The Smoking Gun™

The perfect addition to your kitchen or bar

The Smoking Gun™ is a handheld food smoker. Finish quickly foods with natural cool smoke that you would usually not be able to smoke: butter, oysters, cocktails, salads, chocolate, meringue, etc.

Create classic flavors with PolyScience wood chips, such as hickory, applewood, mesquite and cherry, or expand your culinary creativity by smoking with flavors like teas, spices, and dried flowers.

One-piece, removable anodized aluminum smoking chamber
Heavy-duty metal blower fan - will not melt when heated
Efficient, low-noise motor
Excellent for finishing products that are cooked SousVide or other methods where food is not normally directly exposed to fire or smoke
Runs on 4 AA batteries (included)

Includes two 1/2oz sample jars of PolyScience Hickory and Applewood Smoking Sawdust

ACCESSORIES

Vintage Cellar

This unique collection of premium woods adds distinctive flavors to your foods.

Cabernet Barrel Oak: These wine-infused chips impart a distinctive hint of wine that pairs well with meats, cheeses and fruits.
Whiskey Barrel Oak: Strong without being overpowering, these whiskey-infused chips add an aromatic, woodsy flavor to any meats, fish and vegetables.
White Oak: Ideal for adding a mild, sweet and smoky aroma to beef, poultry and cheeses.
Vineyard Grapevine: Sweet, tart and fruity. Good with poultry, wild game, pork and sausage.

Fruit Orchard

Each fruit wood lends unique and subtle undertones.

Peach, Nectarine & Apricot: Mild and sweet, these orchard favorites are great for use with pork, poultry, fish and shellfish.
Pear: Slightly sweet, with a subtle woodsy flavor. Best with poultry, game birds and pork.

Classic Smokehouse

Enrich your food with irresistible open-fire flavors to any food that usually wouldn't be smoked.

Hickory & Mesquite: Strong and earthy flavors for rich foods like beef, pork and vegetables.
Apple & Cherry: Slightly sweet, fruity flavor for delicate meats. Pairs very well with whipped butter and cocktails.

MORE INFORMATION

You can add smokey flavor and aroma by using various techniques.

Smoking table-side under a glass
Smoking solid foods in container or bags
Aerate smoke into liquids in blender or shaker

"I used the Smoking Gun for a dinner that was held outside where I cooked live for 24 guests. I decided to do a dish with Kona Kampachi smoked under glass. The night was a great success because of the Smoking Gun and the amazing presentation it allowed me to do."

- Don Schoenburg, The Lido Deck Restaurant