with reference to the figures , the invention provides a heat transfer device 10 for use in barbeques . more specifically , the invention provides a wire mesh structure having characteristics favourable for use as a heat transfer device in barbecues . the wire mesh structure , when layered in a barbecue , conducts and radiates thermal energy to the food being cooked . the inherent flexibility of the wire mesh allows for simple cleaning of carbon debris from the mesh , and facilitates packaging for commercial purposes . with reference to fig1 a and 1b , the wire mesh of the invention is knitted from metal wire 11 such that each loop 10 a of wire interlocks with adjacent loops of wire at four contact points . the interlocked knitted structure of the wire mesh therefore readily facilitates heat conduction between and along adjacent loops of wire during heating of the mesh by a localized heat source . thus , when the mesh of the invention is placed above a heat source within a barbecue , the mesh can quickly be heated or cooled in response to adjustment of the burner temperature along the multiple tortuous paths defined by the knitted wire structure . as illustrated in fig1 c , multiple strands of wire 30 a , 30 b can be knitted to form the knitted structure wires 30 a , 30 b can be of a similar or dissimilar material . the knitted wire mesh is formed from wire having a composition and diameter ( typically 0 . 001 ″ to 0 . 065 ″ and preferably 0 . 01 ″) suitable to provide durability to the finished product , while still possessing thermal conductive properties for rapid dissipation of heat between adjacent loops and thereby allowing an acceptable heating / cooling time in response to burner heat adjustments . open loop knitted wire is further characterized by having a high surface area to weight ratio thus providing a high surface area for heating and vaporizing food juices while also providing a relatively high void space ( typically in the range of 50 - 98 . 5 %). in preferred embodiments , the average loop diameter is less than 0 . 25 inches . in use , the heat transfer device is preferably designed to provide a balance between the void space and total wire surface area such that food drippings passing through multiple layers of mesh will disperse as a film upon hitting the upper layers and vaporize before exiting through the lower layers . further still , open knitted wire provides improved stability over conventional woven wire meshes as the knitted wire has no bonded or welded surfaces that may degrade after repeated heating and contraction during use . that is , any thermal expansion and contraction of the wire will not place thermal stress on any contact points between adjacent wires . this feature provides the further advantage of the heat transfer device being compressible in each of the directions shown as x , y and z ( mainly x ) in fig1 a . in a preferred embodiment , the mesh is knitted from stainless steel wire such as 304 l or 316 l . the use of stainless steel wire improves the durability of the heat transfer device by minimizing the formation of rust , which can otherwise result from weathering . other materials that withstand the heating and cooling cycle and are malleable for forming can be used . in the embodiment shown in fig1 a , the heat transfer device includes one or more layers of wire mesh fixed within a frame or laying on top of a frame corresponding to the shape and size of a barbeque . in the embodiment shown , the frame includes rigid frame ends 34 , and may include flexible wire frame sides 33 . thus , the frame ends 34 provide structural support in a first dimension y , while the wire sides 33 , if present , maintain the flexibility of the wire mesh in a second dimension x . this flexibility permits simple mechanical removal of carbon debris from the mesh as will be described below . the heat transfer device can also be self supporting if it is fixed at either end of the barbecue or is formed from wires or layers of wires of sufficient structural rigidity to self - support the heat transfer device within a barbeque suitable wire mesh structures for use in accordance with the invention may be produced by known wire knitting techniques and machinery . for example , and with reference to fig2 a , it is preferred that cylinders produced on circular knitting machines are used in manufacturing the heat transfer device . a cylinder so produced may be flattened to produce a dual layer of mesh ( as shown in fig2 b ), which may be used alone or layered . the flattened cylinder ( s ) may be affixed within a frame sized to fit a particular type of barbecue as described above . alternatively , cylinder layers may be fastened together by other suitable means such as stapling or crimping with stainless steel staples or wire to prevent unravelling and separation of the layers . clearly , various sizes and shapes of mesh may be made in accordance with the invention , which may be designed for use with certain makes and models of barbecue . such shapes may be cut from a sheet or cylinder of wire mesh , with the loose ends of each mesh layer secured by welding or other means . however , it is preferable to form the wire mesh from an appropriately sized flattened cylinder as described above , as this will prevent unravelling of the sides of the wire mesh and therefore frame sides 33 will not be required . although a single or dual layer of mesh may be used in accordance with the invention , it is preferable that several sheets of mesh be layered over the heat source and beneath the food grill . while each layer of mesh will have a large total void space , multiple layers of mesh will provide an increased surface area upon which to collect and vaporize falling food drippings . in various embodiments of the invention , up to 30 layers of wire mesh may be used , although the optimal number of layers will be determined based on the particular characteristics of specific barbeques . in addition , once the wire mesh is formed by knitting , the wire loop can be elongated or stretched to form the appropriate dimensions for the barbecue and / or the optimum densities required to allow the cooking characteristics of vaporizing the drippings , allowing quick response to heat input and produce infrared radiant heat for cooking . in still further embodiments , the wire mesh can be crimped at appropriate angles and then layered upon each other to give a variety of densities for specific barbecues . the crimped layers can also be used in conjunction with uncrimped layers or other crimped layers having similar or differing crimping angles . in still further embodiments , a “ window strip ” as shown in fig3 can be knitted into the mesh to allow a better visual picture of the ignition state of the burner or to accommodate the particular design of a barbeque or the particular combustion functionality of the burner of a barbeque . the window strip can be produced by dropping stitches during knitting . further still , the wire mesh can be knitted in a narrower strip 40 ( typically ¼ ″- 2 ″ wide ) and then formed to the final structure by placing the mesh on its side in either a crimped form or a flat form and layering it back and forth as shown in fig4 a and 4b . in this embodiment , the layers of flattened wire mesh are oriented perpendicularly to the vertical . a frame 42 may be utilized to secure the layers of wire mesh . in yet another embodiment , void spaces may be incorporated between different layers of the wire mesh . in use , a heat transfer device in accordance with the invention is placed above the burner of a barbecue and below the food grill . when the barbecue is lit , the burner will heat a portion of the heat transfer device . under most heating conditions , the layers of wire loop in closest contact to the burner flame will be heated to a red hot temperature , thus becoming an infrared heating source for cooking the food . due to the looped nature of the wire mesh , the heat from within the wire will be quickly dissipated throughout the heat transfer device thus providing an evenly heated surface . similarly any adjustments to the heating temperature will result in a rapid change in the heating temperature . for those foods with any of fats , juices , marinades or sauces , as the food cooks , these substances will drip from the food and contact the wire mesh and will either be burnt or vaporized to impart a barbecue / smoked flavour to the meat . during use , a certain amount of carbon debris will become lodged within the mesh layers of the heat transfer device . the user may remove this debris by simple mechanical manipulation of the mesh structure such as by shaking or banging the heat transfer device against a surface . as noted above , the open wire loop structure of the heat transfer device provides flexibility in the x and y and z dimensions such that repeated expansion and compression of the void space between the knitted loops readily displaces any residual burnt carbon debris . alternatively , repeated physical vibrations caused by forceful contact with any surface would similarly dislodge any residual burnt carbon debris . in comparison to a woven wire structure , the knitted loop structure will prevent holes forming within the mesh by the displacement of overlapping wires with respect to one another as may occur with woven meshes . still further , the knitted structure allows the void space area to change for cleaning which will then return to the original shape . in comparison , a mesh with overlapping wires will have a fixed hole size and result in clogging of the mesh . the present device may be provided to users as a kit . as shown in fig5 a , a kit can be as simple as a long length of knitted material 50 that can be folded to the recommended size ( width and depth ) for a particular barbecue . the folded structure can be held together by either permanent or removable staples or a frame 52 . in such an embodiment , a user could form multiple layers of wire mesh over an existing lava rock layer or directly on top of the barbeque burners or lay directly on top of the metal plates found in present barbecues . in another embodiment as shown in fig5 b , a kit for making a custom heat transfer device may include pre - cut cylinders 54 of wire mesh and an appropriate end crimping or clamping system 54 for allowing a user to assemble a desired number of layers of wire mesh for their particular barbeque . in another embodiment as shown in fig5 c , a kit may comprise pre - formed layers of wire mesh 58 and a support system 60 ( or equivalent ) for supporting the wire mesh on the lower surface of the barbeque above the barbeque burner such that a supporting grid is not required . the above - described embodiments of the present invention are intended to be examples only . alterations , modifications and variations may be effected to the particular embodiments by those of skill in the art without departing from the scope of the invention , which is defined solely by the claims appended hereto .
the invention relates generally to heat transfer devices for natural gas or propane barbeques . more particularly , the invention relates to the use of a knitted wire mesh with an open loop structure as a heat transfer device in barbeques .