Polyscience Smoking Gun™
A Polyscience Smoking Gun™ is the perfect addition to your kitchen or bar.
As the Polyscience Smoking Gun™ produces cold smoke it can be used with any kind of food or liquid. And because it is a hand-held device it is also very flexible, allowing use for infusion or finishing with a variety of smokey flavors and aromas.
You can quickly finish foods that normally you would not be able to smoke with a natural cool smoke. Try butter, oysters, cocktails, salads, chocolate, meringue, etc. The smoke will work wonders with the flavours.
Your selection is limited only by your imagination. Choose combustibles including various wood chips, teas, herbs, spices, hay, and even dried flowers. The Smoking Gun features a robust housing, perfect for both domestic and commercial use.
Instructions for Use
Providing smoke flavour and aroma for meats, fish fruits, or vegetables after cooking, you simply place the food in a covered container and inject smoke. Try using a casserole dish with plastic wrap, stockpot, or zip lock bags.
To enhance the presentation of a finished dish just add a hint of smoke under a domed plate cover. When the cover is lifted there is an immediate sense of pleasure and anticipation.
For best results, remember to always pat foods dry with a clean cloth or paper towel before "smoking". Smoky flavors adhere best to the food surface when dry.
You can also inject smoke under pot/pan lids and covers by placing the Smoking Gun on the supplied stand and using the flexible tubing to direct the smoke where needed, which leaves one hand free to lift the lid/cover.
Generally only 2-3 minutes under smoke is 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. Note, continuous smoking with the Smoking Gun is NOT required.
Where to buy the best woodchips
Sous Vide Australia wood chips are made especially for use with the PolyScience Smoking Gun™ and are entirely chemical-free. Ground to the perfect consistency for smoking, they smoulder slowly and gently when ignited, so they last a long time.
Eleven different flavours are available and are sold seperately in 50g and 1kg bags.
Choose between: Maple, Hickory, Alder, Pecan, Cherrywood, Mesquite, Applewood, Australian Hardwood Messmate, European Beech and Redgum
Flavours
Knowing which flavours work best with different foods is part of the fun. To get you started you can try the following, but use your imagination here as well.
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.