Anyone used these before? I've heard if you let it smoke food for ~10mins you actually get a smokey flavour added.
This guy did an experiment with it and they all said it was quite smokey so seems interesting as I live in a flat and can't smoke stuff inside.
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Yeah, I watched a video of some homosexual using this with weed. He claimed it "laced" the meat and you could get high. I tried it and all it did was make my steak taste like an overweight stoner girl's c**t, cheetos dust and all.
Came here to make a joke about this, I hope you at least inhaled the extra smoke so it wasn't a total waste.
why the frick would you believe that dawg. a nice garlic herb cannabutter would probably be better anyway
can I use it as a bong
why are you familiar with the taste of fat stoner pussy
Why the frick would you use an e-bong for that? That's not for food.
using this with most meat is really uncommon and considered a culinary faux pas. i have seen it with some seafood dishes though. smoker guns are a lot more common for pastries, vegetables and aromatic presentations. take a look at any fine dining recipe repo and you'll see lots of vegetables prepared with these
You can smoke food in an apartment: hay in pot, grid on top of hay, food on top of grid, cover for 10 minutes. Don't try to smoke whole salmon, don't try to smoke with weed and put your extractor hood on and you'll be fine (you idiot).
>extractor hood
bold to assume any non-luxury apartment has this
Hookahs done right are comfy as frick.
I got one recently and have only used it in a novelty fashion -- slices of cheese, deli cuts, drinks, etc. that were around during the party. It was nice enough, but with doing any quantity of stuff you'll still end up making surrounding fabrics/yourself smell like (pleasant) smoke for a little while. Could probably mitigate by doing it with a box fan next to a window. Also, for anyone wondering, those little machines don't make enough static pressure to inflate a balloon with smoke.
I have some plans for some more "serious" usage. Would like to try doing a roast in a dutch oven and filling it up with smoke with a big heavy lid to prevent it from seeping out and letting it cook in the oven like that. The smoke stuck around in whiskey glasses easily so I suspect that this will yield great results. I'd also like to see if I can "marinate" something like chicken in a zip bag with smoke, let the smoke particles settle onto the food over the course of however long, then transferring it into a sous vide bath. I think with enough time that this should work well enough and result in a uniquely moist chicken that you wouldn't be able to normally get with a smokey flavor. Also want to test smoking burger buns but think it could easily be too much so think I'd need to experiment with timing. Since I'd expect doughy stuff to absorb a lot, I also want to try with fresh noodles and then making a thick beef and noodle stew/soup with them.
I was given one of these by an eccentric aunt. helps with peking duck or cold smoking lox but is otherwise a pretty useless glorified bong.
For a true smokey flavour, rub cigarette butts on your steak
I use pic related. It's great for cold smoking cheeses, or smoking steaks and other meat before tossing them on the grill or what ever.
Smoke outside, dude.
These were originally pipes to help moronic/disabled people smoke weed
The chefs used to buy these fan powered pipes from headshops untill some niche culinary brands started making them
ive had this done to a whiskey at a bar, it definitely added smoke flavor.