The Only Handheld Food Smoker
The deviceâ€™s aluminum chamber holds smoldering wood shavings and its fan sends smoke through the 18″-long hose into a plastic bag or jar, infusing baby back ribs or brisket with a savory, wood-fired flavor. Known in the restaurant industry as cold smoking, this technique adds instant smokiness to cheese, a tomato salsa, or fish without cooking or altering the integrity of the food or drink. Unlike traditional smoking methods that require hours of cooking, this device can be used tableside just before a meal is served.
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