- 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!
