The Smoking Gun is a handheld cold smoking tool that lets you infuse food and drinks with natural wood smoke flavours without heat. Because the smoke is cold rather than hot, it's gentle enough to use with delicate ingredients like ice cream, butter, and cocktails, as well as more robust items like meat and cheese. Wood chips load easily through the large opening, and the silicone hose gives you precise control over where the smoke goes. A dual speed fan lets you choose between a lighter or more intense smoke, and the integrated base keeps the gun stable and upright when not in hand. Two sample wood chip flavours (hickory and applewood) are included to get you started.
FEATURES
Cold smoke infusion: Produces cold smoke that is gentle enough for delicate ingredients like ice cream, butter, and cocktails, as well as meat and cheese.
Dual speed fan control: A two-speed switch lets you choose between gentle or more intense smoke output depending on the ingredient and the flavour level you want.
Flexible silicone hose: The silicone hose is easy to connect, aim precisely, clean, and store, giving you control over where the smoke is directed.
Integrated stable base: A built-in base provides a steady platform that keeps the gun upright and stable when not in use, preventing it from tipping.
Battery operated: Powered by 4 AA batteries (included), so it requires no mains connection and can be used anywhere in the kitchen or at the table.
SPECIFICATIONS
Dimensions (W x D x H): 27 x 61 x 16.1 cm
Burn chamber: Die-cast stainless steel
Smoke tube: Silicone
Fan speed settings: Dual speed: gentle and intense
Power source: Battery operated: 4 x AA batteries (6V), included
Included accessories: 2 x mesh filters, 4 x AA batteries, instruction book and recipe cards, 2 x wood chip samples (hickory and applewood), replacement filters
Sold separately: Woodchip accessory pack
Warranty: 2-year repair, replace or refund guarantee (at the sole discretion of Sage Appliances)
CARE AND USE
After each use: Empty the burn chamber of ash and residue after every use. Wipe the chamber with a dry cloth to remove any remaining particles. Do not allow ash to build up, as this affects smoke flavour and can clog the mesh filter.
Cleaning the silicone hose: Detach the silicone hose and rinse with warm water after use. Allow to dry completely before reattaching and storing.
Mesh filter maintenance: Check the mesh filter regularly and replace when clogged or discoloured. Replacement filters are included in the box. A blocked filter reduces smoke flow and affects performance.
Battery care: Remove the batteries if the tool will not be used for an extended period to prevent leakage. Replace all four AA batteries at the same time rather than individually for consistent performance.
Storage: Store in a dry place away from heat sources. Ensure the burn chamber is completely cool and empty before storing. Wrap the silicone hose loosely to avoid kinking.
IN OUR EXPERIENCE
Cold smoking and hot smoking produce very different results. Hot smoking cooks food as it smokes, which limits what you can use it on. Cold smoke adds flavour without heat, which is why it works on ingredients that would be ruined by warmth, including ice cream, butter, raw oysters, and delicate fish. A cold smoking tool opens up a much wider range of applications than a conventional smoker.
The wood you choose changes the character of the dish significantly. Applewood produces a mild, slightly sweet smoke that suits poultry, pork, and desserts. Hickory is stronger and more assertive, better suited to beef and robust cheeses. Starting with the milder wood and working up gives you a better feel for how much smoke flavour a particular dish can carry before it becomes overpowering.
A little smoke goes a long way, especially with delicate ingredients. It is easy to over-smoke food, particularly lighter ingredients like butter or cream. A short burst of gentle smoke and a brief resting period under cover is usually more effective than prolonged exposure. You can always add more; you cannot take it away.
Covering the food while smoking makes a noticeable difference. Placing a bowl, cloche, or cling film over the food after directing smoke onto it traps the smoke and allows the flavour to penetrate more deeply. Without covering, much of the smoke dissipates before it has a chance to infuse. This is particularly important for cocktails and soft foods with less surface area.
Cleaning the burn chamber after every use extends the life of the tool. Ash and residue left in the burn chamber can affect the flavour of subsequent smokes and clog the mesh filter over time. Emptying and wiping the chamber after each session takes under a minute and keeps the smoke flavour clean and accurate each time you use it.
QUESTIONS AND ANSWERS
What types of food and drink can I smoke with this?
The cold smoke is gentle enough for delicate ingredients including ice cream, butter, soft cheeses, and cocktails, as well as more traditional candidates like meats, fish, and hard cheeses. Because no heat is involved, you have much more flexibility over what you can infuse than with conventional hot smoking methods.
What wood chips does it come with, and can I buy more?
Two sample packs are included: hickory and applewood. Additional wood chip varieties are available separately as a woodchip accessory pack. Different woods produce different flavour profiles, so it is worth experimenting once you are comfortable with the technique.
How do I clean it?
The large opening makes loading and cleaning the burn chamber straightforward. The silicone hose is easy to detach and clean separately. Two replacement mesh filters are included in the box. Empty the burn chamber of ash after each use and wipe down with a dry cloth. Check the manual for full cleaning guidance.
Does it need a power connection?
No. The Smoking Gun runs on 4 AA batteries, which are included in the box. This means it requires no mains connection and can be used at the table, outdoors, or anywhere you want to add smoke flavour without being tethered to a socket.