Man has been cooking meat over a fire for about a
million years. Karubecue's patent-pending technology turns this
arrangement on its head. First, a quick recap of your U of Q
studies:
In The Fire Triangle,
we
learned that combustion requires fuel, oxygen, and heat.
In How Wood Burns, we learned
that smoke is a fuel, and that it burns as a flame.
In Creosote, we learned that
unburned smoke makes for some nasty barbecue.
In the Inverted Flame Firebox (IFF), power is drawn from the bottom
of the fire, not the top. This forces smoke downward through the
hot bed of coals, which is kept well-oxygenated by nearby air
vents. With the fire triangle complete, the smoke burns as an
inverted flame on its way to the cooking chamber and your meat.
This simple, patent-pending design ensures a Karubecue fire always
produces crystal clear "smoke" - the kind of smoke that great pit
bosses make after years of experience managing real wood fires.
And unlike the heat source of a pellet cooker,
the IFF has no moving parts to jam or fail.
