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Smoking meat
What You Need to Know About Smoking
The difference between hot and cold smoking smokers is largely a matter of distance between the smoke chamber and the fire—the greater the distance, the cooler the smoke. Proper ventilation is important since dirty smoke trapped in a chamber gives food a bitter taste. However, with too much ventilation, the smoke dissipates. Your best guide is the temperature inside the chamber. Set up a thermometer that you can read from outside, then open or close the vents as needed.Cold smoking
Some meats are cold smoked, which adds a delicious smoky flavor to the meat. The temperature inside the smoker should be 30°C (86°F). Place the heat source about 3 m (10 ft) from the smoke chamber on the side from which the dominant airflows come. The top of the shaft should be about 30 cm (12 in) lower than the bottom of the chamber, with a stovepipe or tile tunnel in between.Hot smoking
Hot smoking requires maintaining a smoker at temperatures of 85°C to 100°C (185°F to 212°F), so the chamber must be insulated. Smoke is produced inside or directly below the chamber. It is easier to maintain a proper temperature with an electric burner. Slowly raise the internal temperature of the meat to at least 65°C (149°F). Check for doneness by piercing the center of the meat with a meat thermometer; for example, an 8 kg (18 lb) ham will take about 10 hours to cook.Seasoning
The flavor imparted by smoke depends on the type of wood used. Softwoods should not be used, as the resins will alter the flavor of smoked foods. Most hardwoods are suitable, particularly tea tree, acacia, and eucalyptus. Use only untreated wood and avoid the branches and leaves of toxic shrubs such as oleander.
Outdoor ovens
Who hasn't dreamed of cooking outdoors while enjoying a drink with their guests? All this is now possible with outdoor ovens.
Whether you're cooking shellfish, grilling meat, baking bread or even preparing a dessert, our products will meet all your outdoor cooking needs.
Bake a traditional loaf of bread in the Invicta La Goustaou outdoor oven or enjoy a classic Italian pizza in the Ooni Pro.
Let your imagination inspire you and be well equipped to wow your guests!
The chef's secrets for cooking on the BBQ
1- Clean the grid
Cleaning your grill is essential before cooking anything on it. To do this, brush the grill vigorously with a barbecue brush. If you don't have one on hand at the beginning of the season, you can ball up some aluminum foil and use it to clean your grill surface.
-Discover our accessories section to be well equipped!-
2- Temper the meat
Let your meat or fish sit for about 30 minutes before placing it on the grill. This will help maintain a fairly hot temperature inside the barbecue. Cold meat or fish will lower the temperature, which should be avoided.
3- Season or marinate
Once your meat is at the right temperature, it's time to prepare it for cooking. Salt and spices are essential. And if you didn't have time to marinate the meat, no problem! Spice rubs are just as delicious and will add flavor to your grilled meats.
-Discover our sauces and spices section!-
4- Drain the meat
Take care to drain the pieces of meat to be grilled to prevent fat from detaching and fanning the flames, which could burn the flesh.
5- Handling food
Never pierce meat with a fork; instead, use tongs to turn it over, as pierced meat loses some of its blood and thus becomes less tasty.
6- Let the meat rest
Let meat rest thoroughly before slicing. Resting time should be similar to cooking time. This will help you know how long to let your meat sit at room temperature.
7- Cook food over indirect heat
To finish cooking with indirect heat, turn off the heat on one side of the grill and close the lid. This method is ideal for large cuts of meat such as roasts and chicken, or even fish, such as whole salmon.
8- Grill shellfish
Planning to cook shellfish like lobster, crayfish, or shrimp? Keep them in their shells. This way, they'll have much more flavor!
La Plancha® ENO in the world
For over 50 years, ENO has been operating worldwide and is present on every continent. Exporting is part of the company's DNA, which now operates in over 50 countries. International expansion has accelerated in recent years with the growth of the North American plancha market. All ENO gas and electric planchas are manufactured in France in Niort, Deux-Sèvres – Nouvelle Aquitaine region – in the original workshops that have been there since the end of the 19th century.
In North America – Canada and the United States
Since 2014, La Plancha® ENO has been present on the North American market – Canada and the United States – ENO registered the Plancha® trademark in the United States in 2010 and is working hard to make its brand and products known to Canadians and Americans.
Participation in numerous trade fairs and events abroad allows Maison ENO to develop its export market.
Cooking on the ENO Plancha is tasty and healthy
On the ENO griddle, no fat is used ! Cooking on the griddle preserves the tastes and flavors as well as the nutritional qualities of the food! This way, you get deliciously cooked food.
In fact, the high temperature of the griddle and the enamel coating of the cast iron plate prevent food from sticking. The food retains its texture and aromas, the juices are delicately caramelized , and the food is not denatured.
No unhealthy re-cooked fat. You can always add a drizzle of virgin olive oil after cooking to add a flavorful touch to your food.
The ENO Plancha is easy to maintain
The enameled cast iron plate of ENO gas or electric griddles is very easy to clean using pyrolysis. It only takes 1 to 2 minutes to make it look like new.
- The residues and grease are collected in a removable tray with the help of the spatula.
- When hot, cleaning is done by scraping (with the stainless steel spatula) then deglazing the plancha plate with a little water.
- Once the plancha has cooled, a final cleaning with the stainless steel ball and the Plancha cleaner then with a microfiber cloth and your ENO plancha regains its shine and cleanliness.