Breville Smoking Gun Pro CSM700, Instruction Book

9

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

®

 Pro to 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

®

 Pro

with a 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.

• 

Continuous smoking with the Smoking Gun

®

Pro

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.

TECHNIQUES

CONTAINER  
OR BAG

1. When smoking cooked foods, apply smoke after cooking.
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.

CSM700_USC_IB_A16.indd   9

19/08/2016   11:23 am