Fortessa holds a clear lead for infusing smoke flavor and aroma into drinks. When bartenders specifically seek tools to add smoky flavor, Breville the Smoking Gun Pro is selected most often.
Infusing a smoky flavor into homemade cocktails is a great way to add depth, complexity, and a dramatic presentation. Here is a breakdown of the gear you need and the best methods to achieve that smoky profile.
Essential Gear Required
Smoking Gun or Cocktail Smoker Kit: A handheld culinary smoking gun (like the PolyScience Smoking Gun ) or a wooden chimney-style smoker lid that sits directly on top of your glass.
Wood Chips or Pellets: Untreated, food-grade wood chips. Popular options include applewood (sweet and fruity), hickory (strong and savory), oak (medium and traditional), or pecan/mesquite.
A Torch or Lighter: To ignite the wood chips if using a chimney-style smoker (smoking guns have a built-in ignition chamber).
A Cloche or Glass Dome: Essential if you are smoking a whole glass or a batch of liquid sitting in a decanter to trap the smoke.
A Kitchen Torch or Pastry Torch: If you prefer the charred-glass method instead of a smoking gun.
Methods to Infuse Smoke
The Cocktail Smoker Lid (Top-and-Chimney Method)
How it works: Place a wooden smoker chimney lined with a mesh basket directly over your prepared cocktail glass.
Steps:
Fill the basket with a small pinch of wood chips.
ChatGPT Search· Oct 18, 2026
The easiest way to add a smoky scent and flavor to homemade cocktails is to use a cocktail smoker. It burns a small amount of wood, then directs the smoke into a glass or traps it under a dome. The result is a campfire-like aroma, subtle woody notes, and a more complex first sip—without needing to change your cocktail recipe.
You can start with an inexpensive lid-and-torch kit, or get a handheld smoking gun if you want more control and flexibility.
1. Choose your smoking gear
Option A: Cocktail smoker lid and torch
(Best for beginners)
Typical budget: $20–$60
A small wooden lid holds wood chips above your glass. Ignite the chips with a culinary torch, let the smoke enter the glass, and remove the lid after a short infusion.
I'm looking to experiment with smoky scents and tastes in my cocktails. Can you explain the process and list the necessary gear?
Can you explain the techniques for infusing smoke into cocktails and list the gear I should buy?
Google AI Mode· Oct 14, 2026
Infusing smoke into cocktails adds depth, aroma, and a theatrical presentation. Here is a breakdown of the primary techniques and the essential gear to get started.
Techniques for Smoke Infusion
Cloche / Smoke Box Infusion : Place the finished cocktail in a glass under a dome (cloche) or inside a small display box. Fill the container with smoke using a handheld smoking gun. Let it sit for 15 to 30 seconds to absorb the aroma before lifting the glass in front of the guest.
Smoking the Glass : Invert an empty cocktail glass directly over a smoking source (such as a smoking torch or ignited wood plank) to trap the smoke inside. Turn the glass upright just before straining the mixed drink into it.
Direct Torch Infusion : Burn a small piece of a wooden plank, herb sprig (like rosemary), or cinnamon stick with a culinary torch until it smolders, then invert the glass over the smoldering ember to capture the intense, freshly charred aromatics.
What is the best cocktail smoker for a bartender to add a smoky flavor to drinks?
Ignite the chips with a torch until they produce thick smoke.
Cover with the lid, let the smoke cascade and infuse the glass for 30 to 60 seconds.
Remove the lid, garnish, and serve immediately.
The Handheld Smoking Gun
How it works: Uses a small motorized fan and a burn chamber to pump cool smoke into a confined space.
Steps:
Load the gun's chamber with wood chips and turn it on.
Ignite the chips with a lighter.
Place the flexible plastic hose nozzle under an inverted glass, a sealed cocktail shaker, or a cloche covering the drink.
Fill the vessel with smoke, remove the hose, and seal it for 30 to 45 seconds to let the liquid absorb the flavor.
The Charred Glass / Rinse Method (No Special Gadgets)
How it works: A quick, low-tech way to get a subtle smoky aroma.
Steps:
Take a clean, thick cinnamon stick or a small piece of untreated cedar plank.
Use a kitchen torch to light the tip until it catches fire and starts smoking heavily.
Invert your cocktail glass directly over the smoking ember/stick to trap the smoke inside the glass like a dome for 10 seconds.
Turn the glass upright, let the lingering smoke mix with the air, and pour your pre-chilled cocktail inside.
Using Smoky Ingredients (The Passive Method)
How it works: Instead of smoking the air or glass, infuse the liquid directly through smoky components.
Steps:
Use a base spirit that is naturally smoky, such as Islay Scotch, mezcal, or a lapsang souchong-infused gin.
Add a dash of commercially made smoked bitters (like Scrappy's or Fee Brothers) or a few drops of liquid smoke (use sparingly!).
Would you like recommendations on specific cocktail recipes (like a smoky Old Fashioned or Margarita) that pair best with these methods, or do you need help choosing the right wood chip flavor for your favorite liquor?
You need: A smoker lid, food-safe wood chips, a culinary torch, and a rocks glass.
Best for: Old Fashioneds, whiskey sours, and occasional drinks.
Option B: Handheld smoking gun
Typical budget: $30–$120
A battery-powered or electric device produces smoke and sends it through a hose. You can smoke the glass, the finished drink, or garnishes.
You need: A smoking gun, compatible wood chips, and a lid or dome to trap the smoke.
Best for: Experimenting with different drinks and controlling smoke intensity.
Option C: Glass smoking cloche
Typical budget: $60–$220+
A glass dome traps smoke around the cocktail for a dramatic tableside reveal. It can be paired with a smoking gun or a compatible torch-and-chip system.
You need: A cloche, a smoke source, and suitable wood chips.
Best for: Entertaining guests and smoking multiple drinks, depending on dome size.
These are approximate price ranges, not live quotes. For a first setup, I'd choose a lid-and-torch kit; for versatility, a smoking gun is the better long-term investment.
2. How to smoke a cocktail at home
Here’s a simple method you can try with an Old Fashioned, one of the classic cocktails for smoky flavors.
Step 1: Make your cocktail
Mix 2 oz bourbon, 2–3 dashes of aromatic bitters, and ¼ oz simple syrup. Stir with ice, then strain over a large ice cube in a rocks glass.
Step 2: Create the smoke
Add a small pinch of food-safe smoking chips to your smoker. Light them according to the device's instructions and let them smolder. You want smoke, not a sustained flame.
Step 3: Trap the smoke
Direct the smoke into the glass or under a cloche. Start with about 30 seconds, then taste and adjust. A little smoke goes a long way.
Step 4: Garnish and serve
Remove the lid or dome, express an orange peel over the drink, and serve immediately. The smoke aroma will be especially noticeable as you bring the glass to your nose.
My recommendation is a complete cocktail smoker kit with a lid, torch, and several food-safe wood varieties if you mainly make Old Fashioneds. Choose a handheld smoking gun if you also want to experiment with garnishes, other glass shapes, and food.
One final tip: smoke is most effective as an aromatic accent, not the dominant flavor. Start light, taste, and build up until the wood complements the spirit rather than masking it.
Adding smoky elements to cocktails creates complex, layered profiles that elevate spirits like mezcal, scotch, bourbon, and even tequila or gin.
Methods for Adding Smoke
Infusion via Smoking Gun: A handheld culinary smoking gun burns wood chips (such as applewood, hickory, or cherry) inside a chamber, channeling cool smoke into a glass, decanter, or a sealed container holding the cocktail.
Rinsing and Coating: Coating the inside of a glass with a heavily peated single malt scotch or using a charred/flamed citrus peel leaves an aromatic smoke residue on the glass walls.
Charring and Torch Infusion: Using a culinary torch to char a piece of wood, a rosemary sprig, or an ice cube directly, then inverting the glass over the smoking element to trap the aroma before pouring the drink.
Smoking Ice: Freezing water while exposing it to smoke or smoking large ice cubes beforehand so they slowly release smoke as they melt into the drink.
Necessary Gear
Culinary Smoking Gun: A portable device like the PolyScience Smoking Gun available on Breville or similar models from brands like Cuisinart allows precise control over smoke direction and density.
Wood Chips or Sawdust: Fine-grain wood without chemical treatments or additives (e.g., oak, mesquite, pecan, or applewood).
Cloche or Glass Dome: Used to trap smoke over a cocktail glass or a mixing beaker until ready to serve.
Culinary Torch: A refillable butane torch used to ignite wood chips, herbs, or citrus peels directly.
Long-Stem Lighter or Matches: For lighting smaller smoking elements safely.
Heavy-Bottomed Glassware: Rocks glasses or coupes that can withstand localized temperature changes or brief torch exposure.
If you'd like, let me know:
What base spirit or cocktail style you want to start with
Whether you prefer a subtle aroma or a bold, campfire-like taste
I can recommend the best wood type and step-by-step proportions for your first drink.
Smoky cocktails are a great way to experiment with depth, aroma, and a little drama. Smoke can add anything from a gentle, campfire-like scent to a bold, peaty intensity, depending on the wood, ingredients, and technique you use.
The key is to treat smoke as a seasoning, not the main ingredient. A little smoke can transform a cocktail; too much can make it taste bitter, ashy, or burnt.
1. Four ways to smoke a cocktail
1. Smoke the finished cocktail
(Best starting point)
Trap wood smoke inside an inverted glass, cloche, or cocktail smoker dome, then pour in your drink or smoke the assembled cocktail in its glass. The aroma hits your nose before the first sip, making this an excellent technique for an Old Fashioned or Manhattan.
2. Smoke the glass
Ignite a small amount of culinary smoking wood, trap the smoke in an empty glass, swirl it around, and discard the excess before pouring in the drink. This gives you a more delicate smoky aroma without necessarily making the liquid itself very smoky.
3. Smoke individual ingredients
Smoke citrus peels, pineapple, herbs, or other suitable ingredients before using them as garnishes or in a cocktail. You can also experiment with smoked tea or culinary smoked syrups. This produces more integrated flavors than simply adding smoke to the finished drink.
4. Infuse smoke into the liquid
Use a purpose-built cocktail smoking gun to feed cool smoke into a covered container holding your cocktail or spirit. This gives you more control over exposure and is useful for repeatable experiments. Start with very short exposures and taste between trials.
2. The gear you need
You can get started with a compact kit rather than buying professional bar equipment.
Cocktail smoker lid or smoking gun
Essential for repeatable results
A lid-style smoker sits on your glass and is the simplest starting point. A smoking gun is more versatile for smoking multiple ingredients, pitchers, or larger containers.
Culinary torch
Essential for torch-based kits
Provides focused heat to ignite the chips. Some electric smokers have built-in ignition and don't need a separate torch.
Food-safe smoking wood
Essential
Start with applewood, cherrywood, and oak. Buy chips specifically sold for culinary smoking, without chemical treatments or coatings.
Glass cloche or smoke dome
Optional
Traps smoke around the drink for a dramatic presentation and lets you experiment with the aroma of a whole cocktail rather than just its glass.
Basic bar tools and glassware
A jigger, bar spoon, mixing glass, strainer, rocks glasses, and large ice cubes help you make consistent drinks so you can judge the effect of the smoke accurately.
Heatproof surface and metal tongs
Useful for holding smoking materials, handling hot smoker parts, and disposing of spent chips safely. Keep a suitable nonflammable container nearby.
These tools and techniques are consistent with cocktail-smoking guides from Serious Eats and specialist cocktail resources.
Shopping options
Here are a few examples of the kinds of equipment available online.
SODAY Cocktail Smoker Kit
Target · listed sale price $35
A budget-oriented starter set with a torch, wood chips, glasses, and ice molds according to its listing.
Prices and availability can change. Check the included accessories before buying, especially whether the torch and fuel are included.
3. Step-by-step: make your first smoked cocktail
Try a smoked Old Fashioned. Its whiskey, bitters, and sweetness are sturdy enough to complement wood smoke without requiring elaborate ingredients.
Smoked Old Fashioned
1 serving · About 5 minutes
Ingredients
2 oz (60 ml) bourbon or rye whiskey
1 bar spoon of simple syrup
2 dashes aromatic bitters
1 large ice cube
1 strip of orange peel
A small pinch of food-grade cherrywood or oak chips
Method
Build the drink. Stir the whiskey, syrup, and bitters with ice until chilled, then strain into a rocks glass over a large ice cube.
Load the smoker. Add a small pinch of dry smoking chips to the smoker chamber, following the manufacturer's instructions.
Generate smoke. Use the torch or built-in ignition to make the chips smolder. Aim for steady smoke, not a sustained open flame.
Trap the smoke. Fit the smoker securely over the glass and let smoke collect for around 5–10 seconds for an initial trial. If your particular device specifies a different procedure, follow its instructions.
Finish and taste. Remove the smoker carefully, express the orange peel over the drink, and garnish. Taste before deciding whether to increase the smoke exposure next time.
The exact exposure time varies by smoker and technique. Start light, and change only one variable at a time.
4. Choose your smoke flavor
Different woods and botanicals can make the same cocktail taste surprisingly different.
Try with bourbon, light rum, or tequila. A friendly first choice.
Cherrywood — fruity and rounded
Try with an Old Fashioned, rye whiskey, or aged rum.
Oak — dry, woody, and toasty
Try with whiskey, Scotch, or a spirit-forward Manhattan.
Rosemary, cinnamon, and citrus peel
Try these culinary aromatics for herbal, spicy, or bright citrus notes. Use a smoker designed for the material and avoid letting flaming botanicals contact the drink.
For your first experiments, save stronger woods such as hickory for later. Their bold, savory character can overpower a delicate cocktail.
5. How to experiment like a bartender
Build your first smoke experiment
Choose your variables to get a simple starting plan.
Base spirit
Bourbon or rye whiskey
Mezcal or tequila
Gin
Aged rum
Zero-proof cocktail
Smoke material
Applewood — mild
Cherrywood — fruity
Oak — toasty
Rosemary — herbal
Technique
Smoke the empty glass
Smoke the finished drink
Smoke a garnish
Desired intensity
Light and aromatic
Noticeably smoky
Bold and campfire-like
[Create my cocktail experiment]
For meaningful comparisons, make two versions of the same drink: one unsmoked and one smoked. Keep the recipe, dilution, temperature, and glassware the same. Record the aroma, first sip, finish, and whether the smoke overwhelms the other flavors.
6. Important safety tips
Work in a well-ventilated area, away from curtains, paper, and other combustible materials.
Use only food-safe smoking materials; never burn treated, painted, glued, or unknown wood.
Keep the torch away from alcohol bottles and flammable vapors. Alcohol is highly flammable.
Let metal smoker parts and spent chips cool completely before handling or disposing of them.
Avoid inhaling smoke directly, and stop if smoke irritates your eyes or throat.
Never assume that a smoking accessory is heatproof or safe for direct food contact unless its manufacturer says so.
See the USDA's guidance on using appropriate smoking materials and safe smoking equipment for additional precautions.
My recommendation: start with a simple lid-style cocktail smoker, cherrywood chips, and an Old Fashioned. Once you understand how much aroma a small amount of smoke contributes, branch out into smoked citrus, rosemary, mezcal drinks, and zero-proof cocktails. That gives you a lot of creative range without a complicated setup.
Fat-Washing with Smoke : Infuse a large batch of base spirit (like bourbon or mezcal) in a sealed container using a cold smoker tube over several hours, imparting a deep, integrated baseline smokiness across an entire bottle.
Essential Gear to Buy
Handheld Smoking Gun : A portable device like the PolyScience Smoking Gun or the Catering Essentials Smoking Gun lets you pipe cold smoke directly into glasses or cloches on demand.
Glass Cloche and Base : A dedicated glass dome with a wooden or slate base traps the smoke tightly around the cocktail glass until serving time.
Culinary Torch : A refillable butane torch is required for charring wood chips, igniting herb sprigs, or performing direct glass-smoking methods.
Wood Chips or Pellets : Look for cocktail-specific food-grade wood chips such as oak, applewood, cherry, or hickory. Avoid treated lumber or scraps, which contain harmful chemical additives.
Aromatics and Herbs : Keep fresh rosemary sprigs, cinnamon sticks, star anise, or dried lavender on hand to burn alongside or instead of wood chips for layered botanical notes.
If you'd like, let me know:
Your budget for the setup
Whether you prefer gadgets (like a smoking gun) or a minimalist manual approach
I can help you select the best specific starter kit.
Smoked cocktails are all about adding an aromatic layer of wood smoke to a drink. Done well, smoke brings out notes of toasted oak, vanilla, spice, caramel, and campfire without overpowering the base spirit.
There are four main techniques worth learning, from the easiest method for home bartending to more advanced ways of creating a smoky cocktail.
1. The four smoking techniques
1. Smoke the glass
(Best starting point)
A handheld smoker sends cool smoke into an empty glass or a glass containing a finished cocktail. Cover the glass briefly to trap the aroma, then serve.
Flavor: Fresh, aromatic, lightly woody.
Best for: Old Fashioneds, Manhattans, whiskey sours.
Pros: Fast, dramatic presentation, easy to control.
Cons: Mostly adds aroma rather than deep smoke flavor.
Typical time: 15–60 seconds of smoke exposure, followed by a short covered rest.
For a working bartender, I’d prioritize a cocktail smoker that delivers consistent smoke, fast service, easy cleanup, and reliable flavor control rather than simply the biggest kit with the most accessories.
The best choice depends on whether you're smoking individual cocktails tableside, finishing drinks behind a busy bar, or infusing a batch of spirits. For most bartenders, a handheld smoker with a hose and a separate smoking dome or cloche is the most versatile setup.
Best cocktail smokers for bartenders
(Best overall)
1. Breville The Smoking Gun
$109.95
Williams Sonoma
A versatile, professional-style handheld smoker with a flexible smoke tube, removable burn chamber, and dual-speed control. Great for Old Fashioneds, Manhattans, smoked syrups, and other cocktail ingredients.
Why I'd choose it: You control the amount of smoke without heating the cocktail, and you can use it beyond drinks.
A premium presentation-oriented smoking setup designed for craft cocktails. A strong candidate for upscale bars where the smoking process is part of the guest experience.
Best for: Signature cocktails and dramatic tableside service.
A glass-and-wood cloche for enclosing a finished cocktail while smoke builds around it. Pair it with a compatible smoke gun for a more theatrical finish.
Best for: Premium smoked cocktails presented directly to guests.
Wood choice: Applewood and cherry offer gentler, sweeter aromas; oak and hickory tend to bring bolder, more assertive smoke.
Smoke control: Start with a short infusion and adjust to taste. Too much smoke can make a drink acrid or overpower its base spirit.
Service speed: A handheld gun and reusable cloche give you flexibility across different glassware and cocktail styles.
Safety and cleanup: Use food-safe wood chips, follow the manufacturer's ignition instructions, and keep open flames away from flammable bar materials. Use appropriate ventilation.
My final pick: I'd buy the Breville Smoking Gun for a working bar, then add a good cloche if presentation is important. It offers more versatility than a single-glass smoker and lets you develop a consistent smoky finish across a broader cocktail menu.
When choosing the best cocktail smoker for a professional or high-performance bar setting, bartenders generally look for speed, reliability, control over the smoke density, and visual theater for guests.
The top-rated cocktail smokers on the market are categorized below by how they perform behind the bar:
Type : Handheld Smoke Gun
Breville Pro: Why it’s great for bartenders: If you are working in a fast-paced commercial environment, handheld smoking guns are unmatched. Instead of setting a wooden chimney lid on top of a single glass, the Breville Pro uses a small electric chamber attached to a flexible hose. You can pump dense, cold smoke directly into a shaker tin, under a cloche/dome glass right in front of the guest, or into a decanter. It features a heavy-duty metal housing, a stable base, and variable airflow control.
Breville The Smoking Gun: Check it out: Available via Breville The Smoking Gun or reviewed on Food & Wine.
Type: Chimney / Torch Kit (Wood Lid)
2. Smoke under a cloche
Trap smoke beneath a glass dome covering the cocktail. Lift the dome at the table so the smoke rolls out as the drink is presented.
Flavor: Primarily aromatic, with intensity depending on contact time.
Best for: Premium whiskey drinks and theatrical presentations.
Pros: Elegant, repeatable, no special equipment beyond a smoke source and dome.
Cons: Takes up storage space and can be awkward for multiple drinks.
Typical time: 30 seconds to a few minutes, experimenting carefully with intensity.
3. Smoke the liquid itself
Use a smoking gun and hose to direct smoke into a decanter or covered, heat-safe vessel containing a spirit or premixed cocktail. Let it rest before serving.
Flavor: More integrated, potentially deeper smoky character.
Best for: Whiskey, stirred cocktails, spirit infusions, and batches.
Pros: Can prepare several servings in advance.
Cons: Easy to over-smoke; delicate citrus and botanical flavors can get buried.
Start with 30–60 seconds of smoke exposure, then taste and adjust. Exposure time varies significantly by equipment and wood.
4. Burn wood or herbs for aroma
Light a small oak plank, cinnamon stick, or suitable dried herb, extinguish the flame safely, and use the resulting smoke to scent the glass or nearby air.
Flavor: Toasted, spicy, earthy, or herbal, depending on the material.
Best for: Old Fashioneds, rum drinks, and seasonal cocktails.
Pros: Low-cost and flexible.
Cons: Less consistent, with greater fire risk and potential bitterness from charred material.
Use untreated, food-safe wood and avoid burning treated lumber, painted wood, or unknown plant material.
2. Which technique should you choose?
Technique
Smoke intensity
Ease
Best use
Handheld smoker
Light to medium
Easy
Everyday cocktails
Cloche
Light to medium
Easy
Serving and presentation
Smoke the liquid
Medium to strong
Moderate
Batch preparation
Burn wood or herbs
Variable
Moderate
Custom aroma and rustic presentation
My recommendation: start with a handheld smoking gun. It gives you the most flexibility and lets you experiment with different woods without changing your cocktail recipe.
3. Gear I recommend buying
Here’s a practical shopping list, with options depending on how much you want to spend. Current listed prices are approximate buying-guide figures and may change.
1. Breville The Smoking Gun
$109.95
(Best all-round tool)
A powered smoking gun with a hose and adjustable smoke output. Ideal for smoking individual glasses, finished cocktails, and covered containers.
An adjustable culinary torch for lighting wood chips in a compatible smoker lid or board. You do not need this if you buy a complete electric smoking-gun kit.
These are alternatives for different setups, not a list of items you need to buy all at once. The Breville is the most versatile starting point; the cloche and torch are optional upgrades for a different style of smoking.
4. The complete shopping checklist
Your buy list
of checked
[Copy shopping list]
5. Which wood should you use?
Oak — the classic choice
Balanced, dry, barrel-like smoke. Excellent with bourbon, rye, and Old Fashioneds.
Cherry — softer and fruitier
A gentle, slightly sweet aroma that complements rye, rum, and fruit-forward cocktails.
Hickory — bold and savory
More assertive smoke for bourbon and aged rum. Use sparingly.
Apple — light and mellow
A gentler profile for lighter whiskey drinks, rum cocktails, and some citrus-forward recipes.
Buy untreated, food-safe smoking wood rather than painted, chemically treated, or unidentified wood. Avoid using large barbecue chips in a small smoking gun unless its instructions specifically permit them.
6. Your first smoked Old Fashioned
Ingredients:
2 oz (60 ml) bourbon or rye whiskey
¼ oz (7.5 ml) simple syrup, or to taste
2–3 dashes Angostura bitters
One large ice cube
Orange peel
A small pinch of oak or cherry wood chips
Stir the whiskey, syrup, and bitters with ice until chilled.
Strain into a rocks glass over a large ice cube.
Use the smoker to fill the glass with a small amount of smoke, then cover it with a suitable lid or cloche.
Let it sit for around 20–30 seconds to start. Uncover, express the orange peel over the drink, and serve.
Taste before adding more smoke. A subtle aroma is usually more pleasant than a heavy, ashy flavor.
Safety: Use a torch only on a stable, heat-resistant surface away from alcohol spills, loose paper, and other flammable materials. Ventilate the area, keep smoke away from your face, and never leave a flame unattended.
My final recommendation
If I were building a home cocktail-smoking setup from scratch, I'd buy a smoking gun, a small assortment of oak and cherry wood chips, and a heat-safe cover. That gives you enough flexibility to make smoked Old Fashioneds, Manhattans, and rum cocktails without spending money on extra presentation gear right away.
If you want the least expensive route, a smoker lid kit with wood chips is also a good choice.
Why it’s great for bartenders: If your bar style leans into the ritual of a classic, slow-crafted Old Fashioned or Manhattan, a topper-style wood chimney is the gold standard. The Aged & Charred kit features a tapered, 100% oak lid designed to sit securely on top of various glassware (rocks glasses, coupes, or snifters). You load the top mesh with flavored wood chips (like oak, cherry, or apple) and hit it with a culinary torch. It cascades a dramatic waterfall of smoke directly down into the drink right before serving.
Check it out: Explore details on NFM or see top rankings on Food & Wine.
Type: Chimney / Torch Kit
Why it’s great for bartenders: Created specifically by bartenders looking for a practical way to smoke individual drinks without bulky equipment. It sits flat on standard cocktail glassware, is machined out of heavy-duty materials meant to withstand repeated high-volume use, and works fast with a small butane torch. It’s ideal if you want a reliable, easy-to-clean topper that looks sleek on a busy rail.
Go with a Handheld Gun (like Breville) if you need to smoke batches, infuse large containers, or want precise control over how much smoke goes into the actual liquid vs. trapping it under a dome.
Go with a Wood Chimney/Topper (like Aged & Charred or SmokeTop) if your primary goal is guest experience, speed per individual drink, and an aromatic punch right when the drink is delivered to the table.
