HOT SMOKED CHICKEN LEGS OR THIGHS

1/2 LITRE BULLET SMOKE GENERATOR

1 $149.00 NZD

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

1 LITRE CLASSIC SMOKE GENERATOR

191 from $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

72 $279.00 NZD

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

4 LITRE MONSTER SMOKE GENERATOR

10 $349.00 NZD

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

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.

SMALL CONVERSIONS

METAL SMOKER

SMOKEHOUSES

Wooden Smokehouse

LARGE CONVERSIONS

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 retain quality

WOODCHIP

HARDWOOD PELLETS

Recipe by Smokai

INGREDIENTS

2Kg Chicken legs or thighs

BRINE

500ml litre water
500ml Orange juice
200g sea salt\
50g soft brown sugar
2 finely chopped bay leaves
Peel of 1 lemon
2 tsp crushed black pepper corns
1 tablespoon dried thyme.

DIRECTIONS

Combine brine ingredients together in a saucepan and bring to a boil.

Allow to cool completely and refrigerate of at least two hours.

Cover chicken pieces completely with chilled brine mixture, you might need to weigh them down with a plate), refrigerate for two hours.

Remove chicken and pat dry with a paper towel.

Spread out on a baking sheet and place uncovered in your refrigerator overnight to allow time for the curing process to continue and chicken to surface dry.