HOT SMOKED CHICKEN LEGS OR THIGHS

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

$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

$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

$379.00 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.

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.