Food Flavours and a Smoking Gun

'The Smoking Gun'

Polyscience Smoking Gun

Smoking of foods is now the thing and the Polyscience Smoking Gun™ is the perfect addition to your kitchen or perhaps bar.The Polyscience Smoking Gun™ is a simple hand-held food smoker that allows you to quickly finish foods with a natural cool smoke that you would usually not be able to smoke. Examples would be butter, oysters, cocktails, salads, chocolate, meringue, etc.You can create all the classic flavours with Sous Vide Australia wood chips or expand your culinary creativity by smoking with flavours like teas, spices, and dried flowers.The Polyscience Smoking Gun™ is the original and still the best food smoking gun.Sous Vide Australia Smoking wood chips for the Smoking Gun and Breville smoking gunThrough SCK you can access wood chips in Hickory, Mesquite, Cherrywood, Applewood, Maple, Alder, Pecan,Australian hardwood messamate, European beech, Redgum and Bourbon infused oak.

The Smoking Gun features

• 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 1/2oz sample jars of PolyScience Hickory and Applewood Smoking Sawdust

Dale from SousVideAustralia has supplied us with these user tips to get the best out of your Smoking Gun.

To add smoke flavour 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 flavours 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 flavour 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.

Which wood does what!

Hickory chips impart a pungent, smoky bacon-like flavour 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 flavour.Apple and cherry woods work well with poultry, game birds and pork. These woods provide a slightly sweet but denser, fruity smoke flavour.

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