Smoking Tips & Techniques
• To provide smoke flavor and aroma for meats, fish, fruits, or vegetables after cooking, simply place the food in a covered casserole, stockpot, Dutch oven, or other covered dish/pan and inject smoke under the lid.
• To enhance the presentation of a finished dish, add a hint of smoke under a domed plate cover. It will provide the diner with an immediate sense of pleasure and anticipation when the dish is uncovered.
• Use the Smoking Gun to infuse delicate foods, such as cheeses and vegetables, with smoky flavor and aroma without changing their texture.
• For best results, always pat foods dry with a clean cloth or paper towel before "smoking". This helps smoky flavors adhere to the food surface.
• You may find it easier to inject smoke under pot/pan lids and covers by placing the Smoking Gun on the supplied stand and using the flexible tubing (also supplied) to direct the smoke where needed. This will leave one hand free to lift the lid/cover.
• Two or three minutes under smoke is generally 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. Continuous smoking with the Smoking Gun is NOT required.
• 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.