Polyscience Smoking Gun

http://www.cuisinetechnology.com/the-smoking-gun.php

My wife bought me one of these for my birthday. I did a search on this forum and saw a couple of people mention having them. I was wondering what types of techniques and flavor combinations other people have come up with using one of these.

I used it for the first time last night with apricot wood chips on a baked cod. I didn't particularly like it. It tasted too camp firey, pure wood burning flavor.

I know it's not going to do what my smoker does so I'm not expecting that. I also know cod might not have been the best choice for my first test. I'll most likely try pork chops next. I have 12 different wood chips she bought with this thing so I'm wondering which ones work well with what.

Any advice or tips are appreciated.

The thing probably delivers too much smoke too fast, not giving the smoke a chance to permeate the food, just coating the outside with soot. Otherwise, it looks kinda fun. I would try it with spices like cinnamon or allspice maybe even some green herbs.

I have one. It's fun to use for foods that you wouldn't ordinarily smoke, like hard-boiled eggs, and foods that require cold smoking, such as cheese.

You can get the smoke to permeate a bit more by smoking inside a plastic bag and leaving it sealed a while, but it's really designed to add just a light kiss of smoke to the outer surface.