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.

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.

•          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

Smokai Wood Products are only available for shipping in New Zealand

HOT SMOKED CHICKEN LEGS OR THIGHS

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.

COOKING INSTRUCTIONS

 

  • 110 Deg C Until an internal temperature of 75 Deg C is reached, usually two hours or so.

 Chicken should be well coloured and deliciously tender.

WOOD SUGGESTIONS

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