Oven cooking system, accessory device, and method thereof

An accessory device for use with a cooking station and configured to bake a food product therein, the cooking station including a base body extending to define an upper edge with one or more gas flame burners supported by the base body and positioned below the upper edge, the accessory device comprising:

• an oven member extending to define a front side, a rear side, and first and second sides, the front and rear oven sides configured to correspond with front and rear base sides of the base body, the oven member including:
• an inner shell including a ridge surface and a ledge surface, the inner shell configured to be positioned at least partially above the base body, the inner shell defining exhaust ports therein;
• a lower stone and an upper stone, the lower stone configured to be positioned over the ridge surface of the inner shell and the upper stone configured to be supported on the ledge surface of the inner shell so that the lower stone is positioned substantially parallel relative to the upper stone such that a baking chamber is defined by the lower and upper stones and at least partially by the inner shell, the exhaust ports positioned in the inner shell at a level below the upper stone;
• and
• an outer shell sized to be positioned over the inner shell with a gap defined between the inner and outer shells, the outer shell including an oven door positionable over an access opening defined in the outer shell, the access opening sized and configured to facilitate accessing the food product in the baking chamber such that the access opening is accessed along the front side of the oven member, the outer shell including tubing extending from each one of the exhaust ports and through the outer shell to funnel heat directly from the baking chamber, the tubing configured to exhaust heat from the oven member externally at a level below the upper stone along the rear side of the oven member;
• wherein the tubing comprises a plurality of adjacent exhaust tubes that extend across the oven member.

A method for controlling heat generated by a cooking station base, the cooking station base extending to define an upper edge with one or more gas flame burners supported by the cooking station base and positioned below the upper edge, the method comprising:

• providing an oven portion positioned above the cooking station base such that the oven portion includes an inner shell, an outer shell, a lower stone, and an upper stone, the inner shell defining a ridge surface and a ledge surface such that the lower stone is positioned over the ridge surface and the upper stone is positioned adjacent the ledge surface so that the upper stone is positioned substantially parallel relative to the lower stone to define a baking chamber therebetween, the outer shell positioned over the inner shell with a gap defined between the inner and outer shells, the outer shell being associated with a removable oven door such that the oven door is positionable over an access opening defined in the outer shell;
• heating the baking chamber with the one or more gas flame burners and with the access opening defined in the outer shell being closed-off with the removable oven door so that the heat from the one or more gas flame burners flows around a heat distribution plate positioned below the lower stone and so that the heat flows upward to heat the upper stone;
• and
• funneling the heat out of the baking chamber through tube structure extending from heat exhaust ports defined in the inner shell, wherein the heat exhaust ports are positioned at a level below the upper stone, and wherein the tube structure extends from the baking chamber, through the gap, and through the outer shell to exhaust the heat externally at a level below the upper stone and from a rear side of the oven portion, the tube structure comprising a plurality of adjacent exhaust tubes that extend across the oven portion.