Introducing the Smoking Gun Food Smoker, the ultimate kitchen gadget for all the home chefs out there! This little powerhouse is designed to infuse your culinary creations with a burst of smoky goodness, taking your dishes to a whole new level of deliciousness.
Whether you’re a seasoned chef or just starting your culinary journey, this food smoker is a game-changer. It’s perfect for adding that irresistible smoky flavor to meats, fish, vegetables, and even cocktails! Imagine impressing your friends and family with your very own smoked salmon or a mouthwatering smoked BBQ chicken. The possibilities are endless!
What makes the Smoking Gun Food Smoker a brilliant gift is its versatility. It falls into the category of must-have kitchen tools for home chefs who love experimenting with flavors. It’s not just a smoker; it’s a creative tool that allows you to explore new taste dimensions. Plus, it’s compact and easy to use, making it ideal for both novice and experienced cooks.
With its sleek design and user-friendly features, this food smoker is a true kitchen companion. It’s equipped with a removable burn chamber, adjustable airflow, and a variety of wood chips to suit your taste preferences. The Smoking Gun Food Smoker is a gift that keeps on giving, inspiring culinary adventures and elevating every dish you create.
So, why settle for ordinary when you can add a touch of smoky magic to your cooking? Treat yourself or surprise your favorite home chef with the Smoking Gun Food Smoker. Get ready to unlock a world of flavor possibilities and become the ultimate master of smoke-infused cuisine!
Lawrence Casey –
Turned it on, seemed to work fine but then made a loud grinding noise and now does nothing. 2 minutes use for £20+, stay well away from this rubbish.
Tom –
Usato un paio di volte ed ha funzionato benissimo. Non sembra robustissimo, ma nemmeno troppo fragile. Non va tenuto acceso per più di 30 secondi, ma ne bastano pochissimi per riempire di fumo denso il contenitore che si è scelto. Basta un pizzico di trucioli che vanno accesi dopo aver attivato la ventola e fa subito fumo abbondante. Se non si ha l’apposita campana, va benissimo una pellicola trasparente, l’importante è che il fumo rimanga “imprigionato” per alcuni minuti. Penso siano utili le due retine di ricambio, visto che la rete in fondo al piccolissimo fornello è molto esposta al calore delle braci. Nella confezione c’è anche un minuscolo cacciavite (utile per sostituire la retina, ma anche per pulirla da sotto, se necessario) uno spazzolino, un beccuccio riduttore per il tubo di gomma, ed un piccolo sacchetto di trucioli, utile comunque per numerosi utilizzi.
Suegoldie –
Whilst this is little more than a battery powered fan with a detachable micro-firepit with mesh grate, and a rubber tube for directing smoke, it’s decent construction and simplicity of operation means it pretty much works perfectly – a little too well for indoor use if not prepared for the volume of smoke that it will kick out.
I found the best way to use this was to put the food to be smoked into a zip lock back first. fill the detachable head with wood chips and place the end of the tube in the bag, squeeze the air out, seal the ziplock bag around the tube and then turn the fan at the same time as using a cigarette lighter to ignite the wood chips. The flame is drawn down by the fan and the bag quickly filled with smoke.
Once you turn the fan off the embers sit there smoldering without giving off too much smoke so its it’s easy to pull the tube from the bag, seal it up, and then carry the detachable head outside to gently knock the embers free. I suspect clingfilm draped over a bowl would work just as well.
Once your food is sealed in with foggy wood-chip goodness, It doesn’t require much time for the smoke to impart flavour to the food, I found anything over 2-3 minutes was getting a little strong, depending on the foodstuff I was smoking.
One of my favourite tricks is to over-smoke grated cheese in a ziplock bag- the resulting and intense flavour is too much at this stage – but if you then melt the smoked and grated cheese (e.g. on toast, cheese sauce etc.) the smoky flavour permeates throughout in a wonderfully subtle manner.
Darek hawrykuk –
Smaller then I expected. Tried it once. Hope it improves.
ws Whisper –
I’m sat here writing this review, smelling faintly of smoke. Not bonfire smoke, but proper woodsmoke as you’d get from a smokehouse. This very small device is superb and, as I had lifted out of its box for a final review photoshoot, I decided to quickly smoke some cheddar cheese.
So, what you get is a lightweight device the size of a bottle of water (the type you have at lunch). It doesn’t look like there’s much to it, but it’s genius. You simply insert two AA batteries into the base, ensure the gauze is in position in the top well, and put a pinch of two of woodchips into the well above the gauze. The supplier has been kind enough to provide a small bag of woodchips (which will actually last you a while because you really don’t need much, it’s a very small well). Meanwhilst you put the food to be smoked into a container that you can feed the short hose into. I use sandwich bags and tape them around the top but I’m thinking of taking an old takeaway tub and cutting a hole for the pipe.
It takes a bit of a knack to light the woodchips; don’t compact them and I recommend a cooks match or long lighter to avoid burning your fingers. Once nicely lit (smouldering to be precise), hit the power button and this device has a little fan that sucks the smoke through and out into your food container. The accompanying instruction booklet says that 2-3 minutes is long enough but I just wait until the woodchips have finished burning, which is probably closer to five minutes.
Everything I’ve smoked so far has been absolutely superb, I’m really made up with the device. Being a vegetarian/occasional piscatarian who loves smoked food, I’m really enjoying smoking a variety of food I wouldn’t normally get a chance to eat smoked and other foods that you pay a premium for to buy properly smoked. The smoked mature cheddar is heavenly. I’ve even smoked some Linda McCartney veggie burgers and it was like having a burger from a barbeque. Just fantastic. The only way I could previously “inject” a little smokey flavour into the food I cook was by using smoke flavouring which never tasted quite right, or resorting to smoked paprika and dried Chipotle powder for a smokey touch. Next on my list is to try smoking halloumi and griddled vegetables. And I want to try smoking cooked salmon. Holy smoke, the possibilities are endless!
The supplier has included a mini screwdriver to enable changing the gauze a tube adaptor to feed it into containers with, and two spare gauzes. So the product comes very well equipped.
Okay this isn’t the cheapest device but I think that over time the pleasure of the food creations and saving on buying pre-smoked cheese etc, is going to be huge. Not to mention the fun I have using it, it’s had plenty of use so far and despite the fact I’ll no doubt get bored with smoking things quite as regularly as I presently do, I’ll still be using it plenty. I’m delighted.
Edit 13/03
I tried smoking some halloumi yesterday. Its an absolutely AMAZING substitute for smoked bacon or salmon. Vegetarians please note this! I expect similar results with tempeh, which should please the vegans. I was just so excited by this that I had to share it.
Yes… I’m still (food) smoking…. the supplied wood chips are still going strong!
Ramy –
This smoker is great for making smoked salmon lox. A 30-minute smoke of the salmon is all you need before slicing it up. Gives a nice light smoke flavor to the salmon. Easy to use and clean.
brian ohare –
I have been meaning to buy a smoke gun for some time, so I decided to go for a budget option. So far love it. It comes with wood chips so you do not have to buy these separately. I like that it takes batteries, so I can bring them with me to a bbq or a regatta. Haven’t tried it on drinks yet, but per sous vide, it was excellent and going to use it on a feta mix and cocktails tonight at a dinner party. But be-careful if your fire alarm is as sensitive as mine, to not set it off, I would recommend doing it by a window.
Amazon Customer –
Funktioniert total einfach. Ich mische immer noch ein paar getrocknete Kräuter oder Gewürze mit zum räuchern hinein. Tolle Geschmack bei z.B. Lach- oder Rindfleischtatar und immer ein super Effekt beim servieren.
Mircea Dan Harsa –
Pic is not as described
Fearman –
Use this smoker with dried cooking herbs/tea and NOT with wood smoking chips and it should last a long time. Also make sure you clean, as often as possible, the space where the fan fins are located, with a clean damp cloth (any CLEAR alcohol suitable for human consumption is fine: vodka, white rum, etc.).
The manufacturer should change this information in the user manual as this product is not designed to withstand the temperatures generated by the burning wood chips…
O. Yilmaz –
Good
Carlo P. –
Works really well
ws Whisper –
For kitchen use really good tool