are you interested in smoking Foods in your own kitchen but you're not sure how to get started well today on WTF we're going to show you the Breville poly science Smoking Gun and how to make three great recipes a smoked Harvest chowder a smoked black Manhattan and a smoked salmon Bellini [Music] hello and welcome to WTF where we transform food here in the modernist Pantry Test Kitchen I'm Chef Scott Garrett and I'm Janie Wang one of the owners of modernist pantry now here on WTF every week we talk about unique ingredients techniques to show you
new recipes and demos so you can get started or continue on your culinary adventures and remember subscribe and ring the bell and you'll get notified of our content it comes out on Tuesdays and this week we're going to be talking about a tool that we really enjoy playing around with in the test kitchen and we're kind of excited to show you what you can do with it as the Breville poly science Smoking Gun so if you've never smoked anything before and you're wondering what to do or perhaps you're experienced smoker you're like what can this
do for me Scott's going to show you exactly what exactly it is I just said that twice anyway and then also show you how to use it we got a lot of great demos coming up so Scott maybe we can start off a little bit of what is the smoking on and how is it different from kind of the traditional wood smoking method that people might be used to sure so while these do both smoke with wood a traditional is it going to be in a box that is generally hot above 220 degrees and you
would do long-form smoking like brisket ribs that kind of stuff The Smoking Gun is made for a cold smoke but it's also made for a quick smoke so if you wanted to smoke something simple like a cocktail you're not gonna have to fire up your smoker outside and wait for it to get hot and Smoky and then put your cocktail in there right so I can do this on demand when I need a little bit of smoke flavor to enhance whatever I'm making okay and exactly how exactly how does it work so it's actually very
simple I'm going to put it together right now so this is the Smoking Gun uh two or the second one they've made it makes it so much easier to put together so it's just this part this comes off you can clean it out you can get rid of all of the residue from the smoke you have this so This has a little filter in it and you put it in here and this is where your wood chips go now a lot of people make the mistake of thinking oh well I just put the wood in
there and it just Heats it up and does it on its own and that's not quite right you put the wood in there you need to light it with some fire and then this will pull through the smoke so I've seen people try to do it and say oh this is not working right because it has no element to heat okay in here so you you're going to have to add some fire so thankfully we have some here cool all right so it's that simple and one of the things that's really great about it is
it comes with uh four different types of wood so when you purchase The Smoking Gun you'll get little tiny samples of the wood and then if you need more obviously you can purchase more so uh the wood ranges from Applewood cherry wood Mesquite and Hickory so Hickory are really the ones that you would do for like meats that traditional smoke that you would use on Meats apple and cherry you could obviously do that with Meats as well but they add a lot to different little things like let's say smoking this cream I want something that's
not as intensely smoked as a a Mesquite or a hickory so I go with Applewood and apple kind of accentuates all the flavor or Applewood accentuates the flavor and then when I'm doing something with cherries like the black Manhattan over here I use cherry wood all right so you get a little you can build on the flavors that way and it's so simple to use we can show you a few different things now let's say you're making a pureed soup or a soup that has some liquid and you want to add some smoke to it
you could take like a cloud should smoke the top of this chowder here but you could also take the liquid that is inside of here College he didn't plug this thing for me all right we got technical difficulty that needs to be plugged in but we're well with all that's happening so I guess one of the things that I like about the Smoking Gun is obviously you can do it at home you can do it in your restaurant you can do it at your bar it's really really flexible um and you we we're going to
show you how to smoke a bunch of things really quickly but can people or should people do a long-term smoke with it if they were inclined to or is this not intended for that a long-term smoke no so I'm never going to take a full brisket and then try to use this to cook it you can add a little bit of flavor to the exterior of things but you're never going to be able to do a long-term hot smoke with this you can do cold smokes like I'm going to do a quick uh smoked salmon
here so we have some cured salmon here I'm going to add in the smoke and allow it to sit for you know a few minutes you can go longer so if you want it really Smoky you can allow it to go longer and it will become more Smoky but you're never going to sit here and you know cure for two hours three hours because that would take a lot of time a lot of effort when you could just do it in a regular smoker so this is for a quick on-demand smoke okay so it's really
simple when I get my my blender up and running right I'm just going to get it to it to a slight Vortex here and then I'm going to add in my wood chips so place them right in the top so I'm going to get this going first so I get a little bit of fire in there and one thing I do is I always light this and then I turn on my Smoking Gun because if you get this too close it just pulls it through and it will not light so you can see that there's
smoke coming out now I'm going to place it in here and allow it to fill with like a really dense smoke okay it's food and then once I get it nice and full I can throw my cap on and allow it to smoke this way now one thing you can do obviously the smoke will clear wonderful there we go so I can leave it in here and obviously the longer I leave it in here the s'more Smoky Aroma that the the cream will take on if you go for a very light smoke the very light
smoke will uh just add almost a richness there's like a slight Umami that comes with adding smoke without having to add that really Smoky flavor so if you just wanted to add a little bit of like complexity and richness you could absolutely use this to do that and we have done that with our chowder we don't want to be too smoky so we add just a slight uh richness to it we let this sit for about five minutes before we take it out now I'm going to change out the uh the chips here and this
was on fire so I'm going to use a towel to do it but it's whatever can go wrong will go wrong but yeah so it's simple to do you can just take it out it's pretty cool once you get it out for a few minutes and then you're able to pop it back in and switch and move on to another type of wood yeah so we uh when we're taste testing the chowder which all all of today's recipes will be in the links in the description below you're like it didn't really taste like you're not
like eating a barbecue or anything like that but it really did add that richness that um this gentleman right here my name's Scott so yes that's what I was talking about we need more coffee in the Test Kitchen today apparently yes so but if you wanted it to be smokier that's on you right so you allow this to sit in here for longer and allow it to get smokier that way so I love this the way it was the next one we're going to use and this is a harvest chowder so it's a little bit
different than a traditional clam chowder you could obviously switch out the clams there's whole little neck clams in there with a bun you know rutabaga uh celery root um sweet potatoes so to take away from all like the original flavors and kind of bring it into a a new realm just update chowder a little bit so here I'm just going to poke a little hole right in and I'm going to add in my my hose here okay and what type of wood chips did you just add so this is Hickory so I want a more
intense smoke flavor to my smoked salmon so this has been cured sugar and salt and I allow it to get uh you know a little bit firm and obviously the sugar and salt is going to add some flavor to it and then I'm going to smoke it and one thing you want to do with these is you leave them for about an hour or so and then you're going to create what's called a pellicle the pellicle is just the slight drying of the outside of the proteins so the smoke can stick more and this is
something that's common in any type of smoking so whenever you're doing this you want to get that pellicle so let me Light My Fire here I'm going to get it I always make sure there's no uh kink in the hose and this will fill with a really dense smoke just like we had before I'm just going to let this sit for just a moment okay all right so what we did here is we like I said we just did the uh like the quick cure on it and then I hit it with some smoke and
allow that smoke to stick to the outside the longer you allow it to sit in here the smokier it's going to be so we just need a little bit and these are already done so we have some uh creme fresh on there with a little bit of dill and some Bellini so if I open this up you know this is nice and quick and you get a little bit of smoke on them I like this one too trim this down just a little bit for you Janie okay and I'll put it back in here to
finish smoking all these so if I put this right on the Bellini and it's as simple as that you can really go for about 30 seconds to a minute if you have a good pellicle on there you're going to get some smoke flavor so a little bit creme fraiche and some fennel fronds that's the simple as that oh that looks great so I'm going to switch out my wood chips again yep it's not even hot sprinkle that out it's really nice it's nice it's simple and it's a great way especially if you're doing a dinner
party you get a little you know Break Out The Smoking Gun and impress some of your friends oh absolutely so I'm going to move this out of the way and if you want to move the cocktail into the middle I will so a few weeks ago we did do another smoke cocktail we did the dalgona foam and people loved it it was it tastes so good and it was just a really fun thing to make so we thought you know what let's smoke another cocktail I like to have more fun with it and one thing
that we didn't really get to do with the dalgona foam is if you make the cocktail extremely cold the colder the cocktail the more that the the smoke is going to sit on the surface of that cocktail so this is a very cold cocktail I poured it right before and hopefully it's cold enough then when I lift this off the smoke will sit right on top so when you serve it they should still have a bit of smoke lingering on top you can also smoke the Shaker if you want to okay so if you have
a cocktail shaker you can put the smoke right in there and you can shake it in there that's going to make it very smoky very very smoky so depending on what level of smokiness you want you can uh really gauge in how much you need cool so right here we have some cherry wood right I'm going to put it in there and it's so simple we've done three different recipes yep I got some I'll put this right on top just like we've done everything else let it fill really well all right and I remember you
had mentioned there was something about the cherries on top of that cocktail yeah so the Cherry is very similar to the to the um uh the salmon once you let them dry for a little bit they're going to get a uh right they're going to get a little bit of you know dry skin on them so I like to make that garnish a little bit ahead of time and allow it to just air dry so that almost makes like a pellicle which will then hold on to the smoke so if I lift this up right
ooh really beautiful and the smoke should linger a little bit there on top of the cocktail and it looks really great right so Jenny if you want to hammer that tire thing down all right we'll do this will be great for uh for my concentration and while you're doing that I can open this up and you can still see how much smoke has been in here the entire time right so it's not like it dissipates or goes anywhere if you seal it up you're going to have smoke in there for a long time so this
cream is ready to be you know is ready to be used in our chowder recipe there so there's a lot of different cool things you can do and then let's say if you were making like I said a full puree or pureed soup you could absolutely just smoke the entire soup in there hot and have it ready to go so there's a lot of different things that you can do to add smoke without having to break out the big smoker yeah so we've kind of shown you like three different like appetizers soup cocktail ways to
do smoking but I think the infant the possibilities here are definitely infinite so I hope that you have fun with it if you do smoke something or you want it to see us smoke something leave it in the comments below and you can see most of these recipes um all the videos will be up later this week so that'll be really fun too and from here into modernist Pantry Test Kitchen I'm Janie wein I'm Scott Karen [Music] thank you so much for watching and if you haven't already like comment and subscribe and hit that Bell
so you get notified when we drop a new video to get today's recipes and all of our recipes remember to go to blog.modernistpantry.com where we get recipes ask a chefs tips and tricks and more and if you haven't already tell a friend so they know what's going on here at WTF and as always to get any of the ingredients you saw today you can go to modernistpantry.com to shop and until next time we'll be here in the Test Kitchen helping you create memorable and magical experiences foreign [Music]
