Smoking Gun

Smoking Gun

Postby wheels » Fri Jul 22, 2011 4:20 pm

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Postby wallie » Sat Jul 23, 2011 3:47 pm

Looks interesting, does not give much information and how it works, also a bit pricy.
I think I would stick with the CSG.

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Re: Smoking Gun

Postby Salmo » Sat Jun 22, 2013 9:08 am

Just about to ask the same question-nearly two years after Phil!!!
Mentioned in a BBC article today: http://www.bbc.co.uk/food/0/23001464

Sorry if link doesn't work :oops:
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Teach a man to fish,and you won't see him again for the rest of the season.
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Re: Smoking Gun

Postby hotgoblin » Sat Jun 22, 2013 10:05 pm

not so sure
umm theres a funny smell in my fridge
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Re: Smoking Gun

Postby saucisson » Sun Jun 23, 2013 11:13 am

I think these things are designed to give a quick squirt of smoke for "on the fly" treatment just before serving, not for long term infusion.
Curing is not an exact science... So it's not a sin to bin.

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Re: Smoking Gun

Postby Rothermere » Thu Jun 27, 2013 9:15 am

Saw one being used by Turan at his cold smoking course. Sounds really clever for giving a smokey lick to seafood and chicken dishes after/during cooking. Smoked mussels, for example, would be awesome. I can't currently justify the price given the amount of times I'd be likely to use it, but I bet one will end up in my gadget cupboard at some point.

I do like, however, the fact that it looks like something that engineering students at university would come up with, with no culinary intentions.

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