Patent Publication Number: US-2006011192-A1

Title: Multi-chambered convertible grilling device

Description:
BACKGROUND OF THE INVENTION  
      This invention relates generally to the field of cooking, and in particular to the grilling of grillable substances, such as meats, fish, poultry, vegetables, vegetable burgers and the like. More specifically, the invention relates to the cooking of such substances using a convertible multi-chambered grill/fowl cooker, while simultaneously introducing multiple grilling flavors to such substances.  
      Grilling is a favorite pastime for many throughout the world. Perhaps the most common types of grills are traditional charcoal-type grills, open flame grills and grills using heating elements. With charcoal-type grills, a pile of charcoal pieces is ignited in a grill base. Once the charcoals turn into coals, a grill is placed over the coals and the item to be grilled is placed onto the grill. Open flame grills typically use a flammable gas, such as propane or natural gas, to produce an open flame. A grill is placed over the open flame and the item to be cooked is placed onto the grill. Grills that utilize heating elements can take a variety of forms including solid grill surfaces that are directly heated with electrical elements, open flames or the like.  
      Traditional techniques for cooking fowl generally require the fowl to be placed in a roasting pan that is then inserted into an oven. While roasting is perhaps the most popular way to cook fowl, grilling is another common technique. Grilling may be accomplished by cutting up the fowl and grilling the individual pieces, by placing the entire fowl on a grill, by using a rotisserie, or the like.  
      An important aspect of a successful grilling practice is the appropriate infusion of flavoring into the food. Given its significance, the expertise of flavoring food during the grilling process is a skill learned over time that has a decisive impact on the final product and either tantalizes the taste buds of a hungry recipient or is extremely distasteful. Flavoring choice, combinations, amount and timing and are the keys to success. With each of the previously mentioned techniques, a considerable amount of work and creativity is required to flavor the food at the right moment, even with a single flavor choice. Multiple flavors present a formidable task and are often left to the grilling elite.  
      It is therefore desirable to provide grilling systems and methods for supplying a multi-flavored grilling environment for savory cooking of both a fowl and a grillable substance by either a discerning grilling connoisseur or a casual grilling enthusiast. It is also desirable that such grilling systems and methods may be adapted to easily convert between a fowl cooker and a conventional grill with little or no effort.  
     BRIEF SUMMARY OF THE INVENTION  
      The invention provides grilling systems and methods that permits the grilling of a grillable substance or the cooking of a fowl while simultaneously providing a multi-flavored grilling environment. For example, the multiple grilling flavors may comprise both a substance that is heated to produce a smoke flavoring and a substance that is heated to produce a liquid vapor flavoring. Hence, essentially any type of smoke and/or vapor can be simultaneously combined and applied to the grilling substance. However, a particular griller&#39;s taste may dictate that two substances that produce smoke flavoring or two substances that produce liquid vapor flavoring are used to generate a desired grilled taste. Given the unique aspects of the grilling systems and methods of the present invention, an unlimited combination of grilling flavors may permeate a grillable substance or a fowl, thus creating an infinite number of one-of-a-kind taste sensations.  
      In one embodiment, the grilling system of the present invention is constructed of a commercial grade stainless steel that produces a bright brushed finished when manufactured from a spinning process. A high quality stainless steel construction allows the grilling system to be washed in a conventional dishwasher without fear of damage. Stainless steel also produces no toxins when heated and is relatively rust resistant.  
      In one embodiment, a grilling system comprises a multi-chambered grill base that is heated by a heat source. The grill base has an inner chamber and an outer chamber. The inner chamber may be filled with a first heatable substance and the outer chamber may be filled with a second heatable substance. The grilling system also has a grill base plate with a hole in the center and a fluid collection region. The grill base plate rests on the multi-chambered grill base so that the hole is positioned generally above the inner chamber. The grilling system further has a vented tube with a number of vent holes distributed between the top end and the bottom end. The vented tube is secured to the inner chamber through the hole in the grill base plate, but is easily removed. The vented tube is used for internal cooking and holding a fowl in place while cooking.  
      The grilling system produces a combination flavor that permeates the fowl. The first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor by applying heat to the multi-chambered grill base using an appropriate heat source (e.g. a BBQ grill or oven cook top). The first grilling flavor rises from the inner chamber while the second grilling flavor rises from the outer chamber of the multi-chambered grill base and mixes together to form a combination flavor. The combination flavor passes through a hole in the grill base plate, up into the vented tube and through the plurality of vent holes in the vented tube where it enters into the fowl.  
      The vented tube comprises a plurality of holes. The plurality of holes permit the first grilling flavor and the second grilling flavor from the first and second heatable substances to pass laterally outward into the fowl. In one particular aspect, the first grilling flavor and the second grilling flavor are either smoke or liquid vapor. In one option, the vented tube could be replaced with another vented structure, such as wires, cages and the like.  
      In another embodiment, the multi-chambered grill base may hold multiple additional chambers, e.g., up to five chambers or more, for up to five or more different heatable substances. The chambers may be welded to the interior of the grill base or removable for ease of use and cleaning. The chambers form concentric chambers within the grill base. In an alternate embodiment, the chambers are relatively similar in size and are positioned adjacent to one another. Therefore, it is possible to provide an even greater number of spice/flavor combinations to the grilling system of the present invention. In further embodiments, the chambers may have any configuration or be placed in any location in the base.  
      In another embodiment, the grilling system comprises a multi-chambered grill base that may be heated. The grill base has an inner chamber and an outer chamber. The inner chamber may be filled with a first heatable substance and the outer chamber may be filled with a second heatable substance. The first heatable substance and second heatable substance produce a first grilling flavor and a second grilling flavor respectively when heated. The grilling system further has a grill base plate with a hole and a fluid collection channel or region. The grill base plate is coupled to the multi-chambered grill base such that the plate hole is positioned above the inner chamber. The fluid collection channel is adapted to catch grease and fluids so that it does not drain into the base.  
      The grilling system also has a removable grilling structure. The removable grilling structure is secured to the grill base lid (but removable) and positioned generally above the grill base plate hole. The removable grilling structure has a number of grill surfaces that each have a plurality of holes and a plurality of fluid removal channels interleaved between the grill surfaces. The grill surfaces are configured to receive a grillable substance. The first and second grilling flavors rise from the inner chamber and the outer chamber of the multi-chambered grill base, pass through the plate hole and then pass through the plurality of holes in the removable grilling structure to permeate the grillable substance. In some cases, the grilling system may be used without the grill base plate so that the grilling flavors rise directly up to the grill surfaces. In other cases, a fowl may be cut up into individual pieces and placed directly onto the removable grilling structure.  
      The multi-chambered grill base may be constructed to have a wide variety of shapes, such as rectangular, square, pyramidal, circular, oblong, and the like. In one particular aspect, the multi-chambered grill base may have an open bottom end to reduce manufacturing costs and provide easy access into the interior.  
      The holes in the grill surface can have a variety of cross-sectional profiles, including circular, square, oblong, octagonal and the like. In certain embodiments, the holes have a diameter of about one-sixteenth inch to about one-half inch, and in other embodiments, the holes have a diameter of about three-thirtysecondths inch to about three-sixteenths inch. The number and/or size of the holes in the grill surface above the hole in the grill base plate may also be smaller in both size and number so that majority of the steam/smoke is forced to the outsides of the grillable substance.  
      A removable lid may also be used to cover the grillable substance. The lid may have one or more handles and may rest on the grill member or the plate. The lid helps trap any smoke or vapors passing up through the grill surface and holds in heat to heat the grillable substance quicker. The removable lid also allows the grilling system to be used indoors on a stovetop, in an oven or using another heating device. The removable lid stops the smoke from releasing into the kitchen while simultaneously containing the steam and/or smoke within the interior of the grilling system for more flavor.  
      To heat the base, it may be placed onto a barbecue grill or other heating element. Further, the heatable substance may comprise moist wood chips that are placed into the interior to produce the smoke. Alternatively, the heatable substance may comprise a liquid that may conveniently be poured into the inner or outer chambers.  
      In another feature, the multi-chambered grill base may be removed from the grill base plate and the grill base plate may be removed from the vented tube or removable grilling structure. The multi-chambered grill base, the grill base plate, the vented tube or the removable grilling structure may be washed. For convenience of manufacture, all components may be welded together, except for the vented tube or removable grilling structure that may be removed for cleaning. In one example, the various components may be washed in a conventional dishwasher. The use of stainless steel facilitates this process.  
      In yet another embodiment, a method for providing a grilling environment having multiple grilling flavors for a grillable substance is described. First, a multi-chambered grill base having a top, a bottom, an inner chamber and an outer chamber is provided. The top has at least one opening to the inner chamber and the outer chamber. The bottom may be heated by a heat source. The inner chamber may receive a first heatable substance and the outer chamber may receive a second heatable substance. Second, a grill base plate having a grill base plate hole and a fluid collection channel is provided. The grill base plate rests on the multi-chambered grill base. Further, a removable grilling structure that is secured to the grill base plate (but removable) and positioned generally above the plate hole is provided. Also, a first heatable substance is added to the inner chamber, a second heatable substance is added to the outer chamber, and at least one grillable substance is placed onto a grill surface of the removable grilling structure.  
      Heat is applied to the bottom of the multi-chambered grill base to create the multiple flavored grilling environment. The first heatable substance, when heated, produces a first grilling flavor. Similarly, the second heatable substance produces a second grilling flavor. The first grilling flavor and the second grilling flavor mix together to form a combination flavor that travels up through the plate hole into the removable grilling structure and permeates the at least one grillable substance.  
      In another aspect, a removable vented tube having a plurality of vent holes is provided instead of the removable grilling structure. The vented tube is secured to the inner chamber of the multi-chambered grill base (but removable) through the hole in the grill base plate. The combination flavor rises from the multi-chambered grill base, passes through the hole in the grill base plate into the vented tube then travels through the plurality of vent holes in the vented tube and into a fowl.  
      In one particular aspect, the grilling system is convertible between a grill and a fowl cooker. A removable grilling structure that is removably coupled to he grill base plate and positioned generally above the grill base plate hole is provided. A removable vented tube having a plurality of vent holes that is removably coupled to the inner chamber through the hole in the grill base plate is also provided. This arrangement permits either the removable vented tube member or the removable grilling structure to be removably coupled to the grill base plate at any given time, so that the grilling system can be easily converted to a grilling system for fowl or grillable substances. In either arrangement, the grill base plate collects grease and drippings to keep the stovetop, oven or grill clean. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       FIG. 1  is an exploded front perspective view of a grilling system according to the invention.  
       FIG. 1A  is a front perspective view a multi-chambered grill base of the grilling system of  FIG. 1 .  
       FIG. 1B  is a front perspective view of the removable inner chamber of the grilling system of  FIG. 1 .  
       FIG. 1B B is a front view of the inner chamber of  FIG. 1B .  
       FIG. 1C  is a front perspective view of the removable grilling structure of the grilling system of  FIG. 1 .  
       FIG. 1C C is a front view of the grill member of  FIG. 1C .  
       FIG. 1D  is a top view of the removable grilling structure of the grilling system of  FIG. 1 .  
       FIG. 1E  is a front perspective view of the heat resistant lid of the grilling system of  FIG. 1 .  
       FIG. 1F  is a front perspective view of the grill base plate of the grilling system of  FIG. 1 .  
       FIG. 2  is a front view of a grilling system in accordance with various embodiments of the invention.  
       FIG. 3  is a cut away view of the grilling system of  FIG. 2 .  
       FIG. 4  is a front view of another embodiment of a grilling system according to the invention.  
       FIG. 4A  is a front perspective view of a multi-chambered grill base of the grilling system of  FIG. 4 .  
       FIG. 4B  is a front perspective view of a grill base plate of the grilling system of  FIG. 4 .  
       FIG. 4C  is a front perspective view of the vented tube of the grilling system of  FIG. 4 .  
       FIG. 5  is a front view of a grilling system in accordance with various embodiments of the invention.  
       FIG. 6  is a cut away view of the grilling system of  FIG. 5 .  
       FIG. 7  is a front perspective view of an embodiment of multi-chambered grill base of the grilling system of the present invention.  
       FIG. 8  is a front perspective view of another embodiment of the multi-chambered grill base of the grilling system of the present invention. 
    
    
     DETAILED DESCRIPTION OF THE INVENTION  
      Described below are several exemplary embodiments of the invention. Although certain features are described, for ease of discussion, in relation to certain illustrated embodiments, those skilled in the art will appreciate, based on the disclosure herein, that various of the inventive features can be combined in accordance with many different embodiments of the invention. The illustrated embodiments below, therefore, are provided merely by way of example and should not be considered to limit the scope of the invention, which is defined only by the appended claims.  
      The invention provides grilling systems and methods that may be used to cook fowl such as chicken or duck or grillable substances such as meats and vegetables. In the context of the description herein, including the appended claims, the term “fowl” is inclusive of any bird or feathered creature that may be grilled and by its definition excludes anything that is not considered a fowl. Whereas the term “grillable substance” includes any substance capable of being grilled and specifically does not exclude fowl from its definition. More particularly, the term “grillable substance” necessarily includes all fowl but the term “fowl” does not necessarily include all grillable substances.  
      In one particular aspect of the invention, a grill or other heating element may be used to heat a grill member that is placed within the fowl, while also permitting the fowl to be steamed and/or smoked by multiple substances. To do so, the fowl may be placed onto a vented tube or other structure, such as a cylinder, that is held by a thermally conductive multi-chambered base. The cylinder may be made from a grill material, such as stainless steel, to grill the meat. When used as a steamer, the steam from the liquid rises from the multi-chambered base and through the cylinder where it enters the body cavity and flavors the fowl. When used as a smoker, the smoke rises in a similar manner to smoke the fowl while it is being cooked. A unique aspect of the present invention is the multi-chambered base that allows for the simultaneous use of both steam and smoke (or multiple steam flavors or multiple smoke flavors). Another unique aspect is use of the present invention either indoors (e.g. stove top or oven) or outdoors (e.g. gas or charcoal grill) while producing the same great flavors. The present invention is also conveniently sized to take the system boating and/or camping or with essentially any type of outdoor activity.  
      In another aspect of the invention, a grill or other heating element may be used to heat a grill member that has a grillable substance placed on its surface for cooking, while simultaneously steaming and/or smoking the grillable substance with multiple grilling flavors. In this particular example, the grillable substance is placed on the surface of a removable grill member that rests on the thermally conductive multi-chambered base. When used as a steamer, the steam from the liquid rises from either chamber in the multi-chambered base and flows through holes in the removable grill member where it penetrates and flavors the grillable substance. When used as a smoker, the smoke rises in a similar manner. The multi-chambered base allows for the simultaneous use of both smoke and steam (or any combination of the two). For example, beer may be placed in one chamber and mustard in another chamber of a multi-chambered grill base. When heated, a hotdog or brat is simultaneously flavored with both the mustard and beer. The multi-chambered base makes it much easier than current methods for producing a beer/mustard flavored hotdog or brat.  
      When steaming, essentially any type of liquid may be used. Examples of liquids that may be used include wine, beer, soda pop, fruit and vegetable juices, water, liquid spices, along with any flavorings or other spices, and the like. The liquid may conveniently be placed into either chamber of the multi-chambered grill base. In one embodiment, the inner chamber may be constructed of a heat resistant but conductive material that is different than the multi-chambered grill base material, such as a ceramic or metal insert. The inner chamber may be removable, but is typically welded to the multi-chambered base. If removable, the insert may include a handle, tabs or the like to help grasp and remove the insert. The multi-chambered base may conveniently be constructed of a heat conductive material, such as metal, to transfer heat to the liquid as well as to the grill member. The multi-chambered base is preferably heavy enough to hold the fowl vertically, and may have a conical shape to permit fat and greases to drip downward where they run off the base and into the grill. The width of the multi-chambered grill base provides a stable foundation so the system does not topple over.  
      When smoking, flavored, moist wood chips may be placed into the outer chamber or inner chamber of the multi-chambered base. The grill member may then be attached to the base, and the fowl or grillable substance placed onto the grill member. The base may then be placed onto a grill and heated, thereby causing the chips to smoke. As the smoke rises from the chips, it passes through the holes in the grill member. This provides considerable flavor as the fowl or grillable substance is cooked due to contact from the heated grill member. The fowl or grillable substance also cooks externally from the heat of the grill on which the base is resting. Cooking time is also decreased because of the simultaneous grilling inside and browning outside while flavoring.  
      The vented tube serves to hold the fowl upright while the multi-chambered base rests on a grill or other heating element. The vented tube may have various openings to permit the first and second grilling flavors from the inner and outer chambers to pass laterally outward into the fowl. If circular, such holes may have a diameter in the range from about 1/64 inch to about 1 inch, and more preferably about ¼ inch. Other shaped holes may also be used and may have similar area dimensions. The holes may be spaced apart by a distance in the range from about ¼ inch to about 1.5 inches, and more preferably from about ½ inch to about 1.25 inches. The density of holes may be about 0.5 per inch to about 1 per inch, and more preferably about 0.75 per inch. The height of the grill member may vary depending on the fowl being grilled. For example, for chicken or ducks, the grill member may have a height in the range from about 4 to about 6 inches, and more preferably about 5 inches, and may have a diameter in the range from about 2 inches to about 4 inches, and more preferably about 3 inches. These dimensions may be smaller for smaller fowl, such as Cornish game hens, and larger for larger fowl, such as geese and turkey.  
      The removable grilling structure provides the cooking surface for a grillable substance. The grillable substance is placed onto a grill surface that has a plurality of holes that permit rising smoke and/or steam to pass upwardly through the grill surface and into contact with the grillable substance. In this way, the grillable substance may be grilled while also being smoked, flavored and/or moistened. The grill surface may also include downwardly sloping channels that permit greases and other liquids to drain from the grill surface where they drip onto the grill. This in turn allows for healthier cooking. One significant advantage of using the removable grilling structure is that it includes holes small enough to effectively smoke and/or steam, but are small enough so that food does not fall through them. In this way, small items, such as small vegetables, do not fall through the grilling surface where they could be lost or burned.  
      Following cooking, the device can be removed from the grill and separated into its component parts. These may be placed into the dishwasher for washing. This makes the process more hygienic than a regular grill, which often has residue remaining from previous uses.  
      Convertible Fowl Cooker/Grill  
      One of many unique aspects of the present invention is the ability to quickly and easily convert from a grill to a fowl cooker, and vice versa. The grilling system is provided with a grill member that may be either a removable grilling structure or a vented tube. For example, the grilling system may be assembled as a fowl cooker, with the vented tube coupled to the multi-chambered grill base through the hole in the grill base plate. To make the change, the vented tube is removed and the removable grilling structure fits into a channel of the grill base plate. The fowl cooker is successfully transformed into a grill. In reverse, the removable grilling structure is extracted and the removable vented tube is secured to the inner chamber of the multi-chambered grill base. As such, the grill is converted into a fowl cooker. Either conversion literally takes no more than a few seconds and provides two distinct grilling environments. In certain embodiments, the grilling systems may utilize components found in copending U.S. application Ser. No. 10/727,878, filed Dec. 3, 2003; and Ser. No. 10/727,364, filed Dec. 3, 2003, the complete disclosures of which are herein incorporated by reference.  
      Because the grilling system is convertible, the invention may be used to cook either fowl such as chicken or duck or grillable substances such as meats and vegetables. For the sake of clarity, in the context of the description herein, including the appended claims, the definition of the term “grill member” includes any removable grilling structure or vented tube. However, the definition of the term “removable grilling structure” does not include a vented tube and the definition of the term “removable vented tube” does not include a removable grilling structure.  
     Grill Embodiment  
      Referring now to  FIGS. 1-3 , one embodiment of a grilling system  50  will be described. Grilling system  50  comprises a multi-chambered grill base  10 , a grill base plate  20 , a removable grilling structure  30  and a heat resistant lid  40 .  FIG. 1  illustrates the individual parts comprising grilling system  50 .  FIGS. 2 and 3  illustrate the assembled grilling system  50 .  
      As shown in  FIG. 1A , multi-chambered grill base  10  has a bottom end  11 , an open top end  13  and a first chamber  16  and a second chamber  18  that is accessible from the open top end  13 .  FIG. 1A  shows two chambers, however, additional chambers may be added. Further, these chambers may be located adjacent to the inner chamber, concentric to it, or spaced apart from it. First chamber  16  is formed by the interior of wall  14  and second chamber  18  is formed by the exterior of wall  14  and the interior of wall  12 . Bottom end  18  is generally flat and is configured to rest on essentially any type of heated surface, such as a conventional grill, a heating element, or the like. Grill base  10  is preferably constructed of a thermally conductive material, such as metal, aluminum, stainless steel, tin, cast iron, aluminum coated with Teflon or the like to efficiently transfer heat to first chamber  16  and second chamber  18  as well as to removable grilling structure  30 . Chambers  16 ,  18  may also hold spices and/or sauces when grilling system  50  is converted to serving mode.  
      The first chamber  16  and second chamber  18  of grill base  10  may be used to hold a first substance and second substance respectively. Additional chambers allow for additional substances. The first and second substances may be heated to produce smoke and/or liquid vapors that rise into grill base plate  20 . When heated, such substances may comprise those that produce smoke, such as wood chips, as well as various types of liquids that produce steam. Further, the size of bottom end  11  may vary depending on how much heat needs to be transferred, as well as on the size of removable grilling structure  30 . Another advantage is that the grill base may be constructed to be small enough that it takes up only part of the grill upon which it rests. In this way, other food items may be grilled in the traditional manner on a grill while the grill is used to supply heat to the multi-chambered grill base  10 . For example, grill base  10  could be small enough to take up only about ⅛ of the total surface area of the barbecue grill. Similarly, grill base  10  may be small enough to occupy only a single burner on a stovetop or a small part of the oven space, leaving the other burners or remaining oven space for the cooking of other items.  
      As shown in FIGS.  1 B and  1 BB, an insert  25  may be optionally held within interior  22  to hold a liquid that is to be heated. Insert  25  may comprise essentially any type of open vessel that is capable of holding a liquid and that can withstand the grilling temperatures. Examples of materials that may be used include ceramics, metals, composites, and the like. One advantage of using insert  25  is that it may easily be removed for cleaning. Examples of substances that may be held in the insert include liquid, wood chips, fruit, dried fruit placed, and the like.  
      As best shown in FIGS.  1 C,  1 CC and  1 D, removable grilling structure  30  may be constructed of a single piece of a grill material, such as metal, and may easily be removed from grill base plate  20 . Removable grilling structure  30  includes a plurality of raised grill surfaces  32  that are generally parallel to and spaced apart from each other, although different configurations and orientations may be used as well. Grill surfaces  32  are designed to hold the substance being grilled. When grilling system  50  is placed onto a grill or otherwise heated, heat from grill base  10  is transferred through the device and up to grill surface which becomes hot enough to grill the substance resting on grill surfaces  32 .  
      Positioned between grill surfaces  32  are a plurality of recessed channels  34 . Channels  34  slope downward from an apex that is in the middle of removable grilling structure  30 . In this way, greases or other liquids from the item being grilled flow down the channels and away from grill surfaces  32 . When these liquids reach the edge of removable grilling structure  30 , they drip off removable grilling structure  30  and fall into a channel on grill base plate  20 . Removable grilling structure  30  may be sloped to one side or sloped from an apex thereby allowing the drippings to pass to grill plate  20  more easily. Most grills include drip pans that may collect these liquids. Use of channels  34  thus helps to remove any grease or other undesirable substances from the item being grilled to produce a healthier food product. Also, this design prevents small substances, such as vegetables, form falling through the grill surfaces.  
      Extending through grill surfaces  32  are a plurality of through holes  36  that completely pass through removable grilling structure  30 . Holes may also extend through recessed channels  34  to permit grease to flow into the collection plate. In this way, smoke and/or vapors rising up from inner chamber  16  and outer chamber  18  pass through the top of multi-chambered grill base  13  and through a hole in grill base plate  20 . Here, the smoke and/or vapors are distributed across bottom of removable grilling structure  30  and pass up through holes  36 . As the smoke and/or liquid vapors pass upwardly through holes  36 , they come into contact with the items on grill surfaces  32 . Depending on the type of smoke and/or steam, the items being grilled may be flavored, moistened and/or further cooked. Hence, the items being grilled may be smoked and/or steamed while simultaneously being grilled. Such a system may therefore be used to flavor the items without requiring them to continually be basted. Further, the items may be provided with a moist delicate flavor because they are moistened while being cooked, even if cooked to the point of being well done. As such, meats may be well cooked to eliminate bacteria or disease while still being moist and delicate.  
      The number and/or sizes of holes  36  may be varied depending upon a variety of factors, including the type of item being grilled, the substance used to produce the smoke and/or steam, the amount of flavoring required and the like. As one example, the holes may have a diameter in the range from about 1/64 inch to about 1 inch. If the holes have other shapes, the holes may have similar cross sectional areas. The holes are preferably large enough to prevent clogging while being small enough to keep a suitable grilling surface. The holes may be appropriately spaced apart to provide enough smoke or steam to the food while also providing an appropriate grilling surface. Another advantage of using channels  34  is that they assist to remove any liquids or greases so that holes  36  do not become clogged. Further, removable grilling structure  30  may easily be removed following grilling and placed into a dishwasher for cleaning in case any holes do become clogged.  
      One significant advantage of using the removable grilling structure is that is includes holes small enough to providing for smoking and/or steaming, but which are small enough so that food does not fall through them. In this way, small items, such as small vegetables, do not fall through the grilling surface where they could be lost or burned. The removable grilling structure  30  of  FIG. 1D  is shaped as such to aid in the draining of fat/drippings, use less material, provide symmetrical grill marks and allow an individual to get his/her fingers underneath the grill plate.  
       FIG. 1E  illustrates one example of a heat resistant lid  40 . In operation, heat resistant lid  40  stops smoke from escaping the interior of grilling system  50  to allow the system to be used indoors. Heat resistant lid  40  comprises a left lid handgrip  42  and a right lid handgrip  44  that are constructed of a material that does not transfer heat from the interior of the grilling environment to the handgrips, thereby protecting the individual from burns when touching the handgrips. Heat resistant lid is constructed of a heat resistant material  46  such that the heat generated from grilling system  50  and the grilling flavors generated from the heatable substances are contained within the area created under heat resistant lid  40 , without damaging its shape or integrity. Such a material may be a plastic, glass, metal or the like. Heat resistant lid may be transparent to allow an individual to observe the cooking of a grillable substance in the grilling environment. Lid  40  may also be turned upside down and used as a serving bowl. In addition, the lid may be constructed to be dishwasher safe.  
      As shown in  FIG. 1F , grill base plate  20  comprises an outer lip  24  and an inner lip  26 . A fluid collection channel  27  is created between outer lip  24  and inner lip  26  that collects grease and other drippings from the grillable substance. Grill base plate  20  has an inner channel  28  formed by inner lip  26  that is adapted to receive removable grilling structure  30 . Inner channel  28  is sized to allow a gap between the edge of removable grilling structure  30  and inner lip  26 , preferably ⅛ inch. The gap allows for the extraction of removable grilling structure  30  as well as the escape of smoke and/or steam from multi-chambered base  10 . Grill base plate  20  also has a hole  22  that, in operation, is positioned above the inner chamber of multi-chambered grill base  10 . Hole  22  allows the first and second grilling flavors produced by the first and second heatable substances in the base  10  to enter removable grilling plate  30  and exit the plurality of holes  36  to permeate the grillable substance.  
      Grill base plate  20  comprises a thermally conductive plate having a hole  22  that is aligned with inner chamber  16  of multi-chambered grill base  10 . In this way, when grill base plate  20  is coupled to multi-chambered grill base  10 , the inner chamber  16  and outer chamber  18  are completely sealed except for hole  22 . As such, when smoke and/or steam are produced within inner chamber  16  and/or outer chamber  18 , it rises upward and exits the multi-chambered base  10  through hole  22 .  
       FIGS. 2 and 3  illustrate an assembled grilling system  50 , including a cut-away section  52 , in accordance with one embodiment of the present invention. As shown in  FIG. 2 , grill base plate  20  rests on multi-chambered grill base  10  and heat resistant lid  40  fits on grill base plate  20  creating a somewhat tight seal and a confined grilling environment for grilling system  50 . The seal creates an enclosed area such that smoke and/or steam emanating from the inner and outer chambers of base  10  rises and permeates removable grilling structure  30  but is contained within grill system  50 .  
       FIG. 3  illustrates the cut-away section A-A from  FIG. 2  showing the assembled grilling system  50 . Multi-chambered grill base  10  has a bottom  11  that is constructed to rest on the grilling surface. Inner chamber  16  and outer chamber  18  retain the heatable substances that produce a first grilling flavor and a second grilling flavor respectively. Inner chamber  16  is defined by the interior of wall  14 . Outer chamber  18  is defined by the exterior of wall  14  and the interior of wall  12 . Grill base plate  20  has a channel  28  that holds removable grilling plate  30 . Outer wall  24  partially defines a channel  27  that catches grease and drippings in grilling mode, and holds spices and sauces in serving mode. Heat resistant lid  40  has a left handgrip  42  and a right handgrip  44  with an outer surface  46  that contains heat and flavoring within grilling system  50 .  
     Fowl Cooker Embodiment  
      Referring now to  FIGS. 4-6 , a second embodiment of a grilling system  160  will be described. Grilling system  160  comprises a multi-chambered base  100  that is constructed of a thermally conductive material, such as a metal or other grill material commonly used with grills. Grill base  100  is shown as being generally round in geometry, similar to an angel food cake pan, although other shapes may be used as well. However, the round shape provides a low center of gravity to enable to base to support a fowl, as well as permitting fluids and greases from the fowl to flow down its sides and into the grill.  
      As shown in  FIG. 4A , multi-chambered base  100  has a bottom end  110  that is configured to directly rest on a grill, stovetop burner, oven rack, campfire with a rack, fire pit or the like and an open top end  101 . Formed within base  100  is an inner chamber  106  and an outer chamber  108  that may be used to hold a first heatable substance and a second heatable substance. The first and second heatable substances create a smoke and/or vapor. Inner chamber  106  is formed from the inner side of wall  104 . Outer chamber  108  is defined by the outer side of wall  104  and the inner side of wall  102 . Chambers  106 ,  108  may also hold spices and/or sauces when grilling system  160  is converted to serving mode. In some cases, wall  104  may be defined by a piece of heat conductible metal that is welded directly to bottom  110 , while in other cases, wall  104  may be part of an insert that may be placed into cavity and used to hold the substance. The insert may be constructed of any material that is bio-compatible with food and that may withstand grilling temperatures. Examples of materials that may be used include ceramics, metals, composites, and the like. In one embodiment, the insert may easily be removed from cavity multi-chambered grill base  100  for cleaning.  
      As shown in  FIG. 4B , grill base plate  120  comprises an outer lip  124  and an inner lip  126 . A fluid collection channel  130  is created between outer lip  124  and inner lip  126  that collects grease and other drippings from the grillable substance. The fat and drippings fall downward onto channel  130  since the substance is held in an upright position on vented tube  140 . Grill base plate  120  has an inner channel  128  formed by inner lip  126 . Grill base plate  120  also has a hole  122  that, in operation, is positioned above the inner chamber of multi-chambered grill base  100 . Vented tube  140  fits through hole  122  and into the inner chamber of multi-chambered grill base  100 . Hole  122  also allows the first and second grilling flavors produced by the first and second heatable substances in the base  100  to enter vented tube  140 .  
      Referring to  FIG. 4C , system  160  also includes a vented tube  140  having an open bottom end  148 , an open top end  144  and a conduit  142  passing between the two ends. Vented tube  140  as shown is cylindrical in geometry, although it will be appreciated that other shapes may be used, including those specifically tailored to mate with the interior cavity of a particular fowl, meat, or vegetable. Formed within the walls of vented tube  140  are a plurality of holes  144  that permit smoke and/or vapors to pass laterally through vented tube  140  and into a fowl. Since vented tube  140  is manufactured from a heat conductive material, such as stainless steel, a fowl is cooked from the inside-out. Also, the holes  144  permit an even distribution of flavor throughout the fowl.  
      As shown in  FIGS. 5 and 6 , multi-chambered grill base  100  may include optional threads (not shown) in the top end of inner chamber  106  while vented tube  140  also includes optional mating threads (not shown) at bottom end  148 . In this way, vented tube  140  may easily be screwed into multi-chambered base  100  to the position shown in  FIGS. 5 and 6 . Typically, vented tube  140  just pops into and out of multi-chambered base  100 . As such, vented tube  140  may easily be removed, such as when needed to insert or remove insert, or for cleaning. Although shown with threads, it will be appreciated that other connectors may also be used, such as detents, clips, screws, or the like. In another configuration, tube  140  may fit on the outside of chamber  106 .  
      When using grilling system  160 , moist wood chips, liquids or other substances may be placed into inner chamber  104  and/or outer chamber  108 . Grill member  140  may be screwed into multi-chambered grill base  100 . A fowl may be placed over grill member  140  such that grill member  140  fits within the internal body cavity of the fowl. The weight of the fowl causes the neck end of the fowl to rest upon the inner channel  128  of grill base plate  120 . The size and circular shape of base  100  serves to prevent fowl from sliding completely over base  100 . Further, grill base  100  has a bottom end  110  that is sufficiently wide and heavy to maintain the fowl in a generally upright orientation when base  100  is resting on the grill.  
      With multi-chambered grill base  100  resting on a grill, the grill may be heated to transfer heat directly to the fowl as well as to base  100 . The heat from base  100  is transferred to vented tube  140  to grill and cook the inside of the fowl. At the same time, the heatable substances in inner chamber  106  and outer chamber  108  are heated, causing steam and/or smoke to pass upward through vented tube  140  and out top end  146 , as well as through the plurality of holes  144  to moisten, cook and flavor the fowl. In this way, the fowl may be cooked both externally and internally while also moistening and flavoring the meat.  
       FIGS. 5 and 6  illustrate an assembled grilling system  160 , including a cut-away section  162 , in accordance with one embodiment of the present invention. As shown in  FIG. 5 , grill base lid  120  rests on multi-chambered grill base  100  and vented tube  140  fits into the inner chamber of multi-chambered grill base  100  creating a grilling environment for grilling system  160 . Smoke and/or steam emanates from the inner and outer chambers of base  100  and travels into vented tube  140  and permeates the fowl through a plurality of holes in vented tube  140 .  
       FIG. 6  illustrates the cut-away section B-B from  FIG. 5  showing the assembled grilling system  160 . Multi-chambered grill base  100  has a bottom  110  that is constructed to rest on the grilling surface. Inner chamber  106  and outer chamber  108  hold the heatable substances that produce a first grilling flavor and a second grilling flavor respectively. Inner chamber  106  is defined by the interior of wall  104 . Outer chamber  108  is defined by the exterior of wall  104  and the interior of wall  102 . Grill base plate  120  has a channel  128 , defined by lip  126 , that the fowl rests on during cooking. Outer wall  124  partially defines a channel  130  that catches grease and drippings in grilling mode, while the chambers in base  100  hold spices and sauces for use in a serving mode.  
      Following cooking, the fowl is removed from vented tube  140 . System  160  may then be disassembled for easy washing and cleaning. For example, each of the components may easily fit within a conventional dishwasher.  
      Multi-Chambered Grill Base  
      Multi-chambered grill base  10 ,  100  (See  FIGS. 1A and 4A ) provides a combination flavor in a multiflavored grilling environment. Multi-chambered grill base  10 ,  100  has an inner chamber that holds a first substance and an outer chamber that holds a second substance. Inner chamber is typically manufactured of the same material as grill base  10 ,  100  and is secured by welding or the like. When heat is applied to the bottom of grill base  10 ,  100 , the first substance heats up and creates a first grilling flavor and the second substance heats up and creates a second grilling flavor. The first grilling flavor and the second grilling flavor mix together within the grill base  10 ,  100  to form a combination flavor. The combination flavor escapes the grill base  10 ,  100  to flavor the grillable substance or fowl. Examples of a suitable first and second heatable substance include beer, wine, fruit, fruit juice, soup, olive oil, butter, soy sauce, water, smoke wood chips, spices and BBQ sauce, but are in no way limited as such. In general, the first and second grilling flavors are either smoke and/or liquid vapor.  
      In one embodiment, the inner chamber of multi-chambered grill base  10 ,  100  may be removable. Such an arrangement creates one large chamber in the grill base  10 ,  100  for receiving a heatable substance. A removable inner chamber also provides for easy and sanitary cleaning.  
       FIG. 7  illustrates an alternate embodiment of a multi-chambered grill base  200 . Multi-chambered grill base  200  comprises a plurality of inserts  202 ,  206  and  210  that are adapted to receive heatable substances in chambers  204 ,  208  and  212 .  FIG. 7  shows three inserts having three chambers, however any number of inserts may be used. Such inserts may also be placed in any location and have any size depending on the substance it holds and the recipe being used. Inserts  202 ,  206  and  210  may be permanently fixed to the bottom of grill base  200  or removable for filling and cleaning.  
       FIG. 8  illustrates another embodiment of a multi-chambered grill base  230  in accordance with the grilling system of the present invention. Multi-chambered grill base  230  has a first insert  232  and a second insert  234  that form the chambers of the present invention. A first chamber  236  is formed between the inner portion of wall  231  and the outer portion of insert  232 . A second chamber  238  is formed between the outer portion of insert  234  and the inner portion of insert  232 . A third chamber  240  is formed in the inner portion of insert  234 . Each chamber is sized to receive a heatable substance.  FIG. 8  shows three chambers, however, any number of chambers may be used of any size. Inserts  232  and  234  may be permanently fixed to the bottom of multi-chambered grill base  230  or removable for filling and cleaning.  
      Use of the Convertible Fowl Cooker/Grill  
      Both the grill and the fowl cooker of the grilling system provide a combination of grillable flavors in a multi-flavored grilling environment. In the case of grilling a grillable substance, one aspect of the invention provides for a multi-chambered grill base having a top, a bottom, a first chamber and a second chamber. The top defines at least one opening to the inner chamber and the outer chamber of the grill base. The bottom is constructed of a material that is heated by a heat source. The first chamber is adapted to receive a first heatable substance and the second chamber is adapted to receive a second heatable substance. A grill base plate having a hole and a fluid collection channel covers the multi-chambered grill base. A removable grilling structure rests within grill base plate and is positioned generally above the grill base hole.  
      A first heatable substance is added to the first chamber and a second heatable substance is added to the second chamber. A grillable substance is placed onto the grill surface. Heat is applied to the bottom of the multi-chambered grill base. Upon heating, the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor. The first grilling flavor and the second grilling flavor mix together and travel up through the grill base hole into the removable grilling structure. The flavoring mix escapes the removable grilling structure through a plurality of holes and permeates the grillable substance.  
      In an alternate embodiment, the holes in the removable grilling structure are concentrated on the outer edge, with less of a concentration of holes in the area the grillable substance would be typically located. Locating a high concentration of holes on the outer edge forces the first and second flavors to escape through the outer edge of the removable grilling structure and thereby evenly distributing the first and second flavors to the grillable substance.  
      In the case of cooking a fowl, one aspect of the invention provides for a multi-chambered grill base having a top, a bottom, an inner chamber and an outer chamber. The top defines at least one opening to the inner chamber and the outer chamber. The bottom is constructed of a material that may be heated by a heat source. The inner chamber receives a first heatable substance and the outer chamber receives a second heatable substance. A grill base plate having a hole and a fluid collection channel covers the multi-chambered grill base. A removable vented tube with a plurality of vent holes fits into the inner chamber of the multi-chambered grill base through the hole in the grill base plate.  
      A first heatable substance is added to the inner chamber and a second heatable substance is added to the outer chamber. A fowl is placed over the removable vented tube. Heat is applied to the bottom of the multi-chambered grill base. Upon heating, the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor. The first grilling flavor and the second grilling flavor mix together in the multi-chambered grill base to produce a combination flavor. The combination flavor rises from the multi-chambered grill base and passes through the hole in the grill base plate into the vented tube then through the plurality of vent holes in the vented tube and into the fowl.  
      In alternate embodiments, the multi-chambered grill base comprises multiple additional chambers capable of receiving a multitude of heatable substances. Multiple chambers provide the grilling system of the present invention with an even greater number of flavor varieties and combinations, ultimately creating a one-of-a-kind grilling flavor creation.  
      The invention has now been described in detail for purposes of clarity and understanding. However, it will be appreciated that certain changes and modifications may be practiced within the scope of the appended claims.