[1] Zoku’s Iceberg ice cubes (both photos © Zoku).

[2] The classic jumbo sphere ice cube.

If you’re planning to gift a bottle of spirits, how about snazzy jumbo ice cube molds from Zoku?

They create cubes that melt so slowly, they won’t dilute the drink.

Jumbo ice cubes have been around for a while in cube and sphere shapes.

But Zoku has a couple of new shapes to consider.

The Zoku Iceberg Mold (photo #2) looks more like a brilliant-cut diamond.

Other Zoku ice cube shapes include:

 
These ice cubes are not just for cocktails: They also shine in mineral water and soft drinks.

Note that each mold makes one cube at a time, so plan ahead to make the number that you need.

They’re $14.99 each at ZokuHome.com.

The term “smoking gun” is a reference to an object or fact that serves as conclusive evidence of a crime or similar act.

But there’s no crime in purchasing a smoking gun—a.k.a. smoke gun—for cold-smoke cooking.

Creative cooks will love this kitchen gadget. We purchased one after paying $20 a pop for smoking cocktails at one of our favorite restaurants.

When we realized how easy it was to recreate a smoked cocktail at home, we purchased a smoke gun: this Homia Smoking Gun Wood Smoke Infuser Kit on Amazon, which included all the accessories and wood chips so we could immediately get to work.

You can buy a smoke gun for as little as $20, but you also need wood chips.

We’ll share a smoked cocktail recipe below, but first, all the things you can do with a smoke gun.

The smoke not only excites the nose, but it adds a delightful depth of flavor.
 
 
WHAT TO DO WITH A SMOKE GUN (A.K.A. SMOKE INFUSER OR SMOKING GUN)

While a smoke gun is a great addition to the kitchen, first note that a smoke gun doesn’t smoke food in the manner of a backyard smoker, over many hours of cooking.

It is cold-smoking, not hot-smoking: It gives a 30-second infusion of smoke flavor to cooked food or a drink, or to ingredients you’ll use to make a recipe.

Like a kitchen torch (and of a similar size), a smoke gun is a small tool that delivers big flavor. You add wood chips or other flavor agent (there’s a list below), and the gun converts the chips, cinnamon, herbs, etc. to smoke.

The gun blows the smoke into your food or drink, infusing it with smoke flavor.

Far from being exotic, it is easy to use with your everyday foods. You can:

 
And of course, you can add smoke to cooked meats and fish. See the video on this page, showing all the different things you can smoke.
 

FLAVORS TO INFUSE

Depending on what you’re infusing:

 
COCKTAIL RECIPE: SMOKING ROSEMARY FIZZ

When the smoking cocktail is brought to the table (photo #1) and the waiter (or you) removes the dome that’s keeping the smoke inside (photo #2), the whole table gets to enjoy the aroma.

To make it at home, you need a glass dome (or wide-mouth vase, to hold in the smoke), a smoke gun, a smoking agent (e.g. wood chips), and ideally, a jumbo ice cube (it works better than regular cubes).

Instead of a dome, you can use the hose of the smoke gun to blow smoke directly into the cocktail. This is also how you infuse smoke onto cooked food.

Ingredients Per Cocktail

[1] Smoke infusing the cocktail under the dome (photo © Wall Street Grill).

[2] The big reveal at the table (photo © Wall Street Grill).

[3] Infusing chicken breasts with smoke, using a $20 Chefhut infuser (photo © Chefhut).

[4] Spraying smoke atop ribs with the hose of the Breville smoke gun (photo © Breville).

[5] A smoked Manhattan cocktail at Ocean Prime (photo © Ocean Prime).

You can also use this syrup in iced tea, hot tea or lemonade, on fruit salad, as pound cake glaze and sorbet topping, and of course, to flavor sophisticated snow-cones.

 
Simple Syrup Preparation

1. MAKE the simple syrup. Combine the water and sugar in a small saucepan. Bring to a boil over medium-high, whisking occasionally until the sugar dissolves. Then simmer for a few more minutes until liquid is completely clear. Remove the saucepan from the heat.

2. ADD the rosemary and let it infuse in the simple syrup for 30 to 60 minutes, until the mixture is thick and syrupy.

3. REMOVE the rosemary from the pan and pour the syrup into a glass jar. Refrigerate, tightly capped. It will keep for at two weeks (twice as long for unflavored simple syrup).
 
Cocktail Preparation

1. SHAKE all the ingredients with ice and strain into a rocks glass with a jumbo ice cube. Garnish with rosemary.

2. SMOKE with hickory wood with a smoke gun under a glass dome.

3. BRING to the table still covered. Remove the dome in front of the guest (or yourself) so everyone can enjoy the aroma.
 
 
VIDEOS

Here are videos specific to cocktails.

[1] Oh so delicious: jerky and a beer(photo: The Nibble).

[2] Sweet and pungent: garlic and maple syrup jerky (photo: The Nibble).

[3] The original: Jeff’s Beef Jerky (photo: The Nibble).

[4] For chile heads: Jeff’s Carolina Reaper Jerky (photo: The Nibble).

[5] Jeff’s Cranberry Jalapeño Jerky (photo: The Nibble).

[6] Black Pepper & Sea Salt (photo: The Nibble).

Please note that the line has changed significantly since this article was originally published, with a re-branding from Jeff’s Famous Jerky to Jeff’s Finest Jerky, and a different assortment of flavors. We did a partial revision of the original article in June 2026.

Hey there, jerky lovers: June 12th is National Jerky Day.

America’s consumption of meat snacks has increased by 18% over the past five years, according to recent data from The NPD Group, a market research company.

And America wants more of this high protein, low-fat, grab-and-go snack that’s naturally gluten-free*.

Some jerky brands have topped our Top Pick Of The Week pedestal before, but they are few and far between. Even small-batch artisan brands can be too tough for us, and/or leave remnants of gristle.

Not so with Jeff’s. Each variety we tried was melt-in-your-mouth tender, with exquisite flavor. When you can say jerky has exquisite flavor, you know you’ve hit the motherlode.

Below:

> Jeff’s Jerky overview and varieties.

> The history of jerky.

Elsewhere on The Nibble:

> The year’s 25+ beef holidays.

> The year’s 90+ snack holidays.
 
 
ABOUT JEFF’S FINEST JERKY

Jeff’s Finest Jerky, of Mission Viejo, California deserves to be famous, its former name. Bacon or beef, the meats are marinated in deep, layered marinades.

The beef jerky has lower sodium than most brands, with no added MSG or nitrates. The bacon jerky has less sodium than pan-fried bacon.

The only caveat with jerky in general is that it’s high in sodium (don’t buy it for anyone on a salt-restricted diet).

But it’s almost fat free, and it’s solid protein: One ounce has about 23% of one’s daily value of protein.

We don’t like hard, overly chewy jerky. Jeff’s is so tender and tasty, you can bring it to the dinner table and pair it with fine foods.

 
 
JEFF’S FINEST JERKY VARIETIES

Jeff’s makes a variety of delicious, tender jerky varieties. You can buy individual packages or a build-your-own box.

The flavors are variously spicy, sweet, hot, and combinations thereof. More importantly, they are clean, clear and natural, beautifully layered to imbue the meat with complex flavors.

All are hormone-free, without added MSG or preservatives, made from American meats.

Beef Jerky Varieties

 
Some varieties are available in lower-sodium versions.
 
Wild Jerky Varieties

 
 
GET YOUR JERKY!

Single-flavor packages are available, as are 12-packs, custom-mixed packs, and gift packs.

> Discover the line at JeffsFinestBeefJerky.com.

 
 
THE HISTORY OF JERKY

The word jerky comes from the Quechua language of the Incas, who called their dried meat “charqui.” But they were hardly the first people to make it.

Neither were Homo sapiens, we can deduce. Homo erectus emerged 1.5 million years ago, and evidence found five years ago in a South African cave suggests Homo erectus that built campfires.

The remains of animal bones and plant ash could be dated to a million years ago. [source]

By the time Homo sapiens emerged, 195,000 years ago, man had been enjoying barbecue, and by extension jerky, for some time.

Drying food is one of the first three food preservation techniques, along with salting and, in northern climes, packing with snow in ice caves or cellars.

Meat dried over a smoky fire is protected from egg-laying insects and multiplying bacteria (they need moisture to live). Cutting it into thin strips makes it easier to chew.

While the prehistoric method of drying the meat was used by other ancient peoples, it was not known in Europe.

The first visitors to the New World found Native Americans making jerky† from the meat of any animal they hunted (that which wasn’t consumed immediately).

In addition to helping early colonists stave off starvation, later pioneers who headed west quickly learned to make jerky. It was easy to transport, and was an important, high-protein addition to their diet.

The meat for jerky could be anything from buffalo to whale. Today jerky can be found in proteins as common as turkey, tuna and salmon, to exotics such as alligator and ostrich.

Today’s jerky eaters have the luxury of enjoying it as a snack rather than a necessity. We also have the pleasure of using tender cuts of meat marinated in a variety of spices, salt and/or sugar—seasonings that were not available to most ancients jerky-makers.

Modern jerky is dried in low-heat smokers, as opposed to the ancient technique of hanging strips of meat racks to dry in the hot sun. (The campfire could hold only so much.)

If your only experience with jerky has been dry and tasteless jerky, you deserve some of the good stuff.

________________

*Some brands or flavors within brands may use soy sauce or other glutinous ingredient in the marinade.

†The pemmican you may have read about in tales of early America was dried meat mixed with dried berries and rendered animal fat. It was invented by Native Americans and used extensively by immigrants in the fur trade. Many years later, it served as a high-calorie food for Arctic and Antarctic explorers such as Robert Falcon Scott and Roald Amundsen.
 

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