The smoking gun in two lines
This is the professional smoking gun in metal: a burn chamber, a fan and a hose. Fill it with wood chips, light it, and the smoke comes out of the hose cold.
Who it is for
For bars and kitchens that want a smoky aroma without bringing anything near a flame. It is the way to smoke cocktails, butter, chocolate and anything else that heat would spoil.
The smoke flavours, it does not cook
That is the reason this tool exists. The wood burns in the chamber, away from the food or drink, and only the smoke arrives: no direct heat, no cooking. With the smoking gun you can smoke a drink that is already built and already cold without melting its ice, which no flame method allows.
Specifications
- Material: metal
- Use: cold smoking food and drinks
- Weight: 0.7kg
- Dimensions: 24 x 26 x 6cm
- Fuel: flavoured wood chips
How to use it, step by step
Fill the chamber with a pinch of chips, no more: too much wood chokes the burn rather than feeding it. Light it with the fan running, and when smoke starts to come out, put the hose where you need it, under a cloche or straight into a covered glass. One or two minutes is enough: extra smoke adds bitterness, not aroma.
What is worth smoking
The finished drink, for the effect at the moment of service. But the ingredients too, beforehand: a vermouth smoked in the bottle, a syrup, ice left under the cloche, or the empty glass turned upside down over the smoke. That last route gives the most refined result, because the aroma stays on the walls and supports the drink instead of taking over.
Why a smoked drink works on the floor
Because smell arrives before taste. A cocktail carrying a visible cloud and a scent of wood announces itself as it crosses the room, and guests who see it pass order it: it is a drink that sells by being seen. On the technical side, smoke works well with aged spirits and bitter drinks, where it has something to lean on, while on a fresh citrus cocktail it can feel out of place.
The woods, and how they change the result
Apple is the most delicate and suits clear spirits; cherry is round and slightly sweet; apricot is warm and fruity; plum is the fullest and stands up to aged rum and whisky. The practical rule is that the wood should not cover the drink: if all you taste after smoking is smoke, the dose was too high or the wood too strong.
Care
Empty the ash from the chamber after every session, because charred residue from one session gives an acrid note to the next. The hose slides off and is washed by hand; wipe the body with a cloth. A clean smoking gun smokes evenly; a dirty one gives less smoke and more smell of burning.
The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.
FAQ
Does the smoke warm the drink? No, the smoking gun cold smokes: the wood burns away from the drink.
What can I smoke? Cocktails, meat, fish, vegetables, butter and chocolate, including things that cannot go near a flame.
How long does smoking take? One or two minutes: beyond that you add bitterness instead of aroma.
Do I need a cloche? It helps a great deal, because it keeps the smoke in contact instead of letting it disperse.
How much does it weigh? 700g, in a footprint of 24 x 26 x 6cm.
Wood chips and the other accessories are in the cocktail smoking category.
Dispatched from Rome, Italy. 15-day returns, free of charge.
Questions before you order? Message us on WhatsApp on +39 351 929 6937.
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