Smoking Tips & Techniques

smoking gun panorama

We are collecting user tips and recipes for the Smoking Gun! Hopefully we will be able to add more to these points we have already:

  • 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 most practical 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 lidand let stand for a few minutes. Continous 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.

Click here to see our previous post “Cool Smoke” with recipe ideas and demo videos. Or visit the Smoking Gun playlist on YouTube.

About PolyScience

PolyScience is a leading manufacturer of heating and refrigerating laboratory equipment and has been providing innovative temperature control solutions for customers worldwide since 1963. Watch this great video with inventor and president Philip Preston to see how the company is now utilizing its four decades of precision temperature control experience and expertise to develop products for food service applications. Many of the worlds leading chefs are now using PolyScience equipment in their kitchens. View all posts by PolyScience

5 responses to “Smoking Tips & Techniques

  • artandchel

    I just received your smoking gun a couple of weeks ago. I bought it as a surprise for my wife Chelsea who was crafting a special dessert–a smores tart. This tart consists of a graham cracker crust, a chocolate ganache filling and a smoked marshmallow meringue topping that is reminiscent of smores roasted over a campfire. Chelsea is able to smoke the meringue easily with the gun.

    I have also used the gun and a plastic to-go container to cold smoke whitefish filets. By poking a simple hole in the top of a to go container I am able to squeeze the rubber tube firmly into it and since the container tightly snaps shut it contains the smoke well. Since the top of the container is clear I can see how much smoke is in there and if I need to add more.

    It was also interesting to see your video of smoking a pre-roasted chicken because I did the same thing with great results. I had some roasted chicken quarters that I placed in a paper bag and tied the bag shut around the smoking tube to let the chicken absorb the smoke. I then finished the chicken on my gas grill. I’m always looking for a way to impart a little bit of smokiness to whatever I cook on my gas grill–usually by adding some chips on foil–this is another great way to do it.

    Looking forward to getting some more use out of it!

  • Chris

    Thanks, great tips! I want to add one thing that was very helpful for me. Although obvious, it is worth to point out:

    Important to understand what the Smoking Gun is NOT good to be used for!

    In other words, don’t think the Smoking Gun is a smoking chamber. It only helps you to finish dishes with a hint of smoke – as a part of your flavor composition. That has been rarely done before because it was too complicated to do so. With this tool you have a new tool and not substitute for a smoking chamber.

    My favorite application is, that I can now add smoke to my own spices mixes. If you cook with Spanish Pimenton, you know the fire roasted paprika adds a lot to your stew or salsa.

    Thanks to the Smoking Gun, I can now smoke Curry, Cardamom, Salt etc. I am just getting started to play around with it and will share more info when refined.

  • More tips! «

    […] 12, 2009 by polyscience Don’t miss these 2 user postings for The Smoking Gun -> User tips Share your tips and tricks! Simply post a comment here or email to […]

  • carlos

    hi i am from mexico and studying to become a chef u just wnat to pint out that the smoking gun is just a tool to b emore versatile when preparing a dish specially in the presentation of it, it is so nice to have the aroma of smoked food in the table in fact the 78 percent of what we taste is aromas.
    I also wanted to ask if any of you knows where to buy the smoking gun a little bit cheaper,i need it for a school project but 99 dlls are really like a 1300 pesos fro me, so if you know where to buy it cheaper i will really apreciate your help

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