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

Smoking food is becoming increasingly popular among amateur chefs. While you used to need large, expensive equipment to give your dishes a smoky flavor, it's now possible with a small device like a smoking gun.

What do you need for smoking your dishes?

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

The product to be smoked

The smoking gun

The smoking gun is a small device with a hose that emits smoke. It works simply: simply place some wood shavings in the top of the device, light it, and let your food smoke. Holding down the device keeps the fan running, creating a constant stream of air that keeps the device burning. Usually, 1 gram of wood shavings is sufficient, and you won't need to refill it again.

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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 smoky flavors. Furthermore, the product being smoked also influences the smoking time. In general, you can follow the table below:

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

Do I have to constantly keep adding new smoke?

No, this isn't necessary for small items. Filling the smoke dome once is enough, as the smoke can barely escape. If you want to give larger items a smoky flavor, such as 2 kilos of pulled pork or several salmon, you can repeat the process.

Difference between cold smoking and hot smoking

The name says it all: cold and hot smoking. Cold smoking is the smoking gun method where the product being smoked is in a cold environment. Hot smoking is usually done around 70 degrees Celsius, meaning the product cooks while you're smoking it. Cold smoking is done at room temperature; the product doesn't cook.

Wood moth

Wood shavings, also known as smoke shavings, are wood chips you can use to smoke your products. Wood shavings generally burn relatively slowly, making them an efficient smoking method.

What can you smoke with the smoking gun?

In principle, you can smoke anything you like with cold smoking, as the temperature doesn't affect the product. Unlike hot smoking, you can't smoke cheese, for example, because it melts. We've compiled 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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