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 1/2oz sample jars of PolyScience Hickory and Applewood Smoking Sawdust
User tips and recipes for the
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 lid and 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.