Smoke Signals<\/h2>\n![\"The](\"http:\/\/blog.moffat.com.au\/wp-content\/uploads\/2016\/05\/Smoker_C4eT-10.20-RA_stand-closed-on-three-sides_s_72dpi-265x300.png\")
The Convotherm 4 Combi-Steamer<\/p><\/div>\n
Real smoked food tastes heavenly, the flavour and the tenderness is exceptional. Since its introduction in January, the Convotherm 4 have been consistently popular with sales, and the versatility of the new technology has arrived at the perfect time.<\/p>\n
Moffat sales consultant and Chef Phil Neverman says development of the equipment has come about due to recent international trends, in particular with the smoking aspects within many popular dishes.<\/p>\n
\u201cCuisine of late has very much turned to the slow cooked and smoked approaches so popular in South America,\u201d says Phil. \u201cConvotherm has recognised this and addressed it with the 2015 release of the new model.\u201d<\/p>\n
Being able to steam, bake and steam-bake quickly and confidently<\/strong> is the key according to Phil. \u201cThe beauty of this is that you can smoke first, then cook it or hot-smoke it \u2013 all in the one easy process,\u201d he says.<\/p>\n <\/p>\n
<\/h2>\nIf You Smoke It, They Will Come<\/h2>\n![\"Smoked](\"http:\/\/blog.moffat.com.au\/wp-content\/uploads\/2016\/05\/Smoked-food-ribs-combi-steamer-300x225.png\")
Smoked Ribs<\/p><\/div>\n
\u201cA decent cut of beef fillet for example, you can smoke it for an hour and a half and then cook it overnight. Salmon, venison, sausages, they\u2019re all easy to prepare and smoke to the highest quality.\u201d<\/p>\n
The advanced closed system of Convotherm is a great help here. \u201cAll the energy and moisture stays in the oven cavity, which makes it great for smoking as there\u2019s a better consistent infusion of the smoke into the food,\u201d, says Phil.<\/p>\n
\u201cThere\u2019s also very little oxygen \u2013 which is what transfers smell \u2013 so there\u2019s less intensive clean-up between the various applications.\u201d<\/p>\n
![\"Smoked](\"http:\/\/blog.moffat.com.au\/wp-content\/uploads\/2016\/05\/Smoked-food-cauliflower-soup-combi-steamer-300x200.png\")
Smoked Cauliflower Soup<\/p><\/div>\n
\u201cFor example, there\u2019s smoked cauliflower soup,\u201d he continues. \u201cYou can prepare this initially, then lightly smoke before placing it (the oven) straight into steam mode and serving time. This everyday usability and flexibility has been a huge draw-card for chefs.\u201d<\/p>\n
Anyone who has ever worked with a Convotherm combi-steamer oven knows first-hand how they inspire better food preparation.<\/p>\n
The Convotherm 4 Combi-Steamer<\/p><\/div>\n
Real smoked food tastes heavenly, the flavour and the tenderness is exceptional. Since its introduction in January, the Convotherm 4 have been consistently popular with sales, and the versatility of the new technology has arrived at the perfect time.<\/p>\n
Moffat sales consultant and Chef Phil Neverman says development of the equipment has come about due to recent international trends, in particular with the smoking aspects within many popular dishes.<\/p>\n
\u201cCuisine of late has very much turned to the slow cooked and smoked approaches so popular in South America,\u201d says Phil. \u201cConvotherm has recognised this and addressed it with the 2015 release of the new model.\u201d<\/p>\n
Being able to steam, bake and steam-bake quickly and confidently<\/strong> is the key according to Phil. \u201cThe beauty of this is that you can smoke first, then cook it or hot-smoke it \u2013 all in the one easy process,\u201d he says.<\/p>\n <\/p>\n Smoked Ribs<\/p><\/div>\n \u201cA decent cut of beef fillet for example, you can smoke it for an hour and a half and then cook it overnight. Salmon, venison, sausages, they\u2019re all easy to prepare and smoke to the highest quality.\u201d<\/p>\n The advanced closed system of Convotherm is a great help here. \u201cAll the energy and moisture stays in the oven cavity, which makes it great for smoking as there\u2019s a better consistent infusion of the smoke into the food,\u201d, says Phil.<\/p>\n \u201cThere\u2019s also very little oxygen \u2013 which is what transfers smell \u2013 so there\u2019s less intensive clean-up between the various applications.\u201d<\/p>\n Smoked Cauliflower Soup<\/p><\/div>\n \u201cFor example, there\u2019s smoked cauliflower soup,\u201d he continues. \u201cYou can prepare this initially, then lightly smoke before placing it (the oven) straight into steam mode and serving time. This everyday usability and flexibility has been a huge draw-card for chefs.\u201d<\/p>\n Anyone who has ever worked with a Convotherm combi-steamer oven knows first-hand how they inspire better food preparation.<\/p>\n<\/h2>\n
If You Smoke It, They Will Come<\/h2>\n