Smoking guns

A food smoker adds smoky aroma and flavour to meats, fish, cheeses, sauces and cocktails without having to light a barbecue. Cold smoking perfumes the dish in just a few minutes without cooking it, preserving its texture. At Hiperchef you will find smokers and aromatisers in gun or pipe form, cloches for smoking dishes and glasses, dual cold/hot smokers and a wide range of natural wood sawdusts, from the brands 100x100 Chef (Aladín range), Lacor and De Buyer.

Types of smokers and aromatisers

Cold smoking guns and pipes

They burn a small amount of sawdust and channel the smoke onto the dish, the glass or a closed container, adding aroma without applying heat. They are the most widely used option in catering: the 100x100 Chef Super Aladín and the Lacor Magic and Instant.

Smoking cloches

They cover the dish or glass to concentrate the smoke and achieve an even smoke. There are specific versions for plated dishes and for smoked cocktails, in high demand in cocktail making.

Dual cold/hot smokers

They let you smoke both cold and hot, like the 2-level smoker from De Buyer, ideal for fish and small cuts of meat.

Aromatisers and bubble kits

They add aromas in an original way, like the Aladín Aromatic or the Genius Bubble kits, which serve aromatic smoke inside a bubble for a spectacular finish front of house.

Sawdust and woods for smoking

The type of wood defines the character of the smoke. At Hiperchef you will find sawdust in 80 g formats (Aladín range) and 100, 500 and 600 g (Lacor):

• Mild woods (beech, oak): balanced smoke, perfect for cheeses, vegetables and fish.
• Fruit and Mediterranean woods (olive, almond, orange, lemon): fine, sweet aromas, ideal for poultry and fish.
• Intense woods (quebracho): powerful smoke for red meats.
• Drink-infused woods (whisky, cognac, Jack Daniel's): a distinctive touch for meats and cocktails.

How to use a cold smoker

Place a pinch of sawdust in the bowl of the gun, light it while it draws in air, direct the smoke under a cloche or over the food covered with clingfilm or a lid, and leave it to rest for a few minutes so the aroma infuses the dish. Repeat if you want a more intense smoke.

Accessories and spare parts

Complete your kit with grilles, silicone valves, hoses, discs and replacement motors compatible with the Aladín, Magic and Instant smokers, to extend their working life.

Buy smokers by brand

Discover the range from 100x100 Chef, Lacor and De Buyer. And if you are looking for hot smoking, take a look at the barbecues and paella burners and the kitchen blowtorches and burners.

Frequently asked questions about smokers

What is cold smoking?

It is a technique that flavours food with smoke without cooking it. A smoking gun burns sawdust and deposits the smoke onto the dish or inside a closed container, adding flavour in just a few minutes without altering the texture.

What can you smoke with a smoking gun?

Meats, fish, cheeses, butters, sauces, vegetables, desserts and even cocktails. It is very versatile because it cold-flavours any food or drink.

Which sawdust should I choose for each food?

Mild woods such as beech or oak go well with cheeses and fish; fruit woods (olive, orange, lemon, almond) with poultry and fish; and intense ones like quebracho with red meats. Sawdusts infused with whisky or cognac give a special touch to meats and cocktails.

Does the smoker cook the food?

Cold smoking only adds aroma and flavour, it does not cook. If you need to cook and smoke at the same time, you should turn to hot smoking or a dual cold/hot smoker.

Can you smoke cocktails?

Yes. With a smoking gun and a cloche you can smoke the glass or the cocktail itself to give it a distinctive aroma, one of the most sought-after presentations in cocktail making.