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Handheld smokers becoming popular in the world of smoking. - Page 2

post #21 of 25
Quote:
Originally Posted by driedstick View Post
 

Dls1,, do you have a pic of the smoking gun?? would like to see it,, sounds interesting,,, I could see it on some hard boiled eggs in the morning before work,, or some tiny shrimp to go into a salad with the eggs YUMMMMMMM

 

Thanks, 


DS
 

DS - Tried to upload a pic, but had a problem. Just do a search for The Smoking Gun by PolyScience. You'll find it easily.

D

post #22 of 25
Quote:
Originally Posted by Mr T 59874 View Post
 
dls1

 

Well now let's figure the operational cost of smoking those oysters.

Cost of a zip bag + @ 1/5th of a gram per load. The cost of 3/5ths of one gram of dust if you reloaded each time, which I doubt.  Hope you didn't break the bank.  :icon_lol:

 

T - It was close, but I had a little change left over from a dime. In the future, it would improve if I washed and saved the Ziploc bag for later use.

post #23 of 25
Thread Starter 
Quote:
Originally Posted by dls1 View Post
 

 

T - It was close, but I had a little change left over from a dime. In the future, it would improve if I washed and saved the Ziploc bag for later use.

LOL dls but, seriously what is your valued opinion of the hand held smoke generators knowing they cannot duplicate the abilities of the long burning smoke generators?

post #24 of 25
Quote:
Originally Posted by Mr T 59874 View Post
 

LOL dls but, seriously what is your valued opinion of the hand held smoke generators knowing they cannot duplicate the abilities of the long burning smoke generators?

 

T - Hand held smokers such as The Smoking Gun were never intended to duplicate, mimic, or replace long burning smoke generators, hot or cold. They're simply an alternative to traditional smokers and are used to quickly add flavor and aroma to whatever you may be preparing, food or drink. The gun gently infuses a measured amount of natural, cool smoke to whatever is being prepared to enhance flavors. It does not cook or preserve foods, or change their textures or temperatures. A subtle or pronounced smoke flavor can be added prior to cooking, after cooking, or to items that aren’t cooked at all.

The obvious combustible is wood chips of any variety that one might prefer. Beyond that, one could use tea leaves, herbs, spices, etc. Aside from the items mentioned up thread that I’ve used the gun for, and off the top of my head, some of the less common items that I’ve used the gun for in the past are,

- Cubed varieties of meat to be used for stews, chili, etc. with wood chips

- Trout roe with wood chips

- Homemade sausage (prior to stuffing) with wood chips

- Sauces and marinades with wood chips or a variety of spice or herb flavors

- Sea salt with wood chips or a variety of spice or herb flavors

- Softened butter with dried crushed herbs such as basil, thyme, and rosemary

- Salmon fillets with dried and crushed fennel fronds

- Pistachios with Ras el Hanout, a Moroccan spice blend

- Vodka with cooked, cooled, and crumbled smoked bacon

- Bourbon with the crumbled tobacco of a quality cigar

 

The reality is that the uses for the gun are limited only by ones imagination. For any item that would benefit by the quick, easy and effective application or infusion of smoke flavoring, be it from wood or otherwise, the gun, in my opinion, is the best tool for the job.

post #25 of 25

I was watching a show yesterday and the guy used a handheld smoke generator to make a smoked Manhattan. I looked really good.

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