Hickory - For Classic America smoke flavour, this is serious BBQ. Exellent for smoking whisky cocktails
Mesquite - This is the taste of southern fried chicken
Applewood - Fruitwood is deliacte an complex in flavour, brings magic to seafood and pork
Cherrywood - Rich and smooth, cherry gives flavour to game birds.
Alder - Famous for smoking salmon the mild delicate smoke flavour is also excellent with vegetables
Maple - If you are smoking cheese this is the one
Pecan - Pork, lamb or game this is a unique smoke flavour with a subtile nuttiness
Australian Hardwood - This is the one Aussie butchers use for country style bacon
European Beech - Adds European ellegance to pork, seafood, smallgoods and cheese
To provide smoke flavour and aroma for meats, fish fruits, or vegetables after cooking, simply place the food in a covered container and inject smoke. Probably most practical is a casserole dish with plastic wrap, stockpot, or zip lock bags.
To enhance the presentation of a finished dish, add a hint of smoke under a domed plate cover. It will provide the diner with an immediate sense of pleasure and anticipation when the dish is uncovered.
For best results, always pat foods dry with a clean cloth or paper towel before "smoking". This helps smoky flavours adhere to the food surface.
You may find it easier to inject smoke under pot/pan lids and covers by placing the Smoking Gun on the supplied stand and using the flexible tubing (also supplied) to direct the smoke where needed, this will leave one hand free to lift the lid/cover.
2-3 minutes under smoke is generally all that is needed to infuse foods with a smoky flavour and aroma. When using the Smoking Gun with a covered receptacle, simply inject the smoke under the lid and let stand for a few minutes.
Continous smoking with the Smoking Gun™ is NOT required.
Hickory chips impart a pungent, smoky bacon-like flavour that goes particularly well with pork (ham, ribs, etc.
Mesquite chips are good for smoking most meats (particularly beef) and vegetables. They impart a strong earthy flavour.
Apple and cherry woods work well with poultry, game birds and pork. These woods provide a slightly sweet but denser, fruity smoke flavour.
Sous Vide Australia | Sous Vide and Low Temperature Cookery Equipment
Sous Vide Australia was formed to provide the hospitality industry, within Australia and New Zealand, local access to highest quality and specifically designed sous vide cookery equipment and supplies.
Sous Vide Australia is the exclusive importer of the sleek, modern and extremely accurate Polyscience Sous Vide Professional Immersion circulators.
Sous Vide Australia supplies Clifton digital water baths, Polyscience immersion circulators, Henkelman vacuum system, vacuum pouches, sous vide accessories, cookbooks, training and menu development.
In addition to product sales, Sous Vide Australia also provides training and assistance to seamlessly incorporate this type of cookery into your current business or new business design.
Sous Vide Australia offers a range of consulting services, from assisting in the correct equipment choices for your business to menu planning, product development and training courses.