CVap Smoker Oven
Turn your Cook and Hold into a Smoker Oven!
Did you know your CVap® oven could be used as a smoker oven? Adding an optional Winston Smoker Box to your oven lets you cook tender, juicy meats with the smoky flavor your customers crave. Incorporate smoking without the expense of adding another piece of equipment. Add a smoky hint to your beans, veggies, and even pickles. Try that with an immersion circulator!
This accessory is a must-have for barbecue establishments. It is suitable for CVap Cook and Hold Ovens and Retherm Ovens.
CVap Commercial staging Cabinet Options
Important Things
to Note
Once you’ve converted your CVap into a smoker oven, there’s no going back. The smoker will permeate your oven with the patina and aroma of smoke. This is fine if you’re a barbecue operation. But it is something to consider if smoked foods aren’t your primary product.
Although CVap ovens don’t usually require a vent hood, that isn’t the case if used as a smoker oven. Smoke will escape from the oven and into your kitchen. The oven must be under a vent hood to catch the smoke.
The Winston Smoker Box is only recommended for full-size ovens. The smoke can be a bit overwhelming when used in a half-size model, and the Smoker Box requires its own 120V outlet.
How does a Smoker Oven Work on Meat?
Setting Up the Smoker Oven Box
The Winston Smoker Box is plug-and-play. Follow the directions for setting it up. Fill the box with the chips or pellets of your choice, and power up.
Smoking Process
Allow the meat to smoke for an extended period, usually several hours. The length of time depends on the type and size of the meat. An advantage to smoking in a CVap oven is that CVap’s heated vapor prevents the meat from overcooking or drying out.
Monitoring Temperature
Use a meat thermometer to monitor the internal temperature of the meat. Different meats have different recommended internal temperatures for safety and doneness.
Resting
Once the meat reaches the desired internal temperature, remove it from the smoker oven and rest for a while. This allows the juices to be redistributed within the meat.
The smoking method involves the use of a smoker to flavor, cook, or preserve food. This method is commonly used for meats but can also be applied to other foods, such as vegetables and cheeses. Smoking involves exposing food to smoke and heat simultaneously. Smoking ordinarily involves lower temperatures, between 180°F and 300°F (82°C and 149°C).
Tips for Great Smoking
- Patience is key. Smoking is a slow cooking process that requires patience to achieve the best results.
- Experiment with flavors: Try different wood types and seasoning blends to discover your preferred flavor profiles.
- Safety first: Follow proper food safety guidelines, especially when dealing with low and slow cooking.
- Remember that smoking meat is as much an art as it is a science, and practice and experimentation can help you refine your smoking skills over time.
Benefits of the Smoking
Flavor Enhancement
Smoking adds a unique, rich, smoky flavor to food that is difficult to achieve with other cooking methods.
Tenderizing Effect
Smoking can tenderize tough cuts of meat. The slow, low-temperature cooking process breaks down collagen in meats, resulting in a tender and juicy texture.
Preservation
Historically, smoking was used as a method of preserving meat before the advent of refrigeration. The combination of low heat and smoke helps inhibit bacteria growth. It slows down the oxidation process, extending the shelf life of the food.
Enhanced Aesthetics
The visual appeal of smoked food’s distinctive color and crust can enhance the overall dining experience. Smoked meats often have an appealing caramelized exterior known as the smoke ring.
How to Demo a CVap Smoking Oven
See CVap in Action – Schedule a Free Demo
The best way to understand CVap is to see it work. Bring your recipes and smoke your products with CVap technology. Compare the results to your current method. See the difference for yourself.
During the demo, you’ll:
• Smoke your own recipes with CVap technology
• Compare results to your current method
• Learn about operational benefits and ROI
• Get hands-on training with the equipment
• Receive a customized quote for your operation
No pressure. No sales pitch. Just real equipment solving real problems.
