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The Smokai 1/2 Litre Bullet is our smallest Smoke Generator. Fired up, this cold smoke generator produces a controllable, consistent volume of natural wood fired cold smoke, delivering an amazing flavour every time. For cold smoking or to apply a quality smoke when hot smoking. Turn your BBQ or Grill into a serious smoker.

1/2 LITRE BULLET SMOKE GENERATOR

$149.00 NZD

Mount to: small setups
Smoking time: up to 4 hours
Use: Woodchip

1 LITRE CLASSIC SMOKE GENERATOR

1 LITRE CLASSIC SMOKE GENERATOR

$169.00 NZD

Mount to: small to medium setups
Smoking time: up to 12 hours
Use: Woodchip or BBQ Pellets

3 LITRE MAGNUM SMOKE GENERATOR

3 LITRE MAGNUM SMOKE GENERATOR

$279.00 NZD

Mount to: medium to large setups
Smoking time:  up to 24 hours
Use: Woodchip or BBQ Pellets

The Original 4 Litre Monster Smoke Generator from Smokai is a BEAST. Fired up, this cold smoke generator supplies a consistent, controllable volume of quality, cool, natural wood fired smoke to your smoker resulting in legendary flavour every time.

4 LITRE MONSTER SMOKE GENERATOR

$379.00 NZD

Mount to:  medium to large setups
Smoking time: up to 32 hours
Use: Woodchip or BBQ Pellets

CONTROL-YOUR-SMOKE™

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 setup.

You can also use one of our Quick-Mount™ adaptors if you're mounting to your grill.

BBQ / GRILL

SMALL CONVERSIONS

METAL SMOKER

SMOKEHOUSES

LARGE CONVERSIONS

CONTROL-YOUR-SMOKE™

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

          Manuka

          Hickory

          Maple

          Alder          

          Apple

          Cherry

          Hickory

          Maple

          Oak

Smokai Wood Products are only available for shipping in New Zealand

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$49.00

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HOT SMOKED FISH ROE

 

Recipe by Smokai

INGREDIENTS

  • 300 g Fresh Fish Roe
  • 100g Cup non-iodised sea salt
  • 100g Light brown cup sugar
  • Zest of Half a grated lemon
  • 500ml Water

 

 


DIRECTIONS

  • Dissolve salt and sugar the water.
  • Place roes in brine for 20 minutes.
  • Refrigerate overnight to continue curing and surface dry to a pellicle for the smoke to stick to.
  • Hot smoke for 1 hour at 80 deg C or until an internal temperature of 70 deg is reached.
  • Serve straight away on toast or chill in iced water and refrigerate. Why not try making delicious "Fish Roe Pate" (Taramasalata).
  • Will keep in a refrigerator for up to 1 week.

WOOD SUGGESTIONS

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