The Smoking Gun

If you want your steak or burgers or veggies to have a rich, smoky flavor, you can cook them over an open flame, or rig a stockpot into a simple stovetop smoker. But it's not such an easy proposition if, say, you want to lend depth to some fresh mozzarella, or add a hint of wood to the yolk mixture in a deviled egg, or just look really, really cool swirling a smoke-infused Old Fashioned for your cocktail party guests. For that, nothing is more useful than a culinary cold-smoke gun — a device that takes wood chips and converts them into cool, directional natural smoke. Give freshly-shucked oysters a quick blast for a subtle flavor, or aim the nozzle into a mason jar filled with butter to create an explosively savory spread. It's a gun worth getting trigger-happy for.