If there’s a subject we pride ourselves on knowing a thing or two about in Australia, it’s the barbecue. We are, in fact, one of the largest backyard-grilling hotspots on the planet, with more than two-thirds of the population owning a barbie. But in recent years, the trend of ‘low and slow’, a barbecuing movement born in the southern states of the US that does exactly as it says – cooking meat at low temperatures, slowly – has somewhat derailed all we thought we knew about the art of the barbie.
Hot-smoking meat in the low and slow way relies on either wood chips or charcoal burning at a reduced temperature to steadily cook cuts such as brisket, shoulder and ribs until they become fall-apart tender – and infused with a beautiful smoky flavour. Traditionally, maple or hickory wood give meat that delicate smoky lick, but options abound. Woods from fruit trees (such as apple and pear) have subtle notes ideal for use with poultry and fish, while the stronger flavours produced by harder woods (such as Australian mountain ash and red gum) as well as charcoal bring an up-front ashiness to red meat. You can even go a step further and introduce wood chips soaked in a range of beverages: beer, bourbon, cola, Cristal. So far, so delicious… but, if you’re running a busy eatery, somewhat time consuming.
Fortunately, there’s an easy way to achieve the flavours of hot smoking without the long cooking process. The Convotherm Easy Touch comes with an optional smoker that does all the hard work for you, cooking and smoking meats quickly, easily and with minimal investment. Whether you want to wholeheartedly embrace the latest trend or just try out a few specific dishes on your menu, Convotherm’ technology will make all your worries go up in smoke.
