weighted object and leaving a portion of the plank out of the liquid and in the air. This would result in a lack of soaking over a portion of the plank. Improper soaking can not only lead to less flavor-filled wood planks, but may increase fire hazards as a dry plank is more susceptible to catching on fire while being cooked upon. 
     The present invention prevents such uneven soaking by completely submerging a plank  4  in a tank  8  and holding it underneath of the liquid  42  with the lid portion  6 . The plank cannot thereafter float out of the liquid as the lid prevents this from happening. There is adequate space  30  in the tank  8  to allow liquid to completely surround the plank. Any flavors in the liquid will be absorbed by the wood  4  and all surfaces will be uniformly soaked and ready for grilling upon. 
     III. Alternative Embodiment Chip Soaking Sleeve  102   
       FIG. 9  displays an alternative embodiment of the plank soaking system  2 , a chip soaking sleeve  102 .  FIGS. 10A ,  10 B,  10 C, and  10 D show alternative views of said sleeve  102 . Said sleeve is filled with woodchips  124  and then placed into the plank soaking system  2  interior space  30  where a plank  4  would otherwise be placed. This method allows for the chips  124  loaded into the sleeve  102  will become thoroughly soaked without worrying about the chips floating to the surface of the water where one side will remain dry. Because wood chips cannot be loaded down inside of a bucket or other container of water in the same manner that a plank could be, this is a much more thorough method of creating soaked wood chips for use in cooking and preparing food. 
     Said chip soaking sleeve  102  is comprised of a front face  104 , a back face  106 , a left side  108 , a right side  110 , a bottom  112  and a lid  114 . Said lid is further comprised of an interior face  116  and an exterior face  118 . The lid  114  is connected to the body of the sleeve  102  by means of a lid hinge  120 . Said hinge attaches the lid portion  114  to the back face  106  of the soaking sleeve  102  and allows the lid to open so that wood chips  124  can be loaded into the interior  122  of the chip soaking sleeve. A plurality of soaking holes  126  are punched into the front  104 , back  106 , left  108 , and right  110  sides. These holes are large enough to allow liquid into the soaking sleeve, but small enough to prevent most woodchips  124  from sliding through the hole, where it will then float to the surface. 
     Said chip soaking sleeve  102  is comprised of some waterproof material, such as stainless steel, plastic, or other suitable materials. Likewise, the lid hinge  120  is made of a material such as stainless steel or aluminum to prevent rust from locking up said hinge. When the sleeve interior  122  is full of wood chips  124 , the lid  114  can be closed and the sleeve  102  is placed into the plank soaking system  2 . The system is then filled with a liquid  42  in the same manner as a plank would have been. The chips soak up the liquid and absorb any flavors the may have. After a period of time the sleeve  102  may be removed from the soaker  2  and the chips  124  can be dumped out and used to prepare food. 
     It is to be understood that while certain aspects of the disclosed subject matter have been shown and described, the disclosed subject matter is not limited thereto and encompasses various other embodiments and aspects.