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Our Smoke Generators are used everyday around the world by fisherman, hunters, small-goods companies, smoke houses, pit masters, BBQ champions, home smoking enthusiasts, celebrity chefs and many other good folk.


Manufactured in New Zealand | Precision-Engineered | Heavy-Duty | Easy & Convenient | Versatile | Controllable | Reliable | Economical

All of our Smoke Generators feature the Smokai-Modular-System™, which incorporates a built in mount that makes it easy to attach the Smoke Generator to your preferred setup to get up and smoking.

We also offer a range of Quick-Mount™ adaptors if you're mounting to your BBQ / Grill.

    PREMIUM SMOKING WOOD

    Sourcing only the finest smoking wood is what we do. Because that’s a proven recipe for creating quality smoke and legendary flavour.


    • - Premium, 100% all-natural hardwood
    • - Sourced from renewable sources
    • - Cut from fresh, de-barked logs
    • - Kiln dried to a super low moisture content
    • - Resealable bag to keep it fresh
    HOT SMOKED PHEASANT

    HOT SMOKED PHEASANT

    Pheasants are one of the worlds most sought after game birds. They are a challenging bird to hunt and their superb eating qualities make them popular with all game bird hunters.

    • Prep:
      30mins
    • Curing:
      24hrs
    • Smoking:
      3-4hrs
    Method

    MAKE THE MARINADE

    Combine the brine ingredients in a pot and heat slowly until completely dissolved.  Allow the brine to cool completely and then chill in the refrigerator for 4 hours.

    Note: The reason heating is required is the water will be close to fully saturated and will take forever to dissolve at room temperature.

    PREPARE THE BIRDS

    Clean your birds thoroughly and

    MARINADE THE BIRDS

    Pour the marinade into a nonreactive container and submerge your pheasant in the brine mixture.  Place in a refrigerator and leave to marinade for 24hrs.

    Note: A non-reactive container is one that will not react to the brine.  Aluminium, cast iron, and copper are all “reactive” and should not be used.  Stainless steel, ceramic, glass, and metal cookware with enamel coating are all “nonreactive.”

    Remove the birds from the marinade and air dry for 2 hrs.

    SMOKING

    Heat your smoking chamber up to 110°C.

    Light your Smokai Smoke Generator and smoke the ribs at 110 °C for 3-4 hours or until and internal temperature of 76 °C is reached.

    Your birds should be ready to serve and deliciously tender.

    Serve with oranges, pumpkin, olives and greens

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