Does anyone have or recommend a smoker gun that you’ve used? Thinking I might want to try one for drinks and other things.
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For smoking cocktails, albeit one at a time... check out the Foghat bartender smoking accessory. The foghat is designed to cover a glass and add that smoky goodness. While it could maybe be used for cooking, its not designed to cover anything other than a glass.
For larger smoking purposes such as enhancing cooking, the most popular option should be The Smoking Gun. The gun can be used for cocktails too, but you'll need a cloche of some sort to capture the smoke. -
WillTravelForFood has it well in hand, admirably..
All I could come up with was some Robert Cray, Sister...
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I have had Smoked Long Island Iced Tea at Famous Dave's Texas BBQ.
Quite tasty and fun to watch
(2) How to Smoke a Cocktail - Raising the Bar with Jamie Boudreau - Small Screen - Bing video
(2) Advanced Techniques - Cocktail Smoke Bubbles - Bing videoLast edited by bbqLuv; February 21, 2022, 09:37 PM.Comment
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I’ve gotten into the habit of making the 'smoked ice' recipe on the free side pretty much every time I do a low and slow cook. Super easy and the results are pretty impressive. I use them in bourbon or bloody marys. There is a bar in town that does a smoked old fashion. They burn a piece of oak and place the glass over it to catch the smoke. The smoked ice cubes are much more effective.Comment
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I have this one and it works well.
Zonegrace Smoke Infuser With Vacuum Function, Hand Held Smoking Gun for Food,cocktail, Smoke Infuser Adds Real Wood Smoked Flavor to Food & Drink https://www.amazon.com/dp/B07MJ6SHH5...ing=UTF8&psc=1Comment
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Thanks! We finally watched Neat: The Story of Bourbon and my husband said we needed to get one of these smoking guns. Haha! So I started searching and figured what better group to ask than here for opinions. 😁Comment
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I have a Breville smoking gun. Works fantastic. I just don't buy their wood chips, as the price is astronomical. Much easier just to shave some off of the wood we use for the grills.
I typically only use it for cocktails...Comment
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I've been meaning to ask about use of smoking guns here, so I figure that adding to a thread is better than starting a new topic.
I have a cheap smoke gun from Amazon ($20 I think) but it works fine. I cut some apple wood chips into small pieces that fit into the hopper and use a long-neck bbq butane lighter to ignite it.
I'm using the gun to add smoke to real food, not cheeses, nuts and drinks.
I'm particularly interested in augmenting sous-vide-que techniques to avoid using an outdoor smoker (I live in an apartment) or Liquid Smoke (a bit carcinogenic, and IMO a bit unconvincing)
Using the logic from both "Desert Island Ribs" and some Cooks Illustrated articles that smoke is absorbed best at the beginning of cooking, this is what I do:
- Take meat (I've tried pork tenderloin and turkey breasts), salt them to start dry brine. Possibly add a bit of Prague powder?
- Place them into a ziploc or tupperware, then shoot smoke into the bag and seal it. Sometimes I put a small grate in the bag to try to have the smoke hit the bottom of the meat.
- Place meat in refrigerator overnight
- Place meat in bag and seal. Sous vide as appropriate. Pull and finish appropriately, usually by adding rub and finishing in oven to create some bark
The results have been... mediocre. There is a nice smoke flavor, but I'm not fooling anyone.
Any thoughts on the above process? I'm not sure how different bathing food in smoke from the gun vs smoke in a smoker briefly, as most sous-vide-que recipes suggest.
I just made a rack of ribs using a hybrid method between Meathead and ChefSteps which uses liquid smoke for the smokiness. I'm trying to iterate the recipe a bit to see if I could introduce the smoke gun somehow.
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