To provide smoke flavour and aroma for meats, fish fruits, or vegetables after cooking, simply place the food in a covered container and inject smoke.
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.
2-3 minutes under smoke is generally all that is needed to infuse foods with a smokey 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.
Hickory chips impart a pungent, smoky bacon-like flavour.
Mesquite chips for smoking most meats. They impart a strong earthy flavour.
Apple and cherrywood are for poultry, game birds and pork. A slightly sweet but denser, fruity smoke flavour.
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There are two main finance suppliers that are recognised as the market leaders within our industry. If you are looking for additional choices for your finance then we also have other providers that you can select. With all these finance companies you can download application forms direct from our website, use calculators to find out what your repayments will be or phone them directly for approvals.
Sydney Commercial Kitchens can provide you with Pro-Forma Invoices that are acceptable at any bank or finance provider to assist you in your application process.
Silver Chef - Rent Try Buy
Don’t Dream, Do
Funding solutions designed for hospitality
At SilverChef, we back potential and passion. We look for ways to say 'yes', to help get your hospitality ambitions off the ground.
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Rent-Try-Buy is a 12-month rental agreement, allowing you to try equipment in your business before you buy it. Enjoy unrivalled flexibility when it comes to owning and managing your commercial hospitality equipment.