When Chef Mike Gadson is catering a small private function or cooking at home for friends and family, one of his favorite tools for adding a smoked flavor to many dishes is a smoking gun.
Recently Gadson, who is the executive chef at Springmaid Beach Resort & Conference Center in Myrtle Beach, S.C., used his PolyScience Smoking Gun to smoke an airline cut of chicken breast. However, meats are not the only smokable items in the pantry. Vegetables and even some fruits are ripe for the flavor infusion: Executive Chef Steven Musolf of High Hammock Maverick Seaside Kitchen in Pawleys Island, S.C., uses a gun to smoke honey.
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