by 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.
James