Smoking Gun "Geekery"

Nick_Valliquette_64114

I am a huge fan of the polyscience smoking gun .. The versatility of the gun is nothing short of brilliant .. My favourite dish ive done so far is a my "venison bacon and eggs" 

Smoked once before cooking i used venison striploin and simply butter basted it with smoked butter until medium rare .. I serve it with roasted mushroom cream a sunny side egg and some maple candied bacon .. I smoke the whole dish and send it out still billowing .. I love it 

Is there a dish you think that makes the smoking gun shine or just an all around good use for the smoking gun ? What wood do you use .. Thanks chefs cheers

Brandon_Byrd_40557

I find that it's difficult to dial in the right result from the Smoking Gun... it either gives me too much or too little. On high fat items like cheese or butter, it's really easy to get too much of a smoke flavor and it can end up being harsh. But for meat like chicken or steak, it's difficult to add a pronounced smoke flavor even with 2 or 3 exposures. I know that it's not a substitute for a proper smoker, but still... in my experience, proteins are not especially receptive to flavor from the Smoking Gun. I'm interested to hear about others' experiences, as my Smoking Gun has been sitting idle for the past few months.