Table of Contents

Smoked guacamole


  • 3 avocados, diced
  • 1/4 cup of sliced onions
  • 1/4 cup pickled red onion, chopped
  • 1/4 cup of Jalepeño, chopped
  • 1/2 cup Cilantro, finely chopped
  • 1 cup tomatoes, seeded and diced
  • Lemon juice (freshly squeezed), to taste
  • Coarse salt, as needed
  • Wood chips for smoking
Smoked guacamole


Fill the combustion chamber of the Smoking Gun Pro with half a teaspoon of wood chips.

Cover the container with the mixture of all ingredients tightly with plastic wrap.

Carefully insert the nozzle of the Smoking Gun Pro into the bowl and turn it on at medium-low speed to ensure that the force of the air does not loosen the plastic wrap.

Light the wood chips and fill the bowl with smoke.

Let the guacamole sit with the smoke for 10 minutes.

After 10 minutes, uncover the guacamole and remove the smoked top layer.

Taste the mixture and repeat the smoking step until the guacamole reaches a smoky flavor you like.

Mussels with Smoked Dijonnaise Sauce

Ingredients MUSSELS:

  • 1 kg. mussels, clean and without beards
  • 4 sprigs of thyme
  • 2 lemon peels


  • 150 gr. of mayonnaise
  • 32 gr. of Dijon mustard
  • 2 gr. of garlic powder
  • 7 gr. of lemon juice
Mussels with Dijonnaise sauce

To serve

  • 46 gr. shallots, cut into thin strips
  • 7 gr. garlic cloves, cut into thin strips
  • 87 gr. fennel, cut into thin strips
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 lemon peels
  • 220 gr. of beer
  • 56 gr. of butter

Instructions for the mussels:

Preheat a water bath to 181.4º F / 83º C.

Vacuum-seal the mussels with two lemon peels and four sprigs of thyme.

Vacuum cook for 8 to 10 minutes, depending on the size.

Once the time has elapsed, place the mussels in an ice bath and allow them to cool completely.

Open the bag and reserve the mussels and the liquid in the bag.

Instructions for the dijonnaise sauce:

Combine the mayonnaise, Dijon mustard, garlic powder and lemon juice in a bowl and whisk the ingredients together.

Cover the Dijonnaise sauce with plastic wrap and fill the bowl with smoke with the Smoking Gun™ Pro.

Let the mixture stand in the smoke for 5 minutes.

Repeat smoking until the desired flavor is achieved.


To serve:

Over medium heat, poach the shallot with the garlic, fennel and bay leaf.

Once the aromatics are tender, add the thyme sprigs, lemon peel, mussels, mussel liquid and beer.

Turn the heat to medium and cover the pan.

Allow the mussels to reheat for 2 to 3 minutes depending on the size.

Once the mussels are reheated, remove the pan from the heat and add the butter, stirring constantly.

Serve the mussels immediately with the smoked dijonnaise sauce.

Smoked mayonnaise

This surprise ingredient made with our Smoking Gun® Pro can be used in an almost infinite number of dishes.

Put it on corn on the cob, on grilled salmon, mashed potatoes, sautéed spinach….

Prepare it several days in advance and store it for up to three weeks in the refrigerator.

Ingredients smoked mayonnaise:

  • 1 pound unsalted butter, coarsely diced
    1/2 oz. of Vinegar Pedro
  • Ximenez Solera
  • Salt and Black Pepper, to taste
  • PolyScience Smoking Gun™ apple wood chips.
Smoked mayonnaise

Instructions for smoked mayonnaise:

Allow the butter to soften at room temperature in a mixer bowl or stainless steel bowl.

Season the butter and add the vinegar.

Beat the butter on medium speed in a hand mixer with the whisk attachment. Scrape the sides and coat.

This step can be done with a silicone spatula if a hand mixer is not available.

Wrap the top of the bowl with plastic wrap.

Use the PolyScience Smoking Gun™ and trap enough smoke to form a dense cloud under the plastic film.
Let stand for 5 minutes.

Release the smoke, remove the plastic wrap and whisk to incorporate the smoke flavor.

If a stronger smoke flavor is desired, repeat the smoking.

Smoked pineapple with ginger, mango and vanilla

Use the Smoking Gun Pro and vacuum sealer to create this dish.

Ingredients smoked pineapple:

2-3 pieces of fresh pineapple, cut into 1″/ 2.5 cm slices.

Basil, coriander and mint leaves, for garnish

1 tablespoon crystallized ginger, chopped

1 vanilla ice cream

1 Mango ice cream

1 oz. Cookie crumbs

1 oz. Turbinado sugar

Bamboo skewers

PolyScience Smoking Gun™ Apple Wood Chips

Smoked pineapple

Instructions smoked pineapple:

Set the rear flow adjustment slider of the Sous Vide Professional™ to the fully closed position and the front flow adjustment slider to the maximum flow position to ensure proper circulation.

Set the temperature of the Sous Vide Professional™ to 160°F / 71°C.

Place the sliced pineapple in the vacuum bag.

Place the vacuum bag in the vacuum sealer and apply a 100% full vacuum to the pineapple.

Once the water bath has reached 160°F / 71°C, place the vacuum-sealed pineapple in the water bath and cook for 15 minutes.

Remove it from the bag and let it drain on a paper towel.

Place the skewers through the pineapple, lengthwise, creating a lollipop.

Spread turbinado sugar on a plate.

Press one side of each pineapple skewer into the sugar, coating it evenly.
Melt the sugar evenly with the blowtorch.

Allow to cool.

Place the cookie crumbs in the bottom of a jar or plate.

Place a quenelle of vanilla ice cream and a quenelle of mango ice cream on top of the cookie crumbs.

Place the pineapple skewers inside the jar or on the plate and garnish with crystallized ginger, mint, basil and cilantro.

Fill the jar (or cover the dish with a salad bowl) with apple wood smoke from the PolyScience Smoking Gun™.

Seal until presentation.

Serve immediately.

Find all the necessary accessories in our online store