The Polyscience Smoking Gun™ is a handheld food smoker. Finish quickly foods with natural cool smoke that you would usually not be able to smoke: butter, oysters, cocktails, salads, chocolate, meringue, etc.
Create classic flavors with Sous Vide Australia wood chips, such as hickory, applewood, mesquite and cherry, or expand your culinary creativity by smoking with flavors like teas, spices, and dried flowers.
Using the The Smoking Gun™
- To provide smoke flavor and aroma for meats, fish fruits, or vegetables after cooking, simply place the food in a covered container and inject smoke. Probably the most practical application is a casserole dish with plastic wrap, stockpot, or zip lock bags.
- To enhance the presentation of a finished dish, add a hint of smoke under a domed plate cover. It will provide the diner with an immediate sense of pleasure and anticipation when the dish is uncovered.
- For best results, always pat foods dry with a clean cloth or paper towel before “smoking”. This helps smoky flavors adhere to the food surface.
- You may find it easier to inject smoke under pot/pan lids and covers by placing the Smoking Gun on the supplied stand and using the flexible tubing (also supplied) to direct the smoke where needed. this will leave one hand free to lift the lid/cover.
- 2-3 minutes under smoke is generally all that is needed to infuse foods with a smoky flavor and aroma. When using the Smoking Gun with a covered receptacle, simply inject the smoke under the lid and let stand for a few minutes. Continuous smoking with the Smoking Gun is NOT required.
Hickory chips impart a pungent, smoky bacon-like flavor that goes particularly well with pork (ham, ribs, etc.)
Mesquite chips are good for smoking most meats (particularly beef) and vegetables. They impart a strong earthy flavor.
Apple and cherry woods work well with poultry, game birds and pork. These woods provide a slightly sweet but denser, fruity smoke flavor.
Eleven different flavours are available and are sold seperately in 50g and 1kg bags.