Grill systems

1. A cooking device, comprising:

a housing defining an interior chamber configured to receive a food product;

a smoke unit coupled to an exterior of the housing, the smoke unit configured to generate smoke, the smoke unit including an outer body and a fuel cartridge removably disposed within the outer body, the fuel cartridge being configured to retain fuel during combustion of the fuel to generate smoke;

a fan disposed within the interior chamber, the fan configured to draw air along a flow path initiating within the smoke unit and terminating at a terminal end located in the interior chamber, the fan located at the terminal end and being configured to create a low-pressure zone to cause smoke generated by the smoke unit to travel along the flow path, the fan being operable in a first cooking mode to cook the food product in the interior chamber with convection heating; and

a valve disposed at least partially in the flow path, the valve being movable between a first position in which the flow path is blocked and a second position in which the flow path is unobstructed.

2. The cooking device of claim 1 , wherein the smoke unit includes a vent in fluid communication with ambient air, and wherein the valve obstructs the vent in the second position.

3. The cooking device of claim 1 , wherein the valve is a butterfly valve configured to pivot between the first position and the second position.

4. The cooking device of claim 1 , wherein the valve is a ball valve coupled to a handle extending from the smoke unit, the ball valve being movable via rotation of the handle.

5. The cooking device of claim 4 , wherein the ball valve includes a sharpened edge configured to break creosote buildup.

6. A cooking device, comprising:

a base and a lid movably coupled to the base, the base and the lid defining an interior chamber configured to cook a food product disposed therein;

a smoke unit coupled to an external surface of the lid and configured to generate smoke to flavor the food product, the smoke unit including an outer body and a fuel cartridge removably disposed within the outer body, the fuel cartridge defining at least one aperture through which fuel retained within the fuel cartridge is ignitable;

a fan disposed within the interior chamber, the fan configured to draw air along a flow path initiating within the smoke unit and terminating in the interior chamber, the fan being located at the terminal end and configured to create a low-pressure zone to cause smoke generated by the smoke unit to travel on the flow path to the interior chamber; and

a limiter in fluid communication with the flow path, the limiter being configured to reduce a volume of smoke flowing through the smoke channel,

wherein the fan is operable in a first cooking mode to cook the food product with convection heating.

7. The cooking device of claim 6 , wherein the smoke unit includes a vent, and wherein the limiter is disposed at least partially within the smoke unit and includes a valve selectively movable between a first position in which the flow path is unobstrucated and the vent is obstructed by the valve and a second position in which the flow path is obstructed by the valve and the vent is open.

8. The cooking device of claim 7 , wherein the valve is a butterfly valve configured to pivot between the first position and the second position.

9. The cooking device of claim 7 , wherein the valve is a ball valve coupled to a handle extending from the smoke unit, the ball valve being movable via rotation of the handle.

10. A cooking device:

a base and a lid movably coupled to the base, the base and the lid defining an interior chamber configured to cook a food product disposed therein;

a smoke unit coupled to an external surface of the lid and configured to generate smoke to flavor the food product;

a fan disposed within the interior chamber, the fan configured to draw air along a flow path initiating within the smoke unit and terminating in the interior chamber, the fan being located at the terminal end and configured to create a low-pressure zone to cause smoke generated by the smoke unit to travel on the flow path to the interior chamber; and

a limiter in fluid communication with the flow path, the limiter comprising a solid block disposed within the smoke unit and configured to reduce a fuel capacity of the smoke unit and being configured to reduce a volume of smoke flowing through the smoke channel,

wherein the fan is operable in a first cooking mode to cook the food product with convection heating.

11. A cooking device, comprising:

a base and a lid movably coupled to the base, the base and the lid defining an interior chamber configured to cook a food product disposed therein;

a smoke unit coupled to an external surface of the lid and configured to generate smoke to flavor the food product, the smoke unit including an outer body and a fuel cartridge removably disposed within the outer body, the fuel cartridge defining at least one aperture through which fuel retained within the fuel cartridge is ignitable;

a fan disposed within the interior chamber, the fan configured to draw air along a flow path initiating within the smoke unit and terminating in the interior chamber, the fan being located at the terminal end and configured to create a low-pressure zone to cause smoke generated by the smoke unit to travel on the flow path to the interior chamber;

a limiter in fluid communication with the flow path, the limiter being configured to reduce a volume of smoke flowing through the smoke channel; and

an exhaust extending from the lid, wherein the limiter includes a recirculation opening on the exhaust to fluidly link the exhaust and the interior chamber,

wherein the fan is operable in a first cooking mode to cook the food product with convection heating.

12. A method of cooking, comprising:

loading a fuel cartridge containing a combustible fuel into an outer body, the fuel cartridge and the outer body forming a smoke unit, the smoke unit being coupled to an external surface of a housing of a cooking device, the housing defining an interior chamber configured to receive a food product;

generating smoke using the smoke unit by combusting the combustible fuel contained within the fuel cartridge;

operating a fan disposed within the interior chamber

to draw air along a flow path initiating within the smoke unit and having a terminal end in the interior chamber, and

to cook food through convection heating, the fan being located at the terminal end; and

actuating a limiter to reduce an amount of smoke drawn into the first end of the smoke channel.

13. The method of cooking of claim 12 , wherein the smoke unit includes a vent, and wherein the limiter includes a valve that, when the limiter is actuated, is moved from a first position in which the flow path is unobstructed and the vent is obstructed by the valve to a second position in which the flow path is obstructed by the valve and the vent is unobstructed.

14. The method of cooking of claim 13 , wherein the valve is a butterfly valve that, when the limiter is actuated, pivots between the first position and the second position.

15. The method of cooking of claim 13 , wherein the valve is a ball valve coupled to a handle extending from the smoke unit that, when the limiter is actuated, rotates between the first position and the second position.