Polyscience smoking gun?
Anyone have the Polyscience smoking gun?
I just got one, and I'm pretty excited, and I'm just curious how folks have used theirs. What have people used - wood chips/sawdust, herbs, tea, etc? Do you generally use it on raw meats or already cooked?
I'm looking forward to experimenting . . . any thoughts/guidance is much appreciated.
I just got one for fathers day. I've used it twice already and love it. I grilled a hanger steak and some shiitakes, then smoked the mushrooms, chopped them and served them on top of the steak. Tonight, I made a salad of smoked cherry tomatoes, shallot, basil, olive oil and parmigiano. It was delicious. So far I've only used hickory chips. Anybody else have any recommendations on how to use this?
Have you been using dried or fresh herbs? I wonder about mixing in some sawdust/woodchips, just to serve as kindling, more or less.
Also, their instructional videos seem to suggest using the gun to infuse smoke into marinades - I may try this weekend, I'm curious if it could be a good way to impart some smoke flavor throughout meat in a more lasting or penetrative way.
Find tips and techniques, videos, pictures, comments from users of the Smoking Gun in this post: http://cuisinetechnology.wordpress.com/2009/09/29/smoking-tips-techniques/
Also, don't miss these video demonstrations of PolyScience http://www.youtube.com/view_play_list...
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