Smoking Gun by Polyscience (Video)

[Fento]

I have just seen this video on youtube. The idea of a smoke gun is interesting but using a cigar is such a bad taste!

[Pragma]

Berk! This looks disgusting! What a horrible idea!

[jamesteens]

Hey,
Not horrible idea but excellent advice.Thanks dude. I like it Good video.Nice sharing.

Thank you.

[Rawnakedfood]

This is great. I recommend you check out the vapir. I use this device myself to infuse just about anything into my concoctions.



T

[chefcristian]

That was kinda cool :thumbup:

[jennifer1000]

Hi everybody. I am new to this site but saw this posting about smoking gun. I have a question. I am reading a book "Alinea", which is fantastic. The author talks about the different tools that are used in their kitchen and mentions about using the Volcano Vaporizer to transform herbs in to a smoke without having a burnt or smoke taste. This device was orginally created to smoke marijuana and cost about $600. Now for the question. How are the vapors used once the device blows the smoke in to the bag? In the book you can see that the chef is capturing the smoke in a bag- but then what? Anybody knows how this is then used and presented to the guest to enjoy? I know you have to be familiar with the device to fully understand. My son bought one years ago and told me I could have it to vaporize my herbs, at $600 I would hate to pass up this opportunity.

[soniyajack]

I have been planning for a few weeks now to make this Smoking Gun my next food toy purchase. I am glad to read that you like it. Years ago I saw an Alton Brown show where he built a smoker out of terra cotta pots and a hot plate for about $50. I was living in Venice Beach at the time and had a yard, so I immediately built one. I loved, loved, loved it. But I then moved to DC and now live in an apartment with no outdoor space. I really miss smoked food and am excited about the possibilities this tool presents. I'll

[mattp4026]

To say the least, thesmoking gun is the jam! I bought one and use it for special chef tables for students at Harvard's Lowell and Winthrop Houses. I did a smoked spinach salad most recently (thanks to the polyscience page on you tube). I would advise any chef to have this in their tool box. With the ever increasing vegetarian and vegan population on campus, it added the smokey bacon flavor without the pork. There are also a variety of wood sawdust you can purchase too. see http://www.jbprince.com.

[dan]

We have one of these guns at work, we put a smoked salmon mouse in a small kilmer jar, then use a woodchip to actually put in the top of the jar before sealing it , as the customer opens a small puff of smoke comes out from the mousse