Skip to main content

Aladin Smoking Gun - an update


So - I have blogged before about smoke.

I used now the Aladin smoke gun (I have now several pieces at the hotel and one at home) since a couple of months. This is my evaluation:


  • I do think, that it is the best smoke gun in the market. Solid built, good performance...
  • The smoke screens are clogging very quickly. A good way is, to scrub them with a metal sponge- this will extend the lifespan dramatically. But it is great to have them replaceable!
  • A not so good solution is the ball-closure of the battery compartment and the solution of the battery compartment itself! This wouldn't take a lot to change - but it would help to prevent damages. One of my guys opened it not carefully enough and damaged the "switch contact" - nothing which cannot be fixed in a breeze (by our engineering or anyone who is average talented) - it is annoying nonetheless.
  • The switch - it is not the most intuitive position, to have the switch on the bottom of the smoker!
  • It would even great, to construct a smoking gun with integrated "fire starter".
  • It is great to have a key tool, which can open the motor compartment and loosen the "fan, so you can clean it - however it would be better, if it would have its integrated space on the smoking gun, and would not be just attached on the foot with a piece of scotch tape.
  • I think, that the acrylic glass attachment of the Aladin 007 is totally useless. I guess least of bartenders (and chefs) will use it anyway!
  •  Instead it would help, if they would add some cleaning brushes and maybe a small plastic atomizer to moisten the wood (like in their videos).
Don't get me wrong here - I don't mean to dismiss the appliance - totally the opposite is true. But with these points, a great piece of equipment would become a even better one.

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The Best Alcohol-free Drink - Ipanema

Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine. Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures.
But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…

Top 10 Mojito sins

I am often really annoyed when I see people, making cocktails (blogging about cocktails, etc.).

Look, I love cocktail culture - I believe, that it is worth to be preserved. And I believe, that there has to be respect - because otherwise there won’t be anything to be preserved.

The Mojito is one drink, which gets molested all the time. And people don’t get it: there are drinks, which were consumed in a civilized environment (bars) - by more or less civilized people (at least they are civilized in the setting). And there are peasant drinks. A peasant drink can be great - I don’t judge, which drink is better - but latter is far more adaptable to changes.
Comparing the Mojito versus the Caipirinha is pretty obvious: the Mojito is a bar drink. Very soon after its creation, it has been consumed in Cuba’s most recognized bars - probably by the most famous people at its time.
Against that, the Caipirinha has been a drink of farmers and workers in Brazil.

The difference is a pretty big deal - …