Smoking gun: what you need to know about the smoking gun

It is becoming increasingly popular among hobby chefs, smoking food. Where you used to need large, expensive equipment to give your dishes a smoky flavour, it is now possible with a small device like the smoking gun.

What do you need to smoke your dishes?

1. The smoking gun
2. Wood moth
3. Smoke dome (or something else that can be closed)
4. The product to be smoked

The smoking gun

The smoking gun is a small device with a hose from which the smoke comes. It works simply, put some wood chips in the top of the device, light it and let the dish smoke. By holding the device down, the fan continues to turn, which ensures that the air keeps the device burning. Usually 1 gram of wood chips is sufficient and you do not have to refill it a second time.

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How long should I smoke a dish?

A simple question, with a less simple answer. Tastes differ and that also applies to a smoke flavor. In addition, the product to be smoked also influences the time of smoking. In general, you can use the table below:

Light smoky flavor	1 minute
Medium smoky flavor	1 – 3 minutes
Heavy smoke flavor	3 – 10 minutes

Do I have to keep adding new smoke?

No, this is not necessary for small products, filling the smoke dome once is sufficient as the smoke can hardly escape. Do you want to give larger products a smoky flavour such as 2 kilos of pulled pork or for example multiple salmons. Then you can repeat the process.

Difference between cold smoking and hot smoking

The name gives it away, cold and warm smoking. Cold smoking is the smoking gun method where the product to be smoked is in a cold environment. Warm smoking usually happens around 70 degrees, the product cooks while you are smoking it. Cold smoking happens at room temperature, the product does not cook.

Wood moth

Wood dust, also known as smoking dust, are wood chips that you can use to smoke your products. Wood dust generally burns quite slowly, making it an efficient way of smoking.

What can you smoke with the smoking gun?

In principle, you can smoke anything you want with cold smoking, since the temperature has no effect on the product. In contrast to hot smoking, where you cannot smoke cheese, for example (because of the melting). We have put together some recipes for you!

• Smoked butter
• Smoked whiskey
• Smoked old cheese
• Smoked salt
• Smoked salmon
• Smoked garlic
• Smoked mozzarella
• Smoked Caramel Sea Salt
• Smoked olive oil
• Smoked olives
• Smoked old fashioned cocktail
• Smoked gin and tonic
• Smoked New York Sour

It is also an excellent way to decorate or serve your cocktails, be creative!

Getting started with cold smoking?

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