A more advanced relative of the Smoking Gun, this aromatic smoke-making kitchen must-have heats substances with hot air, releasing aroma particles without a burnt taste.

The silver, volcano-shaped heater has a filling chamber at the top which attaches to an inflatable bag. Chicago’s Achatz uses the aroma-filled bags as place-mats, punctured when plates are placed in front of the customer.

If you are serving aromatic pork, you might fill the place-mat pillow with five-spice gas – or with rosemary and sage for a lamb dish.

Source:Science of Cooking Article