How to Cold Smoke with Breville Smoking Gun

5 from 1 vote

This quick recipe informs you how to cold smoke most any cool food item using the Breville Smoking Gun

Prep Time5

smoke time6

Total Time15

Course: Appetizer

Cuisine: American

Keyword: how to cold smoke using the breville smoking gun

Servings: servings

Calories: 49kcal

Cost: $5

Follow the instructions in the box for basic set up of the Breville smoking gun. (attach the tubing, insert the batteries, check to make sure it turns on and off appropriately, add the smoking chute to the top of the gun, set up outside).
For wet items like pickled okra or olives, remove them from the brine (reserve the brine in the jar). set the items into the bowl so that all the items are exposed to the air (see the smoked olives recipe video above for more information about that).
Add the wood to the smoking chute. Turn the smoking gun on about half way. Use the lighter to light the wood chips. Adjust the airflow so that the smoke is coming in a steady stream out of the tubing.
Insert the tubing into the bowl and cover tightly with plastic wrap making sure to cover the tubing well so that smoke does not escape. If using a smoking cloche, insert the tubing into the side hole and fill the container with smoke.
When container is filled with smoke, turn the smoking gun off and allow to sit until smoke begins to dissipate. Reignite the smoking gun and repeat until the items are as smoky tasting as you prefer. For most items I do, this is about 10 - 15 minutes.
Once your item is smoked, cover with plastic wrap or return to the brine and then refrigerate as needed until ready to use.

Make sure that all items that are being smoked are exposed to the air before smoking so that when smoke fills the chamber, it will infiltrate each item appropriately.
If using a bowl to smoke your items, choose a glass or metal bowl, not plastic. Plastic tends to take up the flavor of the smoke and hold it for a long time.
Only fill the chamber on the smoking gun 1/4 to 1/2 way and pack loosely so that it has the opportunity to really burn.
Stir the chips slightly after burning for a bit to allow all of them to burn.
Do not use a torch burner to light your smoking gun.
Replace the screen when it becomes too sooty to allow air to pass easily.
Return pickled items to their brine after smoking and then when the items are gone, you can use the brine for a smoky addition to other foods like deviled eggs for example.