Tips - Breville the Smoking Gun Pro CSM700 Manuel D'instructions

Tips

• To provide smoke flavor and aroma for
meats, fish, fruits, or vegetables after cooking,
simply place the food in a covered casserole,
stockpot, Dutch oven, or other covered dish/
pan and inject smoke under the lid. See below
table for smoking techniques.
• Use the Smoking Gun
infuse delicate foods, such as cheeses and
vegetables, with smoky flavor and aroma
without changing their texture.
• One to three minutes under smoke is
generally all that is needed to infuse foods
with a smoky flavor and aroma. When using
the Smoking Gun
®
covered receptacle, simply inject the smoke
under the lid and let stand for a few minutes.
• Don't place hose directly in the food. Place it
just slightly above.
TECHNIQUES
CONTAINER 1. When smoking cooked foods, apply smoke after cooking.
OR BAG
2. Place food in a container, cover with plastic wrap, insert tube and fill with smoke.
Alternatively, place food in sealable bag, insert tube and fill bag with smoke.
3. Let food absorb smoke for 1 minute and repeat 2–3 times for a stronger smoke flavor.
TABLESIDE 1. Plate food for serving.
2. Hold drinking glass or glass cloche/dome upside down and fill with smoke.
3. Place glass over food and let smoke absorb while serving.
4. Lift glass at table in front of your guests.
STAND MIXER 1. Whip or beat food in a stand mixer.
2. Spread food evenly on mixing bowl walls for maximum surface area.
3. Cover mixing bowl with plastic wrap, insert tube and fill with smoke.
4. Let food absorb smoke for 1 minute and repeat 2–3 times for a stronger smoke flavor.
BLENDER 1. Fill blender with liquid to be smoked (sauce, soup, marinade, etc.)
2. Insert tube into hole in blender lid.
3. Blow smoke into blender, replace cap and blend.
Repeat 2–3 times for a stronger smoke flavor.
SHAKER 1. Prepare beverage.
2. Fill shaker with smoke, remove tube, cover with lid and shake.
Pro appliance to
®
Pro appliance with a
• Continuous smoking with the Smoking Gun
Pro appliance is NOT required.
• Ensure the unit has had sufficient time to cool
before reloading and operating additional
burn cycles if required.
• Hickory chips impart a pungent, smoky
bacon-like flavor that goes particularly well
with most meats, especially pork (ham,
ribs, etc.) and beef. They are good for most
vegetables because they impart a strong
earthy flavor.
• Applewood chips work well with poultry,
game birds and pork. These woods provide a
slightly sweet but denser, fruity smoke flavor.
• Use wood chips that have been specifically
prepared for the purpose of smoking - these
timbers will have been dried to the correct
level and will produce less resinous materials
in the smoke output from the unit.
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