equipmentwhipper
I'm starting to use a whipping siphon and in a previous question some comments mentioned that "it's really easy to clog the dispenser" and "if you can perceive particulate when the mix is on your tongue, it's still too chunky for the whipper."
Which devices (e.g. "cheesecloth" or "strainer of Brand X/style Y") would be best to use to make sure that the mix is smooth enough to minimize or eliminate the risk of it clogging the whipping siphon?
Are you sure that the problem with using a funnel isn't just the size of your specific funnel(s)?
There are plenty of wide-mouthed funnels out there that you should probably try, if you haven't already, such as this Cuisinox:
Or this Norpro:
Either of those look like they'd fit into my own iSi pretty easily, but if you're sure that none of them will work for you, then I think the next best thing would be a piping bag with no tip or coupler. If you don't have one then you can always use the "snip a corner off a ziploc bag" workaround.
I don't know how to tell what the pressure is on a whipper, but from the results of a blocked one, I'm going to make the following suggestion for attempting to safely disarm it:
If you're like my mom, and insist on attempting to save the whipped cream, you can place a bowl & spoon into the containment with you, and scoop it off as it oozes out the side ... but risk knocking the bowl over when it suddenly pops open on you.
...
That being said, if you're not in a rush to open it, I'd let it sit for a day or two, with the nozzle up, (possibly after rapping it hard on the floor a couple of times) then attempt to spray ... if you get a gas release, you might be able to depressure it some before attempting to open it.
Best Answer
For the non-professional coffee filters are the best bet. If you want to go a bit further get some disposable laboratory filters, they can trap smaller particles. You wanna go below 25 microns for the food to be imperceptible in the tongue.