1. Load the top of the smoking gun with woodchips. Tightly cover a bowl of trout roe with plastic wrap, leaving a small opening for the smoking gun’s shaft to fit into it. 00:21
2. Place the end of the gun into the bowl through the opening in the plastic wrap. Turn on the gun to start the vacuumed airflow. Light the woodchips until the bowl fills with smoke. Remove the gun, reseal the bowl, and allow the smoke to permeate through the roe for about one minute. 01:27
3. Remove the plastic and stir the roe. Re-seal the bowl and repeat the smoking process. This will ensure that the eggs at the bottom of the bowl also receive smoke. The same woodchips can be used for the second round, but if they look too parched, they can be replaced. Let the roe sit for a minute. Remove the plastic and stir. 02:17
What You'll Need
- Smoking gun
- Plastic wrap
- Wood chips
- Trout roe (optional)
Apple wood chips can be substituted with hickory, cherry wood, oak wood, or any other desirable wood used for smoking. They can be bought at barbeque specialty stores, some grocery stores, or easily online.
The trout roe in this recipe is optional and is illustrated here as an example. This technique can be used for vegetables, meat, fish, grains, beans, or any other desired ingredient you wish to smoke.
For another example of how to use a smoking gun, visit Chef Kevin Meehan's "Smoked Fingerling Potatoes" tutorial located at the bottom of the page.