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

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

What do you need to smoke your dishes?

1. The smoking gun
2. Wood moth
3. Smoke bell (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 out. It works simply, put some wood moth in the top of the device, light it and let the dish smoke. By pressing and holding the device, the fan continues to run, causing the air to keep the device burning. Usually 1 gram of wood moth is sufficient and you do not have to refill it a second time.

How long should I smoke a dish?

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

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

Do I have to keep adding new smoke constantly?

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 flavor, such as 2 kilos of pulled pork or, for example, several salmons. Then you can repeat the process.

Difference cold smoking & hot smoking

The name says it all, cold and hot smoking. Cold smoking is the smoking gun method in which the product to be smoked is in a cold environment. Hot smoking is usually done at around 70 degrees, where the product cooks while you are smoking it. Cold smoking is done at room temperature, the product does not cook.

Wood moth

Wood moth, also called smoke moth, are wood chips that you can use to smoke your products. Wood moth generally burns quite slowly, making it an efficient way to smoke.

What can you smoke with the smoking gun?

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

• Smoked butter
• Smoked whiskey
• Smoked aged 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

In addition, it is an excellent way to decorate or serve your cocktails, be creative!

Starting with cold smoking?

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