Yes it works surprisingly well. Especially on salmon or any type of pate. Polyscience has a few recipes on their website for smoked guacamole that reall add another taste profile.
My husband loves it for brunsweiger.
10 minutes in a covered wish adds wonderful flavor.
Ours came with special containers with a small hole to insert the tube to deliver the smoke into the sealed environment with the food. Isn't there anything like that available for yours?
Looking for tips and tricks to using the Polyscience (nee Breville) Smoking Gun.
Tried to add a smidge of "smoke" to some chili meat last night (raw meat in bowl, cover bowl with plastic wrap, smoke tube under the plastic.... result: smoke all over the kitchen)
2nd attempt was a bit better after adding alum foil over the bowl. Jury is still out on whether there was any flavor impact, but that could be due to the massive smoke monster that was unleashed outside the container and didn't get to its intended destination.
Maybe we should have used a Ziploc bag instead of a covered bowl?
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