Imparting meat and other foods with a smoked flavor generally requires either a backyard grill (and a backyard to put it in) or some kind of enormous metal object you don’t have room to store in your apartment cupboards.
You could use a wok, but the Smoking Gun is a sexier solution, a teeny little two-pound gadget that uses hardwood sawdust and a heat-containment system that makes the smoke that pours out of the aim-and-shoot nozzle cool, not hot. So you can use it on butter, delicate cooked fish, and other fragile or melt-y items without cooking them further. Who’s going to make me some smoked ice cream?
The Smoking Gun, $100