For best results, use the Breville Smoking Gun. Preheat oven to 180°C/160°C fan-forced/Gas 4

Place bacon on a wire rack inside a roasting tray

Cook bacon for 10-15 minutes or until brown and crisp

Cool for 5 minutes on the rack then place into a container lined with baking paper

Cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the bacon. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the container is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes

For the Smoky Bloody Mary, combine tomato juice, vodka, lemon juice, Tabasco, Worcestershire sauce and celery salt in a cocktail shaker with ice

Add apple wood chips to the burn chamber of the Breville Smoking Gun. Place hose in cocktail shaker with the opening sitting above the liquid and cover. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the shaker is filled with a dense smoke. Remove hose and cover with the lid. Vigorously shake cocktail for 10 seconds

Pour into glasses and serve with black pepper, celery heart and smoked bacon