Multi-chambered convertible grilling device

Abstract

A grilling system comprising a multi-chambered grill base having a top, a bottom, and multiple chambers. The multiple chambers are adapted to receive multiple heatable substances. When applying a heat source to the bottom of the multi-chambered grill base, the multiple heatable substances produce multiple grilling flavors. The multiple grilling flavors mix together to produce a combination flavor that permeates either a fowl affixed to a removable vented tube having a plurality of vent holes or a grillable substance placed on a removable grilling structure having a plurality of holes. An optional lid to the grilling system provides for indoor or outdoor use on any heat source.

1 . A grilling system comprising: 
 a multi-chambered grill base that is adapted to be heated by a heat source, the grill base having an inner chamber and an outer chamber, wherein the inner chamber is adapted to receive a first heatable substance and the outer chamber is adapted to receive a second heatable substance;    a grill base plate having a hole and a fluid collection channel, the base plate coupled to the grill base such that the hole is positioned over the inner chamber, wherein the fluid collection channel is adapted to catch grease and fluids; and    a vented tube having a plurality of vent holes distributed between the top end and the bottom end, the vented tube being removably coupled to the inner chamber through the hole in the grill base plate, wherein the vented tube is adapted to receive a fowl for cooking, and wherein said plurality of holes permit a first grilling flavor and a second grilling flavor from the first and second heatable substances to pass laterally outward into the fowl.    
     
     
         2 . The grilling system of  claim 1 , wherein the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor when a heat source is applied to the multi-chambered grill base.  
     
     
         3 . The grilling system of  claim 2 , wherein the first grilling flavor and the second grilling flavor are either a smoke or a liquid vapor.  
     
     
         4 . The grilling system of  claim 1 , wherein the multi-chambered grill base further comprises at least one additional chamber adapted to receive at least one additional heatable substance, and wherein the multi-chambered grill base comprises a top and a bottom, the top defining at least one opening to the inner chamber, the outer chamber and the at least one additional chamber, and the bottom is constructed of a material adapted to receive the heat source and provide heat to the first and second heatable substances in the inner and outer chambers and the at least one additional heatable substance in the at least one additional chamber.  
     
     
         5 . The grilling system of  claim 4 , wherein the bottom of the multi-chambered grill base is a thermally conductive material.  
     
     
         6 . The grilling system of  claim 1 , wherein the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor when the heat source is applied to the multi-chambered grill base, and wherein the first grilling flavor rises from the inner chamber and the second grilling flavor rises from the outer chamber of the multi-chambered grill base, mixes together to form a combination flavor and the combination flavor passes through the hole in the grill base plate into the vented tube, through the plurality of vent holes in the vented tube into the fowl.  
     
     
         7 . The grilling system of  claim 1 , wherein the combination of the multi-chambered grill base, the grill base plate and the vented tube are adapted to act as a serving device such that fowl may be removably attached to the vented tube, and wherein dipping sauces may be added to the multi-chambered grill base.  
     
     
         8 . The grilling system of  claim 1 , wherein the first heatable substance and the second heatable substance are chosen from a group comprising beer, wine, fruit, fruit juice, soup, olive oil, butter, soy sauce, water, mustard, smoke wood chips, spices and BBQ sauce.  
     
     
         9 . The grilling system of  claim 1 , wherein the fluid collection channel of the grill base plate has a channel adapted to keep grease and other fluid away from the heat applied to the multi-chambered grill base so as to reduce splattering, prevent a fire and prevent smoke from escaping to an indoor environment.  
     
     
         10 . The grilling system of  claim 1 , further comprising a heat resistant lid adapted to rest on the grill base plate.  
     
     
         11 . The grilling system of  claim 10 , wherein the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor when the heat source is applied to the multi-chambered grill base, and wherein the first grilling flavor rises from the inner chamber and the second grilling flavor rises from the outer chamber of the multi-chambered grill base and mixes together to form a combination flavor, and wherein the heat resistant lid keeps the heat and the combination flavor in a confined area in and around the fowl.  
     
     
         12 . The grilling system of  claim 1 , wherein the vented tube is configured to be coupled to the multi-chambered grill base with a twist-on connection, with the vented tube extends vertically upward from the top end of the multi-chambered grill base to permit a fowl to be inserted over the vented tube and rest on the grill base plate while also permitting a first grilling flavor and a second grilling flavor from the inner chamber and outer chamber to pass through the vented tube to flavor the fowl.  
     
     
         13 . A method for providing a grilling environment having multiple grilling flavors for cooking a fowl, the method comprising: 
 providing a multi-chambered grill base that is adapted to be heated, the grill base having an inner chamber and an outer chamber, wherein the inner chamber is adapted to receive a first heatable substance and the outer chamber is adapted to receive a second heatable substance;    providing a grill base plate having a hole and a fluid collection channel, the grill base plate coupled to the grill base such that the hole is positioned over the inner chamber, wherein the fluid collection channel is adapted to catch grease and fluids; and    providing a vented tube having a plurality of vent holes, the vented tube being removably coupled to the inner chamber through the hole in the grill base lid, wherein the vented tube is adapted to fit into a fowl during cooking.    
     
     
         14 . The method for providing a grilling environment having multiple grilling flavors of  claim 13 , further comprising: 
 applying a heat source to the bottom of the multi-chambered grill base;    producing a first grilling flavor from the first heatable substance;    producing a second grilling flavor from the second heatable substance;    mixing the first grilling flavor and the second grilling flavor to produce a combination flavor having multiple grilling flavors; and    introducing the combination flavor to the fowl through the vented tube.    
     
     
         15 . The method for providing a grilling environment having multiple grilling flavors of  claim 14 , wherein the first grilling flavor and the second grilling flavor are either a smoke or a liquid vapor.  
     
     
         16 . The method for providing a grilling environment having multiple grilling flavors of  claim 13 , wherein the first heatable substance and the second heatable substance are chosen from a group comprising beer, wine, fruit, fruit juice, soup, olive oil, butter, soy sauce, water, smoke wood chips, spices and BBQ sauce.  
     
     
         17 . The method for providing a grilling environment having multiple grilling flavors of  claim 13 , further comprising: 
 providing at least one additional chamber to the multi-chambered grill base, wherein the at least one additional chamber is adapted to receive at least one additional heatable substance;    affixing the fowl to the vented tube;    applying a heat source to the bottom of the multi-chambered grill base;    producing a first grilling flavor from the first heatable substance;    producing a second grilling flavor from the second heatable substance;    producing at least one additional grilling flavor from the at least one additional heatable substance, wherein the first grilling flavor, the second grilling flavor and the at least one additional grilling flavor mix together in the multi-chambered grill base to produce a combination flavor having multiple grilling flavors; and    introducing the combination flavor to the fowl through the vented tube.    
     
     
         18 . The method for providing a grilling environment having multiple grilling flavors of  claim 13  further comprising: 
 applying a heat source to the bottom of the multi-chambered grill base;    producing a first grilling flavor from the first heatable substance;    producing a second grilling flavor from the second heatable substance, wherein the first grilling flavor and the second grilling flavor mix together in the multi-chambered grill base to produce a combination flavor such that 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.    
     
     
         19 . A grilling system comprising: 
 a multi-chambered grill base that is adapted to be heated, the grill base having an inner chamber and an outer chamber, wherein the inner chamber is adapted to receive a first heatable substance and the outer chamber is adapted to receive a second heatable substance, and wherein the first heatable substance and second heatable substance produce a smoke or a liquid vapor when heated;    a grill base plate having a hole and a fluid collection channel, the grill base plate coupled to the grill base such that the plate hole is positioned over the inner chamber, wherein the fluid collection channel is adapted to catch grease and fluids; and    a removable grilling structure, wherein the removable grilling structure is removably coupled to he grill base plate and positioned generally above the plate hole, wherein the removable grilling structure comprises a plurality of grill surfaces that each have a plurality of holes and a plurality of fluid removal channels interleaved between the grill surfaces, wherein the grill surfaces are configured to receive a grillable substance, whereby the smoke or liquid vapor rising from the inner chamber and the outer chamber of the multi-chambered grill base pass through the plate hole and then through the plurality of holes in the removable grilling structure.    
     
     
         20 . The grilling system of  claim 19 , wherein the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor when the heat source is applied to the multi-chambered grill base.  
     
     
         21 . The grilling system of  claim 20 , wherein the first grilling flavor and the second grilling flavor are either a smoke or a liquid vapor.  
     
     
         22 . The grilling system of  claim 19 , wherein the multi-chambered grill base further comprises at least one additional chamber adapted to receive at least one additional heatable substance, and wherein the multi-chambered grill base comprises a top and a bottom, the top defining at least one opening to the inner chamber, the outer chamber and the at least one additional chamber, and the bottom is constructed of a material adapted to receive the heat source and provide heat to the first and second heatable substances in the inner and outer chambers and the at least one additional heatable substance in the at least one additional chamber.  
     
     
         23 . The grilling system of  claim 19 , wherein the plurality of holes in the removable grilling structure are concentrated on at least one outside edge of the grilling structure with a small concentration located in the center of the grilling structure, thereby causing a generally even distribution of the smoke or liquid vapor to the grillable substance.  
     
     
         24 . The grilling system of  claim 19 , wherein the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor when the heat source is applied to the multi-chambered grill base, and wherein the first grilling flavor rises from the inner chamber and the second grilling flavor rises from the outer chamber of the multi-chambered grill base, mixes together to form a combination flavor and the combination flavor passes through the hole in the grill base plate into the removable grilling structure into the grillable substance.  
     
     
         25 . The grilling system of  claim 19 , wherein the combination of the multi-chambered grill base, the grill base plate, the removable grilling structure and a heat resistant lid are adapted to act as a serving device, wherein sauces or spices may be added to the multi-chambered grill base.  
     
     
         26 . The grilling system of  claim 19 , wherein the first heatable substance and the second heatable substance are chosen from a group comprising beer, wine, fruit, fruit juice, soup, olive oil, butter, soy sauce, water, mustard, smoke wood chips, spices and BBQ sauce.  
     
     
         27 . The grilling system of  claim 19 , wherein the fluid collection channel of the grill base plate has a channel adapted to keep grease and other fluid away from the heat applied to the multi-chambered grill base so as to reduce splattering on a surface exterior to the grilling system, prevent a fire and prevent smoke from escaping to an indoor environment.  
     
     
         28 . The grilling system of  claim 19 , further comprising a heat resistant lid that is adapted to be removably affixed to the multi-chambered grill base lid and configured to enclose at least a portion of the multi-chambered grill base, the grill base plate and the removable grilling structure, wherein the heat resistant lid allows the smoke or liquid vapor to permeate the grillable substance and prevents the spread of smoke or grease.  
     
     
         29 . The grilling system of  claim 28 , wherein the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor when the heat source is applied to the multi-chambered grill base, and wherein the first grilling flavor rises from the inner chamber and the second grilling flavor rises from the outer chamber of the multi-chambered grill base and mixes together to form a combination flavor, and wherein the heat resistant lid keeps the heat and the combination flavor in a confined area in and around the grillable substance.  
     
     
         30 . The grilling system of  claim 28 , wherein the heat resistant lid is transparent.  
     
     
         31 . A method for providing a multi-chambered grilling system for providing multiple grilling flavors to a grillable substance, the method comprising: 
 providing a multi-chambered grill base that is adapted to be heated by a heat source, the grill base having an inner chamber and an outer chamber, wherein the inner chamber is adapted to receive a first heatable substance and the outer chamber is adapted to receive a second heatable substance, and wherein the first heatable substance and second heatable substance produce a smoke or a liquid vapor when heated by the heat source;    providing a grill base plate having a hole and a fluid collection channel, the grill base plate coupled to the grill base such that the plate hole is positioned over the inner chamber, wherein the fluid collection channel is adapted to catch grease and fluids;    providing a heat resistant lid that is adapted to be placed over the grill base plate; and    providing a removable grilling structure, wherein the removable grilling structure is removably coupled to he grill base plate and positioned generally above the plate hole, wherein the removable grilling structure comprises a plurality of grill surfaces that each have a plurality of holes and a plurality of fluid removal channels interleaved between the grill surfaces, wherein the grill surfaces are configured to receive a grillable substance, whereby smoke or liquid vapors rising 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.    
     
     
         32 . The method for providing a multi-chambered grilling system for providing multiple grilling flavors to a grillable substance of  claim 31 , further comprising: 
 providing at least one additional chamber to the multi-chambered grill base, wherein the at least one additional chamber is adapted to receive at least one additional heatable substance;    applying a heat source to the bottom of the multi-chambered grill base;    producing a first grilling flavor from the first heatable substance;    producing a second grilling flavor from the second heatable substance;    producing at least one additional grilling flavor from the at least one additional heatable substance, wherein the first grilling flavor, the second grilling flavor and the at least one additional grilling flavor mix together to produce a combination flavor having multiple grilling flavors; and    introducing the combination flavor to the grillable substance.    
     
     
         33 . The method for providing a multi-chambered grilling system for providing multiple grilling flavors to a grillable substance of  claim 32 , wherein the first grilling flavor and the second grilling flavor are either a smoke or a liquid vapor.  
     
     
         34 . The method for providing a multi-chambered grilling system for providing multiple grilling flavors to a grillable substance of  claim 32 , wherein the first heatable substance and the second heatable substance are chosen from a group comprising beer, wine, fruit, fruit juice, soup, olive oil, butter, soy sauce, water, smoke wood chips, spices and BBQ sauce.  
     
     
         35 . The method for providing a multi-chambered grilling system for providing multiple grilling flavors to a grillable substance of  claim 32 , further comprising: 
 placing at least one grillable substance onto the surface of the removable grill plate;    applying a heat source to the bottom of the multi-chambered grill base;    producing a first grilling flavor from the first heatable substance;    producing a second grilling flavor from the second heatable substance, wherein the first grilling flavor and the second grilling flavor mix together in the multi-chambered grill base to produce a combination flavor having multiple grilling flavors; and    introducing the combination flavor to the grillable substance through the plurality of holes in the removable grilling structure.    
     
     
         36 . The method for providing a multi-chambered grilling system for providing multiple grilling flavors to a grillable substance of  claim 32 , further comprising: 
 configuring the plurality of holes in the removable grilling structure to be concentrated on at least one outside edge of the grilling structure with a small concentration located in the center of the grilling structure, thereby causing a generally even distribution of the smoke or liquid vapor to the grillable substance;    applying a heat source to the bottom of the multi-chambered grill base;    producing a first grilling flavor from the first heatable substance;    producing a second grilling flavor from the second heatable substance, wherein the first grilling flavor and the second grilling flavor mix together in the multi-chambered grill base to produce a combination flavor having multiple grilling flavors such that the combination flavor rises from the multi-chambered grill base and passes through the hole in the grill base plate into the plurality of holes in the removable grilling structure.    
     
     
         37 . A convertible grilling system adapted to provide multiple grilling flavors to a fowl or a grillable substance comprising: 
 a multi-chambered grill base having a top, a bottom, an inner chamber and an outer chamber, the top defining at least one opening to the inner chamber and the outer chamber, the bottom adapted to be heated by a heat source, wherein the inner chamber is adapted to receive a first heatable substance and the outer chamber is adapted to receive a second heatable substance, such that upon applying the heat source to the bottom of the multi-chambered grill base, the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor;    a grill base plate having a hole and a fluid collection channel, the grill base plate coupled to the grill base such that the plate hole is positioned over the inner chamber, wherein the fluid collection channel is adapted to catch grease and fluids;    a removable grilling structure, wherein the grill plate is removably coupled to he grill base plate and positioned generally above the plate hole, wherein the removable grilling structure comprises a plurality of grill surfaces that each have a plurality of holes and a plurality of fluid removal channels interleaved between the grill surfaces, wherein the grill surfaces are configured to receive a grillable substance, whereby smoke or liquid vapors rising from the inner chamber and the outer chamber of the multi-chambered grill base pass through the plate hole and then through the plurality of holes in the removable grilling structure, wherein said removable grilling structure is sized such that a small grillable substance does not fall through the plurality of grill surfaces; and    a removable vented tube having a plurality of vent holes, the vented tube being removably coupled to the inner chamber through the hole in the grill base lid, wherein the vented tube is adapted to fit into a fowl during cooking such that the smoke or the liquid vapors rising from the inner chamber and the outer chamber of the multi-chambered grill base mix and pass through the hole in the grill base lid into the vented tube then through the plurality of vent holes in the vented tube and into the fowl.    
     
     
         38 . The convertible grilling system of  claim 37 , wherein either the removable vented tube or the removable grilling structure are removably coupled to the grill base plate.  
     
     
         39 . The convertible grilling system of  claim 37 , wherein the first grilling flavor and the second grilling flavor are either a smoke or a liquid vapor.  
     
     
         40 . The grilling system of  claim 37 , wherein the bottom of the multi-chambered grill base is a thermally conductive material.  
     
     
         41 . The grilling system of  claim 37 , wherein the first grilling flavor rises from the inner chamber and the second grilling flavor rises from the outer chamber of the multi-chambered grill base, mixes together to form a combination flavor and the combination flavor passes through the hole in the grill base plate.  
     
     
         42 . The grilling system of  claim 37 , wherein the first heatable substance and the second heatable substance are chosen from a group comprising beer, wine, fruit, fruit juice, soup, olive oil, butter, soy sauce, water, mustard sauce, smoke wood chips, spices and BBQ sauce.  
     
     
         43 . The grilling system of  claim 37 , wherein the fluid collection channel of the grill base plate has a channel adapted to keep grease and other fluid away from the heat applied to the multi-chambered grill base so as to reduce splattering, prevent a fire and prevent smoke from escaping to an indoor environment.  
     
     
         44 . The grilling system of  claim 37 , further comprising a heat resistant lid that is adapted to be removably affixed to the grill base plate and configured to enclose at least a portion of the multi-chambered grill base and the grill base plate, wherein the heat resistant lid allows the first and second grilling flavors to permeate the fowl or the grillable substance and prevents the spread of smoke or grease in an indoor environment.  
     
     
         45 . The grilling system of  claim 44 , wherein the first grilling flavor rises from the inner chamber and the second grilling flavor rises from the outer chamber of the multi-chambered grill base and mixes together to form a combination flavor, and wherein the heat resistant lid keeps the heat and the combination flavor in a confined area in and around the fowl and the grillable substance.  
     
     
         46 . The grilling system of  claim 44 , wherein the heat resistant lid is transparent.  
     
     
         47 . The grilling system of  claim 37 , wherein the vented tube is configured to be coupled to the inner chamber of the multi-chambered grill base with a twist-on connection, with the vented tube extends vertically upward from the top end of the multi-chambered grill base to permit a fowl to be inserted over the vented tube and rest on the grill base plate while also permitting a first grilling flavor and a second grilling flavor from the inner chamber and outer chamber to pass through the vented tube to flavor the fowl.  
     
     
         48 . A method for providing a convertible grilling system adapted to provide multiple grilling flavors to a fowl or grillable substance, the method comprising: 
 providing a multi-chambered grill base having a top, a bottom, an inner chamber and an outer chamber, the top defining at least one opening to the inner chamber and the outer chamber, the bottom adapted to be heated by a heat source, wherein the inner chamber is adapted to receive a first heatable substance and the outer chamber is adapted to receive a second heatable substance, such that upon applying the heat source to the bottom of the multi-chambered grill base, the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor;    providing a grill base plate having a hole and a fluid collection channel, the grill base plate coupled to the grill base such that the plate hole is positioned above the inner chamber, wherein the fluid collection channel is adapted to catch grease and fluids;    providing a removable grilling structure, wherein the removable grilling structure is removably coupled to he grill base plate and positioned generally above the plate hole, wherein the removable grilling structure comprises a plurality of grill surfaces that each have a plurality of holes and a plurality of fluid removal channels interleaved between the grill surfaces, wherein the grill surfaces are configured to receive a grillable substance, whereby smoke or liquid vapors rising from the inner chamber and the outer chamber of the multi-chambered grill base pass through the plate lid hole and then through the plurality of holes in the removable grilling structure; and    providing a removable vented tube having a plurality of vent holes, the vented tube being removably coupled to the inner chamber through the hole in the grill base lid, wherein the vented tube is adapted to fit into a fowl during cooking such that the smoke or the liquid vapors rising from the inner chamber and the outer chamber of the multi-chambered grill base mix and pass 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.    
     
     
         49 . The method for providing a convertible grilling system adapted to provide multiple grilling flavors to a fowl or grillable substance of  claim 48 , further comprising: 
 applying a heat source to the bottom of the multi-chambered grill base;    producing a first grilling flavor from heating the first heatable substance;    producing a second grilling flavor from heating the second heatable substance;    mixing the first grilling flavor and the second grilling flavor to produce a combination flavor; and    introducing the combination flavor to the fowl or the grillable substance.    
     
     
         50 . The method for providing a convertible grilling system adapted to provide multiple grilling flavors to a fowl or grillable substance of  claim 49 , wherein the first grilling flavor and the second grilling flavor are either a smoke or a liquid vapor.  
     
     
         51 . The method for providing a convertible grilling system adapted to provide multiple grilling flavors to a fowl or grillable substance of  claim 48 , wherein the first heatable substance and the second heatable substance are chosen from a group comprising beer, wine, fruit, fruit juice, soup, olive oil, butter, soy sauce, water, mustard sauce, smoke wood chips, spices and BBQ sauce.  
     
     
         52 . The method for providing a convertible grilling system adapted to provide multiple grilling flavors to a fowl or grillable substance of  claim 48 , further comprising: 
 providing a removable grilling structure having the plurality of holes that are concentrated on at least one outside edge of the grilling structure with a small concentration located in the center of the grilling structure, thereby causing a generally even distribution of the smoke or liquid vapor to the grillable substance;    placing at least one grillable substance onto the surface of the removable grill plate;    applying a heat source to the bottom of the multi-chambered grill base;    producing a first grilling flavor from the first heatable substance;    producing a second grilling flavor from the second heatable substance, wherein the first grilling flavor and the second grilling flavor mix together in the multi-chambered grill base to produce a combination flavor; and    introducing the combination flavor to the grillable substance through the plurality of holes in the removable grilling structure.    
     
     
         53 . The method for providing a grilling environment having multiple grilling flavors of  claim 48 , further comprising: 
 affixing the fowl to the vented tube;    applying a heat source to the bottom of the multi-chambered grill base;    producing a first grilling flavor from heating the first heatable substance;    producing a second grilling flavor from heating the second heatable substance, wherein the first grilling flavor and the second grilling flavor mix together in the multi-chambered grill base to produce a combination flavor; and    introducing the combination flavor to the fowl through the vented tube.    
     
     
         54 . The method for providing a multi-chambered grilling system for providing multiple grilling flavors to a grillable substance of  claim 48 , further comprising: 
 applying a heat source to the bottom of the multi-chambered grill base;    producing a first grilling flavor from heating the first heatable substance;    producing a second grilling flavor from heating the second heatable substance, wherein the first grilling flavor and the second grilling flavor mix together in the multi-chambered grill base to produce a combination flavor such that the combination flavor rises from the multi-chambered grill base and passes through the hole in the grill base plate.    
     
     
         55 . A method for providing a grilling environment having multiple grilling flavors for a grillable substance, the method comprising: 
 providing a multi-chambered grill base having a top, a bottom, an inner chamber and an outer chamber, the top defining at least one opening to the inner chamber and the outer chamber, the bottom adapted to be heated by a heat source, wherein the inner chamber is adapted to receive a first heatable substance and the outer chamber is adapted to receive a second heatable substance;    providing a grill base plate having a hole and a fluid collection channel, the grill base plate being removably coupled to the multi-chambered grill base;    providing a removable grilling structure, wherein the removable grilling structure is removably coupled to the grill base plate and positioned generally above the plate hole;    adding a first heatable substance to the inner chamber and a second heatable substance to the outer chamber;    placing at least one grillable substance onto the grill surface; and    applying heat to the bottom of the multi-chambered grill base, wherein the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor, wherein the first grilling flavor and the second grilling flavor mix together and travel up through the plate hole into the removable grilling structure and permeates the at least one grillable substance.    
     
     
         56 . The method for providing a grilling environment having multiple grilling flavors for a grillable substance of  claim 55 , wherein the first grilling flavor and the second grilling flavor are either a smoke or a liquid vapor.  
     
     
         57 . The method for providing a grilling environment having multiple grilling flavors for a grillable substance of  claim 55 , wherein the first heatable substance and the second heatable substance are chosen from a group comprising beer, wine, fruit, fruit juice, soup, olive oil, butter, soy sauce, water, mustard sauce, smoke wood chips, spices and BBQ sauce.  
     
     
         58 . A method for providing a grilling environment having multiple grilling flavors for a fowl, the method comprising: 
 providing a multi-chambered grill base having a top, a bottom, an inner chamber and an outer chamber, the top defining at least one opening to the inner chamber and the outer chamber, the bottom adapted to be heated by a heat source, wherein the inner chamber is adapted to receive a first heatable substance and the outer chamber is adapted to receive a second heatable substance;    providing a grill base plate having a hole and a fluid collection channel;    providing a removable vented tube having a plurality of vent holes, the vented tube being removably coupled to the inner chamber of the multi-chambered grill base through the hole in the grill base plate;    adding a first heatable substance to the inner chamber and a second heatable substance to the outer chamber;    placing a fowl on the removable vented tube; and    applying heat to the bottom of the multi-chambered grill base, wherein the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor, wherein the first grilling flavor and the second grilling flavor mix together in the multi-chambered grill base to produce a combination flavor such that 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.    
     
     
         59 . The method for providing a grilling environment having multiple grilling flavors for a fowl of  claim 58 , wherein the first grilling flavor and the second grilling flavor are either a smoke or a liquid vapor.  
     
     
         60 . The method for providing a grilling environment having multiple grilling flavors for a fowl of  claim 58 , wherein the first heatable substance and the second heatable substance are chosen from a group comprising beer, wine, fruit, fruit juice, soup, olive oil, butter, soy sauce, water, mustard sauce, smoke wood chips, spices and BBQ sauce.  
     
     
         61 . The method for providing a grilling environment having multiple grilling flavors for a fowl of  claim 58 , further comprising providing a removable grilling structure having a plurality of holes that are concentrated on at least one outside edge of the grilling structure with a small concentration located in the center of the grilling structure, thereby causing a generally even distribution of the smoke or liquid vapor to the grillable substance.  
     
     
         62 . A convertible grilling system adapted to provide multiple grilling flavors to a fowl or a grillable substance comprising: 
 a multi-chambered grill base having a top, a bottom, an inner chamber and an outer chamber, the top defining at least one opening to the inner chamber and the outer chamber, the bottom adapted to be heated by a heat source, wherein the inner chamber is adapted to receive a first heatable substance and the outer chamber is adapted to receive a second heatable substance, such that upon applying the heat source to the bottom of the multi-chambered grill base, the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor;    a grill base plate having a hole and a fluid collection channel, the grill base plate coupled to the multi-chambered grill base such that the plate hole is positioned above the inner chamber, wherein the fluid collection channel is adapted to catch grease and fluids;    a grill member removably coupled to the grill base plate and positioned generally above plate hole, wherein the grill member is adapted to receive the first and second grilling flavors from the multi-chambered grill base and disperse the first and second flavor so as to permeate the fowl or grillable substance.    
     
     
         63 . The convertible grilling system of  claim 62 , wherein the grill member further comprises a removable grilling structure, wherein the removable grilling structure is removably coupled to the grill base lid and positioned generally above the plate hole, wherein the removable grilling structure comprises a plurality of grill surfaces that each have a plurality of holes and a plurality of fluid removal channels interleaved between the grill surfaces, wherein the grill surfaces are configured to receive a grillable substance, whereby smoke or liquid vapors rising from the inner chamber and the outer chamber of the multi-chambered grill base pass through the plate hole and then through the plurality of holes in the removable grilling structure.  
     
     
         64 . The convertible grilling system of  claim 62 , wherein the grill member further comprises a vented tube having a plurality of vent holes, the vented tube being removably coupled to the inner chamber through the hole in the grill base plate, wherein the vented tube is adapted to fit into a fowl during cooking such that the smoke or the liquid vapors rising from the inner chamber and the outer chamber of the multi-chambered grill base mix and pass through the hole in the grill base lid into the vented tube then through the plurality of vent holes in the vented tube and into the fowl.  
     
     
         65 . The convertible grilling system of  claim 62 , wherein the first grilling flavor and the second grilling flavor are either a smoke or a liquid vapor.  
     
     
         66 . The grilling system of  claim 62 , wherein the bottom of the multi-chambered grill base is a thermally conductive material.  
     
     
         67 . The grilling system of  claim 62 , wherein the first grilling flavor rises from the inner chamber and the second grilling flavor rises from the outer chamber of the multi-chambered grill base, mixes together to form a combination flavor and the combination flavor passes through the hole in the grill base plate.  
     
     
         68 . The grilling system of  claim 62 , wherein the first heatable substance and the second heatable substance are chosen from a group comprising beer, wine, fruit, fruit juice, soup, olive oil, butter, soy sauce, water, mustard sauce, smoke wood chips, spices and BBQ sauce.  
     
     
         69 . The grilling system of  claim 62 , further comprising a heat resistant lid that is adapted to be removably affixed to the multi-chambered grill base lid and configured to enclose at least a portion of the multi-chambered grill base and the grill base plate, wherein the heat resistant lid allows the first and second grilling flavors to permeate the fowl or the grillable substance.  
     
     
         70 . The convertible grilling system of  claim 62 , wherein the plurality of holes in the removable grill structure are concentrated on at least one outer edge of the grill structure thereby allowing the first and second grilling flavors to be evenly distributed to the grillable substance.  
     
     
         71 . A convertible grilling system adapted to provide multiple grilling flavors to a fowl or a grillable substance comprising: 
 a multi-chambered grill base having a top, a bottom, a first chamber and a second chamber, the top defining at least one opening to the first chamber and the second chamber, the bottom adapted to be heated by a heat source, wherein the first chamber is adapted to receive a first heatable substance and the second chamber is adapted to receive a second heatable substance, such that upon applying the heat source to the bottom of the multi-chambered grill base, the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor;    a grill base plate having a hole and a fluid collection channel, the grill base plate coupled to the multi-chambered grill base such that the plate hole is positioned above the interior of the multi-chambered grill base, wherein the fluid collection channel is adapted to catch grease and fluids;    a grill member removably coupled to the grill base plate and positioned generally above plate hole, wherein the grill member is adapted to receive the first and second grilling flavors from the multi-chambered grill base and disperse the first and second flavor so as to permeate the fowl or grillable substance.    
     
     
         72 . The convertible grilling system of  claim 71 , wherein the multi-chambered grill base further comprises a third chamber adapted to receive a third heatable substance that produces a third grilling flavor, wherein the grill member is adapted to receive the third grilling flavor from the multi-chambered grill base and disperse the third flavor so as to permeate the fowl or grillable substance.  
     
     
         73 . The convertible grilling system of  claim 72 , wherein the multi-chambered grill base further comprises a fourth chamber adapted to receive a fourth heatable substance that produces a fourth grilling flavor, wherein the grill member is adapted to receive the fourth grilling flavor from the multi-chambered grill base and disperse the fourth flavor so as to permeate the fowl or grillable substance.  
     
     
         74 . The convertible grilling system of  claim 73 , wherein the multi-chambered grill base further comprises a fifth chamber adapted to receive a fifth heatable substance that produces a fifth grilling flavor, wherein the grill member is adapted to receive the fifth grilling flavor from the multi-chambered grill base and disperse the fifth flavor so as to permeate the fowl or grillable substance.  
     
     
         75 . The convertible grilling system of  claim 71 , wherein the grill member further comprises a removable grilling structure, wherein the removable grilling structure is removably coupled to the grill base and positioned generally above the plate hole, wherein the removable grilling structure comprises a plurality of grill surfaces that each have a plurality of holes and a plurality of fluid removal channels interleaved between the grill surfaces, wherein the grill surfaces are configured to receive a grillable substance, whereby smoke or liquid vapors rising from the first chamber and the second chamber of the multi-chambered grill base pass through the plate hole and then through the plurality of holes in the removable grilling structure.  
     
     
         76 . The convertible grilling system of  claim 75 , wherein the plurality of holes in the removable grill structure are concentrated on at least one outer edge of the grill structure thereby allowing the first and second grilling flavors to be evenly distributed to the grillable substance.  
     
     
         77 . The convertible grilling system of  claim 71 , wherein the grill member further comprises a vented tube having a plurality of vent holes, the vented tube being removably coupled to the first chamber through the hole in the grill base plate, wherein the vented tube is adapted to fit into a fowl during cooking such that the smoke or the liquid vapors rising from the first chamber and the second chamber of the multi-chambered grill base mix and pass through the hole in the grill base lid into the vented tube then through the plurality of vent holes in the vented tube and into the fowl.