Did some early gift exchanges last weekend and was given a smoking gun, specifically the one from PolyScience:

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Has anybody used one of these before? Any tips or favorite applications/recipes? Any wood blends/sources that are better than others? I've seen them used on cooking shows many times and find it really interesting, I'm looking forward to playing around with it.
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I've seen these before, but don't really know anything about them. I don't see it ever fitting in to my cooking styles, especially with already owing multiple smokers and grills, but I am very curious to hear your take on it after you've had a chance to use it a bit.
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I'm really excited to play around, unfortunately I'm in the middle of packing up all my kitchen gadgets for the move so taking a new one out to play with probably isn't the best. It'll need to wait a week until I'm unpacking. I definitely see a lot of applications as a "smoker substitute" (which I'll mess around with since I'm still living the apartment life and don't have a smoker yet), but I can also see a lot of places where it has a different function. One thought is with cocktails, recently I was at a nice cocktail bar where they made a smoky drink but did so using a cedar plank and a blowtorch flipping the cup upside down on it, very cool tableside presentation but there wasn't really enough smoke to impart too much flavor. Also the website mentions burning other things, such as tea leaves or spices. I'll make sure to post updates as I go
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Yeah, I think drinks is a perfect application for this device. Not really my thing, but I can say that it's definitely something that I would find difficult to do in one of my outdoor smokers.

The Kitchen Aid bowl sealed with saran warp, filled with smoke and (assumed) bread dough is intriguing, although I can just do that by cooking in either my pellet grill or PBC, or proofing the dough in the cold smoker.
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I have a friend that uses one of these and loves it, I've had salsa he made that he imparted with smoke right in the food processor and it was really effing good.
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I remember a gun smoker like this in a Cheech and Chong movie.
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I've seen Steven Raichlen using one on his PBS show. He made a smoked whipped cream that sounded interesting.
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The concept is interesting, but I feel like this just hitting the food for a few minutes may not do much, but introducing it while mixing has me intrigued. For instance, fill a shake with the smoke and mix a drink. Or as mentioned above, fill a food processor while blending up some salsa.
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It's a great way to add a light smoke flavor to delicate foods. Works great on seafood that would be overwhelmed by heavy smoke from a big smoker. Place some food in a zip-lock bag and inject smoke for a bit. Have fun playing mad scientist!
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I wonder if a Dunhill Navy Roll would fit in there...
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Ben, do you have a sous vide cooker?

I saw a writeup the other day about how someone took a salmon filet, put it in a ziploc bag, filled the bag with smoke and let it sit for 15-20 minutes, then did the immersion method to evacuate the bag before cooking it in the water bath.

They said it worked out pretty well.
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:-)
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