- Yeah, this is basically vaping my food.
(triumphant orchestral music)
(bubbles popping)
Hello, everybody, hope you're well.
It's Barry.
Look, Homer is back with us!
He's been away for the last few months.
Let's just say he lost his head.
He actually did get his head ripped off by Chloe, bless her.
(tape ripping)
Today, we are trying this thing.
It's called the Smoking Gun.
I have had this in my garage for over 18 months,
and actually, over the last weekend,
I decided to clear out my garage, and I found this,
and there's no dust on it, there's no mice nibbles,
there's nothing, it actually looks quite new.
I could put it on eBay.
It's called the Smoking Gun, and it's basically
a smoker with wood chips.
You put them in here, it pumps it into the meat
and stuff, and I wanna have some fun with it today.
This is actually a cold smoker, okay,
so when it's cold, it doesn't cook the food in any way.
It's all about just shoving the smoky flavour in there.
We've got applewood and hickories,
they're all different flavoured chip, woods,
and all that stuff, do that sort of flavour thing for it,
but then, you get a warm smoker and a hot smoker,
like when you do joints of meat and stuff for hours,
that real slow cook thing, I wanna do one of those.
I will do that, if you wanna see it,
please let me know, but today, it's just about flavouring.
So we're gonna make some oven ribs,
but we're gonna smoke them afterwards,
to try and give it that authentic sort of taste.
We're then gonna smoke a pie, okay, not, (laughing)
nope, don't go there, and also, we'll have some fun
at the end with some chocolate and maybe some bread.
Can we smoke bread and then toast it?
And of course, the other thing, I love the smell of smoke,
but Mrs. Barry, who's at work,
by the time she gets home later, it could stink in here,
but I love a smokehouse.
I just don't want the smoke house, you know?
We'll start with a marinate for the ribs.
This is one onion, which we're gonna chop
and two garlic cloves.
Need to chop an onion and garlic?
There's gadgets for that.
(plastic banging)
(garlic crunching)
(metallic clanging) We're gonna do low flame.
Bit of olive oil in there, nice.
We'll add in the garlic, nice.
(oil sizzling)
Give it a little mix for a bit.
Okay, that's only been about three or four minutes,
so I'm not gonna full on caramelise it,
but you could if you want for extra flavour.
That is a tin of tomatoes, some Worcestershire sauce,
about two tablespoons, heap spoonful of brown sugar,
a bit of sweetness, and a good shake of paprika.
This is a special one that I've got
that's got chilies in it, trying it out at the moment.
Hence the chilli flakes.
Oh my gosh, that smells amazing.
Ah, yes, look at that bubbling away.
Get amongst the smoke, there you go. (laughing)
But we are not done yet.
For that authentic, American feel,
Jack Daniels 250 mils of this.
We'll simmer off most of the alcohol content,
but it's gonna give it some flavour, too.
Oof.
So this a 350 millimetre bottle,
which means I get a little bit left,
to have with some Coke one Saturday evening.
And we are gonna really stir that through,
get it all mingled together, bring it up to a simmer,
and let it sit there for about 25 minutes,
just bubbling away.
All right, so we need our oven preheated to 140 fan,
which is 160 C non-fan, so it's quite low,
but it's gonna be in there for an hour, okay?
Look at this roaring away.
And over to this side, we've just got a standard
sort of square baking dish,
so it's quite snug with some pork ribs in there.
(banging) (clanking)
Ah, it's ready.
(laughing) You all right, guys?
So I'm gonna pour some of that marinade on like that.
I'm gonna leave the half of it so I can get a brush
and brush that up, and we're gonna whiz this up, as well.
We're gonna smoothen this out.
Got a bit of mix of chunky and smooth, eventually.
But for the time being, let's just coat the ribs fully,
get them nice and stained.
The first cook we're gonna do is really just to soften them
and cook them through for the hour.
They will get a second go.
(upbeat music)
Ah. (foil crackling)
All right, so that's going in for an hour.
Sorry, I think I got a bit of marinade on the lens, then.
Just gonna use the old stick blender.
(blender buzzing)
So once they're in the oven first of all,
this is the Smoking Gun.
Instructions, very nice.
And then if you look in here, that's probably one
of the neatest gadgets I've ever had.
Look at that, that's professional right there.
So you've got your applewood and hickory chips,
you've got the pot that I guess you put the chips in,
'cause it's got a little vent in it,
you've got some batteries,
because that's how it's powered.
The Smoking Gun and the hose.
That is it.
Looks a bit like a cordless drill, doesn't it?
But it's got two power functions on the back,
and this just goes in there. (laughing)
Look at this.
(plastic banging)
Cooking.
(tapping) (clicking)
It does feel good quality. (laughing)
Let's have a go. (Smoking Gun buzzing)
You hear that? (Smoking Gun buzzing louder)
Yep, batteries work.
Ooh, this bit gets hot,
probably 'cause we're gonna light it.
It sits in there, yeah.
That's where the smoke goes.
It goes down into, yes!
We got it!
All right, it seems fairly straightforward.
We put the wood in there, and we just light it,
and the smoke we direct it.
So what we're gonna do, we're actually gonna try
and smoke the ribs twice, once in the marinade,
and once at the end before serving,
just for extra flavour, I guess.
The marinade, though, I don't know if you can see,
is still smoking, there's a little bit coming off that,
so if I put cling film on it now, to keep the smoke in there
which is what you do, it'll be full of condensation,
so I've literally got to wait.
Yeah.
We're gonna go for hickory.
Ah, that doesn't smell of anything. (laughing)
Just smells of dust.
But when it's burnt, hopefully,
it'll get some more out of it.
Apparently, it does say that you want it
to be nice and levelled here.
I don't know if I put that in right, actually.
Okay, oh, that's clicked in, there we go.
I don't know why, but all of a sudden,
I'm having flashbacks of the balloon pizza,
but this time, it's this doing the work.
We need a gadget, a classic one, the Wrapmaster 3000.
(grunting) And what we do is we seal it in,
(humming) nice and airtight, and we'll stick the vent, okay,
(laughing) this is where it's gonna get crazy,
and then, and then we'll quickly seal it again.
(humming) So should we do this?
It looks like a bomb!
Okay, so we do high speed first of all,
just to get the ignition, and then,
♪ Remix to ignition ♪
♪ In my kitchen ♪
Then low speed. (Smoking Gun buzzing)
(lighter clicking)
Oh, they're lit!
Is it going in there?
Oh, yeah, it is, look at that! (laughing)
It's like I'm vaping!
Oh, wow.
(lighter clicking) Yeah, man.
(laughing) Can you see how smoky that is in there?
Ooh, well, it's getting all in my room.
Right, I'm gonna turn it off, because it feels
like I've got an actual smoke machine in here now.
And then, what I do is I quickly take this out,
and seal that in.
Ah, right.
Well, won't worry about this.
(metallic banging)
Even though it's still technically burning. (laughing)
Yep, that's still going, but look!
Look how full of smoke that is,
and I've trapped it in there.
Okay, let's give this some perspective.
It's 15 minutes later, it's actually
a bit more transparent now, but it is still airtight.
Look, the smoke must still be in there.
It smells so good in here.
We need the oven at the temperature
it's at right now anyway.
The ribs are just finishing off their first bake,
but we're also doing a tart.
So this is some rough puff pastry,
so we're just gonna line it.
(baking beads clacking)
Some baking beads in there, as well.
All right, not for too long,
just to sort of start to brown it lightly.
But it's all about the ribs.
Ribs have had their first bake.
(oven beeping) Yep. (laughing)
Let's get them out.
Ah, this smells so good. (laughing)
(foil crackling) Look.
Ah, ah, ah.
Ah, chyeah, chyeah.
Oh my gosh. (growling)
All right, so I'm getting the smoky marinade,
and brushing it on top of the cooked ribs.
I drained off some of the excess,
'cause I really wanna push that smoked flavour in there
but bear in mind, like I said, I am gonna smoke it again,
just before serving, so coat these like this,
and we bake it with the foil off at a higher temperature
for about half an hour.
That smells so, so smoky.
You know when you're like chopping garlic and stuff?
In fact, which we kinda touched earlier.
And people were like, are you using garlic?
Like, do I smell a bit?
I think everything in here stinks of smoke.
Meh, it's gonna be fine.
Ah, ha, yes.
Nice!
For the base of the pie, I'm gonna just sprinkle on
some pecans, which I think, in some countries,
they call pecans, like little bugs.
And for the filling, this is a bowl of brown sugar,
this is some good quality maple syrup,
cost me about 400 pounds, flour, and some cream.
This is double cream, aka, heavy cream.
And this is gonna be the mix that's gonna go in there.
(upbeat music)
Boom.
So nice and thick, nice and smooth.
Yes.
♪ Doo-doo-doo-doo-Doo ♪
Oh yes.
What a sight!
A-ha-ha!
I love the ripples.
(whimsical music)
So I'm gonna bake that and all the while,
whilst I'm baking that, I've been doing this.
Brushing my ribs.
Ah, yeah. (whimsical music)
So the actual pecan tart or pecan pie,
whatever you call it, we're not gonna smoke that.
We're gonna cover it in smoked flavour.
So this is icing sugar, some cinnamon and this, well, hey!
(laughing) Is a whole disc of ricotta cheese.
So this is gonna be a bit messy at first,
'cause of the icing sugar cloud,
but if we gradually mix this together,
it'll make us a nice cinnamon infused cream
to go with that tart, but we're gonna smoke this, as well.
("The Nutcracker Suite") (metallic banging)
Right, I'll keep that in the fridge, and we will smoke it.
(chuckling) There we go, my ribs are done.
So what I'm gonna do is take two of them out of the tin.
The rest, we're gonna smoke.
All right.
I can tell you, this smell is so good,
it's so, so good.
So this one is gonna be hot,
but I'm just gonna go with it.
Stick that in there.
The only problem is, you won't be able to tell
what is condensation and what is smoke,
but I do want it warm.
(Smoking Gun buzzing) (lighter clicking)
It is inflating it. (laughing)
Brilliant!
It smells so good. (lighter clicking)
(laughing) Smoking!
Okay, quickly take that out, oh my gosh.
Seal it in. (laughing)
I just better get a ramekin and,
'cause we're gonna do applewood on our pudding.
All right, here we go.
This is the rib that I didn't smoke again.
Ooh, that is really good.
There's a very subtle smokiness to it.
It's in there, it's a light hint.
You can sort of get a vibe that it's been lightly smoked.
Yeah, it's good.
But I wonder what these are like.
Ah, (chuckling).
Mm, oh my gosh.
Bang!
That is like outta nowhere, sorry, I'm eating ribs,
it's probably all over my face, but out of nowhere,
I feel like I'm eating a tree. (laughing)
You should definitely do it before serving, I think,
'cause you can get things like liquid smoke
that you put in the oven, as well, which is really cool,
but I think the finishing of this, this is cool.
Mm.
Anyhow, Mr. Rib Fingers, we're now gonna smoke
maple syrup on its own that'll get drizzled
over the tart and the cream.
Oh.
Okay, so we've got the ricotta cream,
and we've got the maple syrup.
I'm gonna pour that into a jug.
Although, thinking about it, I probably could put the tube
straight down the actual jar of it.
We did get a really good smoke on the first batch,
straightaway, that went on for ages.
So I'm gonna try to match that and smoke the two
at the same time.
(banging)
(lighter clicking) (Smoking Gun buzzing)
Ah.
Oh my gosh, look at that! (laughing)
I think it's safe to say, we're flavouring this cream.
Stop that one, seal that in.
Wow.
We'll stick that right down the lip.
Yes, that's perfect for it.
(Smoking Gun buzzing)
Oh, can you see it?
You're a wizard, Barry!
Seal that in.
Oh, wow.
Ooh.
Oh, wow. (laughing)
So there we go.
Smoking! (coughing)
All right, so this is half an hour in the fridge to firm up,
and I put some more pecans on top,
but it's not really about this, is it?
No, folks.
What is it about is placing it down right there.
It looks more like a pizza slice.
A good old dollop of the cream right there.
And our smoked maple syrup.
So smoked cream, smoked maple syrup on top.
I've just got every bit on there now.
I've been such a bad boy.
I need to open every window in my house, but, mm.
Oh, my gosh.
It's like eating aftershave.
Mm.
And then that whole thing is just delicious.
Holy smokes.
Is that enough smoke puns?
I know some of you would probably disagree with this.
It's not really that good to have maple syrup straight.
Oh, wow!
I think liquid really absorbs it.
That's like a maple wood!
I'm licking a maple tree.
It's been a bit like "Breaking Bad" today, hasn't it?
(sniffing) Whoo!
I figured if we're going to the effort
of getting this smoke route,
we might as well have a little bit of fun with it.
Now, you might remember I did a Will it Crepe video,
and Will it Sodastream with Stuart, Stuart Ashton,
and I was mulling over doing a Will It Smoke one,
but obviously, I wanna see if it works first of all.
So I've got three things down here.
I've got a slice of bread, because I'm gonna toast it,
I'm gonna make toast that's smoked.
So it's gonna hopefully smell authentic.
I think that'll work.
Second up, I've got some chocolate.
That is a Terry's Chocolate Orange.
I don't know if that'll work,
because the chocolate is a very hard surface.
If it was melted, you could probably get it in a bit more,
I don't know.
I did actually post on forum, and someone said,
"Your best bet is a cold smoker,
"so the chocolate doesn't melt", so eh.
And the other thing is just simply a glass of water,
like the song,
♪ Smoke on the water ♪
I just wanna see if I can make smoke on the water.
(whimsical music)
(lighter clicking) (Smoking Gun buzzing)
(coughing) It's gonna burst my cling film.
I'm gonna stop.
This little vent popped open, then it was like.
(laughing) My poor chocolate orange.
So I guess there's not much else to do
other than to make sure this is airtight,
and just see what happens.
I'll actually give that a second blast of smoke.
It's been 10 minutes, and it's just sort of hit me
how much it stinks of smoke in here.
Honestly, it's like I've had a fire.
Mrs. Barry is not gonna be happy when she comes home.
Oh, my gosh, there's still smoke in it.
Oh, wow.
♪ Smoke on the water ♪
(sniffing)
Ah (laughing) it smells like a bush fire.
Oh, my gosh.
Unless it's the room, (laughing) as I'm slowly dying.
No, at first, you don't get it,
and then, all of a sudden, there's like a smoky,
sort of like oof that wants to come back out.
It's lightly, it's nice.
It's actually okay.
Terry's Chocolate Orange, still smells of,
(sniffing) Oh!
(laughing) A smoky orange, burnt orange.
Oh, please work.
I'm not getting much in that.
Yeah, really, really lightly, but like I say,
it could be the fact that I've got this right by my nose,
which stinks with smoke.
(sniffing) Oh. (laughing)
Oh, wow.
I don't know.
Because maybe I'll need to smoke it again.
(toast popping)
Ah.
I'm a little, still smoky.
(toast crunching)
Oh, it's light, it's just enough, you just get enough smoke.
It's not extreme.
I know if I put it back in there again,
and resmoked it again, it would be.
But there's just kinda like
a nice sort of delicateness to it.
A little bit like the water, just enough.
(laughing) Tasty smoky taste.
So, I don't really know what else to say about it,
other than the dogs probably really,
really stink of smoke right now.
But I genuinely really, really enjoyed this video.
The ribs were sensational, the water was cool.
It's a nice vibe to it,
and I do wanna smoke some more stuff.
I will be doing a proper homemade,
so we can do a slow cooked meat smoker,
probably make that in my garage,
but if you wanna see more,
if you wanna see a Will It Smoke, let me know,
but thanks for watching.
I'll see you again next time.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Simon's moustache, goatee ♪
♪ Maybe all three ♪
Good morning.
It is the morning after the smokefest last night.
Hello, Chloe and Mrs. Barry.
- Hello! (Mrs. Barry mumbling)
- It's breakfast time.
They're just both off to school.
In fact, Phoebe's just getting changed, but wanted to try,
now we're sort of smoke-free.
The smell eventually went, right?
- [Mrs. Barry] It did.
- This is a chocolate orange that I've been smoke,
well, I haven't been smoking it.
(Mrs. Barry laughing)
Oh, I smoked this, Chloe. - Yeah.
- Okay?
So you try some of that, and I'm hoping that,
I think the taste buds were disturbed a little bit,
because it was basically a smokefest in here.
You gonna have some of that? - Come on, then.
- What does it taste like? - Charcoal.
- [Barry] Charcoal? (laughing)
Really? - Yeah.
- I don't know.
It still smells a bit like smoky, but not as much
as the other stuff.
- [Mrs. Barry] Oh.
- What? - It's really strong.
I don't like it.
- [Barry] You didn't like it?
- Mm-mm. - I like it.
It does feel like you're eating charcoal, actually.
- It's like a campfire smell,
which I like, but not the taste.
- Yeah.
Yeah, I think there's just the taste, and the sense of it
is much stronger now, because everything,
I think the whole room, I think we were basically living
in a smokefest for about-- - A night?
- A night, yeah.
The smell has eventually gone,
and I wasn't that wild with it, but there you go.
You can actually smoke chocolate.
There you go.
What do you think of smoked chocolate?
- Um, good!