Quick answer
The Smoking Gun Pro lets you infuse cheese, cocktails, and appetizers with natural cold smoke in minutes, without heating or cooking the food.
Why cold smoke with the Smoking Gun Pro?
Cold smoking adds a subtle, smoky aroma without altering the texture or temperature of delicate foods like cheese or cocktails. The Smoking Gun Pro's extra-large burn chamber and variable flow speed let you control smoke intensity and duration, making it ideal for longer smokes on appetizers or cheese blocks.
How to cold smoke cheese and cocktails with the Smoking Gun Pro
- Prepare your ingredients: Place cheese on a plate or pour cocktails into a glass. For cheese, cut into smaller blocks to maximize surface area. For cocktails, use a wide-mouth glass to trap smoke. Keep cheese at room temperature before smoking to absorb smoke better.
- Set up the Smoking Gun Pro: Fill the burn chamber with wood chips (hickory or applewood work well). Attach the silicone hose to the nozzle. Turn on the unit and adjust the flow speed to low for gentle smoke or high for a stronger infusion. Do not overfill the chamber; a thin layer of chips is enough for 5–10 minutes of smoke.
- Smoke the food: Place the hose end near the food and cover with a cloche, bowl, or plastic wrap to trap smoke. Let smoke circulate for 3–5 minutes for cocktails, 5–10 minutes for cheese. For appetizers like nuts or olives, 2–3 minutes is enough. Avoid oversmoking: taste after 3 minutes and add more time if needed.
- Serve immediately or store: Remove the cover and let excess smoke dissipate for 30 seconds. Serve cocktails right away. For cheese, wrap in plastic and refrigerate; flavor deepens over 24 hours. Smoked cheese keeps for up to a week, but smoked cocktails are best fresh.
Product facts
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the Smoking Gun® Pro: Extra large burn chamber and variable flow speed allow for longer smokes. You can smoke a full cheese wheel or a pitcher of cocktails without refilling the chamber, and adjust the smoke flow for delicate or robust flavor.
the Smoking Gun® Pro
