Smoking Gun

The perfect addition to your kitchen or bar. The Polyscience Smoking Gun™ produces cold smoke, which allows it to be used for any kind of food or liquid. As a flexible hand-held device, it is easy to use for infusion or finishing with a variety of smoky flavors and aromas.

Your selection of combustibles including various wood chips, teas, herbs, spices, hay, and even dried flowers is limited only by your imagination. The Smoking Gun features a robust housing, perfect for both domestic and commercial use.

The original and still the best food and cocktail smoking gun.

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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.

Woodchips

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.

How to clean your smoking gun

User tips


 

  • One-piece, removable anodized aluminum smoking chamber
  • Heavy-duty metal blower fan – will not melt when heated
  • Efficient, low-noise motor
  • Excellent for finishing products that are cooked SousVide or other methods where food is not normally directly exposed to fire or smoke
  • Runs on 4 AA batteries (included)

Includes two 15g sample jars of PolyScience Hickory and Applewood Smoking Sawdust.

Product Code – PS7002-000

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