In any good detective novel there is always a smoking gun and now the same can be said about my kitchen! After entering an Instagram contest run by Marni Wasserman & Breville Canada I became the proud owner of a beautiful new Breville Smoking Gun.
What is a Breville Smoking Gun?
Essentially the smoking gun is an infuser that allows you to add a smokey element to your dishes and/or drinks. By using hickory or applewood woodchips, a smokehouse flavour can be incorporated with ease.
Out of the Box Impression
First of all, I love how small the Smoking Gun is! As someone who lives in a condo, any piece of equipment that consumes little space is a big plus. Without reading the instructions it was very intuitive/simple to put the pieces together and figure out how the gun worked. It came with the ‘gun’, a pack of batteries, hose, hickory woodchips, applewood woodchips, filters and a chamber (aka everything you need to get started). Sleek, easy to handle and simple to use, this Smoking Gun was winning me over quickly.
How Breville Smoking Gun Works
Start by placing a small amount of woodchips in the chamber (a little goes a long way). Whatever food you are infusing should have the ability to keep the smoke in so saran wrap or a chamber is necessary. Insert the nozzle into the enclosed dish, turn the fan on HIGH and light the wood chips. Let the smoke develop for a few seconds before changing the fan speed to LOW and then wait a few more seconds. Remove the nozzle and seal the dish. Depending on the recipe, you might need to keep it like this overnight, or mix up your dish and repeat the smoking process to get a more robust smokey flavour.
Lets Get Cooking
I decided to try out a few recipes inspired by Breville’s website to get a better sense of what this gadget could do. A complete meal consisting of smokey guacamole, smoke fried chicken/tofu burgers and finally smoked bourbon cherry ice cream was on the menu.
I made an easy guacamole by mashing up 2 avocados, adding 1/2 a shallot finely diced, 1 roma tomato diced, 2 minced garlic cloves, 1 tbsp of lemon juice and pinch of salt. Using the hickory woodchips I infused the guacamole overnight with a smokey flavour and was left with a beautiful appetizer or topping.
Next was the chicken/tofu burgers. Using Breville’s Crunchy Smoked Chicken Breast recipe as inspiration, I applied the same steps for the chicken to a few thin slices of tofu. After soaking the tofu and chicken in a buttermilk marinade and sealing it overnight in hickory smoke, I coated the pieces in a seasoned flour mixture and threw it into the oil to crisp up. Starting with a freshly toasted brioche bun, I topped the two burgers with lettuce, brie cheese, sliced tomatoes, hot sauce and smoked guacamole.
Last, but certainly not least, was the Smoked Bourbon Cherry Ice Cream straight from the Breville website. After pitting 3 cups of cherries, I let them soak in bourbon whiskey overnight. I also made an ice cream custard before smoking it and letting it infuse overnight as well. My eggs ended up splitting (was so disappointed as I followed the steps exactly), but I learned online a great trick of putting the mixture in a blender and got a perfect custard from that! After cooking the cherries down the next day, the custard went into my ice cream maker for a spin and then into the freezer overnight to firm up. The result was a beautiful, creamy, cherry filled dessert
If you enjoy smokey flavors, then this is absolutely a great tool to have on hand. The only challenge I found was that most dishes needed to be started the day before to let the smoke infuse into the dish, but I guess this can also be a good thing as you can prep well in advance. The flavor can be quite powerful so again you really have to enjoy the smokehouse taste.
Small footprint in the kitchen, no plugs/wires, no clean up and the potential for a theatrical dining experience, makes this device a very interesting addition to my kitchen gadget collection!