Australia's Premier Boating and
Fishing Site, Marinews.com
recently featured an article about Graham Joshua's smoke ovens in their Breaking News section. The article is titled
"Smoking Good Food From Togar Oven"
"When Graham Joshua left South Africa for a life in Queensland, he brought his father’s smoker with him. With an engineering background, he designed the Togar smoke oven, manufactured it out of stainless steel and has been selling them since 1991"...
BBQ Smoker Articles to Wet The Appetite.
Smoking is perhaps the oldest known method of flavouring and preserving food. Smoking was the most reliable and convenient method of preserving food in the past and most early homesteads had separate smoke-houses.
When refrigeration became popular, smoke ovens took a back seat.
However, the exquisite taste of smoked food never went out of style and is now being rediscovered in many Australian domestic and commercial kitchens.
Listed on this page and subsequent pages you will find a range of reviews on the TogarOven and articles on smoker cooking to get your taste buds going.
“I have to have it”
Togar Smoke Ovens
By Rebecca Gilling
Smoking (food that is) is making a comeback – and it is good for your health! This method of preserving food is one of the oldest, along with pickling and salting. Made in Australia by Graham Joshua, the Togar Smoke Oven is a clean, hassle-free means of creating delicious meals, indoors or out.
No need for oils or fats: just heat and pure wood smoke. Measuring 365mm in diameter and standing 200mm high the Togar Smoke Oven is portable and easy to use – and the price is small too.
House & Garden
TableTalk - It’s smokin’
By Angus Cameron
Want to smoke your own salmon? Well now you can, using a Togar Smoke Oven which, conveniently, can double as a steamer.
It runs for 20 minutes on just one teacup of methylated spirits and is easy to clean in hot soapy water. An accompanying book tells you how to smoke just about any food and includes recipes to get you started.
Guns & Game
Togar Smoke Oven
by Bernadette Jackson
When Graham Joshua of Togar Ovens sent me a few photos of the Togar
Oven and some of the food that had been cooked in it, I was immediately
impressed by the idea of a simple system for smoking food. I had
previously seen and heard of elaborate food smoking set ups that are
used in the USA and even though we really enjoy smoked meat, it always
seemed to difficult an exercise to do it ourselves... > Read more
Australian Gourmet Traveller
Where there’s smoke…there’s flavour
Food and styling by Kay Francis
Home-smoking gives foods a distinctive and delicious flavour – and it’s just as easy as lighting up the barbecue
Move over char-grilling – home-smoked food has arrived.
This surprisingly speedy and extremely versatile cooking method has been pushed to the back burner by most home cooks, probably to avoid potential mess. Nothing could be further from the truth. Smoking in a specially constructed oven, such as the Togar used for these pages, is easy, clean and a voyage of discovery for the creative cook.
All that is required for these recipes is a covered fireproof container, a wire cake rack (preferably chrome coated to prevent corroding) to fit inside it, a heat source and pure sawdust or other smoking agent (the various flavoured tea leaves give a range of flavours, and dried herbs and spices will also impart their aromas).
The food can be marinated or rubbed with flavoured oil or herbs, spices, citrus rind or garlic prior to smoking. Care should be taken not to overcook the foods – a whole rabbit takes only 15 to 20 minutes, tuna no more than 10. Larger cuts of meat, such as a leg of lamb, take longer.
Foods rich in natural oils lend themselves particularly well to smoking, drier foods benefit from marinating or even including a small metal container of water in the base of the container to maintain humidity.
Hot-smoking as discussed here is a cooking process, not a preserving process. Commercially smoked food has undergone an extra step, either brining or a chemical treatment to preserve it.